Hot and Sour Soup

2 medium pork chops, or 2 chicken thighs, partially frozen (to facilitate slicing), de-boned and cut into slivers – divided use 1 tablespoon soy sauce (or tamari, if you need to be wheat-free) (see note) 1 teaspoon cornstarch Bring 5 cups water to a boil in a...

Thai-Flavored Stir Fry

2 tablespoons canola oil 1 medium onion, sliced thinly 2 large cloves garlic, sliced thinly 1 tablespoon turmeric 2 Thai chilies or 1 Serrano chili, sliced thinly (deseed if you want less heat) 1 1/2 tablespoons grated gingerroot 1 12-oz package cremini mushrooms, or...

Two Sides Yellow

1 16-oz package firm or extra-firm tofu, drained, cut into 1-inch cubes and patted dry with paper towels oil for pan-frying or deep-frying 1 tablespoon minced garlic 1/2 teaspoon chili paste (sambal oelek), or to taste 1/2 cup chopped green onions/scallions 1/4 cup...

Sesame Seed-Crusted Tofu Bites

1 16-oz pkg extra-firm tofu, cut into 1-inch cubes and patted dry with paper towels 1/3 cup sesame seeds 2 tablespoons cornstarch 3 tablespoons flour 1/2 teaspoon sugar vegetable oil for deep-frying, I used safflower Your choice of sauce for dipping: Thai chili sauce...

Pan-Fried Tofu with Caramelized Sauce

This Japanese tofu dish is a modern rendition that I found in “Japanese Cooking” by Kazuko and Fukuoka (published by Barnes and Noble) — the combination, surprisingly (to me), works, especially the the use of butter and garlic chips. Two thumbs up from my kids. I’ve...