On a warm day, this is as simple and delicious as it gets.
Bet you never thought you’d see the words, “tofu” and “sultry” together, did you?
After all, the bean curd doesn’t always get the love it deserves. But this easy-breezy dish might just make you a believer.
On a warm, lazy day, there’s nothing better than “Silken Tofu with Avocado.”
It’s from “Every Grain of Rice” (W.W. Norton & Company), the newest cookbook by Chinese cooking authority Fuchsia Dunlop. The cookbook, of which I received a review copy, includes 150 recipes for straightforward, Chinese home-style dishes. Included are helpful primers on Chinese ingredients and cooking techniques.
Cold dishes are traditionally served at the start of a meal. It’s actually a sly way to tide guests over with already prepared noshes while the host gets busy stir-frying the rest of the meal.
Dunlop writes that she first experienced a tofu-avocado dish like this years ago in a restaurant in the southern hills of Taipei, where the cuisine is influenced by Taiwanese street food, as well as Taiwan’s history as a Japanese colony.
Indeed, the flavors of this dish will remind you of a California roll, what with the avocado, soy sauce and hit of wasabi.
An easy, delightful way to dress up grilled corn.
Want to dress up corn on the cob in a whole new way?
Look no further than “Corn with Hosin-Orange Butter” from the new “The Grilling Book: The Definitive Guide from Bon Appetit” (Andrews McMeel), of which I recently received a review copy.
It’s easy as can be — just a matter of grilling whole, shucked ears, then smearing them with a creamy mixture of softened butter, hoisin sauce, Chinese chili-garlic sauce and grated orange zest.
Grab a cob with your fingers and take a bite. You’ll be greeted with a delicious smokiness plus the sweet-savoriness of hoisin sauce that compliments the natural sugars of the corn so well. The orange zest is really what makes it, though, adding a bright, perky complexity. You know the orange butter you like to smear on cornbread? Imagine that flavor with Asian hoisin sauce thrown in. Irresistible, right?
A sentimental taste.
My Mom unknowingly left me a gift this Mother’s Day.
Although she passed away six years ago, I still think about her often, especially on this day.
So, it was with great pleasure that I recently re-discovered a manila envelope on my bookshelf — one that used to be tucked into my mother’s own bookshelf. I pulled out the contents to find old-school plastic sleeves and cardboard folders stuffed with pages that had been photocopied or torn out of magazines. All were of recipes. A few were mine — baking recipes that had caught my eye when I was a teenager in the throes of my addiction to baking, which I’d do every chance I could on weekends after racing to finish my homework.
Most of the recipes, though, were her keepsakes. I started to leaf through them, one by one. There were mimeographed pages from a Chinese cookbook, with the Chinese characters for things like lotus seeds, salted duck eggs, and “longan pulp.” Although my Mom was fluent in Cantonese, I remember hearing her lament on more than one occasion that she could no longer distinguish the written Chinese characters like she once could.
There was a 1985 recipe for “Perfect Pot Roast.” Yet I don’t ever remember her making that homespun Americana dish. Was it a dish she meant to get to one day?
If you’ve ever had the pleasure of meeting New York Chef Suvir Saran, no doubt you reveled in his bold, colorful and magnetic personality.
Not surprisingly, this dish is very much like him — it makes a big impression from the get-go.
“Roasted Manchurian Cauliflower” is from his cookbook, “Masala Farm” (Chronicle Books), of which I received a review copy. Suran, owner of Devi restaurant in New York, wrote the book with Charlie Burd, his long-time partner. It includes recipes and stories about their time shared in their upstate New York farmhouse situated on 67 acres with three ponds, goats, chickens and an abundance of fruits, vegetables and herbs.
The recipes are farm-to-table, but done often with Indian flair.
This cauliflower dish has been a signature one since his restaurant opened. It’s sort of like Chinese sweet-and-sour, but with cauliflower, not pork, and boasts a spicy kick.
At the top of your New Year’s resolution list are the vows to eat more kale and more tofu, right?
They should be.
Especially when they’re combined in this healthful salad that tastes so delicious that you’ll forget it’s even good for you.
“Kale in Peanut Butter-Tofu Sauce” is so satisfying that even my husband Meat Boy inhaled it even though there are no meat products in it.
The recipe is from “Hiroko’s American Kitchen” (Andrews McMeel), of which I recently received a review copy. The book is by Hiroko Shimbo, an authority on Japanese cuisine who is also a trained sushi chef.
It features 125 straightforward recipes that make cooking Japanese food at home much simpler with Shimbo’s tips and substitutions when you can’t find certain ingredients at your local market. Don’t have dashi? Use low-sodium chicken stock instead. No Japanese curry powder in your pantry? Reach for Madras curry powder instead. Don’t want to make kelp stock? Plain water will do in a pinch.
This particular dish tastes like one of those pricey prepared salads you’d find at Whole Foods.