Jiigae is a spicy Korean stew that’s served in an earthenware pot, so that it still bubbles wonderfully on the table.
Agedashi tofu is fried tofu served in a dashi-based broth. The nice thing about this is that part of the crispy layer of the tofu gets a little soggy, and part stays crunchy.
I don’t make them very often anymore because I’m lazy, but dumplings remain the ultimate Asian snack.
Featuring 145 delicious yet simple vegan recipes from celebrated Icelandic celebrity cook-cum-entrepreneur Solla Eiríksdóttir, Vegan at Home is filled with useful advice on how to prepare recipes in advance, reduce food waste, and adapt recipes to add variety to the meals you’ve made.
Mapo tofu is one of my favourite dishes. The spicy sichuan ingredients mixed with the minerality and richness of the tuna and the creaminess of the tofu is such a good match. I promise you won’t miss the traditional recipe once you’ve tried this version. Any leftovers make an unbelievable jaffle! The paste can be made in advance and stored in an airtight container in the fridge until needed.
