We’re back! As of an hour ago, Bowl #2 and I are back in our Brooklyn nook, a little tanner, a lot rounder, kind of sleepy, and trying to remember what it’s like to be hungry.
Before I go nap off our red-eye, I just wanted to drop in a little hello and a note that I have a guest post up this morning on With Food + Love! Sherrie’s blog is a gorgeous and inspiring take on vegetarian, gluten-free eating, and I’m so excited and honored to be able to contribute something today (especially as a gluten-ful omnivore!)
When it comes to tofu, I’m generally not persuaded by it unless it’s the chewy dried version that crops up in stirfries and savory braised meat dishes (or, if my dad is involved, eaten plain out of the package). But when Bowl #2’s mother introduced me to this banchan last fall – incidentally, on our last trip to visit his family almost exactly a year ago – I was totally smitten, even despite my textural bias. The tofu is pressed with paper towels to remove moisture, then briefly panfried to add a touch of crisp, and finished by braising in an intensely flavored soy sauce and sesame oil mixture, punctuated by bright scallions, garlic, and a touch of red pepper. It’s vegan, and if you use tamari, gluten-free – more importantly, it’s just really good. Hop on over to Sherrie’s blog for the recipe!
And now it’s time for a nap! Hope you’re all having lovely Wednesdays!
![The incomparable @hettymckinnon first sent me a jar of her homemade chili oat crisp nearly a year ago, at the start of the pandemic, and it was so life-alteringly delicious that I have been itching to share it with you here and on my blog ever since. Well, it has been a long wait, but the book that it is in, “To Asia, With Love,” is finally coming out stateside in a few weeks, and so I wrote up Hetty’s recipe earlier this week in anticipation. I did not know at that time what would happen in Atlanta this week, but have felt in my heart how necessary a book like Hetty’s, and voices like Hetty’s, were already—and even more so now.
Hetty writes poignantly in “To Asia, With Love” about a “third culture”–a struggle for her identity growing up as a Chinese immigrant in Australia, and the eventual “cross-pollination of ideas and techniques that are grounded in [her] Chinese heritage, yet greatly influenced by growing up in the Western world.” As immigrants, our cultural identities, and the fabric of society into which we weave, are so complicated. It can be beautiful, but it can also be messy, and events like these show how devastatingly far we still have to go. I don’t have anything more insightful to add than has already been said by so many, but I am glad more than ever for the brilliant, thoughtful voices around me to whom I can look for guidance and inspiration. Some resources posted to my profile, and if you’re looking for a spicy balm to take your mind off things, recipe for Hetty’s chili crisp (which is, all else aside, truly one of the best things I’ve ever made) is on my blog. ❤️ #stopasianhate #stopaapihate](https://tworedbowls.com/wp-content/plugins/instagram-feed/img/placeholder.png)
movita beaucoup
I just checked out the recipe, and it sounds DIVINE. I’m going to make some and refer to it only as dubu jorim, because if I say “tofu,” 2.0 will be afraid to try it. Thankfully, he’s easily fooled by exotic vocabulary.
tworedbowls
HAHAH Movita your comments never fail to make my day. I hope you love it if you try it!!
Abby @ The Frosted Vegan
I love love love this kind of tofu! Even as a vegan, gross tofu creeps me the heck out 🙂
tworedbowls
Baha yes!!! I know exactly how you feel. 🙂 Thanks so much, Abby!
girlinbrogues
I make a really similar dish to this all the time, it’s so tasty, but you make it look a lot better than I do!
Saskia / girlinbrogues.com
tworedbowls
Isn’t it amazing? And thank you for the kind words, though I doubt they’re true :)!
Belinda @themoonblushbaker
I am fan of tofu in all kinds like your dad but these braised/fried types are my favourite. I will simply have to stop by the store to get myself a pack of tofu for tomorrow night.
tworedbowls
Yes!! Braised tofu all the way 🙂 Thanks so much, Belinda!
Millie | Add A Little
Looks delicious Cynthia! I’m quite a tofu enthusiast so love the recipe!
tworedbowls
Thank you so much, Millie! 🙂
Nancy @ gottagetbaked
Welcome back from your much-deserved vacay! Too bad you can’t have a vacation from vacation when you get back home – I always find it such a grind going straight back to work afterwards. I looooove tofu and your version looks and sounds delicious! You got the perfect sear on your tofu. Heading over to check out your post!
tworedbowls
Right? I’m patting myself on the back for coming back to a two-day week 😉 haha! Thank you so much, Nancy!!
molly yeh
welcome back you two!!!! i hope you had a wonderful time!!!! this tofu is absolutely stunning 🙂
tworedbowls
xoxo Thank you so much, lady!!
ellie | fit for the soul
This is literally one of my favorite ways of eating tofu!!!! Okay so Cynthia, I’m really sorry if I’m being duh-headed and you’ve mentioned this before…but are you Korean? No, right? I thought you were Chinese…? But maybe you are, since you make Korean food so often? 😀
tworedbowls
Nope, I’m not Korean! B2’s mother is, so I learn all my Korean cooking from her more or less. 🙂 And yes, I do have a fierce love for Korean food! 😉
Our Food Stories
oh, i could so have this for lunch now!! 😀 looks very delish!
x
laura&nora
tworedbowls
Thank you so much, talented ladies! <3
theclevercarrot
Welcome back! I can’t wait to go read this… when I first saw this on Sherrie’s blog, I was completely wowed- so simple yet so stunning! I just want to pick a piece of that tofu right off of that plate. This is my kind of food all the way (you deliver right? I’m close by you know!) Now, back to the grind… 😉
tworedbowls
Thank you so much, Emilie!! I’ll trade you for some of those gorgeous almonds 😉 !
dinnersforwinners
Even though I totally eat tofu plain from the carton — cold, unpressed, untouched — and I love it so, THIS sounds just wonderful. I’m so happy to have invested in a giant package of Korean chile flakes, they are wonderful! Can’t wait to try this…. would certainly make my salads interesting as a topping!…. love to you!
tworedbowls
Oh my gosh, using this in a salad would be so genius! I’ll have to do that the next time I make this! Thank you so much for the inspiration and the kind words :):) hugs back!!
Monet
I have never been successful when it comes to tofu. But these pictures have won my heart! Just gorgeous. Welcome back home!
tworedbowls
Ooh, this is so easy — I don’t cook a lot of tofu myself, so I’m sure if I could do it, you can with flying colors. Thank you so much, Monet! :):)
Valentina @Hortus
Love this, Cynthia! 🙂 I do remember eating – and loving this! I’m not a fan of tofu, but was this good! And it uses ingredients i easily have access to, so I’ll make it and let you know how it goes! Do you eat it with some other side?
tworedbowls
Ooh, I can’t wait to hear what you think!! Yes, it’s traditionally served as a small plate with your main meal and rice 🙂 Thank you, sweet lady!
Jessica
OMG this made me so hungry. Tofu and rice is like, one of my staples lol!! In fact, this post makes me want to go out and get some right now. I’m bookmarking this recipe so I can make it at home! yay! And hey lady! Welcome baaaack! We’ve missed you 🙂 I’m glad you had a great time on vacay – now go rest up! xoxo <3
tworedbowls
<3 <3 Thank you so much, lady!!!! You were much missed too -- I can't wait to catch up!!! CONGRATS on finding a new apartment!!
hapanom
This looks amazing!!! I love tofu, but making the same ol’ tofu dishes over and over can get a little boring. This recipe looks like a great way to breath new life into the ingredient!
tworedbowls
I totally agree!! I grew up eating tofu in all sorts of Chinese dishes, but I’d never had it braised this way, so this Korean variation blew my mind. Thank you so much, Kathleen! 🙂
[email protected]
This looks so good! I,too, am more picky about my tofu. I’m definitely bookmarking this recipe!
tworedbowls
Thank you so much, Karishma!
Graham @ Glazed & Confused
You never fail to have me craving something I’ve never even had. I don’t even like tofu, but this looks soy damn flawless! (Terrible tofu pun alert!!!)
I’m going to be in Brooklyn next month and would love some recommendations! Let’s chat soon! <3
tworedbowls
HAHA more like AMAZING tofu pun alert. And YAY how exciting you’re coming to BK!!!!! Yes we have to talk recs!!
Kate Ramos (@holajalapeno)
Welcome home! This looks sooooo good!! Not to mention, pretty easy—your a guru!
tworedbowls
Thank you so much, Kate! And YES — so easy, I promise! 🙂
Sherrie Castellano (@withfoodandlove)
You are amazing in so many ways!! Thank you, thank you, thank you for helping me out and crafting such a beautiful post in the midst of all you have going on girl.
You are the best,
xo sherrie
tworedbowls
So honored to help, Sherrie. xoxo!!!! :):)
alanafixfeastflair
This is all kinds of amazing!! We absolutely loved this last night and I honestly contemplated making it again tonight. If we hadn’t decided to go out to dinner with friends, it would have happened. My mom is making it too because we raved about it so much! Thanks so much for the share, Cynthia! As always, your photos are beyond gorgeous! xo
tworedbowls
Alana, I’m pretty sure this wins as best comment ever. Thank you so, so much! I’m so over the moon that you liked it so much, it’s honestly made my week. A million hugs and thanks for making it and for letting me know!
Michelle wang
I cannot see the recipe?!
Tworedbowls
Hi Michelle, that’s because it was a guest post on Sherrie’s blog With Food and Love! The link is above and here: http://withfoodandlove.com/vegan/soy-braised-tofu/
Hope you enjoy!
Michelle wang
I figured either I was going crazy or missed something. Lol Thank you!!