Category Archives: Asian Recipes

Get to Know Egg Tofu

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Crispy and custardy egg tofu with chili and honey.
Crispy and custardy egg tofu with chili and honey.

Kristina Cho says that she loves introducing people to egg tofu. Count me in as a new convert who is ever grateful to her now that I’ve made the acquaintance.

While tofu is made by coagulating soy milk, egg tofu is made with a blend of soy milk and eggs that gets steamed. Because of the eggs, it has a more yellow color. What I really fell for is the texture. It is slightly firmer than silken tofu and possesses a wonderful custardy quality. In fact, it reminds me very much of Japanese chawanmushi.

Find it in tube shape like slice-and-bake cookie dough in the refrigerator case of Chinese or Asian markets, beside the usual blocks of tofu.

Cho’s “Seared Egg Tofu with Honey and Soy” is an ideal way to try it, too.

The recipe is from her cookbook, “Chinese Enough” (Artisan, 2024), of which I received a review copy.

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Crunchy and Creamy Thai-Inspired Broccoli Salad

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Broccoli salad gets a lift from plenty of lime juice and creaminess from tahini.
Broccoli salad gets a lift from plenty of lime juice and creaminess from tahini.

With a newly opened jar in my fridge, I’ve been on a tahini kick of late.

So, when a review copy of the new cookbook, “Sesame: Global Recipes & Stories of An Ancient Seed” (Ten Speed Press), landed in my mailbox, the timing was perfect.

The book was written by Rachel Simons, the founder of Seed+Mill, the first store in the United States that’s devoted to sesame products. Its tahini (ground sesame paste) and halva (fudge-like candy made from sesame paste) are used by top chefs and carried in more than 1,700 stores, including Whole Foods and Sprouts.

Sesame seeds have been cultivated for as long as 5,500 years on the Indian subcontinent to make seed oil, Simons writes. With their naturally sweet nutty taste, they’ve also been strewn over bread in ancient Greece and Rome, as well as in Turkey, Jerusalem, Canada and China.

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Anytime Is Right For Chili Crisp Salmon Burger

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Would you believe this was made with tinned smoked salmon flavored with chili crisp?
Would you believe this was made with tinned smoked salmon flavored with chili crisp?

Tinned fish is having a moment. So much so, that some people are just over it.

Not me, though.

At any given moment, you’ll always find in my pantry tins of anchovies, sardines, trout, tuna, and salmon.

Especially Fishwife Tinned Seafood’s collab with my go-to chili crisp-maker, Fly by Jing, of which I recently received samples.

Fishwife was founded by Becca Millstein and Caroline Goldfarb in 2020 during the pandemic. Like so many of us, they were cooking more at home and unsatisfied with the quality of tinned seafood in the market. So, they set out to create their own, based on wild and farmed seafood that’s sustainable.

Today, Fishwife offers a range of products including salmon, mussels, trout, albacore tuna, mackerel, sardines, anchovies, and even California white sturgeon caviar.

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Tuck Into Gochujang Sesame Noodles with Broccolini

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The Korean staple fermented pepper paste really jazzes up these sesame noodles.
The Korean staple fermented pepper paste really jazzes up these sesame noodles.

If you go nutty for Asian sesame or peanut noodles, then this version will definitely have you hooked from the first bite.

That’s because “Gochujang Sesame Noodles with Broccolini” adds the Korean fermented pepper paste to the mix for big, brawny flavor that grabs your taste buds and doesn’t let go.

Easy enough to make on a weeknight, this recipe is from “You Got This!” (Simon Element), of which I received a review copy.

It’s by Connecticut-based Diane Morrisey, a self-taught cook who’s a former caterer and executive at Whole Foods overseeing prepared foods.

She describes the collection of 100 recipes as being for “real people.” After all, as a wife and working mom of six kids, she knows all about how hard it can be to juggle multiple responsibilities while still trying to get food on the table every night.

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The Nostalgic Taste of No-Churn Yuen Yeung Ice Cream Cake

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Sara Lee Pound Cake goes fancy and sentimental.
Sara Lee Pound Cake goes fancy and sentimental.

As a Chinese American kid growing up in San Francisco, I would peer into our family freezer to spy not only bamboo leaf-wrapped sticky rice dumplings and on-sale bags of shrimp for future stir-frys, but plenty of Swanson Salisbury steak dinners, boxes of Banquet boil-in-bag chicken a la king, and Sara Lee Pound Cake.

The latter of which I much preferred to eat still frozen.

Apparently, I wasn’t alone in that, either.

Not if the cookbook, “Salt Sugar MSG: Recipes From A Cantonese American Home” (Clarkson Potter), of which I received a review copy, is any indication.

That’s because deep within its pages is a recipe for “No-Churn Yuen Yeung Ice Cream Cake” made with — you guessed it — a Sara Lee Pound Cake, but one gussied up with layers of a fluffy whipped cream-and condensed milk flavored with Lipton tea and a dash of coffee.

For me, it is as if old-school Chinatown milk tea and that buttery dense pound cake decided to skip joyously together down memory lane.

The cookbook was written by Calvin Eng, chef and owner of Bonnie’s, a well-regarded Cantonese American restaurant in Williamsburg in New York. who is also a Food & Wine “Best New Chef,” with assistance from Phoebe Melnick, a New York video journalist.

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