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Indonesian Salad | Gado Gado

Nope. That would be weird. No, this is peanut sauce, the perfect complement to Gado Gado. And what is Gado Gado, you ask? The coolest way to stay cool in Indonesia. Made from an assortment of tofu, tempeh, young jack fruit, cooled boiled potatoes, eggs, and green beans, Gado Gado is a dream-come-true for those of us who like to use leftovers. Of course, to keep things fresh and crunchy, most Gado Gado salads also add a blast of cabbage and sprouts. If that sounds too healthy, no worries. While I went light on the peanut sauce, I’ve read that many salads are swimming in the stuff. I got the same effect by dipping each bite until totally coated in peanut sauce. It was brilliant. What are we waiting for? Let’s hit up a floating market and make some Gado Gado. Ingredients for 2-4 2 handfuls green beans, steamed and cooled 4 small red potatoes, boiled, cooled, and quartered 4 eggs, hard-boiled, cooled, and halved 1/2 package tempeh, pan fried in oil 8 oz tofu, pan …

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Deep Fried Tofu Squares

Serves 2-4 This crunchy, protein-rich alternative to croutons and crackers is perfect in soups and on salads. A great way to introduce tofu to someone who has never had it and particularly wonderful in our Bakso Noodle Soup. Ingredients: 1 block super firm tofu 1/3 cup rice flour (extra as needed) vegetable oil Method: Get ready for deliciousness. Preheat vegetable oil to 365F in a small, uncovered pot. Drain off a package of tofu, preferably super firm. Slice into even cubes. I like to see how perfect I can get the cubes. We used to get tested on things like that at the Culinary Institute of America. If you like plain tofu go ahead -sneak one … you’ll still have a lot left. Next, make it snow: cover in rice flour (or you can dip them into the flour, on a plate). Either way, all six sides of the cubes should be covered with rice flour. Drop them into the oil, taking care not to crowd them. When they are done they’ll be tan and …

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Sichuan Hot and Sour Soup

Serves 4 Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening. Ingredients: 1 cup rehydrated, sliced wood ear mushrooms 1 quart chicken stock 1 tsp minced ginger 1 hot chili pepper (sliced if you want heat, leave whole for mild heat) 3/4 lb boneless, skinless chicken thighs, thinly sliced 1/2 cup sliced bamboo shoots 1/8-1/4 cup soy sauce splash shao hsing wine 1/8 cup rice vinegar 14 oz. extra firm, sliced tofu 1 egg healthy pinch crushed sichuan peppercorns up to 3/4 Tbps chili favored sesame oil 1/4 tsp cayenne 2 tsp cornstarch mixed with 1 tsp water Method: This is what wood ear mushroom looks like … if you are using dried, soak in hot water for thirty minutes before slicing. Add chicken stock to a large pot. Then begin adding the ingredients, one on top of the other. First my favorite, minced ginger. Then, the hot pepper. I wish I had cut it up to make things spicier The chicken slices … you could …

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