Braised Tofu with Eggs (Vietnamese Style)

Bench chemists Braised tofu with eggs is a comforting, everyday Vietnamese dish that’s simple, nourishing, and deeply flavorful.  Chicken, duck, or quail eggs all work beautifully.  If you’re not vegetarian, pork belly or chicken can be added for extra richness.  This dish is perfect for meal prep—braise a big batch, freeze portions, and you’ll always have a satisfying meal ready.  Serve it with vegetable soup, boiled greens, or a quick stir-fry for a balanced plate.

Ingredients:

16 oz. firm tofu

6 chicken eggs (or duck/quail eggs)

2 garlic cloves, minced

1 shallot, minced

Salt and pepper, to taste

Soy sauce (or fish sauce if not vegetarian)

Sugar

Mushroom seasoning powder

12 oz. fresh coconut water

Cooking oil (for frying tofu)

Chopped scallions (optional, for garnish)

Directions:

Preparing the ingredients:

Tofu: Rinse the tofu, cut into bite-sized pieces (about 2 × 2 inches), and fry in oil until golden on all sides.  Set aside.

Eggs: Boil the eggs for 5–7 minutes for slightly firm yolks (longer if you prefer fully set).  Peel and set aside.

Aromatics: Finely chop the garlic and shallot.

Step 1: Sauté tofu and eggs:

Heat a little oil in a pot or deep pan over medium heat.  Add the shallots and garlic, sautéing until fragrant.

Add the fried tofu and gently stir so it absorbs the aromatics. Then add the eggs and toss lightly to coat everything with flavor.

Step 2: Season and braise:

Season with soy sauce, a little sugar, pepper, and mushroom seasoning powder. (If you’re not vegetarian, fish sauce can replace soy sauce.)

Pour in the coconut water to create a lightly sweet, rich braising liquid.  Stir well and let everything simmer for 5–10 minutes so the tofu and eggs absorb the seasoning.

Add a little water if needed to ensure there’s enough liquid for braising. Cover and simmer on low heat for 15–20 minutes, allowing the flavors to deepen.

For a thicker sauce, uncover the pot near the end and let the liquid reduce until only a small amount of glossy sauce remains. Taste and adjust seasoning if needed.

Finish with chopped scallions for aroma.  The remaining coconut-rich sauce is perfect for dipping boiled or fresh vegetables.

This dish is simple, flexible, and ideal for meal prep—classic Vietnamese comfort food that tastes even better the next day. 

Steamed Chicken in a Rice Cooker

 A rice cooker isn’t just for rice—it’s a surprisingly great tool for making quick, flavorful meals.  Steaming chicken in a rice cooker helps the meat stay tender, juicy, and naturally sweet, without the risk of overcooking.  Unlike stovetop boiling, there’s no need to constantly adjust the heat.  Just set it and let the cooker do the work.

Ingredients:

Chicken

2–3 chicken thighs

For cleaning

Cooking wine (or white wine)

Ginger, finely chopped

Marinade

Salt

Pepper

Sugar

Chicken seasoning powder

A small pinch of five-spice powder

(Use equal parts of salt, pepper, and sugar)

For steaming

1 stalk lemongrass, lightly smashed

1–2 shallots, sliced

A few lime leaves

¼ cup water

Directions:

Cleaning the chicken:

Finely chop the ginger and mix it with about 100 ml of white wine.  Pour this mixture over the washed chicken and rub it evenly over the skin and meat.  This helps remove any strong odor and adds fragrance.  Rinse the chicken again with clean water and let it drain well.

Preparing the marinade:

Finely chop one shallot and mix it with salt, pepper, sugar, chicken seasoning powder, and a small pinch of five-spice powder.

Marinating the chicken:

Rub the seasoning mixture evenly over the chicken, focusing especially on the skin.  Let it rest for about 10 minutes so the flavors can penetrate.

Setting up the rice cooker:

Add ¼ cup of water to the rice cooker pot.  Line the bottom with lemongrass, sliced shallots, and lime leaves to create a fragrant base.

Steaming the chicken:

Place the marinated chicken on top of the aromatics. Close the lid and turn the rice cooker to Cook mode.

Checking for doneness:

After about 25 minutes, open the lid and use chopsticks to poke into the thickest part of the chicken.  If no pink liquid comes out, the chicken is cooked.  Close the lid and let it rest in the cooker for another 10 minutes before serving.

Steaming chicken in a rice cooker gives you juicy, tender meat with almost no effort—and no risk of overcooking.

Tips:

This dish really shines with the right Vietnamese dipping sauce. Here are two classic Vietnamese-style sauces that pair beautifully with steamed chicken. Both are simple and very “home kitchen” friendly.

1. Ginger Fish Sauce (Nước Mắm Gừng) – Classic & Comforting

This is the most traditional dipping sauce for steamed or boiled chicken in Vietnam, which is warm, fragrant, and deeply satisfying.

Ingredients:

2 tbsp fish sauce

1–1½ tbsp sugar (adjust to taste)

1 tsp fresh lime or calamansi juice

1–2 tsp finely grated ginger

1 small chili, finely chopped (optional)

Directions:

Mix all ingredients well until the sugar dissolves.  Taste and adjust—it should be savory, slightly sweet, gently sour, and fragrant with ginger.

Best for:

Plain steamed chicken, chicken rice, or chicken served with herbs and rice.

2. Lime–Pepper Salt Dip (Muối Tiêu Chanh) – Bright & Bold

This is especially popular in Southern Vietnam and works beautifully with juicy chicken thighs.

Ingredients:

1 tsp salt

½ tsp ground black pepper

½ tsp sugar

Fresh lime juice (to taste)

Optional: chopped chili or a pinch of chili powder

Directions:

Mix salt, pepper, and sugar first, then squeeze in lime juice little by little until you get a thick, punchy dipping sauce.

Best for:

Rich, tender chicken—especially when served hot straight from the rice cooker.

·      Serving Tip (Very Vietnamese):

Serve the chicken chopped into bite-size pieces with:

Fresh herbs (Vietnamese coriander, mint, or basil)

Sliced cucumber or pickled vegetables

Steamed rice or rice cooker chicken rice

In Vietnamese cooking, the dipping sauce isn’t a side—it’s where the soul of the dish lives.

Stir‑Fried Pig Heart with Onions

 

In many East Asian kitchens, nothing from an animal is wasted—every part has its purpose and its own quiet beauty.  For me, the heart is the one I enjoy most. Yesterday, after donating blood, this dish came to mind immediately.  Pig heart is rich in iron, gentle on the stomach, and cooks quickly – perfect when your body needs rest and nourishment.

Stir‑fried pig heart with onions is simple, comforting, and ready in minutes.  The key is not to overcook it; a quick stir‑fry keeps the heart tender and flavorful.

Ingredients:

• 1 pork heart
• 1 onion
• 1 minced garlic clove
• 1 sprig of green onion and cilantro (for garnish)
• Cooking oil

Stir‑fry sauce ingredients:

• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp chicken seasoning powder
• 1 tsp sugar
• 1/4 tsp black pepper
• 2 tbsp water

Directions:

1. Rinse the pork heart with diluted salt water and vinegar to remove any remaining blood.  Slice thinly.

2. Peel the onion and cut into wedges.

3. Combine all sauce ingredients in a small bowl and set aside.

4. Heat a pan with a little oil.  Add the onion and garlic; stir‑fry until fragrant.

5. Add the sliced heart and stir‑fry on high heat for 5–7 minutes, just until the meat firms up but stays tender.

6. Pour in the sauce and adjust seasoning to your taste.  Let it simmer briefly so the heart absorbs the flavors.

7. Finish with chopped green onion and cilantro.

Serve hot with steamed rice for a nourishing, iron‑rich meal—especially comforting after giving blood.

Slow Cooker Chicken Breast (or Thighs)

In times when groceries feel more expensive than ever, stretching each ingredient matters.  A slow cooker becomes a quiet helper in the kitchen—saving time and money while turning simple ingredients into nourishing meals.  This basic slow‑cooked chicken is one of those recipes every family can rely on.  It’s affordable, hands‑off, and incredibly versatile.

Make a batch at the beginning of the week, and you’ll have tender, flavorful chicken ready for salads, soups, sandwiches, or even a quick quiche filling.

Ingredients:

• 5 bone‑in, skin‑on chicken breasts or thighs
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp seasoning of your choice
• 1/2 cup water

Directions:

1. Rinse the chicken with a mixture of vinegar and salt.  Soak for 1 hour to help draw out any blood from the bones.

2. Place the chicken in a 4‑quart slow cooker. Sprinkle with salt, pepper, and your chosen seasoning.

3. Pour in the water, cover, and cook on Low for about 5 hours, or until the chicken is fully cooked and tender.

4. Remove the chicken and let it cool.

5. Save the cooking liquid—it makes a wonderful base for soup or broth.  Remove the skin and bones to create even more flavorful stock.

6. Use the cooked meat for chicken salad, quiche filling, sandwiches, or a comforting chicken soup.

Pears Poached in Red Wine

 Pears Poached in Red wine is a simple French classic with warm spices and a touch of romance.

The first time I tasted this dessert was in a small French restaurant, and it stayed with me ever since. Tender pears slowly bathed in red wine, kissed with cinnamon, cloves, and citrus—it's a dish that feels luxurious yet couldn’t be easier to make.  Even better, it works beautifully in a rice cooker or slow cooker, letting the flavors deepen without any fuss.

Ingredients:

4 ripe but firm pears

1/2 cup red wine (any variety you enjoy)

1/2 cup water

1/4 tsp salt

1 cinnamon stick

6 whole cloves

1/2 cup sugar

1 tbsp lemon juice

Peel of 1 orange

1 tsp cornstarch

Directions:

Gently peel and core the pears, keeping them whole for the most elegant presentation.

Nestle the pears into your rice cooker or slow cooker.

Pour in the red wine and water, then add the salt, cinnamon stick, cloves, sugar, lemon juice, and orange peel.

Close the lid and cook on the regular rice setting—or on high in a slow cooker—for 35–45 minutes, until the pears are soft and fragrant.

Lift the pears out with care and set them aside.

In a small bowl, dissolve the cornstarch in a splash of water.  Stir this mixture into the warm poaching liquid. Let it cook for a few minutes until the sauce becomes glossy and slightly thickened.

Spoon the warm wine sauce over the pears before serving.

Serving suggestion:

Pair these ruby‑tinted pears with a scoop of vanilla ice cream for a beautiful contrast of warm and cold, sweet and spiced.  Move knowns It’s simple, elegant, and unforgettable.

Zucchini Bread

This zucchini bread is my go‑to when I want something easy, delicious, and worth gifting.  It bakes up moist every time and fills the kitchen with the sweetest aroma.  Soft, fragrant, and wonderfully moist, this zucchini bread brings a little warmth to any day — the kind of recipe you’ll want to pass along to someone you love.  It is delicious that even people who “don’t like zucchini” suddenly become believers.  Bake at your own risk — neighbors may start showing up at your door.

Ingredients:

• 1 1/2 cups all‑purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1 egg
• 1/2 cup vegetable oil or melted butter
• 1 cup grated zucchini
• 1/2 cup chopped nuts (your choice)
• 1/4 cup nonfat yogurt or cottage cheese
• 1 tsp vanilla extract
• 1 tsp cinnamon powder

Directions:

1. Line an 8 x 5” loaf pan with parchment paper.

2. Preheat the oven to 350°F.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

4. In a Vitamix or blender, combine the egg, vanilla, yogurt or cottage cheese, oil, and sugar.  Blend until smooth.

5. Pour the blended mixture into the dry ingredients. Add the grated zucchini and stir until just combined.

6. Transfer the batter to the prepared loaf pan.

7. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for a few minutes before transferring to a rack to finish cooling.

Easy Sour Cream Blueberry Cake

This moist and tender blueberry cake is perfect for anyone living on their own who still wants a homemade dessert.  Blueberries are rich in antioxidants, and this easy recipe lets you enjoy a delicious coffee-shop–style treat right at home.

Ingredients:

1 cup self-rising flour

1 cup frozen blueberries

2 large eggs

½ cup vegetable oil

½ cup sour cream

1 cup sugar

1 tablespoon vanilla extract

1 teaspoon cinnamon powder

2 tablespoons all-purpose flour (for coating the blueberries)

Directions:

Preheat the oven to 350°F (175°C).

Preparing the cake pan:

 Lightly spray it with oil and dust with flour to prevent sticking.

Coating the blueberries:

Toss the frozen blueberries with the 2 tablespoons of all-purpose flour.  This helps keep them from sinking in the batter.

Mixing the dry ingredients:

In a large bowl, combine the self-rising flour and cinnamon powder.

Blending the wet ingredients:

In a blender (such as a Vitamix) or mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla.  Blend or whisk until smooth.

Combining:

 Pour the wet mixture into the dry ingredients.  Gently fold in the coated blueberries.

Baking:

Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Cooling:

Let the cake cool before slicing and serving.

Tips:

If using fresh blueberries, skip thawing and coat them the same way.

For extra flavor, dust the top with powdered sugar or add a light lemon glaze.

Enjoy your soft, comforting blueberry cake!