I love experimenting in the kitchen. Part of that experimentation results in me playing mad scientist, combining cuisines that probably have no business being on the same plate together.

This Teriyaki salmon risotto was the result of just such dinner experimentation, combining Italian cuisine - risotto - with Japanese cuisine - teriyaki-marinated fish. When it all came together for dinner in under 45 minutes, and my kids licked their plates clean and asked for more, I knew I had a winner. I make it with Tamari sauce to keep it gluten-free, but you can use coconut amino acids or regular soy.

Teriyaki salmon risotto is one of those unlikely dishes that beautifully combines distinctive flavors. It's a hearty meal where the savory sweetness of teriyaki sauce meets the creamy texture of risotto, resulting in a comforting dish that still manages to taste fresh and surprising. 

But be warned, the key to this dish is patience and attention. As the rice slowly cooks, it absorbs the warm, seasoned broth. Meanwhile, I take the time to sear the marinated salmon. It's not exactly a one-pot meal where you throw everything together, and there are some stages involved but trust me - it's going to taste better than most of those quick meals, with just a fraction more work.

The combination of flaky fish and velvety risotto creates a nuanced, balanced bite in every forkful. Whether I'm aiming for a comforting weekday dinner or a fancy weekend meal, this dish always feels like the right choice.

Looking for other ways to consume salmon? My kids have started demanding these salmon bites on a weekly basis. They're so crispy and easy!

The Perfect Spring One-Pot Dinner

I love the simplicity and rich flavors that come with this one-pot dinner, especially during spring, when the days are getting longer but rain is often hitting the window. This dish is the ideal blend of savory and sweet, and it captures the essence of the season in every bite.

And if I'm in the mood for pan-seared easy teriyaki salmon, I simply skip the risotto and have the fish with a side of green salad. It's a great meal with a glass of crisp sauvignon blanc!

Ingredients

For the salmon: 

• Salmon fillets: This star ingredient brings a burst of flavor with its rich, omega-3-packed flesh. You can swap it out for trout or mahi-mahi if you're feeling adventurous. Not only is it low in saturated fat, but it's also a nutrient powerhouse.
• Soy sauce: This classic Asian condiment is the secret behind the marinade's savory kick. If you're watching your sodium intake, opt for a low-sodium version. Despite its saltiness, soy sauce offers a dose of antioxidants. I make this dish with Tamari sauce to keep it gluten-free, but you can use coconut amino acids or regular soy.
• Sugar: A touch of brown sugar adds a delightful sweetness to the marinade, perfectly balancing its flavors. For a healthier twist, you can try substituting it with honey. While it's calorically dense, brown sugar does provide some essential minerals.
• Toasted Sesame seed oil: This aromatic oil brings a nutty depth to the marinade, elevating its aroma and taste. Packed with healthy fats and antioxidants, oil is a flavorful and nutritious addition.
• Rice vinegar: With its tangy acidity, rice vinegar adds a refreshing zing to the marinade. You can experiment with other types of vinegar like apple cider vinegar for a different flavor profile. Low in calories, rice vinegar also offers digestive benefits.
• Ginger: Fresh ginger adds a delightful spiciness to the marinade, infusing it with warmth and complexity. If you're short on time, ground ginger works just as well. Beyond its flavor, ginger is renowned for its anti-inflammatory properties.
• Garlic: This aromatic bulb enhances the marinade with its savory notes, tying all the flavors together. Whether you choose fresh garlic or the convenience of garlic powder, you'll enjoy its nutritional perks. Low in calories yet rich in vitamins and minerals, garlic adds both taste and health benefits to your dish.

For the risotto: 

• Chicken broth: Provides savory flavor and moisture. You can use homemade or store-bought broth. Low in calories and high in nutrients.
• Mushrooms: Add earthy texture and flavor. You can use different varieties for variation, but shiitake mushrooms are my go-to for shiitake risotto.  
• Butter: Adds richness and creaminess. Can be substituted with olive oil.
• Onion and garlic: Form the aromatic base, enhancing flavor. Both offer health benefits such as immune support.
• Arborio rice: Creates the creamy texture characteristic. Higher in starch, gluten-free.
• White wine: Adds brightness and acidity. Choose a dry variety for best results. Enhances flavor and aids in deglazing.
• Peas: Bring freshness and color. Fresh or frozen, they're nutritious and add vibrancy.
• Parmesan cheese: Provides salty, nutty flavor. Freshly grated is best. Adds richness and protein.
• Green scallion: Garnish for color and freshness. Can be substituted with other herbs.

See recipe card for exact quantities.

Equipment

• Mixing bowls
• 1 Large pan
• Small saucepan for broth
• Baking sheet (if oven method is preferred)

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Step-By-Step Instructions to Make Teriyaki Glazed Salmon Recipe

Prepare the salmon

To start, combine the marinade ingredients for the salmon. Add 1 tablespoon of brown sugar, half a tablespoon of soy sauce, oil, rice vinegar, water, ginger, and garlic to a large bowl and whisk them together. Season with salt and pepper to taste. 

Add salmon in large bowl with the concoction, coating it well, and refrigerate. 

Remove salmon from refrigerator, prepare a skillet, and set heat to medium. Then, remove salmon from the mix, pat dry, and pan-sear on low heat.  Note that depending on the size of the fillet, it might take longer to cook.  Pour the remaining mixture into a pan, cook, and keep warm while preparing risotto. Pour the remaining marinade into a small bowl to use later. 

Make the risotto

Next, preheat the chicken broth in a large frying pan until it is nice and hot. In a large pan, sauté mushrooms in butter until golden brown on medium heat and make sure to cook until the butter is absorbed, then set aside.  Now, sauté minced garlic and onion on the pan over medium-high heat until the onion is translucent but not browned.

Add rice and white wine. Cook over medium heat for about 10 minutes until the wine is absorbed into the rice.  Add hot broth in parts, stirring continuously until broth is absorbed after adding the next scoop.

When rice is tender, stir in mushrooms, peas, and Parmesan cheese. 

Combine and serve

All the pieces are finally ready!  Plate the risotto and place the salmon onto the rice.  Pour a few tablespoons of the reserved teriyaki sauce over the top.  Finally, garnish with diced green scallion and enjoy. 

Storage And Freezer Instructions

If you store leftovers in the refrigerator, be sure to keep leftovers of your teriyaki salmon recipe in a sealed container and consume them within 2 days.

It's best not to freeze the risotto as it can get gummy when defrosted. However, the cooked salmon can be frozen for up to one month. Defrost it overnight in the refrigerator before reheating.

Top Tips for Success 

When I make this easy recipe, I focus on a few essential steps to ensure delicious results every time:

Marinate thoroughly

I always make sure to marinate my salmon well. I aim for at least 20 minutes to really let those flavors soak in and season the salmon properly. The teriyaki glaze melds beautifully with the salmon during cooking, creating a rich, umami-packed crust.

Use quality broth

The risotto rice absorbs the broth as it cooks. So, a flavorful, high-quality chicken or vegetable broth makes all the difference. I like to keep it simmering on the side so it's ready to pour in, ladle by ladle. This allows the rice to release its starches gradually, resulting in that creamy texture we all love in risotto.

Stir regularly, but not constantly

Stirring too often can make the risotto gummy, while not stirring enough might cause it to stick to the pan. I've found the sweet spot to be stirring every couple of minutes.

Cook mushrooms perfectly

Before adding them to the risotto, I sauté my mushrooms until they're golden brown. This step not just intensifies their flavor but also adds a beautiful texture contrast to the creamy risotto.

Let the risotto rest

Once I've stirred in that final ladle of broth and the risotto is al dente, I take it off the heat and let it sit for a couple of minutes. It thickens up just a bit more and the flavors meld beautifully.

Serving Suggestions

For the presentation, I like to serve the glazed salmon over a bed of the creamy risotto. I might add some steamed asparagus or a sprinkle of sesame seeds and green onions for an extra pop of color and texture. Then the perfect dish for lunch or dinner is ready for the table!

Accompanying Dishes And Serving Suggestions

When I think about what to serve with my teriyaki salmon risotto, I aim for sides that complement the rich flavors. Here's a quick guide on making your dish a memorable meal:

Vegetables:

• Steamed or air fried asparagus gives a bright crunch.
• A side of miso soup adds a traditional Japanese touch.
• Glazed carrots for a touch of sweetness.

Salads:

• A simple sesame noodle salad offers a delightful cold contrast.
• A light cucumber salad refreshes the palate.

Appetizers:

• Edamame sprinkled with sea salt is a perfect start.
• Spring rolls offer a savory bite.

I also appreciate a good drink pairing. A glass of dry white wine or a light sake can enhance the teriyaki flavors wonderfully. It goes very well with sauvignon blanc!

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Teriyaki Salmon Risotto with Peas and Mushrooms

Indulge in the perfect easy one-pot spring dinner dish! A pairing of teriyaki glazed salmon served over a bead of risotto with peas and mushrooms. A delicious and easy dinner option!

Course Main Course

Cuisine Asian

Keyword teriyaki salmon risotto

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinate Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 2 servings

Calories 816kcal

Author Ksenia Prints

Equipment

• Mixing bowls
• 1 Large pan
• Small saucepan for broth
• Baking sheet (if oven method is preferred)

Ingredients

For Teriyaki salmon:

• 1 pound salmon fillet
• ⅛ cup water
• ¼ cup soy sauce
• 1 tablespoon brown sugar
• ½ tablespoon toasted sesame seed oil
• ½ tablespoon rice vinegar
• 1- inch ginger grated
• 2 garlic cloves finely minced

For Risotto:

• 2 cups chicken broth
• 1 cup mushrooms sliced
• 2 tablespoons butter
• ½ small onion
• 2 garlic cloves finely minced
• ½ cup Arborio rice
• ½ cup white wine
• ½ cup peas
• ¼ cup grated Parmesan cheese
• 1 green scallion diced, for garnish

Instructions

Teriyaki salmon:

• In a bowl, mix water, soy sauce, brown sugar, sesame seed oil, rice vinegar, grated ginger, and minced garlic.
• Add salmon fillet to the marinade, coat well, and refrigerate for 2 hours.
• Remove salmon from the mixture, pat dry.  Preheat a large skillet to medium heat and add the fish.  Cover and cook on low for 8-10 minutes, depending on the size of the fillet.
• Pour the remaining mix into a hot pan. Cook for 10 minutes over medium-high heat, then remove from the pan and set aside to keep warm until the risotto is done.

Risotto:

• In a saucepan, heat chicken broth and keep warm.
• In a large pan, add in the butter and mushrooms.  Sauté mushrooms in the butter until golden brown. Set aside.
• In the same pan, sauté minced garlic and onion until translucent.
• Add Arborio rice and add white wine. Cook in a pan at a medium heat until wine is absorbed.
• Add hot broth ½ cup at a time, stirring continuously until completely absorbed after each addition, whisking occasionally.
• When rice is cooked, stir in light golden brown mushrooms, peas, and Parmesan cheese.

To serve:

• Plate the risotto.
• Top with a piece of salmon.
• Pour a few tablespoons of the reserved teriyaki sauce over the top.
• Garnish with diced green scallion.

Notes

 

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Nutrition

Serving: 1g | Calories: 816kcal | Carbohydrates: 62g | Protein: 61g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 2916mg | Potassium: 1647mg | Fiber: 5g | Sugar: 12g | Vitamin A: 892IU | Vitamin C: 21mg | Calcium: 200mg | Iron: 6mg

The post Teriyaki Glazed Salmon Risotto Recipe appeared first on At the Immigrant's Table.

If you love globally inspired bowls like this, you may also enjoy my authentic mujadara, roasted green cauliflower salad, or Middle Eastern spiced cauliflower soup, all of which pair beautifully with the same bold flavors and simple ingredients that make bibimbap such a standout weeknight meal.

There was a little Korean restaurant not far from my old house in Winnipeg that I used to frequent. Tucked away in a quaint house on a quiet residential street, this little gem was modelled after a traditional Korean tea house, replete with beautiful tea sets and imported tea mixes. Walking in, one was greeted by the sound of wind chimes and waterfalls, which would continue ringing long after the hostess had walked you to your table, handing you menus sticky from the hands of former diners. The menu wasn't extensive, but everybody who came here knew what to get without even looking; here, it was all about the bibimbap bowl, and I just couldn't get enough of their spicy, salty and sizzling vegetarian version.

Sadly, my favourite Korean place has long since closed, likely bankrupted by the generosity of their portions and the not-very-profitable teahouse business. Even if it hadn't, I no longer live in Winnipeg, and a 2.5-hour flight just doesn't seem like a worthwhile price to pay for a bowl of vegetarian bibimbap, no matter how good. Not knowing where to go in Montreal for a good Korean food bowl, I have long since given up on the idea of tasting that explosion of flavours ever again.

And then a couple of weeks back, G and I went out on a date to a small local museum. After a couple of hours spent soaking up local history, we were famished, and decided to look around for a place to grab a bite to eat. I loaded up my trusted Urbanspoon app, and to my sheer delight, discovered there was a highly rated Korean eatery just around the corner from the museum!

But then our bus came, and we decided to hop on it and eat at home instead (we were both a little bit worried that my vegetarian paleo diet would make it hard to find something to eat at a restaurant). But I just couldn't get Korean food off my mind; the whole ride back, I kept thinking about how I could satisfy my craving and make a worthy bowl of paleo vegetarian bibimbap that would make my old Korean restaurant owners proud.

As though it was fated, this recipe came together extremely easy, and we were ready to sink our chopsticks into a steaming bowl of paleo vegetarian bibimbap in under 30 minutes.

Zucchini, bell peppers and carrots were sliced into matchsticks, producing a beautiful bed of fresh vegetables for our proteins (I used this borrowed mandoline to make light work of what normally would have been a Herculean task, and I was pretty pleased... But I found the round finger protector a little difficult to work with. Now I intend to test out this Benriner Japanese mandoline). A small portion of blanched spinach provided the infusion of greens that every good vegetarian bibimbap bowl needs. As I am continuing to eat tofu on my paleo diet, I made a quick spicy marinade for triangles of firm bean curd, which were then sauteed on an extremely hot cast-iron pan. A beautifully fried egg graced the top of this creation, along with a sprinkling of hemp seeds in place of the traditional sesame.

Served with the egg and tofu still sizzling, this paleo vegetarian bibimbap was the ultimate healthy comfort food that we had been craving after a long, cold winter day. And for a perfect paleo treat, you can omit the tofu - I promise you that no one will complain. Just don't skip that marinade!

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Paleo vegetarian bibimbap (v, gf, paleo)

Served with the egg and tofu still sizzling, this paleo vegetarian bibimbap is the ultimate healthy comfort food you need on a cold winter day. And for a perfect paleo treat, omit the tofu - I promise you that no one will complain. Just don't skip that marinade!

Course Main

Cuisine Asian

Keyword vegetarian bibimbap

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 304kcal

Author Ksenia Prints

Ingredients

• 2 cups of spinach
• 2 tablespoon of tamari sauce
• 2 tablespoon of white vinegar
• 1 tablespoon of your favourite Asian hot sauce I used a homemade Thai chilli one, but any one would do
• ½ a package of tofu optional
• 2 zucchinis
• ½ a large carrot
• ½ a red bell pepper
• ½ cup sprouts
• 2 eggs
• 2 tablespoon hemp hearts

Instructions

• Bring salted water to a boil in a small saucepan. Slice spinach thinly, and add to boiling water. Blanch for 2 minutes, then remove. Set aside.
• Mix a marinade of tamari sauce, hot sauce and vinegar.
• If using tofu, slice it into ½-inch thick slices, then cut each slice in half into triangles. Arrange in the marinade, and let the tofu soak it up for at least five minutes.
• Slice zucchini, carrots and bell peppers on the smallest setting of your mandoline (I find that the bell peppers need to be chopped by hand at the end, as the mandoline won't cut through the shallow flesh). Arrange zucchini at the bottom of two shallow bowls, then arrange the other vegetables on top of the zucchini in clumps (if you're serving this with rice, place the prepared, hot rice in the bowl first). Add blanched spinach to bowls.
• If using, fry tofu on a hot and well-oiled cast iron pan. Salt and pepper the tofu triangles while they're cooking. Reserve the marinade.
• When ready to serve, fry two sunny-side up eggs. Place in the heart of the bowl, nestled amongst all the vegetables. Add the tofu triangles to the side, if using. Top with a generous sprinkle of hemp hearts, and the marinade. Serve immediately.

Nutrition

Calories: 304kcal | Carbohydrates: 15g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1296mg | Potassium: 906mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7023IU | Vitamin C: 88mg | Calcium: 245mg | Iron: 6mg

The post Paleo vegetarian bibimbap (veg, gf, paleo) appeared first on At the Immigrant's Table.

One of the unexpected side-effects of the paleo challenge has, for me, been the necessity to cook more often. But as necessity is the mother of invention, it was one of those busy weeknights that produced this incredible vegetarian paleo pad thai, a quick and easy recipe I intend to keep making long after the paleo challenge is done.

I am not sure how to explain the latest voracious turn that my appetite has taken. It could be because I now eat more frequently during the day. Maybe it's because paleo food doesn't lend itself to slow cooker action and leftovers, which used to be the staples of my weekday meal. Perhaps it's simply because I have been craving fresh vegetables more often... Whatever the case may be, I have been finding myself staring at my fridge most nights of the week, thinking about what I can make tonight that won't just be another batch of cabbage salad.

At those times, Pinterest has been an invaluable asset (as has been my Swissmar Borner mandoline and now, Paderno spiral slicer - more on them soon!). It's amazing how many recipes you can discover with the punch of a single keyword, or the browsing of boards built around your diet. Though I have had a few failures from Pinterest dishes that turned out much differently than how they looked, and it can never replace old-fashioned bookmarking from blogs for me, it's become an easy way to arrange my own recipe list - and to be inspired by those of others.

Well, one night last week, all that my fridge held was half of a head of cabbage, some carrots, sprouts, and a few eggs. My mind immediately veered towards vegetarian pad thai, a recipe that I had long wanted to make paleo. A very popular pin from Paint + Tofu soon caught my attention. Working with the restrictions of paleo, and based on what I had in the fridge, I tinkered with the original recipe to make it my own: a quick and simple vegetarian paleo pad thai. We made a small batch of it the first night, and then made a few more huge batches of vegetarian paleo pad thai in the days to come. Sometimes we threw in pan-fried tofu and fresh daikon sprouts, which would technically not make this paleo; sometimes we omitted the egg, making this vegan. In all cases, this silky mass of cabbage and carrot noodles went beautifully with a messy crown of sprouts, a generous helping of almond butter, and a few squirts of your favourite hot sauce.

Give this vegetarian paleo pad thai a try next time you're faced with an empty fridge and less than 30 minutes to put dinner on the table. I promise you, it won't disappoint.

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Vegetarian paleo pad thai (veg, paleo, gf, vegan option)

In this vegetarian paleo pad thai, silky ribbons of cabbage and carrot noodles are topped with a spicy-nutty sauce and a messy crown of sprouts and cashews.

Course Main

Cuisine Thai

Keyword pad thai

Servings 4

Calories 274kcal

Author Ksenia Prints

Ingredients

• ½ head of green cabbage
• 1 onion
• 2 carrots
• 2 cups of bean sprouts
• 1 cup of daikon sprouts optional
• eggs one per person (optional)
• 1 package of extra firm tofu optional
• Cashews chopped, for serving
• 2 limes for serving
• 2 tablespoon coconut oil

Sauce:

• 5 tablespoon tamari sauce use 2 TBs white vinegar and 3 TBs water instead if strict paleo
• 3 tablespoon of your favourite hot sauce
• 3 tablespoon almond butter
• 2 teaspoon freshly grated ginger
• Juice of ½ a lemon

Instructions

• If using tofu, pan-fry tofu with a bit of salt and pepper in a pan for 10 minutes. Give your pan a stir every two minutes, until the tofu gets a golden crust on all sides.
• Finely shred cabbage with a sharp knife. Grate carrots into matchsticks on a mandoline, or into ribbons with a vegetable peeler.
• Preheat a large pan or wok over medium-high heat. Add coconut oil, onions, cabbage and carrots, and cook for about 7 – 10 minutes until crisp, stirring occasionally.
• While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
• Pour sauce over cabbage and cook for an additional 1-2 minutes.
• If using egg, make a scrambled egg for each person eating.
• Plate and garnish with sprouts, cashew, tofu and scrambled egg (if using), and slices of lime. Serve immediately. Keep the leftover vegetarian paleo pad thai mixture separate from the sprouts, cashew, tofu and scrambled eggs until serving time. It will keep in the fridge for a few days.

Nutrition

Calories: 274kcal | Carbohydrates: 23g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1347mg | Potassium: 667mg | Fiber: 7g | Sugar: 10g | Vitamin A: 205IU | Vitamin C: 70mg | Calcium: 155mg | Iron: 4mg

The post Members Only: Vegetarian paleo pad thai appeared first on At the Immigrant's Table.

As an Eastern-European emigrant, I have long had a deep love affair with cabbage. It makes many appearances in my winter diet in the form of soups, stews, salads and stir-fries. But it wasn't until I had taken on this paleo challenge that I truly realized just how versatile this vegetable can be. Here, it serves as the base for a hot and sour shredded Napa cabbage salad, which then becomes one of the main building blocks in a week's worth of cabbage dinners.

Nutritionally speaking, cabbage is very low in saturated fats and cholesterol. At the same time, it's a good source of a whole lot of vitamins and nutrients, including (but not limited to) calcium, iron, potassium, vitamin C and vitamin B6. It really is a nutritional powerhouse.

But the real reason I keep going back to cabbage during the long winter months is its taste and texture. Cabbage is bright, fresh and crunchy; it keeps its shape in the face of assertive marinades and sauces, but it can break down into beautiful, silky strands when left to cook slowly on low heat. It's a versatile vegetable that is available year-round, and I can always find something new to do with it. My love for cabbage truly runs deep.

But during the last three weeks, cabbage and I have gone from the degree of a cozy, warm committed relationship to a full-blown obsession. We're talking about a 'seeing each other every day, staying in bed for hours and never feeling fully satiated' kind of thing. We have been going through one or two heads of cabbage a week, and I am constantly left wanting more.

Here's how we've been eating cabbage around here lately:

- As the base for a fast and delicious cabbage chop suey - sauteed with onions and bean sprouts and topped with two eggs, cabbage becomes a full meal in approximately 15 minutes. We've eaten this more times in the last two weeks than I care to admit publicly.

- As the base for vegetarian paleo pad thai - I have a recipe for this coming very soon, so I won't mince too many words just yet. This has also been on repeat around here.

- In this incredible hot and sour shredded Napa cabbage salad.

Chopped finely and thinly, crunchy Napa cabbage is the perfect base for a marinade of spicy and tangy Asian flavours. Topped with carrots and crunchy almonds, it's a satisfying meal that will excite your taste buds without sacrificing any of the health benefits. It's so good, that we've made it twice last week, filling up plate after plate with mounds of shredded vegetables. It makes a perfect light lunch all by itself.

But, as I am never one to leave well enough alone, I have also used this hot and sour shredded Napa cabbage salad in:

- salad wraps with tofurky slices and Sriracha

- portobello mushroom burgers with tomatoes and spicy mayo

- alongside grilled salmon for me and, for G, baked oat-crusted cod fillets

- in a simple salad with canned salmon and mock-crab meat (don't judge me)

- Mixed in with avocado and topped with hemp seeds for a filling work lunch

- on its own, with a side of scrambled eggs

It's been divine each and every single time.

So, next time you're looking for something to perk up a dreary winter meal routine, give this hot and sour shredded Napa cabbage salad a try; I promise you won't be disappointed - and you can even use regular cabbage if that's all you have access to at the moment.

Just don't come between me and my cabbage supply, cuz then Imma cut you.

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Hot and sour shredded Napa cabbage salad (v, gf, paleo)

Crunchy cabbage, carrots and almonds are doused in a marinade of spicy and tangy Asian flavours in this hot and sour shredded Napa cabbage salad.

Course Salad

Cuisine Asian, Russian

Keyword Napa cabbage salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 91kcal

Author Ksenia Prints

Ingredients

• ½ head of Napa cabbage
• 2 carrots
• 1 onion
• 1 bunch of cilantro about 1 cup
• ½ cup almond pieces

salad dressing:

• ¼ cup white vinegar
• 2 tsps hot sauce of your choice
• salt

Instructions

• If your almonds aren't already roasted, toast them in a hot pan or in a 375F oven for about 5 minutes, checking often to prevent burning.
• Using a food processor, shredder, mandoline, or a very sharp knife and your mad skillz, shred cabbage and carrots finely. Transfer to a large bowl. Cut onion in half lengthwise, and slice it into thin half-moon crescents, and add to cabbage and carrots. Chop cilantro and set aside.
• Mix dressing in a small jar.
• Dress salad with marinade, and top with heaps of chopped cilantro and toasted almonds. The salad can be eaten immediately, but it only gets better the longer it sits in the fridge (though if you want the wow factor, set the cilantro and almonds aside until serving).

Nutrition

Calories: 91kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 43mg | Potassium: 297mg | Fiber: 3g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 1mg

The post Members Only: Hot and sour shredded Napa cabbage salad, or a week's worth of cabbage meals {V, GF, Paleo} appeared first on At the Immigrant's Table.

There was a dinner where many threads seemed to weave together. My husband had invited me to meet some of his coworkers, and though he reassured me, I still felt nervous. F often speaks fondly of my cooking, so much so that I sometimes blush at compliments I wasn't there to hear.

That night, the table was full of chatter and introductions, plates being passed, glasses clinking. Somewhere between courses, the conversation turned to food.

They asked me what I like to cook, and I found myself recounting a list that felt like a diary of places I had loved. Recipes from my Russian and Ukrainian roots, flavors from the Middle East and Israel, dishes I picked up along the way in Colombia. Then I surprised myself by mentioning Korean food.

A friend had nudged me into watching mukbangs, and while I wasn't drawn to the performance, I was captivated by the dishes on screen: glossy noodles, bubbling stews, grilled meats laced with spice and smoke.

That month, Korean food seemed to follow me. In my own kitchen, I had been playing with the bright, assertive flavors, starting from a salad I already loved: my Russian-Korean kohlrabi salad. Its crisp bite, dressed with garlic and chili, had long been a favorite on our table.

But I craved more. Watching braised meats and seafood stews seasoned with doenjang, I grew curious about how wine could temper that heat, softening edges while carrying the flavors deeper.

The evening with my husband's colleagues ended warmly, with promises to meet again. Weeks later, he came home with a gift that made me pause. His former intern had heard about my growing interest in Korean food and sent over a bottle of plum wine. A gesture both thoughtful and perfectly timed. It sat on the counter for a few days, catching the light. And when I finally opened it, I knew I wanted it to meet duck.

Uncorking Comfort, One Duck at a Time

Duck has always felt like a dish for slowing down, for leaning into a meal that deserves time. I remember first making duck breast with berry and apple compote, and how the sweet tang of fruit mingled with the richness of the meat in a way that made us linger longer at the table.

Later, when I poached pears in wine, the fragrance of simmering fruit made the whole house feel wrapped in comfort. A simple white fish in white wine sauce once showed me how wine can deepen a dish, lifting and carrying every other flavor with it. 

So when I thought of Korean spices and that gifted plum wine, duck felt like the right companion. It's a little unexpected, a little celebratory, but still grounded. The richness of the duck called for something strong, something that could meet it halfway.

Hoisin and tamarind, with their deep umami, stood ready. Kimchi and Chinese five spice for warmth, soy sauce for salt and depth, ginger and garlic for brightness. And the plum wine, finally opened, poured in with a little ceremony, would round out the pot with its soft fruit and light sweetness.

So here it is, a dish that began as a gift. It carries the taste of slow evenings, shared stories, and the way food moves between cultures. From the crowded tables of my husband's office to the comfort of our own kitchen, where the air still hums with the same anticipation I once felt watching mukbangs.

What started with a bottle of wine and an evening of introductions has become one of those meals that reminds me why I love cooking, and how each recipe can hold both the past and the present at once. And if you want to make a meal out of it, it goes well with my favorite Korean asparagus recipe.

Ingredients

Soy Sauce or Tamari sauce bring salt and brightness, adding a tangy complexity and depth. If gluten free isn't a concer, skip the tamari and stick with soy sauce. Hoisin Sauce is a sweet and savory condiment roots the dish in bold, rich cooking. It brings a deep, complex richness that fills the whole pot. And finally, this recipe uses plum wine or rice wine for the fruitiness that mellows the heat of the spices and deepens the savory notes. If you can't find plum wine, rice wine can step in.

Kimchi is one of the building blocks of this recipe. It's Korean fermented cabbage adds tangy heat and complexity to the dish. Its pungent, spicy character brightens the rich duck and creates layers of flavor. If you don't have kimchi, add extra gochugaru or fresh chilies, though you'll miss the fermented depth. If you want to take a stab at making your own kimchi, this is my favorite homemade kimchi recipe.

For seasoning, Chinese Five Spice is a warming blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel adds aromatic complexity and a subtle sweetness that complements the duck's richness.

See the recipe card for full list and exact quantities.

How to Make Korean-Style Duck in Wine Sauce Recipe

If you're craving a duck recipe that feels rich and comforting yet carries a touch of elegance, this Korean-style duck in wine sauce is it. Tender duck legs are braised slowly with plum wine or rice wine, hoisin, tamarind or soy sauce, kimchi, Chinese five spice, and ginger until the meat nearly falls off the bone. Here's how to make this recipe:

Prepare the Duck

Pat the duck legs dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, taking care not to cut into the meat. Season lightly with salt and black pepper.

Sauté the Aromatics

In a separate pan over medium heat, combine the hoisin sauce, tamarind or soy sauce, honey, Chinese five spice, cumin, onion powder, and star anise. Add the minced garlic, sliced ginger, and chopped scallions. Sauté together for 2-3 minutes until fragrant and the spices bloom. Stir in the kimchi and cook another minute. Then add the chicken stock and plum wine or rice wine, stirring to combine. Bring to a simmer, then remove from heat and set aside.

Render the Fat

Preheat a cast iron pan over medium-high heat. Once hot, place the duck legs skin side down in the pan. Cook until the skin is golden and crispy, about 6-8 minutes. Remove the duck legs from the pan and set aside.

Combine

Pour the prepared aromatic sauce mixture into a braising dish or oven-safe pot. Nestle the seared duck legs into the liquid, skin side up.

Braise the Duck

Cover the dish and transfer to a preheated 325°F (160°C) oven. Braise for about 75 minutes, until the meat is tender and nearly falling off the bone.

Finish the Sauce

Remove the duck legs and set them aside. Transfer the braising liquid to a saucepan and increase the heat to reduce the sauce until it is glossy and thick enough to coat the back of a spoon, about 10 minutes. Taste and adjust the seasoning if needed.

Serve

Return the duck legs to the sauce briefly to glaze. Serve hot, spooning extra sauce over the top, and garnish with thinly sliced scallions.

Storage

Once cooled, transfer the duck and sauce into an airtight container and refrigerate for up to 3 days. The flavors deepen as they rest, making the second day's meal even richer. To reheat, warm gently on the stovetop over low heat, spooning the sauce over the duck as it heats so the meat stays tender.

This dish doesn't freeze well, as the texture of the duck and sauce changes, but it rarely lasts long enough in our house to need freezing. Leftovers pair beautifully with a simple bowl of steamed rice or tucked into lettuce leaves for an easy next-day meal.

Recipe

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Korean-Style Duck in Wine Sauce

Tender duck braised with plum wine or rice wine, hoisin, tamari or soy sauce, kimchi, and Chinese five spice in this Korean-style duck in wine sauce.

Course Main, Main Course

Cuisine Asian

Keyword doenjang, dried chilies, duck, duck breast, duck legs, ginger, korean, korean-style duck in wine sauce, main, main course, plum wine, soy sauce, wine, wine sauce

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 4 servings

Calories 412kcal

Author Ksenia Prints

Equipment

• Cast Iron Pan
• Braising dish or oven-safe pot with lid
• Medium saucepan
• Sharp knife and cutting board
• Tongs and wooden spoon
• Measuring Cups and Spoons
• paper towels
• Ingredients

Ingredients

• 4 duck legs skin on
• 2 tablespoon soy sauce or tamari sauce
• ½ cup plum wine or rice wine
• 1 cup chicken stock
• 3 garlic cloves minced
• 2 inch piece fresh ginger sliced
• 3 scallions chopped
• 2 tablespoon hoisin sauce
• 2 tablespoon honey
• ½ cup kimchi chopped
• 1 tablespoon Chinese five spice
• 2 whole star anise
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper

Instructions

• Pat duck legs dry with paper towels. Lightly score the skin in a crosshatch pattern without cutting into the meat. Season lightly with salt and a little black pepper.
• Preheat a cast iron pan over medium-high heat. Once hot, place duck legs skin side down and sear until the skin turns golden and crispy, 6 to 8 minutes. Remove duck legs from the pan and set aside.
• In a separate medium saucepan over medium heat, combine hoisin sauce, soy sauce or tamari sauce, honey, Chinese five spice, star anise, cumin, and onion powder. Add minced garlic, sliced ginger, and chopped scallions. Sauté together for 2-3 minutes until fragrant and the spices bloom.
• Stir in the chopped kimchi and cook for another minute. Pour in the chicken stock and plum wine or rice wine, stirring to combine. Bring to a simmer, then remove from heat.
• Preheat oven to 325°F (160°C). Pour the prepared sauce mixture into a braising dish or oven-safe pot. Nestle the seared duck legs into the liquid, skin side up.
• Cover the dish and transfer to the preheated oven. Braise for about 75 minutes, until the meat is very tender and nearly falling off the bone.
• Remove duck to a plate. Transfer the braising liquid to a saucepan and simmer over medium-high heat uncovered until glossy and thick enough to coat the back of a spoon, about 10 minutes. Taste and adjust to your preference.
• Return duck to the sauce briefly to glaze. Serve with extra sauce spooned over and a shower of thinly sliced scallions.

Video

Notes

 

 

Nutrition

Calories: 412kcal | Carbohydrates: 5g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 198mg | Sodium: 1032mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 4mg

The post Korean-Style Duck in Wine Sauce appeared first on At the Immigrant's Table.

I can remember my first time eating broccoli. It was in Canada, after an uninspiring trip to a major-chain supermarket in the dead of winter.

With my basket full of uninspiring beige bulges, some sad, anemic lettuce, and labels in a foreign language, my heart and palette were yearning for something bright and fresh.

As my eyes scanned the fluorescent-lit aisles, I registered the perky heads of broccoli, covered in a dewy mist of artificially-sprinkled water, and laying in their cradles of fake polyethylene grass.

I had never tasted broccoli before, but the curly-haired stems looked so inviting, so fresh, that I decided it was worth a try.

If to be frank, I am not sure I liked the way broccoli tasted right off the bat. Perhaps I fried it the first time I ate it, adding it to a simple medley of Asian vegetables.

Perhaps I steamed it, eating it with salt and potatoes, and likely hating every bite (I am still not a fan of plain, steamed broccoli, though I find it satisfying with a sprinkling of nutritional yeast).

Perhaps I made a healthier version of broccoli slaw, substituting the mayonnaise for lactose free yogurt and adding cranberries and almonds.

Perhaps it went rotten in my fridge before I ever got to cooking it, back in those first, overwhelming days in my new country.

I didn't know to simply freeze it, and then cook in a pinch for when I need a side with dinner, as in our favorite Air Fryer Frozen Broccoli recipe.

One thing I know for sure: that first time I ate broccoli, I definitely didn't know to keep it nearly fresh and let it marinade in a spicy, sour, and sweet vinaigrette.

I didn't know to anticipate the explosive, tart flavours that would banish the winter blues away and bring light and warmth to my palette, and my heart.

I didn't know how well broccoli would take to the simplest dressing.

But now that I've made broccoli countless times since, I know this is the best way to have it, especially when the temperatures are still hovering around the zeroes.

And I know that sometimes, the best way to decorate a tree is not to do much to it at all.

Variations

I also love to serve broccoli with bacon salad. If you eat meat, try this fantastic dish!

NOTE: All photos in this post were taken by the incredibly talented Whitney Light.

Recipe

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Lime, chili and ginger-dressed broccoli

A simple broccoli side dish or salad that is refreshing and piquant. Goes beautifully with potatoes of all kinds: au gratin, roasted, or mashed.

Course Vegetable side dish

Cuisine Other

Keyword Lime, chili and ginger-dressed broccoli

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Servings 2

Calories 417kcal

Author Ksenia Prints

Ingredients

• 3 broccoli
• 2 tbs rice vinegar or white vinegar
• 1 teaspoon sesame oil
• 1 inch ginger
• 1 tbs chili-ginger sauce or sriracha with one clove of garlic, minced
• 2 tablespoon lime Juice
• 2 tbs vegetable oil
• 1 tbs maple syrup
• 2 tbs toasted sesame seeds

Instructions

• Wash and cut your broccoli into small chunks and florets. Do not discard the stems! They pack a lot of vitamins and are actually a lot sweeter than the overused florets. Simply chop off about an inch off the bottom, split the stem in half, and slice into half-moons. Separate the head into bite-size, individual florets (cut large ones in half to match the rest).
• Place broccoli in a microwave safe bowl. Prepare an ice bath by filling another bowl with the coldest water, and adding ice cubes (if available) to it. Blanch broccoli quickly: if working on stovetop, bring a pot of water to a boil, dump broccoli florets and slices in, and let cook for a minute, no more than two. Drain water, and place broccoli in an ice bath. Allow to cool sufficiently. OR do what I do, and place one tablespoon of water at the bottom of the microwave-safe bowl with the broccoli. Cover with plastic wrap, and place in the microwave for 1.5 minutes. Taste - if broccoli is beginning to cook but still has a bite, and its colour is bright and green, then it is ready. Remove plastic wrap, pour out water and place broccoli in an ice bath. Allow to cool sufficiently.
• NOTE: Some days, I'm in a rush and skip the ice bath. Other days, I prep the salad a day ahead, which allows me to keep the broccoli fresh. I just chop everything into small pieces, and let the broccoli marinade in the dressing overnight. The results are great in any case.
• Mix dressing in a small jar: combine vinegar, sesame oil, chili-garlic sauce, vegetable oil and maple syrup. Squeeze out the juice of half a lime and add. Finely grate ginger into dressing. Close tightly with lid and shake jar vigorously a few times to incorporate and blend all flavours.
• Dress broccoli with dressing, and let sit in fridge for at least 30 minutes for flavours to meld and broccoli to soften. Sprinkle with sesame seeds right before serving.

Nutrition

Calories: 417kcal | Carbohydrates: 73g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 404mg | Potassium: 3002mg | Fiber: 25g | Sugar: 23g | Vitamin A: 5741IU | Vitamin C: 819mg | Calcium: 523mg | Iron: 8mg

The post Lime, chili and ginger broccoli appeared first on At the Immigrant's Table.

After the holidays, my group chat always shifts tone. The jokes slow down. Photos of half-cut pies sit next to messages about tight waistbands. Someone asks whether sandwich bread can still feel light if it is baked at home.

That was the week a friend sent a picture of a loaf that looked almost unreal in its softness and typed a single word underneath it: tangzhong.

I had baked bread long enough to know when something real was happening. Tangzhong shows up in many Asian baking traditions, and once you learn it, you begin to see it everywhere. It changes how a bread recipe behaves, especially in doughs that tend to dry out.

Back in my hometown where I learned to bake early on, softer breads were often tied to careful hydration and patience. My mom's prized crumb that stayed gentle for days, especially for school sandwiches wrapped in paper and tucked into bags. Tangzhong felt like a bridge between those instincts and a technique I had somehow missed.

That week our kitchen shifted gears. After weeks of heavy, rich food, I wanted bread that felt calm on the table. Something for morning toast, soup nights, and the endless requests from the kids for another slice.

I cooked flour and almond milk into a paste until the spoon left lines behind, then mixed it into vegan dough again and again. I paid attention to how long the paste stayed spreadable, which plant milk kept the loaf soft without weight, and how far the dough could be kneaded before it pushed back.

This loaf came out of that stretch of testing and overthinking. It slices cleanly. Holds peanut butter for kids and grilled vegetables for me. And it belongs next to a bowl of soup or under something bold like the filling from my southern-style vegan pulled pork sandwich, where vegan sandwich bread needs to stay fluffy without collapsing.. On other days, it sits alongside a pot of beans and a slice of vegan rosemary sourdough bread for contrast. Bread conversations always lead elsewhere too, sometimes to dessert, like the vegan hubbard squash pie that waits for colder evenings.

Somewhere between batches, I realized I wasn't chasing lighter food as much as I was chasing the right texture. Bread that bends, holds, and supports whatever you put on it. A loaf of bread shaped in a familiar loaf pan, built without bread flour, and meant to earn its place in everyday comfort meals

Ingredients

• Tangzhong-  Tangzhong is just flour and non dairy milk. Cooking a small portion of flour with liquid pre-gelatinizes the starches, which helps the bread retain moisture and stay soft for days. I use almond milk because it keeps the crumb light and neutral. Oat milk works well too and gives a slightly fuller crumb. Avoid very high-fat canned coconut milk here, which can weigh the dough down.
• Instant yeast - This gives reliable lift and a clean rise, especially important when working with enriched vegan doughs. I have tested this loaf with active dry yeast, but the rise is slower and less predictable unless you bloom it first. For consistency, instant yeast has been the most dependable in my kitchen.
• Almond milk - The second addition of non-dairy milk softens the crumb and supports even fermentation. Using the same milk for both the tangzhong and the dough keeps hydration consistent. Soy milk performs well structurally but shifts the flavor, while rice milk tends to be too thin and can dry the loaf more quickly.

See the recipe card for full list and exact quantities.

How to Make this Homemade Vegan Bread Recipe

The best bread stays soft because every step supports moisture and structure, starting with the tangzhong. Vegan bread can dry quickly or rise unevenly, so paying attention to texture at each stage leads to the best results. Here's how to make this bread:

Make the Tangzhong

• You are looking for a paste that resembles loose mashed potatoes or pudding. When you drag the spoon through, it should leave visible trails that do not immediately fill in.
• If it stays runny, it has not cooked long enough. If it turns stiff and gluey, it went too far. Remove it as soon as it reaches that smooth, spreadable stage.

Bring the Dough Base Together

• This step is about temperature. Touch the mixture with your finger. It should feel close to body temperature, not hot. If it is too warm, the yeast will struggle later. If needed, give it a few minutes before moving on. The mixture does not need to be perfectly smooth, small streaks are fine.

Build the Dough

• At this point, the dough will look rough and uneven, with dry patches and sticky spots. That's expected. Once you add the oil and salt and work it in, the dough should start coming together into something cohesive, though still slightly tacky.

Knead Until Elastic

• A well-kneaded dough stretches without tearing and springs back slowly when pressed. If it keeps tearing, it needs more time. If it feels dry and stiff, you may have added too much flour.

First Rise

• Press a finger gently into the surface. If the indentation fills back slowly, it is ready. If it snaps back immediately, it needs more time. A cool kitchen means patience here.

Shape the Loaf

• Loose rolling creates gaps inside the loaf. Place it seam side down in the pan and tuck the ends underneath so it rises evenly.

Final Rise Before Baking

• If it barely reaches the rim, the loaf will be dense. If it rises far beyond, it may collapse in the oven.

Bake Until Deeply Golden

• Pale bread usually means it needed more time. If it browns too quickly, your oven may run hot.

Cool Before Slicing

• Let the loaf cool in the pan briefly, then transfer it to a rack. The crumb continues to set as it cools. Cutting too early compresses the interior and makes the bread feel gummy, even if it baked correctly.

Storage

Once fully cooled, keep the vegan sandwich loaf at room temperature in a bread box or sealed bag for up to three days. A low-humidity spot is best, as excess moisture can soften the crust and make the crumb feel damp. 

For longer storage, refrigerate the loaf in a tightly sealed container or bag for up to one week. The crumb will firm slightly in the cold but softens again when toasted or brought back to room temperature.

This loaf also freezes well. Slice it first so you can remove only what you need, then wrap tightly and freeze for up to two months. Thaw slices at room temperature or warm them directly in a toaster. Avoid microwaving, which can make the crumb rubbery rather than soft.

Recipe

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Vegan Sandwich Loaf

Vegan sandwich loaf with tangzhong for controlled softness and clean slicing

Course Bread, Breakfast, Snack

Cuisine American, Asian

Keyword Vegan Sandwich Loaf

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rise Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 1 loaf

Calories 1817kcal

Author Ksenia Prints

Equipment

• Whisk
• Mixing Bowl
• Measuring Cups and Spoons
• 9x5-inch loaf pan

Ingredients

Tangzhong

• ¼ cup all-purpose flour 60ml
• ⅔ cup almond milk, or other non-dairy milk 160ml

Main Dough

• 3 cups all-purpose flour 360g
• ½ cup whole wheat flour 65g
• 2¼ teaspoon instant yeast 7g
• ¾ cup almond milk, or other non-dairy milk 180ml
• 1 tablespoon granulated sugar 12g
• 1 teaspoon sea salt 6g
• 2 tablespoon vegetable oil 30ml

Instructions

Cook the tangzhong

• Whisk the flour and almond milk in a saucepan over medium-low heat. It will go from thin to thick quickly. Stop when it looks like a smooth paste and a spoon leaves trails that hold for a second.

Start the dough

• In a large bowl, stir the tangzhong with the remaining almond milk until mostly smooth. Touch the mixture. It should feel warm, close to body temperature, not hot.

Add dry ingredients

• Stir in the all-purpose flour, whole wheat flour, sugar, and instant yeast. It will look rough and shaggy at first.

Add oil and salt

• Mix until the dough turns cohesive. It may feel slightly tacky but should not be wet.

Knead

• Knead on a lightly floured surface until smooth and elastic. The dough should stretch without tearing and slowly spring back when pressed.

First rise

• Place in a lightly oiled bowl, cover, and let rise until doubled. The surface should look puffed and relaxed.

Shape

• Press dough into a rectangle, then roll it tightly from the short side to keep the crumb even. Place seam-side down in a greased 9 x 5 pan (parchment strip helps).

Second rise

• Cover and rise until the dough is about 1 inch above the pan. A gentle fingertip press should fill back slowly.

Bake

• Bake at 400°F / 200°C until deep golden and it sounds hollow when tapped.

Cool

• Cool at least 15 minutes, then remove from pan and cool fully on a rack before slicing for the cleanest slices.

Nutrition

Calories: 1817kcal | Carbohydrates: 376g | Protein: 61g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2349mg | Potassium: 911mg | Fiber: 25g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 22mg

The post Vegan Sandwich Loaf appeared first on At the Immigrant's Table.

The afternoon that led to this soup began with cabbage rolling across my kitchen floor.

Leo pulled it from the grocery bag before I finished unpacking. A full green head landed on the tiles with a dull thud and rolled slowly toward the table like a bowling ball with no clear destination. Lin laughed so hard she slid down beside it, hugging the cabbage as if she had discovered a new pet.

The kitchen filled with the usual end of day activity. Leo climbed onto a chair to watch the counter like a tiny inspector. Lin began listing foods she believed cabbage could become. Noodles appeared on her list. Pancakes followed quickly after.

I stood there with my phone, looking at a recipe that had been sitting in my saved folder for days. The caramelized gochujang tomato soup from Justine Snacks kept returning to my thoughts all week. Gochujang's heat, sweetness, and deep savory notes can transform an entire pot with a single spoonful.

The original soup used tomatoes as its base. My kitchen had cabbage.

Cabbage carries its own cooking history. My sauerkraut soup from Bar Tartine starts with fermented cabbage simmering until the kitchen fills with tangy steam. Chicken borscht draws on Russian and Ukrainian tradition, stretching vegetables into a pot generous enough for the whole table. These soups taught me that cabbage holds strong flavors well.

The cabbage Leo rolled across the floor became dinner's star. Onions softened in olive oil as Leo peeked at the pot and Lin asked if it would turn red or green. Gochujang darkened the cabbage and onions, filling the kitchen with its fermented aroma. Tahini added creaminess, and coconut milk softened the chili as the cabbage melted into the broth.

Who knew that the cabbage that rolled across the floor earlier in the afternoon would ended up carrying flavors from several kitchens into one pot.

Ingredients

• Green Cabbage - Cabbage forms the backbone of this soup. As it cooks down, the leaves soften and release a gentle sweetness that balances the fermented chili paste. Green cabbage works best here since it keeps structure during simmering. Savoy cabbage can replace it easily, while Napa cabbage creates a softer texture and a lighter broth.
• Gochujang Paste - Gochujang is the defining ingredient in this soup. The Korean fermented chili paste brings depth, gentle sweetness, and a layered heat. Cooking it directly with the cabbage allows the paste to darken slightly and spread through the vegetables. If gochujang cannot be found, a mixture of miso paste and chili paste creates a similar fermented depth.
• Vegetable Stock - Vegetable stock forms the base of the soup and carries the cabbage through the simmer. A good stock brings depth without overpowering the sesame and chili flavors. Homemade stock always works beautifully here, though a mild store bought vegetable broth works well too.
• Full-Fat Coconut Milk - Coconut milk softens the chili heat and rounds the broth with gentle richness. Full fat coconut milk gives the soup its creamy texture while keeping the flavors balanced. Light coconut milk can be used, though the broth becomes thinner and less silky.

See the recipe card for full list and exact quantities.

How to Make Spicy Gochujang Tahini Cabbage Soup Recipe

This rich soup builds flavor slowly in the pot. Cabbage softens first, gochujang deepens as it cooks, and sesame and coconut milk round the broth at the end. Each stage changes the texture and aroma in noticeable ways. This bowl of soup is super easy to make, here's how to make this delicious recipe:

Soften the Onion and Cabbage

• At first the cabbage will look bulky and slightly dry. After a few minutes it begins to release moisture and shrink down into the pot. The onion should turn translucent and soft rather than brown. The vegetables should look glossy from the oil and feel tender when pressed with a spoon.
• If the vegetables begin browning quickly, the heat is likely too high. Lower it slightly so the cabbage softens gradually without scorching at the edges. This gentle start keeps the soup balanced later.

Cook the Gochujang With the Vegetables

• During this stage the paste spreads through the vegetables and darkens slightly in color. The smell changes as well. The fermented chili aroma becomes deeper and more savory as it cooks in the oil. The cabbage should continue softening and take on a reddish color.
• If the mixture begins sticking to the bottom of the pot, stir more frequently or lower the heat slightly. The goal is to let the paste cook slowly so the flavor develops fully without burning.

Add the Garlic and Ginger

• At this stage the pot should smell bright and aromatic. Garlic and ginger cook quickly, so keep stirring gently and watch for signs of browning. They should soften and release fragrance without turning dark. If they brown too much the flavor can become harsh.

Build the Soup Base and Blend

• The soup should look thick and slightly textured with small pieces of cabbage still visible. Fully pureeing the mixture can make the soup feel heavy, so aim for a partially blended consistency.
• Bring the soup to a gentle simmer, cover the pot, and cook for about 35 minutes. During this time the cabbage breaks down further and the broth thickens slightly. You should see small bubbles rising slowly rather than a strong boil. A gentle simmer keeps the soup smooth and prevents the tahini from separating.

Stir in the Coconut Milk

• The broth will turn slightly lighter in color and take on a creamy consistency. The coconut milk softens the chili heat and rounds the sesame flavor from the tahini. Keep the soup at a gentle simmer so the coconut milk blends evenly into the broth.
• If the soup looks too thick at this stage, a splash of additional stock can loosen the texture.

Taste and Finish the Soup

• The flavor should feel balanced with gentle chili heat, sesame depth, and a slight brightness from the lemon.
• Serve the soup hot with fresh herbs, a drizzle of olive oil, and warm pita or rice on the side. The broth should feel creamy while still carrying small pieces of cabbage throughout each spoonful.

Storage

This soup tastes even richer the next day as the gochujang and tahini meld. Cool completely and store in a sealed container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of stock or water if it thickens.

For longer storage, freeze in portioned, freezer-safe containers, leaving space for expansion. Keep for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring so the coconut milk blends smoothly. A quick stir will bring the soup back together if it separates slightly.

Recipe

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Gochujang Tahini Cabbage Soup

Spicy and creamy gochujang tahini cabbage soup perfect for weeknight dinners

Course Main, Soup

Cuisine Korean, Middle Eastern

Keyword Gochujang Tahini Cabbage Soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Calories 215kcal

Author Ksenia Prints

Equipment

• Large heavy-bottomed pot
• immersion blender or regular blender
• Knife
• Cutting Board
• Measuring spoons

Ingredients

• 1 large yellow onion sliced
• ½ small head green cabbage chopped
• 2 tablespoon fresh ginger grated
• 3 garlic cloves grated
• ¼ cup extra-virgin olive oil
• 2 tablespoon gochujang paste
• 1 28-oz can whole plum tomatoes
• 2 tablespoon tahini
• 2 tablespoon lemon juice
• 2 cups vegetable stock
• 1 13.5-oz can full-fat coconut milk
• Salt to taste

Instructions

Sauté onion and cabbage

• Heat olive oil over medium heat. Add sliced onion and chopped cabbage. Cook 5-6 minutes, stirring occasionally, until softened and slightly translucent. Watch for burning; the vegetables should sweat and release natural sweetness.

Add gochujang

• Stir in the gochujang paste. Cook 10-12 minutes, stirring frequently. The paste will darken and stick slightly to the pot. This step deepens the flavor, so don't rush it.

Add aromatics

• Mix in grated garlic and ginger. Cook 2-3 minutes until fragrant. Be careful not to burn the garlic; it should smell sharp and warm, not bitter.

Combine tomatoes, tahini, lemon juice, and stock

• Pour in the canned tomatoes, tahini, lemon juice, and vegetable stock. Use an immersion blender to partially blend for a creamy yet slightly textured soup. Bring to a low simmer, cover, and cook 35 minutes. Check occasionally; the cabbage should be tender but not mushy.

Add coconut milk

• Stir in coconut milk and simmer uncovered for 10 minutes. The soup should become creamier and slightly thickened. Adjust consistency with extra stock if needed.

Season and serve

• Taste and season with salt. Serve warm with fresh herbs, a drizzle of olive oil, and warm pita or rice. Soup should be rich, slightly spicy, and aromatic.

Nutrition

Calories: 215kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 491mg | Potassium: 273mg | Fiber: 3g | Sugar: 6g | Vitamin A: 344IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 1mg

The post Spicy Gochujang Tahini Cabbage Soup appeared first on At the Immigrant's Table.

It was one of those days when the group chat went quiet. Everyone had plans, and I was left sitting with an open afternoon, debating whether to spend it in the comfort of home or step into something new.

I had heard of a café that had opened in the city, the kind of place friends would mention in passing, without fanfare or hashtags. Back then, recommendations weren't tucked into neatly edited TikToks or pinned to endless Pinterest boards. They came quietly, like breadcrumbs from conversations at the bus stop, or over hurried lunches between classes.

That day, the breadcrumb was a mention of a curious loaf they served, strawberry matcha banana bread. It sounded strange enough to pull me out of the house.

Matcha wasn't viral then. It wasn't a color palette flooding social feeds or the base for every other drink on café menus. Back then, matcha had to be sought out in specialty shops or discovered through someone with a cousin in Japan, or a friend who'd studied abroad. The taste belonged more to a community of whispers than to the loud chorus it has grown into today.

So I went. I pushed past the small discomfort of being alone, the worry that sitting at a café table by myself would look like loneliness instead of independence. I ordered a slice, sat by the window, and waited.

The first bite felt like stepping into something familiar but with an unexpected turn. The banana was soft and grounding, the strawberries bright and tangy, and the matcha carried an earthy calm that surprised me. It wasn't a loaf trying to be anything other than itself. And in tasting it, I realized the act of going alone wasn't scary. It was simply another way of saying yes, to curiosity, to myself, to the quiet independence that lingers when you learn to follow small desires without waiting for company.

The Many Lives of Banana Bread

Years later, I still return to that memory. Matcha is everywhere now, in lattes, donuts, even candy bars. Strawberries, too, have become constant companions. Bright red even in winter, folded into desserts or baked goods without hesitation. Yet the thought of strawberry matcha banana bread still carries something singular, something tied to that first afternoon I found it on my own.

By then I had already learned how matcha could feel at home in the mornings, whisked gently into chia pudding alongside mashed banana, its earthy calm balanced by a quiet sweetness, like in banana matcha chia pudding. It also goes great with Matcha Coffee for a morning snack.

Strawberries had long found their way into my kitchen too, cooling into pale golden rounds of paleo strawberry scones, the kind of bake that fills the air with a fragrance that makes you stop what you're doing and hover near the oven door.

And banana bread was already its own constant. Sometimes it was chocolate paleo banana bread, dark and deeply flavored, other times a paleo chocolate peanut banana bread, nutty and comforting. Each one had its moment, like different seasons in the same garden.

But mixing all three into one loaf felt like discovering an entirely new path on a familiar walk. It wasn't about novelty for the sake of it. It was about realizing how these ingredients I already trusted could meet in a way that surprised me.

This bread carries the comfort of banana, the grounding of matcha, and the brightness of strawberries all in one slice. It lingers not because it is new, but because it feels like a story of its own, one I am still writing, in quiet afternoons and noisy family kitchens alike.

Ingredients

Oat Milk - I reach for oat milk to keep this loaf nut free and soy free, something I've learned to pay attention to when baking for friends. It has a gentle creaminess that works beautifully with both banana and matcha. Almond milk or coconut milk can be swapped in if that's what you keep at home; coconut milk makes the crumb richer, almost dessert-like.

Matcha Powder - Latte-grade matcha is best here. Its bright green color and grassy notes shine without bitterness. For a stronger flavor, you can add a little extra, but I've found that one spoonful gives balance without overwhelming the strawberries.

Flour - This recipe works with both all-purpose and gluten-free flour blends. I often use gluten-free so the bread can be shared with more people, and it bakes up tender and moist either way. If using a gluten-free blend, choose one with xanthan gum included, so the loaf holds together well.

Strawberries - Fresh strawberries are what make this loaf shine.I like to halve or quarter them so there are generous bites scattered throughout the loaf. Frozen strawberries don't work well here, as they release too much moisture during baking, so just take them out before baking.

See the recipe card for full list and exact quantities.

MATCHA DNA Certified Organic Matcha Green Tea Powder (16 oz TIN CAN)

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02/11/2026 06:02 pm GMT

How to Make Strawberry Matcha Banana Bread Recipe

If you've been craving a loaf that feels both familiar and surprising, this strawberry matcha banana bread is it. Soft, fragrant, and draped in a pale pink glaze, it brings together three flavors I've returned to over and over again. Here's how to make it at home:

Prepare the Pan

Preheat your oven to 375°F (190°C). Grease and line an 8 × 4-inch (20 × 10 cm) loaf pan with parchment so the bread releases easily after baking.

Prep the Strawberries

Wash, dry, and chop the strawberries into halves or quarters, depending on their size. Toss them lightly in flour, this small step keeps them from sinking to the bottom of the loaf.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, matcha, baking powder, and salt until the powder is evenly distributed. The matcha should tint the mixture a soft green.

Mix the Wet Ingredients

In a large bowl, mash the bananas until smooth. Whisk in the sugar and oil until the mixture looks even and glossy. Pour in the oat milk and whisk again.

Combine

Add the dry mixture into the wet and stir gently until no streaks of flour remain. Avoid overmixing, this will keep the bread tender.

Fold in Strawberries

Add the prepared strawberries and fold them through the batter so they're evenly scattered.

Bake the Bread

Transfer the batter into the loaf pan and level the top with a spatula. Bake for 40-50 minutes, or until a skewer inserted in the center comes out clean.

Cool the Bread

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before adding the glaze.

Make the Icing

Mash fresh strawberries with powdered sugar and vanilla until smooth, or blend with an immersion blender for a finer texture. Add water, a teaspoon at a time, until the icing is pourable.

Glaze and Set

Drizzle the icing over the cooled bread and let it set for at least 1 hour before slicing. The pink glaze adds both sweetness and beauty, making this loaf feel festive even on an ordinary afternoon.

Storage

This quick bread keeps well on the counter for up to two days, loosely covered so the crumb stays soft. After that, I tuck it into an airtight container in the fridge, where it holds for about four days. The glaze sets firm when chilled, making it easy to slice.

For longer storage, wrap slices in parchment and freeze. They thaw quickly at room temperature, or you can warm them in the oven for a few minutes, my favorite way to bring back that soft texture and jammy strawberries.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Strawberry Matcha Banana Bread

Soft strawberry matcha banana bread with fresh fruit and a pink glaze

Course Breakfast, dessert / snack, Nut-free, Snack, Soy-free

Cuisine International, Japanese

Keyword baking, banana bread, bananas, bread, breakfast, dessert, japan, matcha, oat milk, snack, strawberries

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 275kcal

Author Ksenia Prints

Equipment

• 8 × 4 in (20 × 10 cm) loaf pan
• Parchment paper
• Two mixing bowls (medium and large)
• Whisk and rubber spatula
• Measuring Cups and Spoons
• Wire rack
• Skewer or toothpick
• Immersion blender or fork for the icing

Ingredients

Bread

• ¾ cup 200 g mashed banana, about 2 medium
• 5 tablespoon 63 g granulated sugar
• 4 tablespoon 60 ml neutral oil, canola or sunflower
• ⅔ cup 155 ml oat milk
• 1 tablespoon 9 g latte-grade matcha powder
• 2¼ cups 270 g gluten-free or all-purpose flour, divided
• 1 tablespoon 12 g baking powder
• ½ teaspoon 3 g salt
• 2 cups 300 g fresh strawberries, halved or quartered

Icing

• 1 -2 strawberries
• 1 cup 120 g powdered sugar
• ½ teaspoon 3 ml vanilla extract
• Water as needed

Instructions

• Heat the oven to 375°F (190°C). Grease the loaf pan and line it with a sling of parchment so the bread lifts out cleanly.
• Wash, dry, and chop the strawberries into halves or quarters. Toss with 1 tablespoon (8 g) of the flour so they stay suspended in the batter.
• In a medium bowl, whisk the remaining flour with matcha, baking powder, and salt until the matcha is evenly dispersed and the mix looks pale green.
• In a large bowl, whisk the mashed banana with sugar and oil until smooth and glossy. Add the oat milk and whisk again until even.
• Tip the dry mixture into the wet and stir with a spatula until the flour disappears. Stop as soon as you reach a smooth batter so the crumb stays tender.
• Gently fold in the floured strawberries so they are evenly dotted through the batter.
• Scrape the batter into the prepared pan and smooth the top. Bake 40-50 minutes, until a skewer inserted in the center comes out clean and the top springs back to a light touch.
• Rest the loaf in the pan for 10 minutes, then lift to a wire rack. Cool fully before glazing so the icing sets instead of sliding off.
• Mash 1-2 strawberries with powdered sugar and vanilla until smooth, or blend with an immersion blender. Add water 1 teaspoon (5 ml) at a time until the icing is pourable and ribbons off a spoon.
• Drizzle over the cooled loaf and let it set for at least 1 hour. Slice with a sharp knife for clean pink lines across the top.

Nutrition

Calories: 275kcal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Sodium: 151mg | Potassium: 126mg | Fiber: 4g | Sugar: 26g | Vitamin A: 136IU | Vitamin C: 20mg | Calcium: 130mg | Iron: 2mg

The post Strawberry Matcha Banana Bread (Gluten-Free Option) appeared first on At the Immigrant's Table.

Where Comfort Meets Crunch

This salad combines everything I love in life-crispy, crunchy rice, fresh veggies, and an aromatic, spicy sauce that tastes like the best Vietnamese takeout.

It was completely different from my usual Middle Eastern fare, but the idea of merging my love for bold, vibrant flavors with a new technique had me feeling inspired.

Ingredients

Gluten-Free Gochujang Korean Red Chili Pepper Paste

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Step-By-Step Instructions

If you're looking to shake up your salad routine, this dish offers a vibrant and crunchy option that's full of flavor. With its perfect mix of fresh cucumbers, crispy rice, and a savory-sweet dressing, this bowl recipe is as satisfying as it is simple to make. Here's how to make this easy recipe:

Make the Crispy Rice

For that nice and crispy rice, put the rice on a baking sheet, I use Jasmine rice for this recipe. Spread the rice evenly and drizzle with oil. Place the baking sheet under the broiler for 5-10 minutes, stirring occasionally.

Watch closely to prevent burning. Once golden and crispy, remove it from the oven and set it aside to let it cool completely.

Prepare the Cucumbers

Slice the cucumbers thinly. Salt them, then allow them to drain for 30 minutes to remove excess moisture.

Prepare the Dressing

In a large bowl, whisk together the gochujang, rice vinegar, soy sauce, honey, and sesame oil until smooth and well-combined. Slice your shallots and scallions into thin slices.

Combine the Ingredients

Toss the salted cucumbers with the dressing, scallions, and sesame seeds into the bowl.

Add the Crispy Rice

Slowly pour the dressing on top of your crispy rice in the bowl. Fold the perfectly crispy rice into the cucumber mixture, adding half of the fried shallots for extra crunch and flavor.

Serve and Enjoy

Top with the remaining fried shallots for garnish and serve immediately.

Storage

This salad is best enjoyed fresh, but if you have leftovers, store the ingredients separately to keep everything crisp. The dressing can be kept in an airtight container for up to 4 days, and I find it actually tastes even better the next day!

Store the cucumbers and herbs in their own container to preserve their crunch, and add the crispy rice just before serving to keep it from getting soggy. Just don't dress the salad until you're ready to eat-nothing beats that fresh, crunchy bite!

What to Serve With Cucumber Rice Salad

I love this recipe with its fun crunch and tangy dressing which always makes me think of those evenings when the whole family gathers around the table. The flavors always remind me of the bustling energy of family meals, where the table is filled with a mix of dishes, chatter, and laughter.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Cucumber Crispy Rice Salad

Enjoy a light and crunchy cucumber rice salad, with refreshing vegetables and a tangy, flavorful dressing for a perfect side dish or snack.

Course Appetizer, Grains, Rice, Salad, Side Dish

Cuisine Asian

Keyword appetizer, asian, easy, easy salad, greens, rice, salad

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 552kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Mixing bowls
• Parchment paper

Ingredients

• 2 cups Jasmine rice cooked
• 3 Persian cucumbers
• 1 shallot
• 1 tablespoon gochujang
• 2 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 1 ½ tablespoon honey
• 1 ½ tablespoon sesame oil
• 2 scallions thinly slice
• 1 tablespoon toasted sesame seeds
• ¼ dried fried shallots
• ½ cup mint leaves chiffonaded
• ½ cup cilantro leaves whole
• ½ cup peanuts toasted and chopped
• chili oil optional

Instructions

• Preheat your oven to the broil setting.
• Spread 2 cups of cooked Jasmine rice in a thin, even layer on a baking sheet.
• Drizzle the rice with oil, ensuring it's lightly coated.
• Place the baking sheet under the broiler and cook for 5-10 minutes, stirring occasionally, until the rice is crispy and golden brown.
• Keep a close watch to prevent burning. Once done, remove the baking sheet from the oven and let the rice cool completely.
• Thinly slice 3 Persian cucumbers. Sprinkle the slices with salt and let them drain in a colander for 30 minutes to remove excess moisture.
• Thinly slice shallot into crescents.
• In a large bowl, whisk together the gochujang, rice vinegar, soy sauce, honey, and sesame oil until smooth and well combined.
• Toss the drained cucumbers with the fresh shallot and prepared dressing. Add the sliced scallions and toasted sesame seeds, stirring to combine.
• Gently fold the crispy rice into the cucumber mixture, ensuring the rice stays crisp. Mix in half of the fried shallots for added flavor and texture.
• Top with the remaining fried shallots, chiffonaded mint leaves, whole cilantro leaves, and chopped peanuts.
• Drizzle with chili oil if desired for an extra kick of heat.

Video

Nutrition

Calories: 552kcal | Carbohydrates: 89g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 518mg | Potassium: 431mg | Fiber: 4g | Sugar: 8g | Vitamin A: 486IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 3mg

The post Cucumber Crispy Rice Salad Recipe appeared first on At the Immigrant's Table.

Tofu can be a tricky ingredient to work with. On its own, tofu can come across as tasteless and spongy, but marinated tofu is a very different story. When marinated and cooked properly, tofu is crunchy on the outside, soft on the inside, and absolutely bursting with the best flavor.

If you've been curious about tofu or how to cook tofu, then my Asian tofu marinade is a great place to start. It's an easy tofu marinade that can be used to bake tofu, pan fry it, or even make crispy tofu in the air fryer. This is the best tofu I've ever had, and it's saved me many times over the years when coming up with salad toppers, wrap or taco fillings for vegan guests!

For tofu lovers, this tofu marinade recipe should be a delicious new addition. For those who have been hesitant to try tofu, this marinated tofu will win you over in no time. Marinated tofu is a magic staple ingredient I like to have on hand for quick, nutritious lunches.

What is tofu?

Tofu is an ingredient made from condensed soy milk, which is derived from soybeans. The soy milk is then combined together with nigari, which is a healthy substance that's found in saltwater after the salt has been extracted. Nigari is rich in minerals and helps the soy milk form into tofu's signature solid, block-like shape.

What is silken tofu?

Soft or silken tofu is a type of tofu that is deliciously soft and creamy. It has a silky smooth texture and mild flavor, making it ideal for use in a variety of recipes. This type of tofu can be used in both savoury and sweet dishes to add a creamy texture and subtle flavor.

Silken tofu is great for blending into sauces, adding to smoothies, baking into desserts, or even eating raw! It's also incredibly versatile; it can be used in anything from stir-fries to curries and soups. Its absorbency makes it great for marinating too. I love making chocolate puddings with silken tofu, or mixing it with fruit like mango for an easy dessert for my kids.

Silken tofu is easy to digest, high in protein and an excellent source of calcium, iron, potassium, magnesium and phosphorus as well as other vitamins & minerals. For those looking for an alternative to dairy products, silken tofu is an excellent option!

What is firm tofu or extra firm tofu?

Firm and extra firm tofu is a great source of protein for vegetarians and vegans. It contains all the essential amino acids that are necessary for good health. I use firm tofu in cases where I want sturdy, crispy tofu blocks like in my tofu rice bowl. Whenever making my marinated tofu recipe, the best tofu to use is firm or extra firm tofu. In fact, I press it even further to get ALL the liquid out of it!

Firm tofu is made by pressing soybeans to create a less dense, softer block of tofu. Extra firm tofu has been pressed even further, making it much denser with a very dry consistency that can be cut or crumbled into smaller pieces. It holds its shape well when cooking and is ideal for stir-fries, salads, scrambles or roasting as it absorbs flavors well.

Is tofu healthy?

Tofu is extremely healthy! It's a naturally high protein, low calorie, and low carb option that can be added to almost any meal. Tofu is a great protein choice for vegans and vegetarians or for anyone looking to eat more plant-based protein.

Firm and extra firm tofu both contain fewer calories than other proteins such as beef or pork, while still providing an excellent source of complete protein that includes many different minerals like iron, magnesium and phosphorus. Tofu also contains healthy fats like omega-3s which promote brain health. Overall, if you're looking for an easy, nutritious way to incorporate more plant-based proteins into your diet, then firm or extra-firm tofu are great options!

What are the nutritional benefits of tofu?

Tofu is considered to be an incredibly nutrient-dense food since it's low in calories, but high in important vitamins and minerals. Calcium, selenium, iron, magnesium, and zinc are just a few of the essential nutrients found in tofu. Plus, adding tofu to your diet has been associated with a reduced risk of heart disease, diabetes, and even some cancers, while helping to build stronger bones and brain functions. 

How to prepare tofu?

Tofu is very easy to work with - it just requires a bit of preparation. You'll want to start by pressing your tofu and then slicing into bite-sized cubes. Then, you'll move on to the marinade before choosing how to cook tofu. Following these steps will result in super flavorful tofu, every time!

Below, I've outlined three individual methods for preparing tofu, including how to cook tofu in a pan, how to bake tofu, and how to air fry tofu. There's no wrong answer here!

Easy Tofu Marinade

This easy tofu marinade recipe is truly one of my favorites. Inspired by the sweet and salty ingredients of Asian cuisines, the Asian tofu marinade is packed with flavors. It's comprised of simple ingredients, and the marinade comes together in seconds and can be used to make a light weeknight dinner or a filling weekend meal worth savoring.

What to do with leftover marinade?

Do not discard the marinade when you are done making this flavorful tofu! I like to use leftover marinade in making salad dressings. Just add a bit of olive oil and a touch of lemon or vinegar to this tofu marinade to make salad dressing!

I also like to stir fry vegetables with noodles in the leftover marinade. To make an easy one-pan tofu stir fry, add vegetables to the same pan in which you just cooked the tofu. Add the leftover marinade, cook veggies for 3-5 minutes, stirring often, and then add cooked noodles of your choice. And voila!

INGREDIENTS YOU NEED to make this Asian tofu marinade

• firm or extra-firm tofu - this is the best tofu to use for this marinated tofu recipe. If you use silken tofu, it will NOT turn out crispy.

Tofu marinade:

• soy sauce - I usually use Tamari sauce, or Bragg's amino acids for a more allergen-free marinade.
• rice wine vinegar - you can use any vinegar you like; I also like to use apple cider vinegar. White vinegar and wine-based vinegars are also great.
• Sambal Oelek or Sriracha sauce - this ingredient is at the heart of this simple marinade, and it adds a lot of flavor to your tofu. You can reduce the quantity of hot sauce if you don't like it hot. You can also use another hot sauce of your choice, like Cholula for a more Mexican feel.
• Chinese five spice powder OR cumin - I often use a mix of cumin and coriander when looking for a more Latin flavor.
• water - this dilutes the marinade.

See recipe cards for exact quantities.

How to make marinated tofu

To make marinated tofu, you'll first need to press the tofu first to get all the water out of the tofu. This step releases all of the excess moisture from the tofu, to help it crisp during the cooking process.

To press tofu, simply squeeze the block of tofu between your hands until the fluids have drained. If you want to press it even more, place it on a cutting board, top with a plate and place a heavy can on it. Leave it like this for 10 minutes to drain. Then, cut tofu into small bite-sized cubes, rectangular slices or triangle-shaped tofu pieces and place in a large bowl or flat bottomed casserole dish.

Prepare the Asian tofu marinade by combining all of the marinade ingredients in a large bowl and then pouring it over the tofu cubes. Marinate for at least an hour, but a longer amount of time will let the flavors really sink in (when I have time, I like to marinate overnight!).

Pressed and cubed tofu will keep in a sealed container in the fridge for up to 3 days.

3 Ways How to Cook Tofu

When it comes to flavors, tofu is wonderfully versatile and adaptable. But the same is true when it comes to cooking methods. If you've been wondering how to cook tofu, then I have you covered. This easy tofu marinade can be used to make crispy tofu in the air fryer, cook tofu in a pan, or even bake tofu. Each method produces delicious results, so use whichever approach works best for you.

Storage

The cooked and marinated tofu can be stored in an airtight container in the refrigerator for up to three days. You can also marinate the tofu ahead of time and store overnight in the refrigerator. For uncooked tofu, always store it in its original package or in a container filled with water to help it retain moisture.

What to use instead of soy sauce?

If you're caeliac or gluten sensitive, like me, use Tamari sauce instead of soy sauce in this recipe.

If you are allergic to soy, use coconut Amino acids like Bragg's - they're soy-, wheat- and gluten-free.

Frequently Asked Questions

Recommended Dishes

Find more ways to serve or cook tofu with these recipes:

4-Step Easy Middle Eastern Tofu Rice Bowl

Tofu Spring Rolls With Apple That Are Perfect For Hot Weather

Spicy Marinated Tofu Tacos with Avocado and Russian Sauerkraut

Pin for Later!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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How to Cook Marinated Tofu

My foolproof tofu marinade recipe will help you achieve flavorful, crispy marinated tofu every time! Choose from one of 3 ways for how to cook tofu - air fryer, baked or pan fried - and pair it with this asian tofu marinade for a vegan and gluten free staple ingredient you can use in tacos, salad or grain bowls.

Course Appetizer, Main Course

Cuisine American, Asian, Latin American

Keyword air fryer, baking, dairy-free, easy, frying, gluten-free, healthy, plant-based, soy sauce, soy-free, tamari sauce, tofu, vegan

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 people

Calories 79kcal

Author Ksenia Prints

Equipment

• Air fryer
• Cooking spray
• Air fryer liners
• Large pan or skillet
• Cast Iron Skillet optional
• Baking sheet
• Parchment paper
• Reusable silicone mat optional

Ingredients

• 1 package of firm or extra-firm tofu

Asian tofu marinade:

• 6 Tbs of soy sauce Tamari sauce, or Bragg's amino acids
• 3 Tbs of rice wine vinegar
• 1 Tb of Sambal Oelek or Sriracha sauce
• ¼ teaspoon of Chinese five spice powder OR cumin
• 3 Tbs of water

Instructions

• Press the tofu to drain between your hands to extract fluids. Alternatively, to get even more liquid out, place the tofu on a cutting board, top it with a plate, and top the plate with a heavy can. Leave to drain for 15 minutes.
• Cut the tofu into small cubes, each slightly smaller than 1-square inch. You can also cut it into triangles for sandwiches.
• In a square or rectangular bowl, make the marinade by whisking together soy, rice vinegar, hot sauce, spices and water. Add cubed tofu to bowl and toss the tofu in the marinade, covered with plastic wrap or lid, overnight or at least for a few hours (you can even let it marinate for a few days, soaking up flavour as it goes along, so don't hesitate to plan several meals from this tofu). Give the tofu pieces a stir every few hours, to ensure all are evenly coated with sauce.
• Uncooked, marinated tofu stays good for 3 days in an airtight container.

PAN FRIED TOFU METHOD

• Preheat a grill pan, a cast iron pan or a non-stick pan to high heat. Add 1 teaspoon of oil. Remove the tofu from the marinade, add tofu to the pan and grill 2-3 minutes per side. Turn each piece over to the other side, repeating until the tofu is browned on all sides and you can see grill marks if using a grill pan.
• Top with a few spoonfuls of the remaining marinade, if desired.

OVEN BAKED TOFU METHOD

• Preheat the oven to 400F. Cover a baking sheet with a silicone baking mat or parchment paper. Remove the tofu from the marinade, arrange on a baking sheet so there's no overlap between the slices. Bake for 15 minutes on one side; flip over, and bake for an additional 15 minutes.
• Top with a few spoonfuls of the remaining marinade, if desired.

AIR FRYER TOFU METHOD

• Preheat the air fryer to 375F. Spray with non-stick spray, or drizzle 1 teaspoon of oil. Remove the tofu from the marinade, arrange in the air fryer so there's no overlap. Air fry tofu for 15 minutes, shaking the basket a couple of times in the process. You want your tofu nice and golden brown for this simple recipe.
• Remove tofu from the air fryer and top with a few spoonfuls of the remaining marinade, if desired.

Video

Notes

Why and when it's important to drain the tofu: draining the tofu makes it more susceptible to taking in flavor. I have noticed a difference in the texture when making crispy tofu bites for dipping, for example. That being said, if you're marinating the tofu to use it in something with sauce, then it's not a HUGE difference. So it's totally up to you.
Now, about the water in the marinade - that's meant simply to raise the level of the marinade so the tofu soaks fully. You can skip it entirely if you use a dish that's wide and shallow enough to contain the tofu in one row, and then you're diligent about turning it halfway. Because tofu that isn't properly marinated WILL taste different.

Nutrition

Calories: 79kcal | Carbohydrates: 5g | Protein: 10g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1780mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg

The post 3 Ways to Cook The Best Marinated Tofu Recipe - Baked Tofu, Air Fryer Tofu and Pan Fried Tofu Recipes appeared first on At the Immigrant's Table.

The house is finally quiet. The hum of bedtime stories has faded, the last tiny footsteps have stilled, and the evening settles around us like a soft sigh. In the kitchen, under the glow of warm lights, we stand side by side, unwinding the day in a way that has become our quiet ritual.

There's something about this noodle soup that feels like a secret. A moment carved out of the everyday, where time slows, and love isn't a grand declaration but something simpler-an unspoken understanding, a rhythm of movement, a bowl passed from one set of hands to another.

This soup is just that. Not quite the same as the red curry noodle soups I used to order in tiny, tucked-away restaurants before we had kids, before late nights meant tiptoeing past bedrooms instead of wandering the city. But close. A version that has become ours, shaped by the way we cook now. Side by side, moving in an unspoken rhythm, knowing exactly how the other likes their bowl.

It starts with the Thai red curry paste. I reach for the jar, and he watches, already knowing I'll add the red curry paste a little more than he would. Just like I know he'll squeeze in an extra hit of fresh lime juice for me at the end. 

The paste sizzles as it hits the hot oil, and suddenly, the kitchen is filled with a fragrant scent that's spicy, bright, familiar. It clings to the air, weaving itself into the evening like the memory of the first time we made something like this together.

The broth comes next, rich and golden, carrying hints of coconut that soften the heat just enough. We move through the kitchen easily, he slices tofu while I chop carrots, the bok choy waiting on the cutting board, vibrant and fresh against the backdrop of winter. The rice noodles sit nearby, ready to soak up every bit of flavor, transforming into something silky, something that carries the warmth of the broth in every bite.

The Quiet Ritual of a Good Broth

It reminds me of the way coconut milk transforms dishes, the way it smooths out the spice in my Brazilian Moqueca, the way it adds depth to my Red Pepper Bisque. How something so simple can turn bold flavors into comfort, into home.

When it's ready, I reach for my favorite bowls. Deep, weighty, the ones I picked up when we first moved in together. I only bought two that day, thinking it was enough. Now, I wish I had more, though I still search for ones that feel just as right in my hands, that hold noodles in a bowl the way I remember.  I also use them when I want a deep bowl for my tofu rice bowls.

We sit down, passing bowls from one set of hands to another. No candlelit restaurant, no fancy setting. Just the quiet hum of home, the warmth of a meal made together, the ritual of taking that first spoonful and knowing it will always taste a little different, but always good.

Because love, I think, isn't in grand gestures. It's here, in the small moments. In the way flavors evolve, in the rhythm of chopping and stirring, in the deep curves of a bowl that holds more than just soup.

It holds time, a pause, a quiet reminder of why we choose each other, again and again, in the everyday, in the ordinary, in the warmth of something shared.

Ingredients

• Rice Noodles - These delicate, chewy noodles soak up the flavors of the broth while adding just the right amount of heartiness. I always reach for pad thai-style rice noodles for their satisfying texture, but thinner vermicelli works if that's what you have.

• Firm Tofu - A blank canvas that absorbs the broth's warmth, tofu brings protein and substance to the bowl. Cutting it into batons rather than cubes gives it more surface area to catch the curry and coconut flavors. If tofu isn't your thing, shredded jackfruit or oyster mushrooms make a great swap.

• Thai Red Curry Paste - A pantry staple that brings the bold, aromatic spice. Each brand varies in heat, so start with two tablespoons and adjust to taste. If you prefer a milder soup, you can swap in yellow curry paste for a gentler warmth.

• Baby Bok Choy - A bright, fresh contrast to the rich broth. I love how the leaves wilt just enough while the stems stay crisp. Napa cabbage or spinach can work if bok choy isn't available, but I always reach for it when I want that balance of tender and crunchy.

• Full-Fat Coconut Milk - The key to the soup's luxurious, velvety texture. It tempers the heat of the curry paste and makes the broth deeply comforting. Light coconut milk works in a pinch, but you'll lose some of the richness.

• Soy Sauce or Tamari - For that deep, umami balance. I use tamari when cooking gluten-free, but regular soy sauce works just as well. A splash of coconut aminos can be a great alternative if you want something a little sweeter.

• Brown Sugar (Optional) - A small amount of sweetness balances the spice and acidity. If your curry paste is already on the sweeter side, you can skip it.

See the recipe card for full list and exact quantities.

How to Make This Thai-Style Red Curry Soup with Tofu

A warming, creamy, and deeply flavorful bowl, this Thai red curry soup comes together in under 30 minutes. It's the kind of meal that feels both effortless and special. Perfect for cozy nights or quick weeknight dinners, like my pan baked Maroccan salmon. Here's how to make this recipe:

Prepare the Ingredients

Start by prepping your vegetables and tofu. Slice the carrots into ½-inch rounds and the onion into wedges so they soften without disappearing. Trim and halve the bok choy for even cooking. Cut the tofu into batons to help it soak up the broth's flavors.

Build the Broth

Heat a tablespoon of neutral oil in a large pot over medium heat. Once hot, add the Thai red curry paste and toast it for about a minute, stirring constantly. This step is crucial, it awakens the spices and deepens the flavor. 

Deglaze the pot with vegetable broth, scraping up any bits stuck to the bottom. This infuses the liquid with every bit of that toasty, aromatic curry paste.

Add the Ingredients

Add the carrots, onions, and tofu. Let everything simmer for about 10 minutes, allowing the vegetables to soften and the tofu to absorb the broth's warmth.

Cook the Noodles

Meanwhile, bring a separate pot of water to a boil. Add the rice noodles and cook them until just al dente. Drain and rinse with lukewarm water, this keeps them from sticking together and ensures the right texture when added to the soup.

Finish the Soup

Pour in the coconut milk, soy sauce (or tamari), brown sugar (if using), and rice vinegar. Stir to combine and let it simmer for another 2 minutes. Add the cooked rice noodles and bok choy, stirring gently. Let the soup cook for another 3-4 minutes, just until the greens are tender and vibrant.

Serve & Enjoy

Ladle the soup into deep bowls. Garnish with fresh cilantro, a drizzle of toasted sesame oil, and a squeeze of lime for brightness. Serve immediately while everything is at its peak flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days-the flavors of the soup only get better. Rice noodles will keep absorbing broth, so for the best texture, store them separately and combine when reheating. If already mixed, add a splash of broth or water while warming on the stove.

Freezing isn't ideal since coconut milk can separate and bok choy loses its texture, but honestly, this soup rarely lasts that long!

What to Serve with this Thai Red Curry Noodle Soup Recipe

A steaming bowl of this curry noodle soup is already a hug in a bowl, but sometimes, a little something on the side makes it feel even more like a feast. 

For a crisp contrast, these Halloumi Tacos bring a salty, golden-seared bite that balances beautifully with the creamy coconut broth. The charred edges of the cheese against the spice of the soup? Perfect.

If I'm leaning into full-on comfort, a warm bowl of Roasted Butternut Squash Soup with Tomatoes makes a perfect start. I know, soup with soup sounds indulgent, but there's something about the earthiness of squash next to the bright, tangy curry that just works.

For a heartier pairing, this Baked Creamy Salmon adds richness without overpowering. The velvety sauce and tender fish echo the silkiness of the coconut broth, making every bite feel like a little luxury.

And when I want something simple yet satisfying, German Roasted Cauliflower is a go-to. The crisp, golden edges of the cauliflower bring a bit of crunch, and its nutty flavor pairs beautifully with the gentle heat of the soup.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Thai-Style Red Curry Soup With Tofu

Cozy up with a bowl of Thai red curry soup with tofu. A spiced coconut broth, rice noodles, and fresh veggies in a fragrant, creamy soup.

Course Main, Main Course

Cuisine Asian

Keyword curry, gluten-free, main, main course, noodles, red curry paste, soup, spicy, vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 508kcal

Author Ksenia Prints

Equipment

• Large pot
• Cutting Board
• Wooden Spoon or Spatula
• Strainer

Ingredients

For the Base:

• 6 oz (170g) rice noodles pad thai style
• 1 lb (450g) firm tofu cut into 2-inch batons
• 2 small (150g) carrots sliced
• ½ medium (90g) yellow onion wedged
• 8 oz (225g) baby bok choy
• 3 cups (705ml) vegetable broth
• 1⅔ cups (400ml) full-fat coconut milk

For the Seasoning:

• 1 tbsp (15ml) neutral oil
• 2 tbsp (30g) Thai red curry paste
• 2 tbsp (30ml) soy sauce/tamari
• 2 tbsp (30ml) rice vinegar
• 1-2 tsp (4-8g) brown sugar optional

Finishing Touches:

• fresh cilantro
• sesame oil drizzle
• lime wedges

Instructions

• Slice the carrots into ½-inch rounds. Cut the onion into ½-inch wedges. Clean the bok choy, trim the ends, and halve or quarter depending on size. Slice the tofu into 2-inch batons for better absorption of flavor.
• Heat 1 tablespoon neutral oil in a large pot over medium heat. Add Thai red curry paste and toast for about 1 minute, stirring constantly, until fragrant.
• Pour in 3 cups vegetable broth to deglaze the pot, scraping up any bits stuck to the bottom.
• Add the carrots, onions, and tofu to the pot. Let everything simmer for 10 minutes, allowing the vegetables to soften and tofu to absorb the flavors.
• While the soup simmers, bring a medium pot of water to a boil. Cook the rice noodles according to package instructions until al dente. Drain and rinse with lukewarm water to prevent sticking.
• Stir in full-fat coconut milk, soy sauce/tamari, brown sugar (if using), and rice vinegar. Let the soup simmer for another 2 minutes to meld flavors.
• Gently mix in the cooked rice noodles and bok choy. Let everything cook for 3-4 minutes, just until the bok choy is tender and vibrant.
• Ladle the red curry soup into deep bowls. Garnish with fresh cilantro, a drizzle of sesame oil, and lime wedges for brightness. Serve immediately and enjoy!

Nutrition

Calories: 508kcal | Carbohydrates: 46g | Protein: 14g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 842mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4090IU | Vitamin C: 27mg | Calcium: 241mg | Iron: 6mg

The post Thai-Style Red Curry Soup With Tofu appeared first on At the Immigrant's Table.

Marinated tofu spring rolls are filled with crunchy Asian vegetables, sweet apples and aromatic herbs. Served with a spicy peanut dipping sauce, this is a no-cook treat for days when you don't feel like working!

Discovering Vietnamese Fresh Spring Rolls

My first time trying fresh spring rolls was in a small Vietnamese restaurant in my neighbourhood in Winnipeg (shout out to Pho No. 1). I believe they were on the menu as "fresh rolls," or "rice paper rolls" - but my memory could be off on that point.

As an experimental diner, I was always up for trying new things. Coming from the Middle East and Russian cuisine, Asian cooking that ventured beyond Chinese of Japanese was completely new to me.

So on our regular sojourns to Pho No. 1, my partner and I made our way through the vegetarian items on the menu - trying moo shoo pancakes, vegetarian fried spring rolls, fried noodles, meatless pho soup, and of course - fresh spring rolls.

I have to admit that my first taste of these tofu rice paper rolls was underwhelming. Prepared in a place that prided itself on affordable, authentic meat-based recipes, their vegan spring rolls left a lot to be desired. They lacked a protein beside veggies, and there was no mention of fresh herbs. But I loved the creamy, peanut-y dipping sauce, and the fresh sensation of biting into an uncooked, refreshing roll. They tasted, truly, like spring.

After that, I began to seek out freshly prepared vegan spring rolls wherever I went. I became a dipping sauce connoisseur, priding myself on being able to tell if a sauce ventured beyond the usual peanut butter-sriracha formula. I especially loved those tofu fresh rolls that combined unique aromatics - shiso leaves, mint, Thai basil - or that included Asian pear or another sweet bite.

From there, it was a short journey to learning to make my own tofu spring rolls. And as soon as it came time to plan out my summer content, I knew I wanted to write up my favourite apple and marinated tofu spring rolls recipe for the Reducetarian Foundation.

Tofu spring rolls make an easy portable snack

The first time I really made tofu spring rolls at home was before a flight. I figured the simple, no cook vegan spring rolls would make a great, portable flight snack that required no reheating - and boy, was I right.

These spring rolls are:

• EASY - assembled in mere minutes
• No cook or bake - perfect for hot weather days (along with some cold Bulgarian soup)
• Filling
• Crunchy
• Aromatic
• Delicious
• A mix of textures
• Portable
• Perfect for flights (or other situations without access to heat or cutlery)
• Perfect finger food
• Great for a snack or lunch
• Gluten-free
• Vegan
• Vegetarian

My top tips for making easy vegan spring rolls

The secrets to the perfect vegan spring rolls, I learned, were:

• Avoiding excessive moisture - avoiding liquid in your spring rolls is the key to rolling them well - and keeping them that way. Make sure all your cut vegetables are dry and that your marinated tofu has is not dripping with sauce, but has instead had plenty of time to soak up all the flavors.
• Wrapping each spring rolls individually in plastic wrap - this may not be great from an environmental point of view, but it really helps separate the rolls, keep them from sticking to each other, and maintaining their freshness. You can also roll them in paper towels or beeswax wrappers if you are avoiding plastic.
• Using room-temperature water to soak up your rice paper - avoid burning your fingers with boiling water. Room-temperature water is great for soaking up the rice paper, and it requires a lot less work or time to heat up.
• Adding fresh herbs - fresh herbs really take the flavor of a good tofu spring roll and make it the BEST tofu spring roll. They elevate the entire experience, making each bite feel fresh and exciting. Whether you use cilantro, Thai basil, mint or the more exotic shiso or the traditional perilla leaves, you really can't go wrong. My vegan spring rolls recipe uses cilantro and mint because I find them easiest to locate.
• Including a bite of sweetness - I love to include some matchstick-cut apples in my fresh spring rolls, but the traditional route is Asian pear. I have also had vegan spring rolls with unripened mango, and they were INCREDIBLE.
• Making a homemade dipping sauce for your rolls - this can be as simple as mixing peanut butter or almond butter with Sriracha and a bit of water - or you can follow my recipe for my favourite spicy peanut dipping sauce. Any way you go, this is a CRUCIAL part to making these tofu fresh rolls taste refreshing and delicious.

For other Asian-inspired recipes:

Ingredients

Here's what you'll need for these easy vegan spring rolls:

For marinated tofu:

• extra-firm tofu
• sesame oil
• peanut butter dipping sauce (recipe below)
• Tamari or soy sauce
• agave or maple syrup
• Sriracha sauce
• fresh ginger root, grated
• garlic clove, minced

For spicy peanut dipping sauce:

• unsweetened peanut butter
• Tamari or soy sauce
• agave or maple syrup
• fresh lime juice
• Sriracha sauce
• Water (to thin the sauce)

For tofu spring rolls:

• Lukewarm water
• julienned vegetables (purple cabbage, carrots and daikon radish)
• julienned apple (Granny Smith works really well, as does Honey Crisp or Cosmic Crisp)
• fresh cilantro
• fresh mint
• spring roll rice papers

Equipment

• large plate in which to soak the rice papers
• cutting board
• blender or magic bullet

Can I make this dipping sauce without a blender or magic bullet?

Absolutely! Just add all the ingredients to a jar, close the lid tightly and shake vigorously. You may have to whisk a bit with a fork as well if your peanut butter is really chunky.

How to make tofu spring rolls:

For the full recipe and directions, check out my apple and marinated tofu spring rolls recipe for the Reducetarian Foundation.

Storage

These vegan spring rolls will last for 4 days in an airtight container in the fridge, as long as they are individually wrapped. If you do not wrap these tofu spring rolls, they will only stay fresh for a day or two.

Scaling the recipe

This recipe makes 8-12 individual rolls, depending on the size of your spring roll rice paper wrappers. You can easily scale it up or down by using less or more marinated tofu.

The dipping sauce recipe will give you some leftovers, and I love drizzling it on salad or having it with a Seasoned chicken kofta kebab salad.

Adaptations

This easy vegan spring rolls recipe is gluten-free and vegan.

To make it Whole 30, keto and paleo, omit the marinated tofu and replace the peanuts in the sauce for almonds. You can use lettuce leaves for a large fresh roll, daikon slices for mini spring rolls, or use Folios cheese wraps if you are looking to make this more filling.

More Tofu Recipes:

What to pair with these tofu spring rolls

These tofu fresh rolls make an awesome portable meal, lunch or snack. If you are looking to pair them with something, try these vegan recipes:

Pin for Later!

If you make these vegan tofu spring rolls, we'd love for you to leave a comment and rating below! We also love to see your creations on Instagram - tag us at @immigrantstable so we can see what you've been cooking.

Get the Recipe

For the full recipe and directions, check out my apple and marinated tofu spring rolls recipe for the Reducetarian Foundation.

The post Tofu Spring Rolls With Apple That Are Perfect For Hot Weather appeared first on At the Immigrant's Table.

Dried Shiitake Mushrooms for Cooking

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What is dashi?

Dashi (or dashi stock) is a savoury Japanese stock base used to make miso soup and noodle soups. It is an essential part of Japanese cooking, incredibly simple yet providing the famous umami taste found in many of its foods. 

There are many types of dashi in the stock family: kombu, katsuo, awase... the list goes on. However today we are focusing on shiitake, which is a popular choice for vegans. 

Shiitake dashi can also be combined with kombu seaweed for an unbeatable umami flavour you experience in many Japanese dishes. However, for today's recipe, we will keep it simple and focus on enriching the stock with herbs and spices. This keeps it extremely adaptable, allowing it to be used as a base for a multitude of meals.

Ingredients

• Fresh shiitake mushrooms: The main ingredient of this veggie dashi.
• Onion and green onions: For flavour and garnishing.
• Garlic cloves: For flavour.
• Lemon peel: Bringing aromatic flavour to the recipe.
• Water or vegetable broth: The liquid base for our stock.
• Herbs and spices: Parsley, bay leaves, black pepper.

See recipe card for detailed quantities

Equipment

• Large soup pot
• Knife and cutting board
• Fine mesh strainer
• Large wooden spoon

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Directions To Make Homemade Shiitake Mushroom Broth

Prepare onions, garlic, and mushrooms:

Firstly, slice your fresh mushrooms, chop your onion and smash your garlic. If using dried shiitake mushrooms, soak them in hot water for 30 minutes before cooking to rehydrate. Reserve soaking liquid and use it as part of the liquid base for the mushroom soup.

After cooking:

Strain the dashi through a fine mesh strainer, pressing on solids to extract maximum flavor. Then, discard the solids.

Next, stir in the sliced green onions and your dashi is now ready. Serve hot.

Storage

The best way to store leftover mushroom dashi is by freezing the stock in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container. This method makes the broth fresh for up to 6 months.

For shorter-term storage, keep shiitake mushroom stock in an airtight jar in the fridge. Allow the broth to cool before sealing the jar. Properly stored, it will last for 4-5 days.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Shiitake Broth Recipe

This deeply savory shiitake mushroom broth makes a flavorful vegan substitute for dashi or mushroom stock. Use fresh or dried mushrooms.

Course Soup

Cuisine Asian

Keyword shiitake mushroom broth

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

(Optional) For Dried Mushrooms 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 8 servings

Calories 41kcal

Author Ksenia Prints

Equipment

• Large soup pot
• Knife and cutting board
• Fine mesh strainer
• Large wooden spoon

Ingredients

• 1 lb fresh shiitake mushrooms sliced (or ½ cup dried shiitake mushrooms)
• 1 onion sliced
• 4 garlic cloves smashed
• 2 sprigs parsley
• 2 strips lemon peel
• 2 bay leaves
• 2 green onions sliced
• 1 teaspoon black pepper
• 8 cups water or vegetable broth

Instructions

• In a large pot, combine all the ingredients except for green onions.
• Bring to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 45 minutes (1 hour if using dried mushrooms).
• Strain the stock through a fine mesh strainer, pressing on solids to extract maximum flavor.
• Discard the solids.
• Stir in the sliced green onions.
• Serve hot.

Notes

• If using dried shiitake mushrooms, soak them in hot water for 30 minutes before cooking to rehydrate. Reserve soaking liquid and use it as part of the 8 cups liquid.
• For richer stock, roast mushrooms at 400°F for 15 minutes before simmering.
• Add a splash of soy sauce or miso paste if desired.
• Store your dashi in an airtight container. 
• It can be frozen.

Nutrition

Serving: 1g | Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 947mg | Potassium: 214mg | Fiber: 2g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.4mg

The post Shiitake Mushroom Broth (Vegan Dashi) appeared first on At the Immigrant's Table.

A giant bowl of olives greeted us as soon as we walked into Herbert Samuel, conveniently located on the boardwalk in Tel Aviv, steps away from Dan Panorama (though its address is on Koiffman Street). Nestled in one of the most elaborate bars I've ever seen, I knew those olives had one goal - to decorate a dirty martini - and I felt like we came to the right place.

Despite the promise of martinis, the three of us ordered slightly more exotic cocktails. My mother went with something with berries and lychee, I asked for the least sweet thing in the house, and Yana wanted a pink thing. All were excellent, and all had us laughing hysterically within the 15 minutes upon arrival - the markings of a good, stiff cocktail in my books.

We ordered the lunchtime menu, a steal at 88 Israeli shekels (about $22 USD, or $29 CAD). That included a magnificent bread bowl of homemade breads and extremely cold freshly churned butter, which was gone very quickly - again, the markings of a job well done for the cocktails, which needed some soaking up.

It's important to note, at this point, that the staff at Herbert Samuel was incredibly kind, thoughtful and accommodating about my food sensitivities. After a discussion with the kitchen, only the appropriate dishes were recommended, and adjustments were made when I was really set on trying something that came with a butter or soy sauce. This immediately set a good tone for the meal, and made me feel much more relaxed about eating and not worrying about cross-contamination.

For our starters, we ordered the famous "Herbert Samuel" Tomatoes Salad, the Tuna & Yellowtail carpaccio with "Gunkan" Daykon & Wasabi, and the beef Santa Fe Tartare. The tomatoes salad was perfectly seasoned and colourful, a little bite of freshness in a country whose tomatoes are some of the best you'll ever have. Though I could not taste the beef tartare, my mother claimed it was the best dish of the lot. My tuna carpaccio was a feast on the eyes - the combination of colours, the presentation, and the little bites of wasabi were incredible, and came together to present a cohesive vision for a meal that would incorporate many Asian flavours, celebrate the fruits of the sea and artfully tread the line between refined and hoity-toity.

As we were located on the seashore of the Mediterranean, it only made sense that our meal would focus on fish. After the excellent starter, both my mother and I ordered more fish course: her, the Grey Mullet with Leeks, one of her favourite fish that came soaked in butter on a skillet straight to the table. The flavour here was pure perfection - grilled well on the skin side, and plump and juicy on the flesh side. The leeks themselves were a study in French cooking: almost fawning over with their own succulence and buttery sauce.

My main was the Salmon with the Red Cashew Glaze & Bok Choy a-la Plancha. Though the sauce contained a small amount of soy, it was omitted from the final presentation, and I knew I could tolerate that little amount. And I am ever glad I did - the red cashew glaze was completely unique, and the salmon tasted earthy and fresh. Though the dish lacked the refinement of my mother's grey mullet, it was still one for the books.

Yana, as per her usual, ordered the most meaty dish on the menu - the sirloin steak on the bone. I guess it was great as she inhaled it (sorry, meat eaters! Really not sure what to tell ya).

Stuffed and perfectly content with one of the best meals I've had this year, we left Herbert Samuel with huge smiles on our faces. We were so content, in fact, that I left my prized cardigan in the cab back... Another sign of a boozy lunch well done.

Herbert Samuel Tel Aviv, 6 Koifman St, Tel Aviv, 03-5166516 for reservations

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The post {TRAVEL} Herbert Samuel in Tel Aviv appeared first on At the Immigrant's Table.