Braised Tofu

Yield:

• 4 portions

Time:

• 50 minutes

Difficulty:

• Moderate

Ingredients

• 14 ounces firm tofu
• ½ cup plus 1 tablespoon water, divided
• ½ cup broth or water 
• 3 tablespoons soy sauce
• 2 teaspoons chili-garlic sauce
• 1 teaspoon sugar
• ⅛ teaspoon white pepper
• ¼ cup vegetable oil for frying
• 4 scallions, white parts sliced thin, green parts cut into 1½-inch pieces
• 1 (1 by ½-inch) piece ginger, peeled and sliced into matchsticks
• 2 carrots, peeled and sliced on bias ¼ inch thick
• 4 ounces shiitake mushrooms, stemmed and sliced thin
• 3 ounces snow peas, strings removed
• 1 teaspoon cornstarch

Instructions

1. Cut tofu in half lengthwise, then slice each half crosswise into ½-inch-thick squares. Spread tofu on paper towel–lined plate and let drain for 10 minutes, replacing towel and flipping tofu halfway through draining. Meanwhile, whisk ½ cup water, broth, soy sauce, chili-garlic sauce, sugar, and white pepper in small bowl; set aside.
2.  Heat oil in 12-inch nonstick skillet over high heat until shimmering. Add tofu in single layer and cook until bottom is golden brown, about 6 minutes. Using 2 thin spatulas, carefully flip tofu and continue to cook until second side is golden brown, about 4 minutes. Transfer to plate lined with fresh paper towels. 
3. Pour off all but 2 teaspoons oil from skillet and reduce heat to medium. Add scallion whites and ginger and cook, stirring frequently, until fragrant but not browned, about 2 minutes. Add soy sauce mixture then tofu in single layer. Bring to simmer; cover; and cook for 5 minutes, adding carrots and mushrooms halfway through cooking. 
4. Uncover and add snow peas and scallion greens. Increase heat to high and simmer rapidly, stirring occasionally, until sauce is just covering surface of pan and has begun to thicken, about 3 minutes. Whisk remaining 1 tablespoon water with cornstarch in small bowl. Stir in cornstarch mixture and cook until sauce thickens, about 30 seconds. Serve.

Notes:

• Add any vegetables you want.  Trimmed green beans are nice.
• Could be nice with fish chunks instead of tofu.  Coat with light coating of cornstarch before frying.
• If you find it a bit on the bland side (I did), increase the chili and the garlic.

Variations:

• If desired, garnish with sesame seeds. Serve with rice. To serve two, halve all of the ingredients and cook in a 10-inch skillet.

Source: Cooks' Illustrated, March-April 2026

Pad Thai

Yield:

• 3 servings

Time:

• 40 minutes

Difficulty:

• Moderate 

Ingredients

• 160 g /  6oz dried rice sticks
  
  
• 1½ tbsp tamarind puree (not concentrate)
• 3 tbsp (packed) brown sugar
• 2 tbsp fish sauce 
• 1 ½ tbsp oyster sauce 
  
  
• 2 – 3 tbsp vegetable or canola oil
• ½ onion, sliced
• 2 garlic cloves , finely chopped
• 150 g/5oz protein (chicken, shrimp, or tofu) 
• 2 eggs, lightly whisked
• 1½ cups of beansprouts
• ½ cup firm tofu, cut into 3cm /1¼ ″ batons
• ¼ cup garlic chives, cut into 3cm /1¼″ pieces
• ¼ cup finely chopped peanuts
  
  
• Lime wedges (essential)
• Ground chilli or cayenne pepper (optional)
• More beansprouts

Instructions

1. Place noodles in a large bowl, pour over boiling water till covered. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. (Don’t leave sitting for > 10 minutes.)
2. Mix sauce in small bowl.
3. Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
4. Add protein and cook for 1½ minutes until mostly cooked through.
5. Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
6. Add bean sprouts, tofu, noodles then sauce.
7. Toss gently for about 1½ minutes until sauce is absorbed by the noodles.
8. Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
9. Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired 
10. Squeeze over lime juice to taste before eating.
    

Notes:

• Can substitute peanut butter for peanuts.  Soften with boiling water and whisk into sauce.
• I prefer to first cook egg into thin pancake, and then slide out of pan and slice into thin strips, adding before last toss.
• Noodle texture will be superior if you use lukewarm rather than boiling water, and soak for 1 hour rather than 10 minutes. 
• If you can't find garlic chives, substitute with scallions and increase to 3 cloves of garlic.

Variations:

• For more authentic (i.e., not Westernized) version, substitute red shallot for onion and 50 g of dried shrimp for oyster sauce, reduce brown sugar to 1 tbsp (and use palm sugar if you can get it), increase fish sauce, and add 1 tsp white vinegar. Also sprinkle with 1 tsp white sugar before serving.
  

Source: Based on https://www.recipetineats.com/chicken-pad-thai/, with a few variations.

Hot and Sour Soup (酸辣汤)

Yield:

• 4 servings

Time:

• 30 minutes

Difficulty:

• Moderate

Ingredients

• 1/3 cup dried shiitake mushrooms
• 1/4 cup dried woodear mushrooms
• 1/4 cup dried lily flowers
   
• 1/2 lbs (230 g) pork loin or chicken breast, cut into thin strips [optional]
• 1/2 tablespoon Shaoxing wine or dry sherry
• 1/4 teaspoon salt
• 1/2 tablespoon cornstarch
   
• 2 teaspoons minced ginger
• 2 green onions chopped, or more to taste
• 2 tablespoons Chinkiang vinegar, or more to taste
• 1 teaspoon white pepper powder (or 1/2 teaspoon for a less spicy dish)
• 6 cups water, vegetable stock, or chicken stock
• 1/2 block (8 oz / 227 g) firm tofu, cubed
• 1 tablespoon light soy sauce
• 3 tablespoons cornstarch
• 1 teaspoon salt or to taste
• 2 eggs, beaten
• 1 teaspoon sesame oil

Instructions

1. Gently rinse dried shiitake mushrooms, dried wood ear mushrooms, and lily flowers with tap water. Soak each of them with 1.5 to 2 cups warm water in three big bowls. Rehydrate for 30 minutes to 1 hour, until tender. 
2. Slice shiitake mushrooms into strips. Snip off the tough ends of lily flowers and discard. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces.
3. Combine pork or chicken (if using), Shaoxing wine, salt and cornstarch in a bowl. Mix well by hand. Marinate for 10 - 15 minutes.
4. Add Chinkiang vinegar and white pepper into a small bowl. Mix well until the white pepper is completely dissolved.
5. Add water or stock, ginger, and green onion into a pot and heat over medium-high heat. 
6. Add rehydrated mushrooms and lily flowers, with their soaking water, to the pot. Add tofu and bring to a simmer. 
7. Add soy sauce and turn to medium-low heat.
8. Mix the cornstarch with 1/4 cup of water in a bowl until cornstarch is fully dissolved. Slowly swirl the cornstarch slurry into the soup. Stir to thicken the soup.
9. Add the pork from step one into the soup, stirring several times to prevent the pork strips from sticking together. Add the salt. 
10. Slowly swirl in the beaten egg and stir well to create threads. .
11. Remove the pot from stove. Add the vinegar and pepper mixture and stir to mix well.
12. Garnish with cilantro and drizzle with sesame oil. Give it a final stir.
13. Serve hot.

Notes:

• To my taste, needs more vinegar.  Spiced chili oil is also a nice garnish.  
• Chinkiang vinegar is essential.  Do not try to substitute another vinegar.  Similarly, use white pepper, not Szechuan pepper.
• Add vinegar and pepper only after removing from heat – else the vinegar flavor diminishes and the pepper can become bitter..

Variations:

• Skip the meat if you want to create a vegetarian dish.
• Use chicken stock or vegetable stock instead of water if you are not using the dry ingredients (shiitake mushrooms, lily flowers, and wood ear mushrooms) in this recipe.
• Other nice additions include julienned bamboo shoots, napa cabbage cut into ribbons, and bok choy. 

Source: Omnivore's Cookbook.

Stir-fried Rice Cakes with Pork and Cabbage

Yield: a generous 4 servings.

Preparation time: 45 minutes - 1 hour, not counting thawing the rice cakes.

Ingredients

• 1 lb. rice cakes (ovals), thawed
• 1 medium head napa cabbage, washed
• 6 green onions, julienned
• 3 T ginger root, julienned
• 5 T vegetable oil
• salt to taste
• 1/2 lb. pork loin, cut into strips
• 3 T soy sauce
• 1 T sesame oil
• 1 T cornstarch
• 1-2 cups chicken broth

Instructions

1. Soak the rice cakes in cold water for 30 minutes. Slice the cabbage leaves into 1-inch wide segments. 
2. In a medium bowl, mix the pork, soy sauce, sesame oil, and cornstarch together until the pork is evenly coated. 
3. In a large pan or pot, heat 3 tablespoons of vegetable oil, half of the ginger and half of the green onions over high heat. When the onions and ginger begin to sizzle, add the cabbage and sauté. Sprinkle a little salt to taste. When the cabbage is almost cooked, remove it to a bowl. 
4. Heat the remaining 2 tablespoons of vegetable oil in the same pot over high heat and add the remaining ginger and green onions. When the ginger and onions sizzle, add the pork and sauté until the meat is nearly cooked through. Pour the cabbage back into the pot and stir the pork and cabbage together. 
5. Drain the rice cakes and add them to the pot along with a half cup of chicken broth. Add more broth as needed or desired. Stir the contents of the pot around to prevent sticking. 
6. When the rice cakes are soft and chewy, remove from heat. Serve hot.

Notes:

• Do not stint on the ginger or scallions.  You might want to use more cabbage or a little less cornstarch.
• Be careful not to overcook cabbage.
• Can use white wine in place of some of the broth for a richer taste.
• For a nice contrast, serve with a green firm-textured vegetable in a spicy sauce: e.g. Szechuan green beans or asparagus.   Or maybe a cucumber salad.

Variations:

• Substitute any kind of meat for pork, any leafy vegetable [e.g. bok choy] for the cabbage. 

Source: http://userealbutter.com/2009/01/17/chinese-stir-fried-rice-cakes-recipe/

Szechuan Celery and Tofu Salad

Time: 20 minutes, plus resting time
Yield: 4 servings.

Ingredients

• 1 cup peanut oil
• 1 piece ginger, 2 inches long, cut into 3 or 4 slices
• 1 piece cinnamon, 3 inches long
• 3 cloves
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 4 star anise
• 1 tablespoon Sichuan peppercorns
• 1/4 cup red chili flakes, or more to taste
• Salt
• 1 bunch Chinese celery, thinly sliced
• 4 to 6 ounces pressed tofu, thinly sliced or julienned.

Instructions

1. Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
2. Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
3. Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.
   

Notes:  

• Spiced oil keeps indefinitely in fridge.  
• If you can get Chinese celery, the flavor and texture is far superior.

Source:  The Minimalist, 8/4/10. Adapted from Szechuan Gourmet, Manhattan.

Fried Rice With Peas and Chicken

Yield: 4 to 6 servings
Time: 30 minutes

Ingredients

• 3 tablespoons peanut oil or neutral oil, like corn or canola
• 1 medium onion, roughly chopped
• 1 bell pepper, stemmed, cored and roughly chopped
• 1 1/2 cups chopped boneless chicken
• 1 cup peas (defrost if frozen)
• 1 tablespoon minced garlic, or to taste
• 1 tablespoon minced ginger, or to taste
• 3 to 4 cups cooked rice, cooled
• 2 eggs, lightly beaten
• 1/4 cup xiao shing wine, or sherry or white wine, or water
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and ground black pepper to taste
• 1/4 cup minced scallion or cilantro
  

Instructions

1. Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
2. Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
3. Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
4. Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.
   

Notes: A big hit with the kids and super easy. Egg must touch pan or it will take forever to cook; try cooking it first, removing it, and adding back in at the end with the chicken.

Source: Bitten Blog - NYTimes.com

Bebimbap

Yield: 4 servings.
Time: About 1 hour

Ingredients:

• 1 cup short-grain rice, rinsed well and drained
• 1 medium zucchini, julienned, in 2-inch lengths
• 1 cup bean sprouts
• 1 cup packed spinach leaves
• 1 cup peeled and julienned daikon radish, in 2-inch lengths
• 1/4 cup peeled and julienned carrot, in 2-inch lengths
• 1 cup thinly sliced shiitake caps
• Salt
• 4 1/2 teaspoons dark sesame oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sugar, plus a pinch
• 1 teaspoon toasted sesame seeds, plus a pinch
• 1/2 teaspoon soy sauce
• 1 teaspoon dried hot chili flakes
• 1 teaspoon vegetable oil
• 1 tablespoon Korean red chili sauce (gochujang) or other hot chili sauce, more to taste.

Directions:

1. Place rice in a medium saucepan and add 2 cups water. Place over high heat to bring to a boil, then reduce heat to low. Cover and cook until water is absorbed, about 25 minutes. Set aside.
2. While rice cooks, place another medium pot of water over high heat to bring to a boil. Place zucchini in a colander and sprinkle with 1 teaspoon salt; set aside to drain for 10 minutes. Rinse and pat dry with paper towels.
3. Place a medium skillet over medium heat, and add 1 teaspoon sesame oil and 1/4 teaspoon garlic. Add zucchini, a pinch of sugar and 1/2 teaspoon sesame seeds. Sauté 2 minutes, then transfer to a plate; set aside. Wipe out pan and return to medium heat. Add 1 teaspoon sesame oil and remaining 1/4 teaspoon garlic. Add shiitakes, pinch of salt and soy sauce. Sauté 2 minutes, then transfer to a plate; set aside.
4. Place bean sprouts in the boiling water until wilted, about 20 seconds. Using a slotted spoon, transfer to the colander to drain. Place sprouts in a bowl, and add 1/2 teaspoon sesame oil, pinch of salt and pinch of sesame seeds; set aside. Add spinach to the pot of boiling water and blanch until it wilts and turns bright green, about 30 seconds. Drain into the colander, rinse well with cold water until chilled, then drain, squeezing out excess water. Transfer to a bowl and add 1/4 teaspoon salt, 1/2 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Mix well and set aside. Place daikon in a bowl, and add hot chili flakes, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and a pinch of salt. Mix well and set aside.
5. Place a 9-inch well-seasoned cast-iron or nonstick skillet over medium heat. Add 1 teaspoon vegetable oil. Add 1 cup cooked rice and flatten it to form a pancake covering bottom of pan, about 1/3-inch thick. Cook until it is crisp and golden on underside, about 5 minutes. Use a large spatula to flip it over, and cook again until crisp, another 5 minutes. Break crusty rice into several pieces. Add remaining rice. Arrange vegetables on top in wedge-shaped piles (like pizza slices), topping with julienned carrots. Cook uncovered until well-heated through, 10 to 15 minutes. Bring skillet to table, add chili sauce and toss mixture gently to combine ingredients. Serve hot.

Notes: [1] Vegetables may be prepared and stored, covered and refrigerated, for up to 2 days before serving. Also nice served with a fried egg on top, or with julienned poached tofu.

[2] To save time and trouble, you may want to skip dressing all the different vegetables with slightly different dressings; just sprinkle sesame seeds and sesame oil over the whole thing before baking.

Source: New York Times. Adapted from Eleazar Martinez, Bann and Woo Lae Oak SoHo.

Ma-Po Tofu

Yield: 4 servings

Time: 20 minutes

Ingredients

• 1 tablespoon peanut or other oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 2 T chili bean sauce
• 2 T black bean sauce
  
• 1/4 to 1/2 pound ground pork, turkey,chicken or TVP
  
• 1/2 cup chopped scallions, green part only
• 1/2 cup stock or water
• 1 pound soft or silken tofu, cut in 1/2-inch cubes [optional: poached first in water]
  
• 2 tablespoons soy sauce
• Salt to taste
• Minced cilantro and ground Szechuan peppercorns for garnish, optional

Method

1. Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
2. Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
3. Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Source: Mark Bittman and commenters, The New York Times, 2/4/09