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Recipes in this Video
Sticky Sesame Tofu is a popular dish in Chinese cuisine, known for its sweet and savory flavors. Traditionally, sesame is celebrated for its rich taste and nutritional benefits. This dish showcases the versatility of tofu as a protein source, making it a favorite among vegetarians and vegans. Today, variations of this dish can be found in many Asian restaurants worldwide, often adapted to local tastes and ingredient availability.
Ingredients
- ●tofu
- ●soy sauce
- ●sesame oil
- ●honey
- ●garlic
- ●ginger
- ●cornstarch
- ●green onions
- ●sesame seeds
- ●red pepper flakes
- ●water
- ●vegetable oil
- ●rice vinegar
- ●black pepper
Instructions
- 1Press tofu to remove excess moisture for 15 minutes.
- 2Cut tofu into bite-sized cubes.
- 3Heat vegetable oil in a skillet over medium-high heat until shimmering.
- 4Add tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
- 5In a bowl, mix soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and water.
- 6Pour the sauce over the tofu in the skillet.
- 7Sprinkle cornstarch over the tofu and sauce, stirring to coat evenly.
- 8Cook for another 2-3 minutes until the sauce thickens and becomes sticky.
- 9Add red pepper flakes and black pepper to taste.
- 10Garnish with sesame seeds and sliced green onions before serving.
Ingredient Alternatives
honey
Healthier: agave syrup
Cheaper: sugar
Agave syrup is lower on the glycemic index.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides a healthier fat profile.
cornstarch
Healthier: arrowroot powder
Cheaper: flour
Arrowroot is a gluten-free thickener.
tofu
Healthier: tempeh
Cheaper: seitan
Tempeh offers more protein.
Techniques
Equipment
Also Known As
Sourdough bread has a rich history, originating from ancient civilizations. It is known for its tangy flavor and chewy texture, resulting from the natural fermentation process. This bread is often favored for sandwiches due to its sturdy crust and soft interior, making it a popular choice in many households.
Ingredients
- ●sourdough starter
- ●all-purpose flour
- ●water
- ●salt
- ●sugar
- ●yeast
Instructions
- 1Mix sourdough starter with water in a large bowl.
- 2Add flour, salt, and sugar to the mixture.
- 3Knead the dough until smooth and elastic.
- 4Let the dough rise in a warm place until doubled in size.
- 5Shape the dough into a loaf and place it in a greased pan.
- 6Cover and let it rise again until puffy.
- 7Preheat the oven and bake the bread until golden brown.
- 8Cool on a wire rack before slicing.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: bread flour
Whole wheat flour adds more fiber and nutrients, while bread flour is often less expensive.
sourdough starter
Cheaper: store-bought sourdough starter
Store-bought options can be more accessible for beginners.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups mixed salad greens
- ●1/2 cup shredded carrots
- ●1/2 cup sliced cucumbers
- ●1/4 cup red bell pepper, sliced
- ●1/4 cup green onions, chopped
- ●1/4 cup orange segments
- ●1/4 cup miso paste
- ●2 tbsp Dijon mustard
- ●2 tbsp olive oil
- ●1 tbsp rice vinegar
- ●1 tbsp honey
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the mixed salad greens, shredded carrots, sliced cucumbers, red bell pepper, green onions, and orange segments.
- 2In a separate small bowl, whisk together the miso paste, Dijon mustard, olive oil, rice vinegar, and honey until smooth.
- 3Season the dressing with salt and pepper to taste.
- 4Pour the dressing over the salad and toss gently to combine.
- 5Serve immediately, garnished with additional orange segments if desired.
Equipment
Ingredients
- ●200g rice noodles
- ●1 can (400ml) coconut milk
- ●2 tbsp red curry paste
- ●1 tbsp vegetable oil
- ●1 onion, sliced
- ●2 cloves garlic, minced
- ●1 bell pepper, sliced
- ●1 cup broccoli florets
- ●2 tbsp soy sauce
- ●1 tbsp lime juice
- ●1 tsp sugar
- ●Fresh cilantro for garnish
Instructions
- 1Cook the rice noodles according to package instructions, then drain and set aside.
- 2In a large pan, heat the vegetable oil over medium heat.
- 3Add the sliced onion and sauté until translucent, about 3-4 minutes.
- 4Stir in the minced garlic and cook for another minute until fragrant.
- 5Add the red curry paste and cook for 1-2 minutes, stirring constantly.
- 6Pour in the coconut milk and bring to a simmer.
- 7Add the sliced bell pepper and broccoli florets, cooking until the vegetables are tender, about 5-7 minutes.
- 8Stir in the soy sauce, lime juice, and sugar, mixing well.
- 9Add the cooked rice noodles to the pan and toss to combine with the sauce and vegetables.
- 10Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●200g pasta (spaghetti or penne)
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 can (400g) diced tomatoes
- ●1 tsp fennel seeds
- ●1/2 tsp red pepper flakes
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh basil leaves for garnish
- ●Grated Parmesan cheese (optional)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for another minute until fragrant.
- 5Add the canned diced tomatoes, fennel seeds, and red pepper flakes to the skillet. Stir well to combine.
- 6Season with salt and black pepper to taste. Let the sauce simmer for about 10-15 minutes, stirring occasionally.
- 7Once the sauce has thickened slightly, add the cooked pasta to the skillet. Toss to coat the pasta evenly with the sauce.
- 8Remove from heat and garnish with fresh basil leaves.
- 9Serve hot, with grated Parmesan cheese on top if desired.
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