• Kung Pao Spaghetti with Tofu

    Adapted from The Foodie Diaries.


    • 1/2 lb. spaghetti
    • 1 block extra firm Tofu, pressed and cubed
    • 1 TBSP cornstarch
    • Salt to taste
    • 2 TBSP avocado oil
    • Onion, large chunks
    • Red pepper, large chunks
    • 6 garlic cloves, minced
    • 1 TBSP ginger paste
    • 1 TBSP sesame seeds
    • 1/2 – 1 tsp. crushed red pepper or gochugaru, to taste
    • 1/2 c. soy sauce
    • 1/4 c. rice wine vinegar
    • 2 TBSP chili paste
    • 3 TBSP brown sugar
    • 1 TBSP cornstarch mixed with 5 TBSP water
    • 1/4 c. crushed peanuts
    • 1 bunch of green onions, sliced


    1. Spaghetti: Cook spaghetti according to package and set aside.
    2. Tofu: Press tofu for at least 30 minutes; then cube the tofu and place in a bowl and toss with 1 TBSP cornstarch and salt to taste.
    3. Veggies: Chop onion, red pepper, and garlic and set aside.
    4. Sauce: Combine soy sauce through brown sugar in a small bowl and set aside.
    5. Prepare Tofu: In a skillet, heat the oil over medium heat; then add the tofu and let the tofu crisp for a few minutes, undisturbed; then flip the tofu so it gets all nice and crispy and golden. Once crisp and golden, remove tofu to a paper towel lined cutting board and set aside.
    6. Prepare Kung Pao Spaghetti: In the same skillet used for the tofu, add additional oil, if needed, over medium low heat; then add the onion and red peppers and saute for 2 minutes. Add the garlic, ginger paste, sesame seeds, and crushed red pepper and saute for 1 minute until the garlic is fragrant; then add the sauce and cornstarch mixed with water and let it simmer to thicken.
    7. Remove from heat and add the spaghetti and toss to coat; then add the tofu and toss. Serve topped with crushed peanuts and green onions.

    Kung Pao Spaghetti with Tofu:

  • Chicken Wontons in Spicy Chili Sauce

    Recipe adapted from Pinch of Yum.


    • 2 TBSP sesame oil, divided
    • 14 oz. shiitake mushrooms, sliced or 8 oz. spinach
    • 1 garlic clove, grated
    • one 12-oz. bag frozen chicken wontons
    • 2 c. chicken broth
    • 1/2 c. teriyaki sauce
    • 1–2 TBSP chili crisp
    • Toppings: sliced green onions and sesame seeds


    1. Heat 1 TBSP sesame oil in a large nonstick skillet over medium heat. Add mushrooms or spinach; sauté until softened. Add garlic for the last minute or two of sautéing. 
    2. Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
    3. Finish with remaining 1 TBSP sesame oil, chili crisp, and top with green onions and sesame seeds. 

    Chicken Wontons in Spicy Chili Sauce:

  • Curry Udon Noodles

    Recipe adapted from the Foodie Diaries.


    • 16 oz. super firm tofu, pressed
    • Udon noodles (about 16 oz. of prepared heat and serve, such as Ka-Me)
    • 1-2 TBSP oil
    • 1 TBSP ginger paste
    • 2-4 TBSP favorite curry paste
    • 2-4 tsp. sugar
    • 1 onion, sliced thick
    • 1 c. red bell peppers, sliced thick
    • 1 c. green beans, 1 inch pieces
    • 1 can of coconut milk
    • 3/4 can of water
    • Basil, chiffonade


    1. Tofu: Prepare tofu as desired. Option: freeze, thaw, press, cube, sprinkle with 1 TBSP cornstarch and 1 TBSP of oil, and then saute in pan before making sauce (or you can bake at 450F until crispy).
    2. Udon Noodles: Prepare according to package.
    3. Veggies: Heat oil in a saute pan over medium heat; then add the onions, bell peppers, and green beans and saute until just crisp; then remove from the pan.
    4. Curry: Add a bit more oil to the saute pan and then add the ginger paste and curry paste and saute until fragrant; then stir in the sugar. Then add the coconut milk; refill the can 3/4 of the way with water and add the water to the pan and simmer for 2-3 minutes. Then add the Udon noodles, veggies, and tofu, and toss to combine. Top with basil.

    Curry Udon Noodles:

  • Teriyaki Chicken Burgers

    Recipe adapted from Pinch of Yum.



    • 1 lb. ground chicken
    • 1/4 c. teriyaki sauce
    • 1/2 c. panko breadcrumbs
    • 1/2 tsp. garlic powder
    • 1/2 tsp. salt, optional

    Sesame Slaw:

    • 4 c. shredded cabbage
    • 2 TBSP toasted sesame oil
    • 2 TBSP rice vinegar
    • 2 tsp. sugar
    • 1 tsp. salt
    • 1/2 c. chopped green onions


    • 2 TBSP avocado oil for frying
    • 4 brioche buns
    • Yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like)


    1. Make the Sesame Slaw: Toss the slaw ingredients together. Taste and adjust.
    2. Make the Burgers: Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties.
    3. Fry the Burgers: Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165F.
    4. Toast Buns:  Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted.
    5. Assemble Burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. I love these so much.

    Teriyaki Chicken Burgers:

  • Summer Ramen Bowl

    Recipe adapted from the Defined Dish.

    Ingredients for 1:

    • 1 egg and/or breaded chicken cutlet
    • 1 brick of ramen, seasoning packet discarded
    • 1 TBSP Get Side Dish Creamy Sesame
    • 2 TBSP soy sauce
    • 1/2 – 1 TBSP chili crisp
    • Honey, to taste (about 2 tsp.)
    • Veggies (julienne cut cucumber, red bell pepper, and/or napa cabbage, wilted spinach etc.)
    • Everything but the bagel seasoning


    1. Soft Boiled Egg: Bring a small saucepan to a boil. When boiling, add the egg and cook for 6.5 minutes. Transfer egg to a bowl of ice water and set aside. Peel egg when cool to the touch.
    2. Ramen: In the saucepan used to cook the egg (or wilt the spinach), add the ramen noodles to boiling water and cook according to package. Drain the noodles and rinse under cold water until noodles are no longer hot.
    3. Sauce: In a bowl, whisk the Creamy Sesame, soy sauce, chili crisp, and honey until well combined.
    4. Assembly: Transfer noodles to a bowl and toss with the sauce until well coated. Top with veggies, egg and/or chicken, and sprinkle with everything but the bagel seasoning.

    Summer Ramen Bowl:

  • Korean Beef Bulgogi Bowls

    Recipe adapted from Damn Delicious.


    Korean Beef:

    • 1/4 c. brown sugar, packed
    • 1/4 c. soy sauce
    • 1 TBSP freshly grated ginger
    • 2 tsp. sesame oil
    • 1/2 tsp. Sriracha, or more to taste
    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • 1 lb. ground beef, chicken, or turkey


    • 2 tsp. sesame oil
    • 1 c. chopped kimchi
    • 1 tsp. sugar


    • Rice
    • 2 Persian cucumbers, sliced
    • 1 carrot, shredded
    • 1 avocado, thinly sliced
    • 2 green onions, thinly sliced
    • 1/4 tsp. sesame seeds, optional
    • Yum Yum sauce


    1. For the Korean Beef/Chicken/Turkey: In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
    2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
    3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
    4. For the Kimchi: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
    5. For the bowls: Cook rice according to package instructions. Add rice to bowls, top with ground beef mixture, kimchi, cucumbers, carrots, and avocado, drizzled with yum yum sauce and garnished with green onions and sesame seeds, if desired.

    Korean Beef Bulgogi Bowls:

  • Ramen Salad/Ramen Slaw

    Recipe adapted from Buns in My Oven.


    • 2 packages Ramen noodles 3 ounces each, any flavor, toasted
    • 1 c. slivered almonds, toasted
    • 16 oz. coleslaw mix
    • 3 TBSP sesame seeds
    • 1/2 c. chopped green onions
    • 1/2 c. olive oil
    • 1/2 c. granulated sugar
    • 1/4 c. white distilled vinegar
    • 1/4 c. soy sauce
    • 1 TBSP toasted sesame oil


    1. Open the ramen packets and discard the seasoning packets. Crumble the ramen into small chunks, and toast them in a skillet over medium heat, and then place in a large mixing bowl.
    2. In the same skillet, toast the almonds, and then place in the bowl with the toasted ramen.
    3. Add the coleslaw mix, almonds, sesame seeds, and green onions and toss.
    4. In a small bowl add the olive oil, sugar, vinegar, soy sauce, and sesame oil and whisk well to combine (might not use all the dressing–save remaining to use as a dressing for a green salad).
    5. Pour the dressing over the salad and stir to coat.
    6. Serve immediately or cover and refrigerate for up to 6 hours (if refrigerated the ramen will lose some of its crunch). Best served fresh.

    Ramen Salad/Ramen Slaw:

  • Asian Chicken Salad

    Recipe from Damn Delicious.



    • 1 head romaine, shredded
    • 4 c. shredded napa cabbage
    • 3 c. leftover shredded rotisserie chicken
    • 1 (15-oz.) can mandarin oranges, drained
    • 1/2 c. chopped fresh cilantro leaves
    • 1/2 c. roasted salted cashews
    • 3 green onions, thinly sliced
    • 2 c. crispy wonton strips, homemade or store-bought
    • 2 tsp. toasted sesame seeds


    • 1/4 c. rice vinegar
    • 3 TBSP orange marmalade
    • 2 1/2 TBSP canola oil
    • 2 1/2 TBSP toasted sesame oil
    • 1 TBSP reduced sodium soy sauce
    • 2 tsp. freshly grated ginger
    • 2 tsp. toasted sesame seeds
    • Kosher salt and freshly ground black pepper, to taste


    1. Dressing: In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
    2. Salad: Place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine. Top with wonton strips and sesame seeds.

    Asian Chicken Salad:

  • Yum Yum Beef Bowls


    • 1 lb. thinly sliced stir fry beef
    • 1/4 c. Bachan’s Japanese BBQ sauce
    • 1 TBSP garlic powder
    • 1 TBSP onion powder
    • Topping: Yum Yum sauce and extra Bachan’s Japanese BBQ sauce
    • Bowls: Rice, lettuce, broccoli, cucumber, carrots, avocado, edamame, etc.

    Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.


    1. In a large ziploc bag, add beef through onion powder and mix to combine. Marinate in fridge for at least 1 hour.
    2. After beef marinates, heat a skillet over medium high heat and sir fry beef until cooked through.
    3. Optional: add cooked beef to a shallow baking dish, drizzle additional Bachan’s and broil to caramelize. Watch closely.
    4. Bowl Ingredients: Add all the desired ingredients and top with Bachan’s and yum yum sauce.

    Yum Yum Beef Bowls:

  • Spicy Chicken Yum Yum Bowls

    Recipe adapted from Half Baked Harvest.


    • 1 1/2 lbs. chicken breasts, thinly sliced
    • 1 TBSP cornstarch
    • 1 TBSP, plus 1/3 c. soy sauce
    • 2 TBSP olive oil
    • Black pepper
    • 3 TBSP orange juice, divided
    • 1/4 c. honey
    • 2-3 TBSP chili paste
    • 1 TBSP chopped fresh ginger
    • 2 cloves garlic, chopped
    • Cooked rice
    • Serve with cucumber, avocado, jalapeno slices, green onions and/or fried wontons and yum yum sauce

    Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.


    1. Preheat the oven to 425° F.
    2. On a large sheet pan, toss the chicken with 1 TBSP soy sauce and 1 TBSP orange juice. Season with pepper. Sprinkle the cornstarch over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes.
    3. To make the sauce. In a bowl, whisk 1/3 c. soy sauce, 2 TBSP orange juice, honey, chili paste, garlic, and ginger.
    4. When the chicken is ready, pour 2/3 of the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. If desired, spoon over the remaining sauce.
    5. Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl.
    6. To assemble, add the rice to bowls, top with cucumber, avocado, chicken, kimchi, green onions, and a big handful of fried wontons. Spoon over the yum yum sauce.

    Spicy Chicken Yum Yum Bowls: