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Dinner, Japanese, Lactose Free, Recipes, Tofu, Vegetarian

Crispy Pan-Fried Tofu with Scallion Sauce

January 30, 2023

Crispy tofu drizzled with a delicious scallion sauce is an easy and tasty dish to make any day of the week. A flavorful scallion sauce is drizzled over the tofu just before serving. The savory sauce really brings this dish together and makes this one of the best ways to enjoy tofu. Serve the tofu with onigiri (Japanese rice balls) and some wilted baby bok choy for a healthy and delicious meal.

The Tofu Xpress has been one of my favorite kitchen gadgets for some time now. If you cook with tofu often, I encourage you to buy a tofu press (plenty of options online). Using a press means less waste of paper towels or kitchen towels and quicker results.

Most of the sauce ingredients are likely already in your pantry. If you are unable to find Korean chili flakes (gochugaru), you may substitute red pepper flakes. However, I highly suggest keeping a small jar of gochugaru in your cupboard. Most commonly used to make kimchi, gochugaru has multiple uses in many recipes. The slightly smoky flavor of the chili flakes with medium heat (heat can vary by brands) and gorgeous color make this one of my go to seasonings.

Initially it may seem like 3/4 cup of sliced scallions is far too much, however, the scallions will wilt once mixed with the other sauce ingredients.

Once the tofu is lightly coated with cornstarch, it is fried until both sides are firm and crispy. In order to enjoy the crispiness of the tofu, serve it right away. This is a small recipe so you won’t have any leftovers!

Crispy Pan-Fried Tofu with Scallion Sauce
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Crispy Pan-Fried Tofu with Scallion Sauce

Recipe by Kiyo
Servings

2

servings

Adapted from Food52

Ingredients

  • 1 (14-ounce) package firm tofu (pressed for 10 minutes)

  • Kosher salt

  • 1/3 scant cup cornstarch

  • Neutral oil such as canola or vegetable for frying

  • Soy-Scallion Sauce

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon mirin

  • 1 1/2 teaspoons gochugaru (substitute with 1/4 teaspoon red pepper flakes or more to taste)

  • 1 1/2 teaspoons roasted white sesame seeds

  • 1 teaspoon honey

  • 3/4 teaspoon roasted sesame oil

  • 1/2 teaspoon rice vinegar (unseasoned)

  • 3/4 cups thinly sliced scallions

Directions

  • Press out water from tofu using a tofu press or kitchen towel (about 10 minutes). Cut tofu lengthwise into 8 even slices. Lay slices on a paper towel-lined plate and pat dry. Salt the tofu on both sides. Place the cornstarch in a shallow dish and set aside.
  • Let the tofu rest while you prepare the sauce. In a medium bowl, mix together all the sauce ingredients until combined (scallions will wilt as they sit).
  • Pour enough oil into a large 12-inch nonstick skillet to fully coat the bottom of the pan (about 1/4 cup or so) and heat the oil over medium-high heat. Working quickly with one slice at a time, lightly coat the tofu slabs with cornstarch (gently tap to remove excess cornstarch) and carefully place them in the hot pan. Cook, flipping once, for 3-4 minutes on each side until golden and crisp (adjust heat if too high).
  • Transfer the tofu to a large plate, slightly overlap the slices in two rows, and spoon sauce on top (start with a few spoonfuls, add more to taste or serve on the side). Serve immediately with onigiri and wilted greens.

Notes

    Dinner, Kimchi, Korean, Lactose Free, Recipes, Soups, Vegetarian, Veggies

    Kimchi Noodle Soup with Wilted Greens

    December 30, 2022

    Is there anything more delicious than a bowl of spicy kimchi noodle soup to warm you up? A riff on the beloved Korean dish jjigae (kimchi stew), this easy soup is quick to make and calls for just a handful of inexpensive ingredients. This kimchi soup is warm, spicy, hearty and has lots of umami flavor. Once you take your first bite, you won’t be able to stop until your bowl is completely empty.

    I recently made a big jar of kimchi that was ready to be eaten and wanted to try it in a new recipe. I’ve made kimchi fried rice, cheesy kimchi noodles, and kimchi pancakes , but never kimchi soup. I found this recipe on one of my favorite sites, New York Times Cooking.

    You’ll need just a few ingredients besides the kimchi. If you don’t have homemade kimchi, use your favorite store bought brand.

    I am particularly fond of Sun Noodle’s fresh udon which are thick, chewy, and oh so delicious. They elevate any dish that calls for udon noodles. Here on Maui they are available at Island Grocery in Kahului so if you’re in the area stop by to pick up a package. Otherwise, feel free to use another brand of fresh or dried udon.

    This recipe is pretty straight forward. Once you have all of your ingredients ready to go, the scallions, ginger and garlic are briefly cooked until fragrant. The kimchi and kimchi juice are then added to the pan followed by the stock, soy sauce and greens. Once the greens are tender, the soup is ladled over the udon noodles and garnished with more scallions and sesame seeds. Extra toppings such as a boiled egg and fresh sprigs of cilantro (if you are a fan) and crunchy garlic chili crunch for added heat transform this into a truly memorable bowl of soup.

    Kimchi Noodle Soup with Wilted Greens
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    Kimchi Noodle Soup with Wilted Greens

    Recipe by Kiyo
    Servings

    2

    servings

    Adapted from New York Times Cooking

    Ingredients

    • 6 ounces udon (fresh recommended)

    • 1 tablespoon neutral oil

    • 4 scallions thinly sliced, plus more for garnish

    • 1 (1 1/2-inch) piece fresh ginger, about 1 1/2 tablespoons finely chopped

    • 1 large garlic clove, finely chopped

    • 1/2 cup roughly chopped kimchi, plus 3 tablespoons kimchi juice

    • 2 1/2 cups chicken stock (or vegetable stock for vegetarian version)

    • 2 tablespoons less sodium soy sauce (Kikkoman recommended)

    • 2 cups roughly chopped baby bok choy (substitute with kale or spinach)

    • White roasted sesame seeds, boiled eggs, chili crunch, and roughly chopped cilantro (optional)

    Directions

    • Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among two serving bowls.
    • In the same pot used for boiling udon, heat 1 tablespoon neutral oil over medium heat. Add the scallions, ginger, and garlic, and cook until they begin to soften and the garlic is fragrant, about 2-3 minutes. Stir in kimchi and kimchi juice and cook for 1 minute.
    • Add the stock and soy sauce and stir together to combine. Bring to a simmer and stir in your greens. If using baby bok choy, stir in the chopped stems and let simmer for a minute before adding the greens. Allow everything to simmer until the greens are tender and the flavors come together, about 5 minutes. Taste and adjust with salt if needed.
    • Ladle soup over the udon and garnish with scallions and other toppings to taste.

    Notes

    • Using baby bok choy adds a nice crisp texture to the soup, however, feel free to use other greens such as spinach or kale.
    • Place the cooked noodles in a colander and run hot water over them to briefly warm them up before adding the soup to the bowl.
    Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

    Arugula, Fennel & Blood Orange Salad

    November 22, 2022

    Peppery arugula, anise flavored fennel, and sweet blood oranges make a delicious and gorgeous salad. The champagne vinegar, Dijon and honey vinaigrette compliments the bold flavor of arugula and brings out the sweetness of the fennel and oranges. You can find blood oranges during the months of December through April. On Maui, I was lucky to find them at Whole Foods. They are worth the drive no matter where you live!

    Blood oranges are much more petite than navel oranges. They are super sweet and the colors are stunning.

    I usually don’t pay much attention to produce labels. But in this case, it caught my eye. Thank you Australia for growing these delightful “Dracula” blood oranges….

    Fennel has a distinctive flavor that can be described as anise-like, sweet and perfumy. The texture of raw fennel is crispy, similar to celery. If you haven’t yet tasted fennel, give it a try. You’ll be surprised how delicious it is whether you eat it raw in salads like this one, or cooked as in this dish, which mellows the flavor a bit. To make the fennel slices extra crisp, soak in an ice water bath for about 10 minutes before adding to the salad.

    This beautiful salad deserves to be a feature on your seasonal menu. The three main ingredients are flawless together. It can be served alongside a main dish, or as the main dish itself along with yogurt flatbread, baked feta and roasted tomatoes. If you can’t find blood oranges, feel free to use regular oranges cut into segments.

    Arugula, Fennel & Blood Orange Salad
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    Arugula, Fennel & Blood Orange Salad

    Recipe by Kiyo
    Servings

    4

    servings

    Ingredients

    • 6 ounces (about 8 cups lightly packed) arugula

    • 1 pound (about 3 medium-sized) blood oranges, peeled and sliced into rounds

    • 8 ounces (1 large bulb) fennel, cut in half lengthwise, core removed. Cut the bulb halves crosswise into very thin slices (for extra crispy texture, soak slices in ice water bath for 10 minutes)

    • 2 teaspoons Dijon mustard

    • 1 1/2 teaspoons honey

    • 1/4 cup champagne vinegar

    • 2 tablespoons fresh orange juice

    • 1/4 cup extra virgin olive oil

    • kosher salt and freshly ground black pepper

    Directions

    • Place the arugula in a large bowl. Scatter fennel slices into the bowl. Set aside
    • Peel and slice the blood oranges. Set aside.
    • In a small bowl, whisk together the mustard and honey. Whisk in the vinegar and orange juice. Once the ingredients are incorporated, slowly whisk in the olive oil. Add salt and pepper to taste.
    • Just before serving, spoon a generous amount of the dressing over the arugula and fennel. Toss well so the dressing is nicely distributed. Add kosher salt to taste and toss again. Transfer to a large, low-sided platter. Place blood orange slices on and around the salad. Drizzle a bit of dressing on the orange slices. Finish with a few grinds of black pepper. Serve immediately.

    Notes

    • The dressing can be made a day in advance, bring to room temperature before using.
    Appetizers, Gardening, Italian, Lactose Free, Recipes, Side Dishes, Sous Vide, Vegan, Vegetarian, Veggies

    Sous Vide Giardiniera

    November 5, 2022

    Giardiniera (Italian for pickled vegetables from the garden) are a delightful treat to serve alongside sandwiches or as part of an appetizer plate with salami, cheese and crackers. You will find it difficult to stop once you take a bite of these gorgeously colored, crispy vegetables. The sous vide method ensures the vegetables retain their crisp texture.

    It all started with our homegrown poblano and anaheim peppers. I used some of the peppers for chile verde but we still had quite a few growing on the plants so the idea of pickling them came to mind.

    You’ll find that cauliflower, carrots, peppers (hot or mild), celery and onions are most commonly used in giardiniera. However, you can also use green beans, fennel, olives, or any other type of vegetable that will hold its shape well.

    The seasoning for the brine is quite simple. Fresh garlic, bay leaf, whole coriander seeds, red pepper flakes, dried oregano, calcium chloride (for keeping pickles crisp), and black peppercorns.

    The seasonings are divided equally into 4 pint canning jars.

    The jars are packed with the vegetable assortment before the brine is added. They are so colorful!

    Hot brine is added to the jars before the sous vide process begins.

    The giardiniera is canned via the sous vide pasteurization process for 30 minutes at 190F.

    The finished product turned out to be one of our new favorite snacks. The assortment of vibrant colors and various shapes of the vegetables makes a beautiful jar of homemade pickles.

    Sous Vide Giardiniera
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    Sous Vide Giardiniera

    Recipe by Kiyo
    Servings

    4

    servings

    Special Equipment: Sous Vide Precision Cooker (we use Joule), 4 1-Pint Canning Jars, Canning Pot
    Recipe adapted from America’s Test Kitchen

    Ingredients

    • Vegetables

    • 1 head cauliflower (about 1 3/4 pounds, 1 pound trimmed) cut into bite-sized pieces

    • 1 large carrot (6 ounces), thinly sliced on the diagonal

    • 1 red onion (10 ounces), peeled and cut into thick wedges

    • 10 ounces poblano or anaheim peppers red and green preferred, cut into short strips (substitute with bell peppers for very mild flavor or jalapeño peppers for spicy version or a combination)

    • Seasonings per jar

    • 1/4 teaspoon black peppercorns

    • 1/4 teaspoon whole coriander seeds

    • 1/4 piece bay leaf (from one whole bay leaf)

    • 1/8 teaspoon dried oregano

    • 1/4 teaspoon chili pepper flakes (optional depending on pepper heat)

    • 1/8 teaspoon calcium chloride (optional but recommended for crispness)

    • 1 medium garlic clove, thinly sliced

    • Brine

    • 2 1/2 cups distilled white vinegar

    • 2 1/2 filtered water

    • 2 tablespoons pickling salt (substitute kosher salt 2 tablespoons + 1 1/2 teaspoons, do not use salt that has additives)

    • 3 tablespoons granulated sugar

    • dash of turmeric

    Directions

    • Cut vegetables as described above, set aside.
    • Wash and dry 4 pint sized canning jars. Place seasonings in each jar. Begin adding vegetables into each jar, pressing down firmly leaving 3/4-inch headspace. Set aside.
    • Fill canning pot with hot water to cover jars by at least 1-inch. Place pot on stove and heat to about 190F, checking with a digital thermometer. This is optional but gives you a head start to heating up the large pot of water. Once up to temperature turn off stove burner. Connect sous vide device to the pot and set temperature to 190F.
    • Meanwhile, in a medium saucepan, combine brine ingredients. Bring to a boil over medium-high heat, stirring until salt and sugar has dissolved. Pour the hot brine over the vegetables, leaving 1/2-inch headspace from the rim of the jar. Add lids and screw on rings until finger tight. Do not over tighten. Place jars in canner and set timer for 30 minutes when water temperature is 190F.
    • Once 30 minutes has passed, turn off sous vide device and let jars sit in the water for 5 more minutes. Remove jars to a cooling rack and let sit undisturbed for 24 hours.
    • Remove rings, check seals (unsealed jars should be refrigerated). Jars can be stored in your pantry for 1 year.
    Dinner, Korean, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

    Gochujang Sesame Noodles

    October 10, 2022

    A bowl of noodles with a bit of spice, crispy bok choy, and a savory sauce is one I can’t turn down. This recipe is customizable, meaning you can use fresh or dried ramen, udon, or even dried spaghetti. No bok choy? Replace it with broccolini, choy sum, or another green and crisp vegetable. If you want to dial up the heat, increase the amount of gochuchang in the sauce.

    Tahini adds a richness and silkiness to the sauce so don’t skip this ingredient.

    The original recipe from Bon Appetit calls for using broccoli rabe, however, it is not easily found in our markets on Maui, except at Whole Foods or Mana Foods. Bok choy is easier to find and I love the crispness it adds to the dish.

    The sauce ingredients are simply whisked together in a bowl.

    Cut the bok choy stems into short pieces and stir fry them briefly before adding the leaves which will cook in no time at all.

    The cooked noodles are added to the wok with the vegetables along with the sauce. The sauce will reduce in less than a minute which provides just enough time to warm the noodles.

    Serve the noodles with lime wedges and basil.

    Gochujang Sesame Noodles
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    Gochujang Sesame Noodles

    Recipe by Kiyo
    Servings

    4

    servings

    Adapted from Bon Appetit

    Ingredients

    • 8-10 ounces fresh or dried noodles (ramen, udon, spaghetti)

    • 3 tablespoons gochujang (less or more depending on desired heat level)

    • 3 tablespoons soy sauce (low sodium can be used, or a mixture of low sodium and regular soy sauce)

    • 2 tablespoons brown sugar

    • 2 tablespoons tahini

    • 2 teaspoons sesame oil (Kadoya recommended)

    • 1 1/2 tablespoons vegetable oil

    • 8 baby bok choy, stems cut into 1-inch pieces, large leaves coarsely chopped

    • 3 medium garlic cloves, finely chopped

    • Freshly ground black pepper

    • Handful of torn basil leaves + more for serving (baby leaves or larger leaves torn)

    • Toasted sesame seeds and lime wedges (for serving)

    Directions

    • Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool water.
    • Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 tablespoons water in a small bowl to combine; set sauce aside.
    • Heat oil in a wok or large non-stick skillet over medium-high. Add bok choy stems and stir fry for about 1 minute. Add bok choy leaves and garlic, season with salt and pepper. Cook for another minute just to wilt the leaves. Turn heat down to medium.
    • Add reserved sauce, noodles and a handful of basil to the wok, stirring often until the sauce thickens a bit (pan should not be dry) about 1 minute.
    • Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges.
    Appetizers, Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

    Kinpira Gobo

    September 27, 2022

    Kinpira gobo is a traditional Japanese side dish that will enhance any Japanese-style meal. Serve it for breakfast with a bowl of steaming Japanese rice, pack it in a bento box with musubi for lunch, or serve it for dinner along with tofu for a delicious vegetarian meal.

    If you’re not familiar with gobo (burdock root) you might not even take notice of it. Gobo is rather homely looking, however, don’t let that stop you from picking up a few pieces to take home. Once it has been cleaned and sliced thinly, its potential is revealed and you are on your way to a truly delicious meal.

    Here on Maui gobo can be found at Foodland Kahului, Island Grocery Kahului, TJ’s Wailuku, and Times market in Kihei. Look for slender roots about 1-inch in diameter. These will be less fibrous and tough than the thicker pieces. Sometimes it can be hit or miss. Check the condition of the gobo. It should be firm like a carrot. If it’s not, then try again the following week or ask your grocer when they expect a new delivery.

    Have a bowl of cool water ready when slicing the gobo. Burdock oxidizes quickly and the water helps to keep it from turning gray. The water also reduces some of the pungent flavor of the gobo. Change the water once or twice as it becomes darker. When all of the gobo has been sliced, drain in a colander and transfer to a clean dish towel or paper towels and pat dry. You want to avoid water hitting the hot oil when you begin to fry the gobo.

    A short list of sauce ingredients makes this an easy dish to prepare. The Shichimi Togarashi is optional. I use it to add a bit of kick to the finished dish. I used instant dashi but using water is fine since you only need a small amount.

    Start by cooking the gobo for a few minutes before adding the julienned carrots. Taste a few pieces to see if the texture is right. It should be firm yet cooked enough so that it isn’t tough and difficult to chew. Keep in mind that it will continue to cook a few more minutes when the carrots are added.

    Once the gobo and carrots are the right texture, add the sauce and cook until the liquid is nearly gone.

    Transfer kinpira gobo to a serving bowl, sprinkle with roasted sesame seeds and shichimi togarashi for a spicy kick.

    Though kinpira gobo is considered a side dish, it can become a main dish simply served with a bowl of rice. The flavor is so delicious and the crunchy texture is delightful.

    Kinpira Gobo
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    Kinpira Gobo

    Recipe by Kiyo

    Adapted from Japanese Cooking 101

    Ingredients

    • 9 ounces gobo (burdock root)

    • 4 1/2 ounces carrot

    • 1 tablespoon canola oil

    • 1/4 cup prepared instant dashi or water (vegetarian version)

    • 2 tablespoons + 1 teaspoon soy sauce

    • 1 tablespoon + 1 teaspoon granulated sugar

    • 1 tablespoon sake

    • 1 tablespoon mirin

    • roasted sesame seeds

    • shichimi togarashi (optional)

    Directions

    • Rinse the gobo and remove a light layer of the skin with the back of a knife. Avoid using a peeler as this will remove too much of the edible part of the root.
    • Thinly slice gobo on a sharp diagonal (if cut too thick the gobo will be difficult to chew). Stack a few pieces together and slice thinly into 2-inch strips. Place strips in water as you slice them. Change water once or twice as it darkens.
    • Julienne carrot into similar size as the gobo. Set aside.
    • In a medium bowl, mix together the dashi or water, soy sauce, sugar, sake and mirin. Set aside.
    • Heat a scant tablespoon of canola oil over medium heat. Once the oil is hot, add the gobo (be sure it is dry so the oil does not splatter). Stir fry for a few 2-3 minutes adjusting the heat to medium-high if needed. Gobo is very fibrous and should be stir fried until it is just tender and crispy but not tough. Taste a few pieces to ensure you have the correct texture. Add julienned carrots to the pan and stir fry with the gobo until al dente, about 2 minutes.
    • Turn heat down to medium if using a higher heat to stir fry the vegetables. Pour in sauce and continue to stir until the liquid is nearly gone (the pan should not be dry).
    • Transfer kinpira gobo to a serving bowl. Sprinkle roasted sesame seeds over the top. Serve with shichimi togarashi for a spicy kick.
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