Braised Tofu With Mushrooms

Braised tofu with mushrooms is a simple and nutritious dish that can be enjoyed by anyone, especially vegetarians. It is a common dish in the Vietnamese cuisine, especially on days when people abstain from meat. This dish does not require many ingredients, but it has a rich and satisfying flavor that can complement any meal. In this post, I will show you how to make this dish with the easiest recipe and some tips to enhance the taste and texture.

Ingredients:

8 oz. firm tofu

8 oz. small king oyster mushrooms

For the aromatics:

1/2 white onion

2 cloves of garlic, minced

Oil for frying and braising

For the sauce:

1 tablespoon of soy sauce

1 tablespoon of sugar

1 teaspoon of salt

1/2 teaspoon of pepper

1 cup of coconut water

1 tbsp chili sauce (optional)

Directions:

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

Peel and dice the onion. Rinse the tofu and cut it into bite-sized cubes. Pat them dry with paper towels to remove excess moisture. Heat some oil in a skillet over medium-high heat and fry the tofu until golden and crisp on all sides. Drain on paper towels and set aside.

Rinse the mushrooms and trim off the ends. Cut them in half if they are too large or leave them whole if they are small. Heat some more oil in a large skillet or a clay pot over medium-high heat and sauté the onion and garlic until soft and fragrant. Add the mushrooms and toss to coat with the oil.

Add the tofu and the sauce to the skillet or pot and bring to a boil. Reduce the heat and simmer until the sauce has thickened and reduced, stirring occasionally. This should take about 15 minutes.

Transfer to a serving platter, garnish with some cilantro if desired, and serve hot with steamed rice.

Tip: If you like some spices, you can add some fresh or dried chili peppers or some chili garlic sauce to the sauce mixture. You can also adjust the amount of pepper to your liking. You can use different kinds of mushrooms that you can find. 

Vegetarian Peking Duck with King Oyster Mushrooms

Do you love the flavor of Peking duck but don't want to eat meat? Then you will love this recipe for vegetarian Peking duck with king oyster mushrooms. This dish is a delicious and cruelty-free alternative to the traditional Chinese dish. You will need king oyster mushrooms, which have a meaty texture and a mild flavor, and tofu skin, which is made from soybean milk and resembles the crispy skin of duck.  To get a bit of fat like duck meat, use tapioca starch and cover it with mushrooms. Although it is not meat, king oyster mushrooms always have a meat-like toughness, so they still retain the typical flavor of Peking duck.  You will also need some spices, sauces, and vegetables to make this dish complete.

Ingredients:

- 4 large king oyster mushrooms

- 4 pieces of tofu skin, soaked until soft

- 1/2 cup of tapioca starch

- 1/4 tsp of five spice powder

- 1/4 tsp of salt

- Oil for frying

- Some lettuce for decoration

For the sauce:

- 1/4 cup of vegetarian soy sauce

- 1/4 cup of vegan oyster sauce

- 1 tsp of sesame oil

- 1 tbsp of vinegar

- 1/4 cup of water

- 2 tbsp of sugar

- 1 tsp of five spice powder

For the aromatics:

- 2 shallots, minced

- 2 green onions, chopped

- 1 garlic clove, minced

- 1 small piece of ginger, grated

Directions:

1. Wash the king oyster mushrooms and pat them dry. Cut off the stems and discard them. 

2. Bring a pot of water to a boil and add some ginger, shallot, and green onion. Add a pinch of salt and simmer the mushrooms for about 15 minutes until they are soft and infused with the aromatics. Drain and let them cool slightly. Take out and let dry. Use a knife to cut lengthwise into the king oyster mushrooms about one inch into the body. Then run the knife around the core of the mushrooms and cut open into a rectangular piece about 1 inch thick. Then score diagonal lines in a crisscross button on both sides of the mushrooms. Season with salt, pepper, and 5 spices and wrap well on both sides.

3. Coat each mushroom piece with tapioca starch.

4. Wrap each mushroom piece with a piece of tofu skin, tucking in the edges to seal.

5. Heat some oil in a large skillet over medium-high heat and fry the mushroom pieces until golden and crisp on both sides, turning once. Drain on paper towels.

6. In a small bowl, whisk together all the ingredients for the sauce until well combined. 

7. In another small skillet, heat some oil over medium-high heat and sauté the shallot, garlic, ginger, and green onion until fragrant, about 2 minutes. Add the sauce and bring to boil. Cook until the sauce has lightly thickened. Add the Peking duck batch into the sauce cook for 2 more minutes. 

8. Cut the mushroom pieces into thin slices and arrange them on a platter with some lettuce leaves. Drizzle some sauce over them and sprinkle some of the aromatic mixture on top. Enjoy your vegetarian Peking duck with some rice or pancakes.

Sour cream Pound cake

If you're looking for a simple and delicious way to use up some leftover sour cream, why not try this sour cream pound cake recipe? It's perfect for any occasion, whether you want to serve it as a dessert with some chocolate or fruit sauce or enjoy it as a quick breakfast with a cup of coffee. It's also very easy to make, and you only need a few basic ingredients that you probably already have in yourpantry.This sour cream pound cake is moist, tender, and full of flavor. It's a great way to use up some sour cream and make something yummy for your family and friends. I hope you'll give it a try and let me know what you think!

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Ingredients:

- 1 1/2 cups of self-rising flour

- 1/2 teaspoon of baking soda

- 1 cup of sugar

- 1/2 cup of butter, softened

- 3 eggs

- 1/2 cup of sour cream

The Directions:

- First, grease and flour a 9x5 inch loaf pan and preheat your oven to 350°F.

- Next, in a large bowl, beat the sugar and butter together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.

- Then, in a small bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the butter mixture, stirring with a spatula until well combined.

- Finally, pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely.

- Slice and serve as desired, or store in an airtight container for up to three days.

Braised Tofu with Eggplant

Nowadays, the nutritional eating movement is very popular. Vegetarian dishes have now attracted the attention of young people. In these vegetarian dishes, tofu and eggplant always go together from mixed salads and braised or stir-fried dishes. Today, I want to share with you a braised dish that is very delicious yet simple. As long as you have two main ingredients, tofu and eggplant, you can make this dish. If you can't find Asian Eggplant, the type of eggplant sold in American supermarkets can also be used as a substitute for Japanese Eggplant. Braised tofu with eggplant is a healthy and tasty vegetarian dish. You can use any type of eggplant, but I recommend Japanese eggplant for its tender texture and mild flavor.

Ingredients:

2 medium-sized Japanese eggplants

8 oz. of tofu

Spices: 

1 tsp minced ginger

1 clove of minced garlic

1 tbsp white onion 

Sauce for stir-frying:

1/2 cup vegetable broth or water

2 tablespoons soy sauce

1 tbsp oyster sauce

1 tablespoon black vinegar

1 tbsp Shaoxing wine

1 tsp sesame oil

Thickening:

1 tsp cornstarch

1 tbsp water

Directions:

- In a small bowl, whisk together vegetable broth, soy sauce, oyster sauce, black vinegar, Shaoxing wine, and sesame oil. This is your stir-fry sauce. Adjust the taste for your liking.

- In another small bowl, stir together cornstarch and water. This is your thickening agent.

- Cut the eggplant into 2-inch-long pieces and slice them lengthwise. Soak them in water with some vinegar for 15 minutes to prevent browning. Then rinse them and drain them well.

- Steam the eggplant pieces over boiling water for about 10 minutes until soft. Turn off the heat and set aside. You can fry the eggplant, but this method looks attractive to serve but not healthy to eat.

- Cut the tofu into bite-sized pieces and pat them dry with paper towels.

- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Fry the tofu pieces until golden on both sides, turning occasionally. Transfer them to a plate and keep warm.

- Heat another tablespoon of oil over medium-high heat in the same skillet. Add ginger, garlic, and onion and sauté until fragrant, about 2 minutes.

- Add the stir-fry sauce and bring it to a boil. Then add the fried tofu and steamed eggplant and toss to coat with the sauce.

- Stir in the cornstarch mixture and cook until the sauce is thickened, stirring constantly.

- Sprinkle some chopped green onions on top and serve hot with rice.

Vietnamese Instant Noodle Pizza

Instant noodle pizza is a creative way to enjoy a popular dish with simple and cheap ingredients. You can make it at home with just a pack of instant noodles, an egg, some cheese, sausage, and ketchup. It is also a great option for students and low-income families who want to save money and time. Here are the steps to make this delicious dish.

Ingredients:

- 1 pack of instant noodles

- 1 egg

- 1 sausage

- 1 tbsp of chopped onion

- 1 green onion, chopped

- Salt, pepper, and other seasonings to taste

- 1 tbsp of cooking oil

- 1/2 cup of cheese

- 1 tbsp of ketchup

- 1 tsp of mayonnaise

Directions:

- Cook the instant noodles in boiling water until soft. Then drain well.

- In a bowl, whisk the egg and add the instant noodles, onion, green onion, and seasonings. Mix well.

- Heat a non-stick skillet over low heat and add the oil. Spread the noodle mixture evenly on the skillet and press it down firmly. Cook until golden and crispy on one side, then flip over and cook the other side.

- Spread the ketchup over the noodle crust. Cut the sausage into thin slices and arrange them on top of the ketchup. Sprinkle the cheese over everything. Cover the skillet with a lid and let it cook until the cheese melts, about 10 minutes.

- Cut into slices and serve with mayonnaise, if desired. Enjoy your instant noodle pizza!

Tip: you can use the package seasoning of instant noodles instead of salt and pepper.

VietnameseMelon And Mushroom Soup: A Healthy And Delicious Recipe

If you are looking for a way to detoxify your body and lose some weight after indulging in festive meals, you might want to try this melon and mushroom soup. It is a light and refreshing dish that is packed with vitamins, minerals, and antioxidants. Plus, it is very easy to make and requires only a few ingredients.

Ingredients:

- 1 Vietnamese melon (also known as fuzzy melon or hairy gourd)

- 200 grams of mixed mushrooms (such as shimeji, enoki, or oyster mushrooms)

- 1 shallot, finely chopped

- 1 garlic clove, minced

- 2 green onions, sliced

- Some cilantro, chopped

- 4 cups of water

- Cooking oil, salt, pepper, sugar, and seasoning powder (or fish sauce) to taste

Directions:

- Peel the melon and cut it into thick slices, about 2 inches thick.

- Trim the mushrooms and tear them into bite-sized pieces.

- Heat some oil in a large pot over medium-high heat. Add the shallot and garlic and sauté for about a minute, stirring frequently.

- Add the mushrooms and cook for another minute, stirring occasionally. If using the enoki, then add this mushroom at the last minutes of cooking.

- Pour the water into the pot and bring it to a boil. Season with salt, pepper, sugar, and seasoning powder (or fish sauce) according to your preference.

- Add the melon slices and simmer for about 5 minutes, or until they are tender but still crisp. Add the enoki at this time. Cook for another minute.

- Sprinkle some cilantro and green onions on top of the soup and serve hot with rice or noodles. Enjoy!

Eggplant Salad

Eggplant salad is a delicious and healthy dish that can be enjoyed by vegetarians and non-vegetarians alike. Eggplant is rich in fiber, antioxidants, and vitamins, and has a soft and creamy texture when cooked. In this blog post, I will show you how to make a simple and tasty eggplant salad with a tangy soy sauce dressing and crispy fried mushrooms.

Ingredients:

- 2 eggplants

 Sauce ingredients for salad:

  - 1/4 cup soy sauce mixed with salad (recipe below)

  - 1 tsp minced garlic

  - 1 hot minced chili

  - 2 tbsp olive oil

  - 1 tsp sesame oil

  - 1 tbsp lime juice

- Accompanying ingredients:

  - 1 tbsp roasted white sesame seeds

  - 1 cup of cilantro and Vietnamese rau ram

- Other ingredients:

  - 4 oz. fried enoki mushrooms

Directions:

- Cut the eggplants into 2-inch pieces and steam them. If you have an instant pot, use the steam function for about 2 minutes. If you use a regular steamer, it will take about 10 minutes.

- After steaming, peel the eggplants or leave the skin on depending on your preference. Shred them thinly to help them absorb the sauce better.

- Put everything in a large bowl. Add cilantro, Rau, ram and sauce and toss well.

- To serve, transfer the eggplant salad to a platter, sprinkle sesame seeds and fried enoki mushrooms on top, and enjoy!

 

How to make soy sauce mixed with salad:

- 1 cup soy sauce

- 1 cup sugar

- 1 cup vinegar

- 1 cup of water

Bring everything to a boil and let cool. This sauce can be stored in the refrigerator and used for various vegetarian dishes. Adjust or reduce the amount of sugar and vinegar according to your taste.

How to make fried enoki mushrooms:

- Cut off the root end of the mushrooms and separate them into individual strands.

- Deep-fry them in hot oil until golden and crisp.

Eggplant salad is a delicious and healthy dish that can be enjoyed by vegetarians and non-vegetarians alike. Eggplant is rich in fiber, antioxidants, and vitamins, and has a soft and creamy texture when cooked. In this blog post, I will show you how to make a simple and tasty eggplant salad with a tangy soy sauce dressing and crispy fried mushrooms.

Ingredients:

- 2 eggplants

 Sauce ingredients for salad:

  - 1/4 cup soy sauce mixed with salad (recipe below)

  - 1 tsp minced garlic

  - 1 hot minced chili

  - 2 tbsp olive oil

  - 1 tsp sesame oil

  - 1 tbsp lime juice

- Accompanying ingredients:

  - 1 tbsp roasted white sesame seeds

  - 1 cup of cilantro and Vietnamese rau ram

- Other ingredients:

  - 4 oz. fried enoki mushrooms

Directions:

- Cut the eggplants into 2-inch pieces and steam them. If you have an instant pot, use the steam function for about 2 minutes. If you use a regular steamer, it will take about 10 minutes.

- After steaming, peel the eggplants or leave the skin on depending on your preference. Shred them thinly to help them absorb the sauce better.

- Put everything in a large bowl. Add cilantro, Rau, ram and sauce and toss well.

- To serve, transfer the eggplant salad to a platter, sprinkle sesame seeds and fried enoki mushrooms on top, and enjoy!

 

How to make soy sauce mixed with salad:

- 1 cup soy sauce

- 1 cup sugar

- 1 cup vinegar

- 1 cup of water

Bring everything to a boil and let cool. This sauce can be stored in the refrigerator and used for various vegetarian dishes. Adjust or reduce the amount of sugar and vinegar according to your taste.

How to make fried enoki mushrooms:

- Cut off the root end of the mushrooms and separate them into individual strands.

- Deep-fry them in hot oil until golden and crisp.