• Thai Veggie Chopped Salad with Crispy Miso Lime Tofu

    December 3, 2024 Author: Rachel
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    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking. Combine Thai Veggie Chop Salad and Crispy Miso Lime Tofu.

    Salad Dressing Ingredients:

    • 1/2 c. salted cashew pieces
    • Warm water
    • 1/3 c. cilantro
    • 1 TBSP red curry paste
    • 1 TBSP sesame oil
    • 1 TBSP soy sauce
    • 3 TBSP rice wine vinegar
    • 1 TBSP honey
    • Salt, to taste
    • 1/3 c. water

    Salad Ingredients:

    • 1 bunch cilantro (less 1/3 c. for the dressing above)
    • 2 large romaine hearts, chopped
    • Salt and pepper, to taste
    • 1 avocado, diced
    • 2 1/2 c. shelled edamame
    • 1 1/2 c. shredded carrots
    • 1 c. wonton strips or chow mein noodles
    • Bunch of mint, chopped

    Crispy Miso Lime Tofu Ingredients:

    • 1 lime
    • 2 TBSP soy sauce
    • 2 TBSP water
    • 1 TBSP white or yellow miso
    • 1 TBSP rice wine vinegar
    • 2 TBSP honey
    • 1/2 tsp. ground ginger
    • 1/2 tsp. garlic powder
    • 1/4 tsp. crushed red pepper
    • 1 block of extra firm tofu
    • 3 TBSP neutral oil

    Directions:

    1. Dressing Part 1: In a blender, add the 1/2 c. of cashews and cover with warm water. Set aside.
    2. Miso Lime Sauce: In a bowl, stir together the juice of the lime through crushed red pepper. Set aside.
    3. Drain Tofu: Wrap tofu in clean kitchen towel and place something heavy on it and set aside for 30 minutes, or if you don’t have the time, squeeze the water out of the tofu.
    4. Salad: In a large serving bowl, add all the ingredients. Set aside. Refrigerate until ready to use, if necessary.
    5. Dressing Part 2: Drain the liquid out of the blender and add the cilantro through the water. Blend on high speed until smooth, about 30 seconds. If it’s too thick, blend in 1 TBSP of water at a time until reaches desired consistency.
    6. Crispy Miso Lime Tofu: Warm a large skillet over medium high heat; then add the oil. When the oil shimmers add tofu to the pan crumbling as you go. Once tofu is in the pan, leave undisturbed for 3 minutes; then give it a stir and let sit for 3 more minutes. It should start to look crispy and golden. Keep going with the stir and sit pattern once or twice more, adding more oil as needed, until the tofu is crispy all over. Add the Miso Lime Sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute more. Remove from heat.
    7. Assemble Salad: Add the tofu to the salad and add 1/2 c. dressing and toss to coat, adding more dressing as desired.

    Thai Veggie Chopped Salad with Miso Lime Tofu:

  • Red Curry Wonton Soup

    November 11, 2024 Author: Rachel
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    Recipe adapted from Caroline Chambers:

    Ingredients:

    • 1 TBSP any neutral oil (avocado, coconut, olive)
    • 1/2 c. green beans, but into bite size pieces
    • 1/2 c. red pepper, sliced
    • 1 TBSP red curry paste
    • 1 TBSP brown sugar
    • 1 TBSP ginger paste
    • 1 (14 oz.) can of coconut milk
    • 2 c. low-sodium chicken or vegetable broth
    • 1 TBSP soy sauce
    • 1 TBSP fish sauce
    • 1 (24 oz.) bag frozen mini wontons/potstickers/dumplings
    • 2 big handfuls fresh spinach
    • Juice of 1/2 lime
    • Chili crisp to top, optional

    Directions:

    1. In a large skillet or saucepan, warm oil over medium-high heat. Add green beans and peppers, and saute for 2 minutes.
    2. Add red curry paste (or more if you like things spicy), brown sugar, and ginger paste, and stir for about 30 seconds, until it smells amazing and is starting to stick to the bottom of the pan. Stir in coconut milk, broth, soy sauce, and fish sauce. Bring to a simmer.
    3. Gently drop in the frozen wontons and simmer for 5 minutes. Meanwhile, chop 2 big handfuls of spinach. Stir in the spinach and the juice of 1/2 lime. Taste and adjust seasonings as needed — more soy sauce for saltiness or fish sauce for umami or lime juice for brightness. Ladle into bowls and, if desired, top with chili crisp for a little extra kick.

    Red Curry Wonton Soup:

  • Japchae

    November 11, 2024 Author: Rachel
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    Recipe adapted from Drive Me Hungry.

    Ingredients:

    Sauce Ingredients:

    • 3 TBSP sodium soy sauce
    • 2 TBSP brown sugar 
    • 1 TBSP dark soy sauce
    • 1 ½ TBSP sesame oil

    Stir Fry Ingredients:

    • 7-8 oz. Korean glass noodles – sweet potato starch noodles
    • 2 eggs 
    • 2 TBSP avocado oil
    • 6 large shitake mushrooms, sliced 1/3 inch thick, optional
    • 1 yellow onion, sliced 1/3 inch thick
    • 1 large red bell pepper, julienned ¼ inch thick
    • ½ large carrot, julienned 1/8 inch thick
    • 3 garlic cloves, minced
    • 3 c. baby spinach, packed
    • 2 green onions, chopped on angle for garnish
    • 2 tsp. toasted white sesame seeds, for garnish
    • Can also add in any cooked protein

    Directions:

    1. These japchae noodles come together quickly so prep all your ingredients ahead of time.
    2. Sauce: Mix all the sauce ingredients together in small bowl until the sugar dissolves. Set it aside.
    3. Cook Noodles: Cook the Korean glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.
    4. Sauce the Noodles: Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavors of the sauce. Any excess sauce will be absorbed by the noodles.
    5. Stir Fry: Heat a skillet over medium heat and scramble the eggs and then set the eggs aside.
    6. In the skillet add the mushrooms (if using) and the onions. Stir fry them for 2 minutes.
    7. Next, add the red bell peppers, carrots, and minced garlic to the pan. Stir fry for 1 – 2 more minutes. Be careful not to overcook the vegetables, they should still be crunchy.
    8. Add the spinach and toss everything together until the spinach starts to wilt. Add a pinch of salt to season the vegetables and remove it from the heat.
    9. Add the stir fried vegetables and egg to the seasoned glass noodles. Toss everything to combine and garnish with sesame seeds and chopped scallions.

    Japchae:

  • Garlic Tofu Drunken Noodles

    October 29, 2024 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 package of extra firm tofu
    • 2 TBSP + extra cornstarch
    • 1 TBSP olive oil
    • Salt, to taste
    • 14-16 oz. wide rice noodles
    • 2/3 c. soy sauce
    • 1/2 c. sweet Thai chili sauce
    • 1/4 c. sesame oil
    • 1/4 c. rice wine vinegar
    • 2 TBSP sushi ginger, chopped
    • 1/2 c. water
    • Chili flakes, to taste
    • 8 oz. green beans or asparagus
    • 2 TBSP butter
    • 1 shallot, minced
    • 2 bell peppers, thickly sliced
    • 1 bunch of green onions, chopped
    • 8 garlic cloves, minced
    • Serve with basil or Thai basil, chopped and sesame seeds

    Directions:

    1. Prep Tofu: Drain/press tofu between towels for at least 30 minutes, and then cube the tofu. Add cubed tofu to a bowl, then add 1 heaping TBSP of cornstarch, 1 TBSP olive oil, and salt to taste. Toss to combine.
    2. Rice Noodles: Prepare rice noodles according to package, except undercook the noodles because they will finish cooking in the sauce. Drain and set aside.
    3. Prep Sauce: In a bowl, combine soy sauce through chili flakes. Set aside.
    4. Chop Veggies: In a bowl, add the shallot, bell peppers, and green onions. Set aside. Chop the garlic and leave on cutting board until ready to use.
    5. Cook Tofu: Heat a large skillet over medium-high heat. Add a little olive oil, and when oil is hot, add the tofu to the pan. Try to keep the tofu from touching each other, but leave the tofu otherwise undisturbed for 3 minutes, or until golden, then flip the tofu. Continue cooking, minimally moving the tofu, until the tofu is crispy. Remove from pan to a paper towel lined plate.
    6. Cook Veggies and Sauce: In the same skillet you cooked the tofu, add the green beans/asparagus, and cook until charred and beginning to get slightly tender. Place the lid on the skillet if necessary. Once the beans/asparagus are beginning to get tender, add the butter through green onions and saute for 2 minutes, then add the garlic, and saute for 30 seconds – 1 minute. Add 3/4 of the sauce mixture, and once the sauce comes to a simmer, add the undercooked rice noodles, and toss to combine. With the remaining sauce, add 1 TBSP cornstarch, and whisk to combine. Add the cornstarch slurry to the pan and toss to combine. Continue cooking until sauce has thickened and rice noodles are al dente.
    7. Plate: Scoop the noodle mixture into a bowl, top with the tofu, and garnish with basil and sesame seeds.

    Garlic Tofu Drunken Noodles:

  • Wonton Soup

    October 17, 2024 Author: Rachel
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    Ingredients:

    • 1 package of firm or extra firm tofu, pressed
    • 2 TBSP chopped ginger
    • 1 bunch green onion, finely chopped
    • 2 tsp. cornstarch
    • 1 1/2 TBSP soy sauce
    • 1-2 tsp. sesame oil
    • Black pepper and salt, to taste
    • 2 tsp. neutral oil
    • 1 egg, beaten
    • 1 package of wonton wrappers
    • Baby bok choy
    • 6 c. vegetable or chicken broth
    • Chili crunch

    Directions:

    1. Tofu: Wrap tofu in towels with a weight on top for 30 minutes to remove the water. After 30 minutes, break a chunk off the tofu and squeeze any remaining liquid out; then in a bowl crumble the tofu. Add the ginger, 3/4 of the green onions, cornstarch, soy sauce, sesame oil, and salt and pepper, to taste and mix to combine.
    2. Heat a skillet over medium heat; when hot, add oil to pan and let oil heat up; then add the tofu mixture and smash the tofu with the back of your spoon/spatula. Cook until the texture can easily form a “meatball” like ball. Set aside to cool. Once the tofu mixture cools, add the egg and mix to combine.
    3. Prepare Wontons: On a platter or plate, sprinkle some cornstarch to prevent sticking. Have a small bowl with water on the ready.
    4. If using a round wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold in half and press the edge tightly to seal (a half moon shape); then bring the right and left sides of the half moon together, dab the edges with water and seal the edges together. Place on platter.
    5. If using a square wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold one point to the opposite point making a triangle; then bring the right and left sides of the triangle together, dab the edges with water and seal the edges together. Place on platter.
    6. Cook Wontons: Bring a pot of water to a boil. Add in some wontons (don’t over crowd) and let boil. Once wontons float, cook for 2-3 minutes. Remove wontons and place on a plate lined with parchment paper to prevent sticking. Repeat.
    7. Prepare Soup: Meanwhile in another pot, bring broth to a boil, and add baby bok choy, and simmer until hot.
    8. Wonton Soup: In an individual bowl, add wontons, ladle in soup broth and bok choy, top with green onions, and chili crunch.

    Wonton Soup:

  • Vietnamese Summer Rolls with Peanut Sauce

    October 2, 2024 Author: Rachel
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    Recipe from Chef Sandy Thana.

    Ingredients:

    Summer Rolls:

    • 3 Ladies’ rice wrappers
    • Green leaf lettuce
    • Cilantro, stems removed
    • Mint, stems removed
    • Filling of choice: julienned cucumber, julienned carrots, julienned bell peppers, tofu, rice noodles

    Peanut Sauce:

    • 1/2 c. vegetable broth
    • 1 c. hoisin sauce
    • 1/2 c. creamy peanut butter
    • 1/4 c. crushed peanuts
    • Sriracha, to taste

    Directions:

    1. Rolls: In a bowl large enough to fit the rice paper, fill with warm water. Dip the rice paper in the water and place the rice paper on a towel or rice wrapper mesh plate. Add the lettuce, cilantro, mint, and whatever fillings you want. Roll from the bottom up using your thumbs to tuck the wrapper into itself. Tuck both sides in and continue rollup up.
    2. Peanut Sauce: In a small saucepan add the vegetable broth, hoisin sauce, and peanut butter and heat until the mixture is completely combined. Serve with crushed peanuts and sriracha.

    Vietnamese Summer Rolls with Peanut Sauce:

  • Vietnamese Vermicelli Bowls – Bun

    September 12, 2024 Author: Rachel
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    Ingredients:

    Chicken Marinade:

    • 1 lb. chicken breast
    • 1 TBSP ginger paste
    • 2 garlic cloves, minced
    • 2 TBSP lime juice
    • 2 TBSP fish sauce
    • 1 TBSP soy sauce
    • 2 TBSP brown sugar
    • 1 TBSP vegetable oil

    Fish Sauce/Nuoc Cham:

    • 4 oz. yellow rock sugar
    • 1 c. water
    • 5 cloves of garlic, smashed
    • 3/4 TBSP chili garlic sauce
    • 1/3 c. fish sauce (3 crabs brand)
    • Juice from 1 1/2 juicy limes and pulp

    Quick Pickled Vegetables:

    • 3/4 c. water
    • 1/2 c. carrots, julienned
    • 1/2 c. daikon radish, julienned
    • 1/2 tsp. salt
    • 1/2 TBSP sugar
    • 1/2 c. rice wine vinegar
    • 1/2 c. white vinegar

    Vermicelli Bowls:

    • Rice noodles, cooked
    • 1 bunch of cilantro, chopped
    • 1 bunch of mint, chopped
    • Iceberg lettuce, sliced
    • 2 Persian/small cucumbers, diced
    • Quick pickled vegetables
    • Grilled chicken
    • Roasted peanuts, chopped
    • Jalapenos, sliced
    • Nuoc Cham

    Directions:

    1. Marinate Chicken: In a Ziploc bag and chicken through vegetable oil. Place in refrigerator for 1 – 24 hours. When ready, remove chicken from marinade and grill or cook as desired.
    2. Nuoc Cham: Heat rock sugar and water in a medium to low heat until sugar is melted. In a small blender/food processor, add the lime juice, half of the sugar water, garlic, and chili garlic sauce and blend/blitz until desired texture (longer for smooth, less time for chunky). In a jar with lid, add the sauce along with the remaining sugar water and fish sauce. Set aside.
    3. Quick Pickled Vegetables: Add veggies and both vinegars to a jar with a lid. In a small saucepan add water, salt, and sugar and heat on medium low heat until salt and sugar melts; stir and then add to jar with veggies and let cool.
    4. Vermicelli Bowls Assembly: To your individual serving bowls, add desired rice noodles, cilantro, mint, lettuce, cucumbers, pickled vegetables, grilled chicken, peanuts, jalapeno slices, and nuoc cham.

    Vietnamese Vermicelli Bowls – Bun:

  • Sesame Chile Fried Egg Rice Bowls

    August 23, 2024 Author: Rachel
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    Adapted rom Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    • 1 c. sushi rice, rinsed
    • 1 1/2 c – 2 c. water (I like 2 c.)
    • Kosher salt
    • 2 big handfuls of spinach
    • 2 TBSP + 1 tsp. sesame oil
    • 1/2 – 1 jalapeno, thinly sliced
    • 2 tsp. sesame seeds
    • 4 eggs
    • 2 tsp. soy sauce

    Directions:

    1. Rice and Spinach: Combine rice, water, and a pinch of salt in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and cook until the liquid is completely absorbed and the rice is tender, 12 – 15 minutes. Take the lid off, and add the spinach on top of the rice and drizzle with 1 tsp. sesame oil and a pinch of salt. Replace lid and steam until ready to eat.
    2. Eggs: Heat the remaining 2 TBSP sesame oil in a large nonstick skillet of medium-low heat. Make 4 egg-size circles in the oil using 1/2 tsp. sesame seeds and 4 slices (or more to taste) of jalapenos in each egg circle; then carefully and slowly crack the eggs directly over the tops of the sesame seeds and jalapeno circles. Seeds and jalapenos slide around a bit. Cover and cook for 2-3 minutes, then drizzle 1/2 tsp. soy sauce over each egg and cook (may replace cover, if desired) until the whites are cooked through but the yolks are still runny, about 1 minute.
    3. Assembly: Divide the rice into two bowls, top with spinach, top each with 2 fried eggs. Tip: cut up the eggs with a fork and knife to cut up the egg ad mix everything together.

    Sesame Chile Fried Egg Rice Bowls:

  • Damn Delicious Fried Rice

    August 3, 2024 Author: Rachel
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    Recipe Adapted from Damn Delicious.

    Ingredients:

    • 1/3 c. oyster sauce
    • 2 TBSP rice wine vinegar
    • 1/4 tsp. crushed red pepper
    • 1 lb. chicken breast or thighs, cut into bite-size pieces or tofu
    • Salt and pepper, to taste
    • 2 TBSP vegetable oil
    • 1 small onion, diced
    • 3 garlic cloves, minced
    • 1 TBSP ginger paste
    • 10 oz. frozen corn, cooked
    • 12 oz. frozen broccoli, cooked
    • 10 oz. frozen peas and carrots, cooked
    • 4 c. cooked (day old) white or brown rice
    • 3 (or more) eggs, beaten

    Directions:

    1. In a small bowl, whisk together oyster sauce, rice vinegar, and red pepper flakes.
    2. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper.
    3. Heat 1 TBSP vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
    4. Add onion to the skillet and cook, stirring occasionally, until tender, about 3-4 minutes.
    5. Stir in garlic and ginger until fragrant, about 1 minute.
    6. Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.
    7. Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.
    8. Push rice to one side of the skillet (or in a separate skillet); add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
    9. Stir in chicken, cooked vegetables, and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.

    Damn Delicious Fried Rice:

  • Thai Chopped Chicken Salad

    April 10, 2024 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    Salad:

    • 1 rotisserie chicken, breasts shredded (about 3 c.)
    • 4 c. Napa cabbage, shredded
    • 1–2 large carrots, julienned
    • 1 c. cucumbers, chopped
    • 2 mangoes, diced
    • 1 c. fresh cilantro, chopped
    • 3/4 c. fresh mint, chopped
    • 1/2 c. peanuts, chopped
    • 1/2 c. green or red onions, sliced
    • 3–4 jalapenos, sliced

    Peanut Dressing

    • 1/2 c. peanut butter
    • 1/3 c. soy sauce
    • 1/3 c. sesame oil
    • 1/4 c. rice wine vinegar
    • 1 lime, juiced
    • 2 TBSP sriracha
    • 2 TBSP sugar
    • 1 TBSP ginger paste
    • 1 garlic clove, peeled
    • 1/4-1/2 c. water to thin to desired consistency

    Directions:

    1. Salad: In a large serving bowl add all the salad ingredients.
    2. Dressing: Pulse peanut butter through garlic in the food processor or blender. Adjust consistency with water.
    3. Assembly: Add dressing to salad and toss to combine.

    Thai Chopped Chicken Salad:

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