Pan Fried Glazed Tofu

  • 1 package tofu, cut into triangles
  • Cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • ¼ cups broth
  1. Cut tofu into triangles, then coat all sides with cornstarch.
  2. Whisk the rest of the glaze ingredients in small bowl.
  3. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.
  4. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. 
  5. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes.

Fish with Black bean sauce

  • ½ lb tilapia cut into pieces and marinated with ½ tablespoon corn starch
  • 2 Tbsp black bean sauce
  • ½ onion, large dice
  • 1 red bell pepper, large dice
  • 2 stalk scallions (cut into 1.5 inch length)
  • 5 slices fresh ginger

Sauce

  • ¼ teaspoon fish sauce
  • ¾ teaspoon sugar
  • ¼ teaspoon sesame oil
  • ½ tablespoon corn starch (mix with 6 tablespoons water)

Stir fry the ginger, onion and bell pepper in a wok. Add fish, stir fry until almost cooked. Add sauce, stir until thickened.

Oxtail stew

  • 3 lbs oxtails, cut into 2 to 3 inch thick pieces
  • 1 tablespoon oil
  • 2 half-inch thick slices of fresh ginger
  • 6 cloves garlic
  • 3-4 pieces of star anise
  • 6 cloves
  • 3 bay leaves
  • ½ cup Shaoxing wine
  • 2 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp of rock sugar 
  • 2-5 cups of water, to cover
  • 3-5 Daikon, cubed into 1.5″ pieces
  • Salt, to taste
  1. Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.
  2. Remove the oxtails and put in slow cooker. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.
  3. Add cooking wine to deglaze. Add dark soy sauce, light soy sauce, rock sugar, water, and salt. Add daikon. Bring to boil.
  4. Add to slow cooker on low. Add enough boiling water to cover. Simmer for 4 hours, until the meat is tender. Add additional water if necessary to avoid sticking. 

Soy Sauce Chicken

  • 2 lbs of chicken parts
  • 2-inch ginger (skin peeled and lightly pounded)
  • 4 cloves garlic (lightly pounded)
  • 2 stalks scallions (cut into 2-inch lengths)
  • 2 star anise
  • 1 cinnamon stick (about 2-inch length)
  • 1 dried honey dates
  • ½ c. soy sauce
  • ¼ c. dark soy sauce
  • 1 tbsp Shaoxing wine
  • 3 dashes white pepper powder
  • 4 oz. rock sugar or white sugar
  • 4 cups water
  1. Bring ingredients, except chicken, to a boil and simmer 10 mins.
  2. Add chicken to pot. Add more water to cover chicken if needed.
  3. Bring pot back to boil, cover. Simmer 20 mins.
  4. Turn off and keep covered for 20 more mins.

Optional: add 1 lb diced daikon or turnip in step 1 to simmer.

Sauce can be reused 2-3 times for new chicken, or soy sauce eggs or tofu.

Chinese beef stew

Ingredients

  • 2 lb beef brisket or stew meat or tendon mix, trimmed of fat, cut into 1″ cubes
  • 3 lb Chinese turnips, white daikon radish, or carrots; peeled, cut into 1″ cubes
  • 3-5 cups chicken broth
  • 3.5 oz. ginger, thickly sliced
  • 5 shallots, minced
  • 2 cloves of garlic, minced
  • 3 bean curd sticks, soaked in water 2 hours and cut into 1.5″ pieces
  • 10 shiitake mushrooms, reconstituted, stemmed and sliced, with liquid reserved

Aromatics

  • 2 licorice slices 甘草片
  • 1 tsao ko cardamon (Amomum tsaoko) 草果
  • 1 dried tangerine peel
  • 1 cinnamon stick (½ of it’s fresh)
  • 1 star anise
  • 3 dashes white pepper powder
  • 2 bay leaves
  • 1/3 tsp Szechuan peppercorn

Sauce

  • 3.5 oz / 100g Chu Hou sauce
  • 5g five-spice powder
  • 2 tbsp of sugar
  • 2 tbsp light soy sauce
  • 100 ml shaoxing wine
  • 1 tbsp dark soy sauce
  1. Lightly flour the beef cubes and sear on all sides until light brown. Add to crockpot with the cubed turnip/daikon/carrot.
  2. Sauté the shallots, garlic, ginger until fragrant.
  3. Add the aromatics ingredients for a quick sauté.
  4. Add the sauce ingredients, stir in 3 cups chicken broth. Bring to a boil.
  5. Add boiling sauce to crockpot. Now add remaining boiling chicken broth to crockpot until ingredients are covered.
  6. Cook for 2 hours on high. Add the bean curd sticks. Continue cooking for 4 more hours, or until beef is tender. Let sit overnight for best flavor.

For Instant Pot: add 0.5 cup of the shiitake mushroom liquid instead of 3-5 cups broth. Pressure cook beef, mushrooms, liquid, sauce and aromatics on High for 30 minutes. Remove beef. Pressure cook radish/carrots and bean curd on High for 10 minutes. Combine everything together.

Cold noodle sauce

  • 6 tbsp soy sauce
  • 3.5 tbsp sugar
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp water
  • 1 tbsp roasted sesame seeds
  • ¼ tsp grated ginger or ginger powder
  • ½ – 1 tsp Sriracha sauce

Whisk together and toss noodles. Refrigerate until chilled.

Baked tofu

  • One box of firm tofu
  • Marinade (below)
  1. Drain tofu by setting colander on top of a bowl to collect water. Put whole block of tofu in colander, then adding a flat heavy item on top. We use a rectangle glass bowl and add 2 canned soups on top. Drain in fridge for 1 hour to all day.
  2. Cut tofu into appropriate pieces (either slabs or cubes).
  3. Marinade in glass bowl for 30 minutes, flip tofu, marinade 30 more minutes. You can marinade overnight as well.
  4. Bake at 350-400*F for 40 minutes on a wire rack. If not using a wire rack, bake on parchment paper or foil or silicon mat, turning every 10-15 minutes.
  5. Cool completely if using in salad.

Marinades

Lemon herb tofu – good for salads

  • ¼ cup lemon juice
  • 3 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 2 tsp dried herbs such as rosemary, dill, or oregano 
  • ¼ tsp black pepper
  • 2-3 garlic cloves, minced

Basic Asian – good for salads or stir fry

  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon water