Author: Allison

This recipe came as a result of a cookbook redemption on our Twitch stream – LelioTaru chose The Breath of a Wok, so we had to cook something from it!

We wanted to do something a little different, since we’ve done stir-fries many times before. This stuffed tofu looked interesting, and holy cow was it a good choice.

Flavorful, filling, satisfying deliciousness! The sauce is that same sticky-sweet sauce that you see in many stir-fries, the pork is super flavorful, and the tofu ends up firm, meaty, and oh so tasty thanks to the frying. I don’t think I’d ever had stuffed tofu before, so I wasn’t quite sure what to expect – but I absolutely loved it!

See the full video on Twitch, and follow our SushiDay Twitch channel to get notified when we’re live!

Today’s Question of the Day: What is your favorite planet, and why?

Cantonese Stuffed Tofu

from The Breath of a Wok

Ingredients

• 1 tbsp dried shrimp
• 4 squares firm tofu (about 14 oz), rinsed
• 3/4 tsp salt
• 4 oz ground pork
• 2 tsp cornstarch
• 1/4 tsp sugar
• 1/8 tsp ground white pepper
• 1 tsp sesame oil
• 1/4 cup minced scallions
• 2 tbsp canola oil
• 1 garlic clove, thinly sliced
• 3/4 cup chicken broth
• 2 tsp soy sauce
• 1 tsp black soy sauce
• 1 tbsp oyster sauce
• cilantro sprigs, optional

Cooking Directions

1. In a small saucepan, bring 1/2 cup water to a boil over high heat. Add the shrimp, reduce the heat to low, and simmer 1 minute. Drain, reserving the water. Finely mince the shrimp. Set aside.
2. Put the tofu squares on several sheets of paper towels. Sprinkle 1/2 tsp of the salt evenly over the tofu and set aside. In a medium bowl, combine the pork, 1 tsp of the cornstarch, the sugar, pepper, remaining 1/4 tsp salt, and minced shrimp. Stir in 1/2 tsp of the sesame oil, the scallions, and 1 tbsp of the reserved shrimp liquid with 1 tbsp cold water.
3. Cut each tofu square diagonally into 2 triangles. Using a paring knife, cut a shallow pocket laterally along the cut edge, removing some of the bean curd. The pocket should be about 2 1/2 inches long and 1/2 inch deep. Discard the excess tofu. Stuff each triangle with about 1 tbsp of the filling, packing it to extend beyond the pocket.
4. Heat a 14″ flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the canola oil and add each tofu triangle pork side down. Reduce the heat to medium and pan-fry about 2 minutes. Scatter the garlic in the pan and cook 1 minute. Swirl in the broth with 1/4 cup cold water and bring to a boil over high heat. Cover, reduce the heat to medium-low, and simmer about 3 minutes. Then, using a metal spatula, carefully loosen each triangle and turn onto its side. Swirl in the soy sauce, cover, and continue simmering about 4 minutes, turning midway. Stir in the black soy sauce, oyster sauce, and remaining 1/2 tsp sesame oil.
5. In a small bowl, combine the remaining 1 tsp cornstarch with 1 tbsp cold water. Increase the heat to high, swirl the cornstarch mixture into the wok, and cook, gently stirring, 30 seconds or until the sauce is slightly thickened and the pork is cooked through. Garnish with cilantro if desired.

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What better to go with stew than freshly-baked biscuits?

In the spirit of using things up, I have a ton of cake flour that needs to be used… so this cake flour biscuit recipe seemed like the perfect choice!

The biscuits were super easy to make, and turned out light and flaky and wonderful. And they make for excellent breakfast sandwiches if you have any leftovers!

A note: The recipe called for half butter, half lard, but all I had was butter. It turned out great using all butter, but if you have access to lard, then by all means use that!

See the full video on Twitch, and follow our SushiDay Twitch channel to get notified when we’re live!

Today’s Question of the Day: If you could be an astronaut, would you?

Cake-Flour Biscuits

recipe adapted from Sam Sifton’s recipe in the NY Times

Ingredients

• 2 1/4 cups cake flour, plus more for dusting
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 6 tbsp cold unsalted butter
• 3/4 cup whole milk

Cooking Directions

1. Preheat oven to 425F. Sift flour, baking powder, sugar, and salt into a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. Transfer dough to bowl, add milk, and stir with a fork until it forms a rough ball.
2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and pat it down again, as gently as you can. Repeat. Now gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Gently cut dough into squares.
3. Place biscuits on a parchment-lined cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

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I’m always looking for recipes that are:
– tasty
– satisfying
– and use up ingredients we already have.

I made this chili crisp recipe on stream a while ago, but it’s SO SPICY that we hardly use it. This chili crisp bean stew recipe looked like the perfect way to use it up that wouldn’t be overwhelmingly spicy!

Son went into this thinking that this was going to be SUCH a boring meal, but we both loved it. The beans, barley, and kale make it hearty enough to be satisfying, and the chili crisp adds plenty of excitement for your taste buds! It still burns… but in the best possible way. Yum.

See the full video on Twitch, and follow our SushiDay Twitch channel to get notified when we’re live!

Today’s Question of the Day: If you could be an astronaut, would you?

Chili Crisp Bean Stew

from I Am A Food Blog

Ingredients

• 1 tbsp canola oil
• 2 cloves garlic minced
• 1/2 onion, diced
• 2 tbsp chili crisp or chili oil
• 1 (15 oz) can white beans
• 2 cups vegetable or chicken broth
• 1 cup cooked pearl barley
• 2-3 kale leaves, stemmed and ripped into bite sized pieces
• 1 cup cilantro, roughly chopped
• salt and fresh-ground black pepper
• soft-boiled eggs

Cooking Directions

1. In a pot over medium-high heat, heat the oil until it shimmers. Add the garlic and onion and cook, stirring occasionally, until soft and lightly golden, 3-4 minutes.
2. Stir in the chili crisp and beans. Cook until the beans start to break down and are coated with the chili oil. Lightly mash some of the beans to help thicken the stew.
3. Add the broth and cooked barley, and bring to a simmer. Cook, stirring occasionally, until desired thickness is reached, 15-20 minutes.
4. Stir in the kale and cook until just wilted. Taste and season with salt and pepper.
5. Serve with chopped cilantro and eggs. Garnish with additional chili crisp, if desired.

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We’ve started creating short recipe videos for YouTube! However, if you want to see the full video, you can always check out our full VoDs on Twitch: https://www.twitch.tv/videos/630918787

Today’s recipe is cà ri gà (Vietnamese chicken curry)! This is a recipe from Son’s mom – we made it a couple of years ago on stream, and it’s a family favorite.

Today’s Question of the Day: What is your favorite type of rice?

Cà ri gà (Vietnamese Chicken Curry)

Ingredients

• 1 chicken (chopped into pieces) or chicken legs & thighs
• 2 tsp sugar
• 1 tsp salt
• 1 tbsp fish sauce
• 1 stem lemongrass, ground
• 1 tbsp curry powder
• black pepper
• 2 big carrots
• 2 sweet potatoes
• 2 potatoes
• 1 taro
• cooking oil
• 2 lemongrass stems, smashed
• 5 shallots, thinly sliced
• 1 or 2 white onions, chopped
• 1 tbsp curry powder
• 1 tsp paprika
• 2 cans Coco Rico (coconut soda)
• 1 can chicken broth
• 2 cans coconut milk

Cooking Directions

1. Cut the chicken into pieces. Add sugar, salt, fish sauce, 1 lemongrass stem (ground), 1 tablespoon of curry powder, black pepper. Then mix them all and marinate overnight or 1 hour before cooking.
2. Cut the carrots, sweet potatoes, potatoes, and taro into 1″ pieces. Heat a pot of oil over medium-high heat. Fry the vegetables first so they won’t break up in the curry. Set aside.
3. In a large pot, sauté the 2 lemongrass stems (smashed), shallots, and white onion over medium heat. When they’re all caramelized, lower the heat and add 1 tablespoon curry powder and the paprika, cook for 1 minute.
4. Add all the marinated chicken to the pot, raise the heat to medium-high, and cook, stirring, until the chicken starts to cook. Add the Coco Rico and chicken broth; bring to a boil then let it cook at medium heat for 15 minutes.
5. Add the carrots, and cook for 10 minutes. Then add the potatoes, sweet potato, and taro, then cook until everything becomes tender. Pour in the coconut milk, stir to combine, and taste for flavor. If needed, add more sugar, salt, or white onion. Bring to a boil, then turn off the heat. Serve with French bread or rice.

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