Garlic Scapes And Spiced Dry Tofu Stir Fry

My favorite way to prepare garlic scapes is to stir fry them.
And, as far as I am concerned, their perfect partner in the wok is spiced dry tofu.
Here’s why: the scapes have the same wonderful crisp but tender texture that very young green beans have, and are blessed with a similar verdant grassy […]

Chinese Wheat Noodles With Mushroom-Tofu Sauce

On a cold winter night, when the weather is blustery and damp, there is nothing that warms myself and my family up more than a bowl of za jiang mein–Chinese wheat noodles tossed with a hearty, spicy-sweet meat and tofu sauce and topped with crisp raw or blanched vegetables.
And since last night, our weather […]

Brussels Sprouts: A Much Maligned Vegetable Finally Comes Home

I admit it.
I used to be a hater.
I used to hate brussels sprouts, and could never understand why in the world anyone in possession of their senses would ever want to eat one, much less more than one of these mutant, alien miniature cabbage heads. They were mushy, watery, bitter, and smelled like–well, like […]

Homestyle Tofu, Beef and Autumn Vegetable Stir Fry

I know that I haven’t posted much about Chinese food recently. Bad, wicked Barbara! Shame on me!
It is mostly because I had posted so many recipes for Chinese noodles (and yes, I will go back to those eventually, I promise, promise, promise), then got distracted by all of the canning and food preserving, that I […]

Stir Fry Technique III: Ten Steps to Better Tofu From a Wok

Following my post Stir Fry Technique: Ten Steps to Better Wok Cookery, I wrote a post specifically dealing with chicken, Stir Fry Technique II: Ten Steps to Better Chicken From a Wok. When I wrote that post, there were many requests for a similar post about tofu, so finally, after much trial and error, testing […]