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Recipes

BAKED TERIYAKI TOFU

 

Ingredients

For the Crispy Baked Tofu

  • 1 (14 ounce) package extra firm tofu,drained, pressed, and cut into 1-inch pieces

  • 1 tablespoon soy sauce

  • 1 tablespoon canola oil (or high heat oil of choice)

  • 1 tablespoon cornstarch

  • 1/4 teaspoon white pepper 

For the Teriyaki Sauce

  • 1/4 cup water

  • 1/3 cup soy sauce

  • 3 tablespoons brown sugar

  • 2 tablespoons rice vinegar

  • 2 tablespoons mirin or dry sherry

  • 1 teaspoon sesame oil

  • 1 teaspoon freshly grated ginger

  • 1 garlic clove, minced

  • 2 tablespoons chilled water

  • 1 tablespoon cornstarch

For Serving

  • Cooked rice

  • Steamed veggies

  • Chopped scallions

  • Sesame seeds

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MONGOLIAN BEEF

 

Crispy Beef:

  • 1 lb beef steak, trimmed of fat and sliced into 3 mm slices

  • 1/3 cup frying oil

  • 1/4 cup cornstarch

Sauce Ingredients:

  • 1/2 tsp ginger, finely minced

  • 1 tbs garlic cloves, finely minced

  • 1/2 cup soy sauce

  • 1/2 cup water

  • 3/4 cup brown sugar

  • few scallions, cut into 1-inch long slices

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SESAME AND HONEY GLAZED KOREAN CHICKEN WINGS

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Ingredients

  • 10 single chicken wings

Seasoning

  • 1/2 tsp. salt

  • 1/4 tsp. white pepper

  • 1 Tbs. baking powder

Sauce

  • 2 Tbs. sesame oil

  • 1 tsp. chopped garlic (1 clove garlic)

  • 1 Tbs. soy sauce

  • 2 Tbs. Honey

  • 1 Tbs. sesame seeds

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Oven temperature 230c

15 minutes on one side, 20 minutes the other side.

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OVERNIGHT OAT

 

Ingredients

  • 1/3 cup plain Greek yogurt

  • 1/2 cup (heaping) rolled oats

  • 2/3 cup unsweetened milk of choice

  • 1 tablespoon chia seeds or ground flaxmeal

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

  • 0–2 tablespoons honey or maple syrup

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  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.

  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

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