Shredded Tofu with Edamame

Ingredients:

• 1 bag of shredded tofu
• 1 cup of shelled edamame
• 2 fresh mushrooms, sliced
• 4 teaspoons of olive oil
• 2 teaspoon salt
• 2 teaspoon chicken bouillon 
• 1/2 teaspoon baking soda

Directions:

1. Wash shredded tofu throughly then place it in a bowl of water and add the baking soda. Let sit for 2 minutes then rinse throughly and cut the shredded tofu roughly to break the long pieces.
2. Wash the edamame and mushrooms. Slice the mushrooms.
3. In a frying pan, combine tofu, edamame, and olive oil. Cover the pan for 3 minutes. 
4. Add in the mushroom slices and seasoning. Cook for 3 more minutes and serve!

Spicy Cabbage with Frozen Tofu

Ingredients:

• Half of a cabbage, cleaned & sliced to large chunks
• 1/2 of frozen tofu, defrosted
• 4 teaspoons of olive oil
• 2 teaspoon salt
• 1 teaspoon dried garlic
• 1 pinch ground cayenne pepper or 1 teaspoon chilli oil
• 2 teaspoons of soy sauce

Directions:

1. Defrost/thaw frozen tofu. Once its thawed, cut tofu into 1/2 inch thick slices. 
2. Wash and prepare cabbage, cut into large chunks.
3. In a frying pan, put tofu at the bottom of the pan then the cabbage. Drizzle with olive oil then cover the pan for 3 minutes.
4. Add salt, dried garlic crumbles, cayenne pepper or chilli oil, and soy sauce. Flip the tofu slices. Cook for 5 minutes or until cabbage is at desired tenderness. Serve!

Juiniang (Sweet Rice Wine Dessert)

Ingredients:

• 3 cups Glutinous rice
• 1 juiyao (chinese yeast for brewing rice wine) these comes in individual packets of round balls

Directions:

1. Cook the rice in the rice cooker, make sure not to use too much water. The water should just barely cover the layer of rice. 
2. Once the rice is done, transfer the cooked rice to a bowl. Flip it with a pair of chopsticks until the rice is completely cooled and room temperature. 
3. Using 1 chinese yeast ball, dilute the ball in warm water mixture and stir it until it is completely dissolved.
4. Mix the yeast water mixture with the rice and stir to mix it then transfer the mixture to a glass bowl. Sprinkle some dried osmanthus flower on top. 
5. Create a hole in the center of the rice mixture with a spoon. This will allow us to observe the fermentation progress.
6. Put the lid on the glass bowl and wrap the bowl with plastic food wrap tightly then wrap the bowl with a baby blanket. Place it in a warm area in your kitchen but away from sunlight. Let the wrapped bowl sit for 48 hours.
7. After 48 hours, you should see water in the hole from the fermentation process. It is now ready to serve!

Truffle Salmon

Ingredients:

• 2 salmon fillets
• 1 teaspoon garlic salt
• 4 teaspoons of truffle oil
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper
• 2 teaspoon chopped fresh cilantro
• 1/2 lemon, juiced

Directions:

1. Preheat oven to 400 degrees. 
2. Place salmon fillets in foil paper. Season with garlic salt, garlic, and cayenne pepper. Rub truffle oil on both sides of the salmon fillets. 
3. Bake for 7-15 minutes depending on the fillets’ thickness. 

Lemon Bars

Crust:

7 tablespoons unsalted butter, melted
2 tablespoons sugar
¾ teaspoon vanilla
¼ teaspoon salt
1 cup unbleached all-purpose flour

Topping:

1 cup plus 2 tablespoons sugar
3 tablespoons unbleached all-purpose flour
3 large eggs
1 ½ teaspoons finely grated lemon zest
½ cup fresh lemon juice
2 to 3 tablespoons powdered sugar, for dusting (optional)

Directions:

1. Preheat the oven to 350°. Line a heavy 8-inch square metal baking pan with foil.

2. Make the crust: In a medium bowl, combine the melted butter with the sugar, vanilla and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan. Bake in the bottom third of the oven until the crust is well browned at the edges and golden brown in the center, about 25 minutes.

3. Meanwhile, make the topping: In a medium bowl, whisk the sugar and flour to mix. Whisk in the eggs until blended, then whisk in the lemon zest and juice.

4. Turn the oven down to 300°. Carefully slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20 to 25 minutes longer, until the topping is puffed at the edge and no longer jiggles in the center. Transfer the pan to a rack and let cool completely then cut into bars/dust with powdered sugar.