Sweet and Sour Eggplant and Tofu

Eggplant and tofu are the two main ingredients for this dish. The sweetness of tomatoes and the accompanying ingredients will create a wonderful dish. This is a frugal dish for fasting days. Eggplant has many essential nutrients for vegetarians without the need for meat protein. So when combining eggplant and tofu, this dish will be a dish full of nutrients. It is a delicious way to enjoy eggplant and tofu with a tangy sauce. Eggplant and tofu are rich in protein and other nutrients, making them ideal for vegetarian meals. You can make this dish easily with some common ingredients and spices.

Ingredients:

16 oz. firm tofu

2 eggplants

2 tomatoes

1/2 white onion

2 green onions and cilantro

2 cloves of garlic

Cooking oil to fry tofu.

Sauce ingredients:

2 tablespoons soy sauce

1 tablespoon vegan oyster sauce

1 tablespoon sugar

1 tablespoon rice vinegar

1 tablespoon mushroom seasoning powder

1 tablespoon ketchup

1/2 cup water

Directions:

Cut the tofu into bite-sized pieces and pat dry with paper towels. Heat some oil in a large skillet over medium-high heat and fry the tofu until golden and crisp on both sides. Transfer to a plate and drain the excess oil.

Cut the eggplant into 1-inch-thick slices and soak them in salted water for about 20 minutes to prevent browning. Drain well and pat dry with paper towels. In the same skillet, add more oil if needed and fry the eggplant until soft and browned on both sides. Transfer to another plate and drain the excess oil.

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

Chop the tomatoes into small chunks and set aside.

Finely chop the onion and garlic.

Slice the green onions and cilantro for garnishing.

In a large saucepan, heat some oil over medium-high heat and sauté the onion and garlic until soft and fragrant. Add the tomatoes and cook until they break down and form a sauce, about 10 minutes.

Add the sauce mixture and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.

Add the fried tofu and eggplant and toss to coat with the sauce. Cook for another 10 minutes, or until the flavors are well combined. Adjust the seasoning to your taste. If the sauce is too thick, you can add some water to thin it out.

Sprinkle some green onions and cilantro over the dish and serve hot with rice.

Grilled Chicken with Mushrooms and Broccolli

Grilled chicken is a great option for a healthy, easy, and affordable meal. You can find it in many supermarkets in the US for only $6, and use it to make different dishes for your family. One of my favorite recipes is teriyaki chicken with mushroom and broccoli, which is very tasty and simple to make. This is a delicious dish that you can make with grilled chicken from Costco or any other store. You can also find teriyaki sauce at Walmart or Aldi or use any brand that you prefer. I hope you try this recipe and let me know how it turns out. 

Ingredients:

- 2 cups of brown rice, cooked

- 2 cups of broccoli, fresh or frozen

- 1 cup of sliced button mushrooms

- 2 cups of shredded cooked chicken

Sauce ingredients:

  - 1/3 cup of teriyaki sauce

  - 1/3 cup of water

  - 2 tbsp of cornstarch

  - Some garlic, shallot, onion, salt, pepper and mushroom seasoning for extra flavor

Directions:

- In a small bowl, whisk together the teriyaki sauce, water and cornstarch and set aside.

- In a large skillet over medium-high heat, heat some olive oil and sauté the garlic, shallot and onion until soft (about 10 minutes).

- Add the mushrooms and cook for another 5 minutes, stirring occasionally.

- Add the broccoli and cook until crispy-tender (about 10 minutes more). You can use frozen broccoli if you want to save time. I usually buy a 12 oz. bag from Walmart.

- Add the chicken and the sauce and bring to a boil. Reduce the heat and simmer. Stir in the cooked brown rice and cook until the sauce is thickened (about 10 minutes). 

- Serve over rice and enjoy if you do not want to add the brown rice into the pan. You can adjust the seasoning to your liking with salt, pepper, and soy sauce.

 

Eggplant and Tofu Braised In Miso Sauce

Eggplant and tofu are a delicious combination in this braised dish with miso sauce.

Ingredients:

- 16 oz. of firm tofu, cut into bite-sized pieces

- 2 eggplants, cut into bite-sized pieces and soaked in salt water for 15 minutes

- 1/2 of a white onion, chopped

- 3 cloves of garlic, minced

- 2 non-spicy chili peppers, sliced

- 1/2 cup of miso sauce

- 1/2 cup of coconut water

- 1 cup of oil for frying

Directions:

- Heat the oil in a deep pan over medium-high heat. Sprinkle some salt on the tofu and fry until golden on all sides. Transfer to a plate and drain the excess oil.

- In the same pan, fry the eggplant until browned on all sides. Transfer to another plate and drain the excess oil.

- In a separate deep pan, heat two tablespoons of oil over medium heat. Add the garlic and onion and cook until soft and fragrant (about 3 minutes).

- Add the miso sauce and coconut water and bring to a boil.

- Add the tofu and eggplant and reduce the heat to low. Cover and simmer until the sauce is thickened (about 15 minutes).

- Stir in the chili peppers and season with salt and pepper to taste. Garnish with green onions and cilantro, if desired. Enjoy with hot rice.

*This is ready-made miso sauce posted on my blog 

Miso Sauce

Miso is a versatile, nutritious fermented soybean that is worth having on hand in your kitchen. The fermentation process used to produce miso may be particularly beneficial, potentially promoting digestion, supporting the immune system, and helping to fight disease. Miso is a fermented condiment that is especially popular in some parts of Asia, especially Japan and Korea. Currently, miso has also been introduced to the Western world. Although miso is still not widely known; those who are familiar with it have most likely consumed it in the form of Japanese miso soup. The benefits of miso include digestion and immune system growth.  Miso is a delicious and healthy ingredient that can add flavor and depth to many dishes. Miso is made from fermented soybeans and has a rich, savory taste. Miso is also a good source of protein, fiber, vitamins, and minerals, as well as beneficial bacteria that can improve your gut health and immunity. One way to use miso is to make a simple and versatile sauce that can be used for various cooking methods. I would recommend a ready-made sauce using miso. This sauce is used to braise, mix with noodles, or stir-fry with meat and vegetables of all kinds.

Ingredients:

- 1/2 cup of miso paste

- 1 cup of boiling water

- 1/2 cup of honey

- 1/4 cup of salt

- 1/2 cup of vinegar

- 2 tablespoons of pepper

- 2 tablespoons of mushroom seasoning

- 2 tablespoons of hot sauce

Directions:

- In a small bowl, whisk together the miso paste and the boiling water until smooth.

- Add the honey, salt, vinegar, pepper, mushroom seasoning, and hot sauce and whisk well to combine.

- Transfer the sauce to a glass jar with a lid and store in the refrigerator for up to two weeks.

- Use the sauce to marinate, braise, stir-fry, or toss with noodles, meat, vegetables, or tofu.

 

I use black miso, but if you buy yellow miso, then use soy sauce instead of salt.

 

Crab Rangoon

If you love Chinese food, you probably have tried crab Rangoon at some point. These crispy and creamy appetizers are a crowd-pleaser and very easy to make at home. In this blog post, I will show you how to make crab Rangoon from scratch with simple ingredients and a few tips and tricks.

Crab Rangoon is a dish that originated in the United States, not China, but it is inspired by the flavors of the Chinese cuisine. It consists of a filling made with real or imitation crab meat, cream cheese, green onion, shallot, garlic powder, and some seasonings. The filling is then wrapped in a thin wonton wrapper and deep-fried until golden and crunchy. You can serve them with a sweet and tangy dipping sauce that complements the richness of the filling. And that's it! For simple ingredients and you have just made delicious homemade crab Rangoon that will impress your family and friends. Enjoy them while they are hot and crispy with the dipping sauce on the side. They are perfect for parties, snacks, or as a side dish for your favorite Chinese meal.

 

Ingredients:

- 10 oz. crab meat or imitation meat

- 8 oz. cream cheese at room temperature

- 36 pieces of wonton wrappers

- 1 shallot, minced

- 1 green onion, sliced

- 1 tsp garlic powder

- Seasonings:

  - 1 tsp Worcestershire sauce

  - 1 tsp. soy sauce

  - 1/2 tsp. sugar

  - 1/4 tsp. salt

  - 1/8 tsp. white pepper

Directions:

To make the filling, simply combine all the ingredients in a mixing bowl and mix well. You can adjust the seasonings to your liking, but don't make the filling too salty or sweet as the dipping sauce will balance it out.

To wrap the crab Rangoon, you will need to work in small batches of 2 or 3 at a time as the wonton wrappers can dry out quickly. Place about 1 teaspoon of filling in the center of each wrapper and wet the edges with a little bit of egg. You can fold them in different ways, but I like to fold them into triangles or packets as they are easier to seal and fry.

To fry the crab Rangoon, heat some oil in a deep-fryer or a large skillet over medium-high heat. Fry them in batches for about 2 to 3 minutes per side or until golden and crisp. Drain them on paper towels and keep them warm in the oven until ready to serve.

To make the dipping sauce, you will need the following ingredients:

- 1 cup water

- 1 table minced garlic

- 3 tbsp ketchup

- 3 tbsp sugar

- 1 tbsp vinegar

- 1 tsp hot sauce sriracha or your choice

- Thickening with 1 tbsp cornstarch mixed with 3 tbsp water

To make the sauce, simply combine all the ingredients in a small saucepan and bring to a boil. Cook until slightly thickened, stirring occasionally. You can adjust the sweetness, sourness, and spiciness of the sauce to your preference.

If you use imitation crab meat, adjust the amount because the imitation meat has more volume than the can crab meat.

Vegetarian Pad Thai: A Delicious and Healthy Thai Dish

 If you are looking for a way to enjoy the flavors of Thai cuisine without meat, you might want to try vegetarian Pad Thai. This dish is made with rice noodles, tofu, eggs, mushrooms, and a tangy sauce that has a balance of sweet, sour, and spicy. It is also topped with crunchy peanuts, fresh chives, and a squeeze of lime juice for extra freshness and flavor. Pad Thai is one of the most popular dishes in Thailand and around the world. It is a stir-fried noodle dish that can be made with different kinds of meat or seafood. However, it can also be easily adapted for vegetarians by using tofu instead of meat and omitting fish sauce from the sauce.

The sauce is the key to making a good Pad Thai. It is usually made with tamarind juice, which gives it a sour and fruity taste. Tamarind is a tropical fruit that has a brown pod and a sticky pulp inside. You can buy tamarind juice or paste in Asian grocery stores or online. If you can't find it, you can substitute it with lime juice or vinegar, but the flavor will be different.

The other ingredients for the sauce are soy sauce, sugar, and chili powder. You can adjust the amount of sugar and chili powder to your liking, depending on how sweet or spicy you want your Pad Thai the sauce should have a balance of sweet and salty, so taste it before adding it to the noodles.

The noodles used for Pad Thai are rice noodles, which are thin and flat noodles made from rice flour and water. They are gluten-free and have a chewy texture. You can buy fresh or dried rice noodles in Asian grocery stores or online. If you use fresh noodles, you just need to separate them before cooking. If you use dried noodles, you need to soak them in water until they are soft and then drain them.

Vegetarian Pad Thai is a delicious and healthy Thai dish that you can make at home with simple ingredients. It is also vegan-friendly if you omit the eggs or replace them with scrambled tofu. It is a great way to enjoy the flavors of Thai cuisine without meat.

Ingredients:

1/2 lb of fresh rice noodles

8 oz. firm tofu

2 eggs

1 cup sliced mushrooms

1 garlic clove, minced

1 small piece ginger minced

1/2 white onion, sliced

Sauce ingredients:

2 tbsp soy sauce

2 tbsp tamarind juice

1 tbsp sugar

1/4 tsp chili powder

Others:

2 cups beansprouts

1 cup chives 

2 tbsp crushed roasted peanuts  

1 tsp lime juice

Directions:

Cut tofu into small cubes.

Beat eggs in a bowl.  

Washed beansprouts and chives and then trim.

Heat some oil in a large skillet or wok over high heat. Then you need to add the garlic and ginger and stir-fry them until they are fragrant. Next, you need to add the tofu and stir-fry it until it is golden brown. Then add mushrooms and stir-fry for a few minutes. Then you need to add the eggs and stir-fry them until they are slightly dry. After that, you need to add the noodles and the sauce and stir-fry them until they are well coated with the sauce. Finally, you need to add the onion, beansprouts, and chives and mix them well with the noodles.

To serve the Pad Thai, you need to transfer it to a large platter or individual plates. Then you need to sprinkle some roasted peanuts on top and squeeze some lime juice over it. You can also serve it with more lime wedges on the side if you like more acidity.

Radish Cake

White radish, also known as daikon, is a root vegetable that is widely used in Asian cuisines. It has a mild and crunchy taste that can be enjoyed raw or cooked. One of the most popular ways to prepare white radish is to make it into a cake, which is a savory snack that can be eaten for breakfast or as a side dish. In this entry, I will share with you a simple and easy recipe for making white radish cake at home. You only need a few ingredients and some basic cooking skills. This recipe is also suitable for vegetarians.

Ingredients:

- 2 cups grated white radish

- 1 cup rice flour

- 1/2 cup arrowroot flour

- 2 tsp salt

- 1 tsp mushroom seasoning

- 3 cups of water

Directions:

- In a large bowl, combine the grated white radish, rice flour, arrowroot flour, salt, and mushroom seasoning. Stir well to form a smooth batter.

- Transfer the batter to a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes sticky. This may take about 15 minutes.

- Grease an 8” x 8” square baking pan and pour the cooked batter into it. Smooth the surface with a spatula.

- Place the pan in a steamer and steam over high heat for about 30 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cake cool completely before cutting it into pieces.

If you want to make fried white radish cake, you will need the following additional ingredients:

- 1 cup white radish cake cut into 1-inch squares

- 2 shitake mushrooms soaked in water and sliced

- 1 beaten egg

- 1 finely chopped green onion

- cooking oil for frying

Dipping sauce ingredients:

- 1 minced garlic clove

- 1 minced chili

- 2 tablespoons soy sauce

- 1 tbsp sugar

- 1 tbsp water

Directions:

- Heat some oil in a non-stick skillet over medium-high heat. Add the white radish cake pieces and fry until golden and crisp on both sides. Flip them occasionally to ensure even browning.

- Add the sliced mushrooms and continue frying until they are soft and fragrant.

- Drizzle the beaten egg over the white radish cake and mushrooms and toss to coat them evenly. Cook until the egg is set.

- Sprinkle the green onion on top and turn off the heat.

- In a small bowl, whisk together the garlic, chili, soy sauce, sugar, and water to make the dipping sauce.

- Serve the fried white radish cake with the dipping sauce and some pickled chilies if desired.