Tofu Katsu

A few years ago I made Tonkatsu without ever having tasted it. A neighbor friend, who happened to conveniently stop by mostly at dinner time, was over the night I made it. He had traveled to Japan and told me it tasted just like the authentic dish he had when he was there. This, of course, made me feel great! Since then, I’ve been wanting to create a tofu version and have added some delicious fresh vegetables.

Time: 30 minutes                     Serves: 4

Ingredients

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• Tofu

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• 1 15 oz. block extra firm tofu (I use organic sprouted tofu from Trader Joe’s)
• salt and black pepper
• about 1 cup Panko breadcrumbs (I use a Ian’s gluten free from Whole Foods)
• 1/2 cup brown rice flour
• 1/2 cup corn starch
• 1 egg plus 2 tbsp water
• rice bran oil for frying

 

• Katsu Sauce

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• 1/4 cup ketchup
• 2 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp Worcestershire
• 2 tbsp sake
• 1/4 tsp ground allspice
• 1/4 tsp mustard powder

How to make it

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• Tofu

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• Drain tofu from liquid. Wrap in paper towel and then a dish towel. Place on a cutting board or flat dish. Place something on top that is light enough that it won’t break the tender tofu, just enough to press out some of the moisture.
• Meanwhile, combine flour and cornstarch in a bowl. In a separate bowl, combine beaten egg with water. Place panko crumbs into a third bowl.
• Heat oil in a small-medium saucepan over medium-high heat. Test if oil is heated by throwing some panko crumbs in. If it sizzles, it’s ready.
• Take pressed tofu and cut in half and then into four slices, then cut on diagonal to make triangles or down the middle for rectangular pieces.
• Season tofu with salt and pepper on both sides. Dredge in flour mixture, then into the egg mixture, and then into the panko.
• Add the breaded tofu into the hot oil. Do not overcrowd the pan, as overcrowding will drop down the temperature. Cook about 2-3 pieces at a time until golden brown, about 4-6 minutes. Place on paper towel lined plate. Season with salt while hot.

 

• Rice and Vegetables

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• Soak and rinse sticky rice and cook according to package instructions or in your rice cooker.
• Slice radishes (any variety would work), cube seedless cucumbers. Shred napa/savoy/or regular green cabbage. Prepare cherry tomatoes and Asian microgreens (Mizuna, broccoli sprouts, etc). Cut fried tofu into slices.
• To serve, place a scoop of sticky rice on plate. Place a bed of cabbage beside the rice. Arrange tofu over it. Drizzle sauce over top. Add fresh vegetables and enjoy! This dish also goes nicely with pickled vegetables, recipe coming soon.

Ginger Snaps

I spent part of my summer hanging out with my dad in his cute little house in Milwaukee, Wisconsin. We have bonded a lot through food over the years and without fail, my dear ol’ always requests that we bake when I’m there. “We” mostly means me, but I’m more than happy to oblige. This time, he requested ginger snaps – one of his favorites and also something I had never made before. I’m always up for a challenge in the kitchen! My poppa’s palate was pleased by these wholesome morsels and they are just perfect for the autumn and upcoming winter season with all of their aromatic spices.

Time: 30 minutes                   Yield: 18 cookies

Ingredients

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• 1/2 cup butter or Earth Balance, softened
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 egg, beaten
• 2 cups flour (I used brown rice flour)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1  tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp ground cardamom
• 1-2 tbsp fresh grated ginger (these are strong in ginger flavor, if you want less use 2 tsp)
• 1/4 cup granulated sugar

How to make it

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• Preheat oven to 350F. Line a baking sheet with a silpat or parchment paper.
• In a large mixing bowl, combine brown sugar and butter. Mix until creamy and well incorporated. Add molasses and egg and mix well.
• In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cardamom . Slowly add dry ingredients into wet, mixing well to incorporate. Next, fold in ginger and mix well.
• Place granulated sugar in a small shallow dish. Form dough into about 1″ balls. Roll dough in granulated sugar. Place on prepared baking sheet, allowing room between each as these spread as they bake.
• Bake for 16 minutes in middle rack. Remove from oven, lift silpat or parchment paper and gently move to cool off of the hot baking sheet.

Orange Mango Banana Poppy Seed Bread

One of my fellow MasterChef 4 competitors invited me to write a guest post for her blog. I decided to share this delicious quick bread (or muffins – your choice!). Oh, and would you believe it’s low-fat and gluten-free?! Oh, yes!!! Please visit Celebration Generation for the recipe and other interesting tidbits about our MasterChef 4 experience.

Chile Citrus Shrimp

A quick, flavorful recipe that can be served as an appetizer or main course. I served the shrimp over brown rice seasoned with butter, salt, and green onions as well as black beans with sauteed onion, garlic, cumin, oregano, coriander and salt.

Time: 15 minutes                   Serves: 4

Ingredients

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• 1 pound jumbo shrimp, peeled & deveiend (I used Black Tiger)
• 1 cup orange juice
• 1/2 cup honey
• 1/3 cup lime juice
• 1/3 cup Dijon mustard
• 2 1/2 tbsp smoked paprika
• 1 tbsp oregano
• 1 tbsp cumin
• 1 tsp coriander
• 2 tsp rainbow peppercorns
• 1 tsp salt, or to taste
• 2 garlic cloves, minced

How to make it

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• Heat a large skillet over medium heat.
• Combine all ingredients except shrimp in a mixing bowl. Whisk to incorporate.
• Pour mixture into skillet. Bring to a boil. Reduce to simmer and cook until thick and reduced by half, about 10-12 minutes.
• Add shrimp and cook for 2 minutes, turn and cook for another minute. Remove from heat and serve.

Jeweled Kale and Cabbage Salad with Maple Mustard Dressing

We all know how good leafy greens are for us, but did you know how downright tasty they can be to boot? I learned the technique of cooking off the rawness of the kale and cabbage from Chef Lulu Powers who I worked for when I was out in LA a few months back. These simple ingredients come together for a wonderful balance of flavors and textures. Enjoy! 

Time: 15 minutes                         Serves: 6

Ingredients

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• Salad

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• 1/4 cup dried cranberries (or cherries)
• orange juice or lemonade – enough to cover dried fruit
• 3 cups shredded kale
• 3 cups shredded cabbage
• 1/4 cup toasted pine nuts
• 1/4 cup shaved Parmesan Reggiano Asiago cheeses

• Dressing

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• 1 tbsp Creole or other grainy mustard
• 3 tbsp lemon juice
• 1 tbsp + 1 tsp maple syrup
• 2 tbsp olive oil
• sea salt and black pepper, freshly grated – to taste

How to make it

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• Salad

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• The day before you plan to make this salad, combine dried cranberries and juice in a small container. Seal and let sit overnight to reconstitute the fruit.
• Preheat oven to 425F. Spread shredded kale and cabbage out on lined baking sheets giving room so as not to crowd.
• Bake kale and cabbage for 6 minutes. Transfer from baking sheets to a large mixing bowl.
• Add reconstituted cranberries, pine nuts, and cheese. Toss with dressing and serve.

• Dressing

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• Combine mustard, lemon juice, maple syrup in a small non-reactive bowl. Whisk to incorporate. Add olive oil and whisk to emulsify. Season to taste with salt and pepper.

Lavender Lemonade

Summer in a glass. Refreshing and delicious, the light floral notes compliment the sweet and tart so nicely.

Time: 10 minutes                Serves: 7

Ingredients

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• 1 cup water
• 1 cup sugar
• 2 tbsp dried lavender buds
• 1 3/4 cups fresh squeezed lemon juice
• 1 tbsp lemon pulp
• 5 cups cold water

How to make it

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• Combine water, sugar, and lavender buds in a small saucepan. Bring to a boil, whisk, then reduce and simmer for two minutes. Remove from heat.
• Strain lavender syrup into a large pitcher. Add lemon juice, pulp, and cold water. Stir and serve over ice.

Pan-Fried Baby Bok Choy

A quick, easy preparation that yields delicious results.

Time: 10 minutes              Serves: 2

Ingredients

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• 2-3 heads baby Bok Choy, quartered
• 1/2 tsp sriracha, or to taste
  
• 1 tbsp tamari/soy sauce
• 1 tsp honey
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

How to make it

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• Heat oils in a skillet or wok over medium-high heat. Add bok choy cut sides down. Saute for 3-4 minutes.
• Meanwhile, combine sriracha, tamari, and honey. Add to bok choy during the last minute of cooking.
• Remove from heat and sprinkle sesame seeds over top.

Sesame Soba with Chicken and Edamame

Soba noodle dishes like this can be served warm, room temp, or chilled for your enjoyment and convenience!

Time: 20 minutes                  Serves: 2

Ingredients

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• 1 1/2 tsp sesame oil
• 1 tbsp vegetable oi
• 1/2 pound chicken tenders
• 4 cloves garlic, minced
• 2 inches ginger, grated
• 2 green onions, sliced – white & light green parts separated from dark green
• 1/4 cup soy sauce (I use tamari, which is wheat-free)
• 2 tbsp sugar
• 2 tbsp rice wine vinegar
• pinch red pepper flakes
• 6 oz. soba noodles, cooked according to package instructions, drained & cooled
• 1 cup edamame, cooked according to package instructions, drained & cooled
• cornstarch slurry – optional for thickening
• radishes, sliced – for garnish

How to make it

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• Heat vegetable and sesame oils in a large skillet or wok over medium-high heat. Add chicken and cook for 3 minutes, turn. Add garlic, ginger, and light green parts of green onions to pan and cook for an additional 2-3 minutes, careful not to burn the garlic.
• Meanwhile, combine vinegar, soy sauce, sugar, and red pepper flakes. Add to skillet.
• Add cooked soba and edamame. Toss to combine. Allow to heat through.
• If needed, add cornstarch slurry to thicken sauce.
• Garnish with sliced radish and tops of green onions.

Nutella Pretzel Bars

These are a fun way to celebrate National Pretzel Day! I got inspiration for this dessert from a cook named nicoled on Tasty Kitchen’s website.

Time: 40 minutes                Serves: 9

Ingredients

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• 8 tbsp butter, melted plus extra (about 1tbsp) for greasing the pan
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup Nutella
• 1 egg
• 1/2 tsp vanilla
• 1 cup flour
• 1 cup crushed pretzels, divided (I used cajun seasoned pretzels)

How to make it

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• Preheat oven to 350F. Brush an 8×8 baking pan with butter, line with a sheet of parchment leaving 2″ overhang on both edges. Butter the parchment.
• In a large bowl, whisk butter, sugars, and Nutella until smooth. Whisk in egg and vanilla. Add flour, mix just until moistened (do not overmix). Fold in 1/2 cup of crushed pretzels. Transfer batter to prepared pan and spread in an even layer with a spatula. Sprinkle evenly with remaining crushed pretzels.
• Bake until tip is golden brown and a tester inserted in the center comes out clean, about 20-30 minutes (mine took 25 minutes). Set pan on a wire rack and let cool completely. Using parchment overhang, lift bars from pan and transfer to a cutting board. Cut into squares (I cut mine into 9 large ones, you can make them smaller if you wish). Store in an airtight container for up to 2 days – if they last that long!

Sesame Cucumber Salad

Light, refreshing and healthy. This salad is great addition to any meal.

Time: 10 minutes              Serves: 2

Ingredients

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• 2-3 small Persian or Japanese cucumbers
• 2 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

How to make it

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• Slice the cucumbers lengthwise using a vegetable peeler, or widthwise into very thin coins.
• Combine vinegar, sugar, and oil in a non-reactive mixing bowl. Mix well to incorporate.
• Add cucumbers and sesame seeds and toss well.