Braised Tofu With Napa Cabbage

Hi, all veggie lovers! Welcome to my blog.  Are you looking for a super easy and delicious dish to fill you with protein and fiber? Well, look no further than this braised tofu with Napa cabbage recipe. This is one of my favorite dishes from the Vietnamese vegetarian cuisine, and I'm going to show you how to make it with some basic ingredients that you probably already have in your pantry.

Ingredients:

- 5 pieces of Napa cabbage

- 16 oz. soft or medium firm tofu

- 1 egg

- Ingredients for the sauce:

  - 1 tablespoon light soy sauce

  - 1 tsp dark soy sauce

  - 1 tsp salt

  - 1 tsp sugar

  - 1 tsp vegetarian oyster sauce

  - 1/2 tsp vegetarian seasoning powder

  - 1/4 tsp white pepper or black pepper

  - 1/2 cup water

 - Ingredients for the spice:

  - 2 green onions

  - 2 garlic cloves, minced

  - 1 piece ginger, minced (1 tsp)

  - 1 red hot chili (optional)

- Oil for pan frying

Directions:

- First, wash and chop the Napa cabbage into bite-sized pieces.

- In a small bowl, whisk together all the sauce ingredients and set aside.

- Then, cut the tofu into rectangular slices about 1/2 inch thick.

- Slice the green onions and separate the white part from the green part.

- Crack an egg and pour it over the tofu slices. Let them marinate for 20 minutes.

- After 20 minutes, heat some oil in a large skillet over medium-high heat. Fry the tofu slices for about 2 minutes per side, or until golden, but not crisp. Transfer them to a plate and keep warm.

- In the same skillet, add some more oil and sauté the garlic, ginger, white onions, and chili (if using) for a few seconds, or until fragrant.

- Add the sauce and bring it to a boil.

- Arrange the tofu slices in a single layer on top of the sauce. Cover them with the Napa cabbage leaves. Put a lid on and simmer over medium heat for about 10 minutes, or until the cabbage is tender.

- Taste and adjust the seasoning if needed. Sprinkle the green onion on top before serving. Enjoy this dish with steamed rice or noodles.

Can we argue about Right or Wrong ?

Right or wrong is a relative concept, depending on each person's perspective. In many issues, such as politics, religion, and ethics, there is no single or absolute answer. Buddha taught that people with wisdom will know themselves and do not need to explain to others. Explaining sometimes only creates more confusion and controversy.

In life, we often encounter misunderstandings and injustices from others. Buddhism believes that these things are created by our cause and effect. If we know ourselves, we will not be influenced by the words or actions of others. We will live with a peaceful and compassionate soul without trying to prove or justify ourselves. There are cases when there is a misunderstanding, an explanation is necessary to avoid further misunderstandings. However, explanation is not always necessary. If you feel that explaining may cause trouble or bring no benefit, you can skip the explanation. Therefore, when we are misunderstood, we just need to maintain faith in ourselves and follow the universe's law of cause and effect. We don't need to explain or argue with others. Time will clarify all truths. Right or wrong is not as important as whether we live happily or not.

There is an old saying: "If water is too clear, there will be no fish. If people are too judgmental, there will be no friends". Learn to be tolerant, help your life stay away from troubles; learn to give, and your life will be filled with Sunlight; Learn to let go, your mind will be at peace. Don't focus too much on explaining right or wrong, because in life we often think of ways to explain something, but once we explain, we discover that no matter who explains, they are weak and will defame themselves even more.

There is a very good philosophy that says, "If you look too far away, what you see will not be right. If you look too closely, what you see will often not be right. If you look too familiar, what you see will be even more wrong."

To live well, we need to learn to calm down and reflect on what we have experienced. Don't pay attention to other people's irrelevant things but focus on yourself and improving yourself. We also need to have patience and endurance, because that is a sign of a person with intelligence and wisdom. Don't think that you are a fool for suffering losses for others but realize that it is a way to accumulate good things for yourself. When we meet a gentleman, we should respect him, but when we encounter a rude person, we should not argue or be jealous. We should not be arrogant when we succeed, should not be discouraged when we fail, and should not complain or explain when we encounter difficulties.

Your value is chosen and created by you. Rarely do people look at you as a whole before criticizing you. The truth is often not as difficult or as easy as we think. The more people who don't understand you explain; the more unsatisfactory things they will create. Silence is the best choice.

Is Human Life Long or Short? A Life Lesson Worth Pondering

 Hello everyone, today I want to share with you a life lesson that I have learned from my own experiences and those around me. That is the question "is life long or short?" and how to live a happy and meaningful life.

Each person's happiness is very difficult to define. Inserted for encounters It is very colorful. The human mind is even more unpredictable, and we all have desires. Therefore, Buddhist teachings always guide and encourage people to practice when "knowing enough" will make our lives easier.

I know if you are not a Buddhist, you will not completely agree with this teaching. But I think "knowing enough" is one of the secrets to living happily and peacefully. We will not be haunted by greed, anger, or delusion when we know enough. We will know how to appreciate what we have, cherish those around us, and create joy for ourselves, and spread it to others.

We always worry about the question "is life long or short". In my opinion, short or long is our choice. Each person has 24 hours a day to work and rest. During this time, if we know how to use it, we can do many useful things for ourselves and everyone around us. So, the idea of the length and shortness of a human life is all ours to control.

 Sometimes there are encounters, and it's not until we're separated forever that we realize it's the last encounter. There are loves that have not yet been expressed and mistakes that have not yet been forgiven. In just one unexpected moment of fate, the chance to meet someone again is unattainable.

I am a devout Buddhist, so I believe in cause and effect. However, people who believe in other religions do not believe in the law of cause and effect. The law of cause and effect is just to show that if we "sow a cause, we will reap the result" just to remind us to live a good and good life.

I don't want to argue about the existence or not of the law of cause and effect, but I think that if we live a moral, responsible, compassionate life, then we will not have to regret anything, whatsoever. We will not have to worry about the consequences of wrong actions but will enjoy the good results of good actions.

Just "knowing enough" will make life easier. If you don't "know enough", you will find yourself always lacking. "Knowing enough" is a close concept in Buddhist teachings. It means knowing how to be satisfied with what you currently have. For each individual, "knowing enough" can mean knowing how to be satisfied with certain personal needs and being satisfied with what one has. However, "knowing enough" and "not having the will to advance" are not two completely separate concepts. People who know enough often do not want to work hard after other worries. They love their current life and don't want to lose themselves. They are not bound by desires beyond their ability and do not feel deprived. "Knowing enough" helps us preserve what we have and find the most suitable and perfect solution. Your soul will be at ease and your new life will be full of blessings! Spend it to "upgrade" a life lesson for yourself! It will be much better.

Thank you for reading my article. I hope that it will give you a new perspective on life and help you live a happy and meaningful life. If you find the article interesting and useful, please share it with your friends and relatives. Have a nice day!!

King Oyster Mushroom Scallops with Asian-Inspired Sauce

Scallops are one of my favorite things to make when I was still a meat eater. However, when I became a vegan, I missed the texture and flavor of scallops. I found the king oyster mushroom has a texture like a scallop. Most of the recipes for scallops use butter, garlic, and lemon. This is the classic combination of making scallops. I will use this combination for the king oyster mushroom. I will add some of my Asian flares to this recipe to make the sauce more Asian-style. Anyway, the king oyster is a type of mushroom and will not have the same flavor as scallops, but, if you are vegan like me, you will enjoy this recipe. King oyster mushrooms make a delightful vegan alternative to scallops. Their texture is remarkably similar, and when paired with a blend of Asian flavors, you'll find this dish to be a true culinary delight.

Ingredients:

3 king oyster mushrooms

2 tablespoons of vegan butter or olive oil

2 cloves of garlic, minced.

Seasoning ingredients:

1/2 teaspoon of salt

1/4 teaspoon of sugar

1/8 teaspoon of black pepper

Asian-Inspired Sauce ingredients:

1 tsp lemon juice and zest

1 tablespoon of light soy sauce (ensure its vegan)

1 teaspoon of mushroom seasoning

2 tablespoons of water

Garnish:

Chopped chives

Directions:

Begin by preparing the king oyster mushrooms. Trim the bottom and the top, leaving the central stem. Slice the mushrooms into sections, about 3 or 4 pieces per mushroom, depending on their size. Use a knife to gently score both sides of each mushroom. Sprinkle them evenly with the salt, sugar, and black pepper, then set them aside for 20 minutes to marinate.

Heat a nonstick sauté pan over medium-high heat and add the vegan butter and olive oil. Once the oil is hot, carefully place the marinated king oyster mushrooms in the pan. Sear both sides until they turn a beautiful golden-brown color.

While the mushrooms are cooking, prepare the Asian-inspired sauce. Combine the lemon juice, lemon zest, light soy sauce, mushroom seasoning, and water in a small bowl. Mix well to create a flavorful sauce.

Once the mushrooms are perfectly seared, pour the sauce in the pan. Let the mushrooms absorb the flavors of the sauce. Adjust the seasoning to your taste preferences.

Turn off the heat and add the chopped chives as a garnish. These fresh herbs will add color and flavor to your dish.

Serve your King Oyster Mushroom Scallops over a bed of simple stir-fried noodles with garlic sauce or a plain bowl of fragrant Jasmine rice. Enjoy your delicious and cruelty-free alternative to traditional scallops!

Japanese Sweet Soy Chicken and Eggplant Delight

This versatile recipe from Japan offers a delightful combination of flavors that can cater to various dietary preferences, making it a fantastic choice for anyone who loves Japanese cuisine. It resembles the sweetness of Chinese sweet and sour sauce but boasts a lighter, unique taste. Whether you're a fan of Japanese cuisine or simply looking to enjoy a delicious and adaptable meal, this Sweet Soy Chicken and Eggplant Delight will satisfy your taste buds.

Ingredients:

• 1 eggplant
• 1 green bell pepper
• 4 oz chicken thigh (or substitute with tofu for a vegan option)

Marinade:

• 1 tsp soy sauce
• 1 tsp's sake
• 1/2 tsp minced ginger
• 1/2 tsp minced garlic

Sauce:

• 1 tbsp's sake
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp mirin
• 1/4 cup water
• 1 tsp mushroom seasoning

Others:

• 1/4 cup cornstarch
• 1/4 cup cooking oil

Directions:

1. 1-Cut the chicken (or tofu) into 1-inch cubes and marinate them with soy sauce, sake, minced ginger, and minced garlic. Allow them to sit for 1 hour. After marinating, coat the chicken (or tofu) with cornstarch.

2. 2-Dice the eggplant into 1-inch cubes and also cut the green bell pepper into 1-inch pieces.

3. 3-In a pan, use a small amount of oil to pan-fry both the eggplant and bell pepper until they are tender. Set them aside.

4. 4-In the same pan, add more oil and pan-fry the marinated chicken (or tofu) until it turns a lovely golden-brown color.

5. 5-Once the chicken (or tofu) is cooked, return the cooked eggplant and bell pepper to the pan.

6. 6-In a separate bowl, mix together sake, soy sauce, sugar, and mirin to create the delicious sauce. You can adjust the seasoning for your family to taste.

7. 7-Pour the sauce into the pan with the chicken (or tofu), eggplant, and bell pepper. Allow it to simmer for a few more minutes or until the sauce thickens to your desired consistency.

8. Serve this delectable dish with steamed rice and savor the flavors of Japan in every bite.

Whether you're a fan of Japanese cuisine or simply looking to enjoy a delicious and adaptable meal, this Sweet Soy Chicken and Eggplant Delight is sure to satisfy your taste buds.

Vegetarian vermicelli- Bún riêu chay

When it comes to this noodle dish, everyone thinks they must have soy milk to make it. As long as we have a pot of ready-made vegetable broth, and a few indispensable ingredients such as tomatoes and tofu, we can make this noodle soup. Currently, the instant pot is inert, so it is very popular in the kitchen. This noodle dish can also be made with an instant pot from the time the broth is cooked until it's done. I call the ingredients for this vermicelli soup is depending on your taste. Mushrooms are an indispensable ingredient to have a great vegetarian noodle soup.

Ingredients:

2-16 oz firm tofu

1 sheet nori

1 egg

6 cups of vegetable broth

7 oz combinations of mushrooms

I use oyster mushrooms and shitake mushrooms.

1/2 cup pineapple

seasoning:

1 small tomato, chopped.

1 shallot chopped

2 chopped garlic

1 cube of fermented tofu

2 tbsp oil

1/4 tsp Korean powder chili

1 tsp salt

1 tsp sugar

Others:

1 tomato, cut into segments.

A plate of raw vegetables:

lettuce, beansprout, cilantro perilla, basil mints

Cooked rice noodle

Dictions:

to make "Crab Base"

Crush 16 ounces of tofu. Cut the nori sheet finely and mix it with 1 egg. Add 1 teaspoon of annatto oil for color. Place in a bowl and steam for 10 minutes

For the remaining 16oz tofu, cut the tofu cube into about 1-inch pieces and fry them until golden brown.

All mushrooms are finely chopped. Pour some oil into the pan and sauté the mushrooms. Season with salt, sugar, and mushroom seasoning powder to your taste.

Make colored for the broth.

Put a pan on the stove and add 2 tablespoons of oil. When the oil is hot, add the onion and garlic and sauté until fragrant, then add the tomatoes and Korean powder chili. Add a little sugar and salt to the tomatoes. Then put the fermented tofu in. Cook for about a minute until the tomatoes turn bright red.

Pour the prepared vegetable broth and color broth into the Instant Pot Add pineapple. Turn on soup broth mode. When the broth is boiled, add the cut tomato, and the sautéed mushrooms, fried tofu. Add tamarind juice, and season to taste. When the broth is boiled again it is finished, the vegetarian noodle soup is complete.

Follow the instructions to cook the rice noodles.

To serve

Put the vermicelli in a bowl, and then scoop out the sauce, fried tofu mushrooms, and a few tomatoes. Spoon the vermicelli into the sprinkles sprinkled with cilantro on the face for fragrance. Serve with a plate of raw vegetables.

Vegan Pad Thai

Pad Thai is a popular dish from Thailand that combines rice noodles, vegetables, tofu, and a tangy sauce. It is easy to make at home and can be customized to your taste. You can use any vegetables you like, such as carrots, bean sprouts, cabbage, or broccoli. You can also add some protein, such as chicken, shrimp, or eggs if you are not vegan. The sauce is made with soy sauce, sugar, tamarind juice or lemon juice, water, and chili powder for some spice. The dish is garnished with roasted peanuts, cilantro, basil, and lime wedges. This recipe is for one and here is how to make vegan Pad Thai in a few simple steps.

Ingredients:

6 oz. rice noodles (fresh or dried)

4 oz. firm tofu, diced into cubes.

1 egg

Sauce ingredients:

1 tbsp soy sauce

1 tbsp sugar

1 tbsp tamarind juice or lemon juice

1 tbsp water

1 tsp chili powder (optional)

Others:

1 ½ cups bean sprouts

1/4 cup shredded carrot

3 Chinese chives cut into 1-inch sections

1 shallot, minced

1 garlic clove minced

1 tbsp crushed roasted peanuts

Cilantro and basil for garnish

Lime wedges for serving

Directions:

If you are using dried noodles, soak them in warm water for 20 minutes until soft. Drain and set aside.

If you are using fresh noodles, rinse them under cold water and drain well.

In a small bowl, whisk together the sauce ingredients until well combined. Set aside.

Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the shallot and garlic and cook for about 1 minute, stirring frequently, until fragrant.

Add the tofu and cook for another 3 minutes, turning occasionally, until golden and crisp on all sides.

Push the tofu to one side of the skillet and add the noodles to the other side. Add egg, then noodles over the egg. Pour the sauce over the noodles, wait for a few minutes and then toss to coat them evenly.

Add the carrot and cook for another minute, stirring everything together.

Turn off the heat and stir in the bean sprouts and chives.

Transfer the Pad Thai to a large platter or individual plates. Sprinkle with peanuts, cilantro, and basil. Serve with lime wedges on the side. Enjoy!

** You can adjust the taste of Pad Thai sauce to your liking. The ratio 1-1-1.  Water can be more, if needed.