Can you believe I’ve never tried avocado toast?! I absolutely love it! Super easy with an awesome play of acid from lemon, salt, and fattiness from avocado. And probably takes one minute to put together! Hello breakfast/light lunch with lots of vegetables and nutrients!
Makes 1 slice time: 1-2 minutes
1 slice of multigrain bread, toasted (I also tried this on a whole wheat English muffin and it was great!)
1/4 of a ripe avocado
squeeze of lemon juice (1 tsp or to taste)
sprinkle of salt and pepper
flax and chia seeds OR sunflower seeds
Mash pieces of avocado onto the slice of bread until it looks like a spread. Squeeze lemon juice on top and add other ingredients to taste. Done. It’s just that easy
I’m not vegan, but I’m always super excited when I manage to make something that is. Maybe because:
A) For some reason I perceive veganism as super difficult and exotic.
B) Any time I can cut down on meat I feel like my meal is a lot healthier.
C) So many vegan and vegetarian recipes suffer from a lack of umami (the savory flavor), so I’m really happy when I find one that’s delicious and well balanced flavorwise.
So basically I felt like a super hero that just ate something really delicious after making this recipe. And guess what? It was actually really easy!
This is a spicy Korean sauce with a little bit of sweetness. Serve it with rice and a variety of Korean side dishes like bean sprout namul or takuan/danmuji (the yellow pickle).
Serves 2, 25 minutes
400 grams (14 oz. or 1 large block) firm tofu
1 1/2 Tbs (22 ml) Cornstarch
Oil for frying
For the Sauce:
2 Tbs (30 ml) Garlic, minced
4 Tbs (60 ml) Gochujang
2 Tbs (30 ml) Sesame oil
4 Tbs (60 ml) Soy sauce
2 Tbs (60 ml) Sugar (used 1 part white sugar to 3 parts raw sugar, but use whatever you want)
1/4 tsp (1.2 ml) Apple cider vinegar
1/2 cup plus (or a large handful) green onions, sliced
1/4 cup (60 ml) sesame seeds (optional)
Step One: Press your tofu between some paper towels for 5 minutes to a half hour. Cut into desired size (I cut mine into 1 cm cubes) and dry with a paper towel. In a large container toss the tofu with the cornstarch until all pieces are lightly coated.
Step Two: Depending on how fast you are in the kitchen, you can do this while doing step three. Combine all sauce ingredients except water together in a clean saucepan. Add the water a few tablespoons at a time until you have a thick sauce consistency to your liking (I used about 1/4 cup of water).
Step Three: Heat oil in a large pan. It doesn’t need to be super deep, but enough that you can fry each side of the tofu pieces in it. Test a small piece of tofu before putting all of them in. The oil should immediately start sizzling and bubbling when the tofu touches. If not, let the oil heat up some more. Add all of the tofu to the oil and fry each side until it’s a very light golden beige (approximately 2 minutes per side). To me, it looks just a little bit lighter than a chicken nugget. Remove tofu to paper towels to drain and blot off any excess oil.
Step Four: Heat the sauce until it bubbles. Immediately combine sauce with tofu and serve immediately. This recipe makes a lot of sauce, so I would combine a little at a time until you’ve reached your desired “sauciness” level.
Thanks to the bloggers out there with all the different versions of this recipe that inspired this one. Especially Food52’s Gochujang Tofu with Scallions which mine is heavily based on.
If this were an academic paper with a “further work” section: Make a sandwich with this tofu!
This is probably the simplest thing you can make for breakfast. I love it. When I first wake up, I have a hard time eating a big meal. This is a really gentle meal to start your day off with but it still gives you some protein to make it to lunch without getting hungry. As a big plus, it is super fast. I hate doing a ton of cooking while I’m still waking up!
At first, I thought this meal didn’t have a name, but then I saw it on a menu somewhere. They called it “TKG” tamagokakegohan, literally “egg mixed with rice.” Feel free to change the toppings! Kimchi’s really good with this too!
Ingredients note: Make sure your eggs are high quality ones that you feel safe and confident eating raw. If you’re in doubt, you probably shouldn’t make this recipe. The steam of the rice might cook the egg slightly, but not much.
Egg and Rice
1 medium bowl of hot cooked rice (or however much rice you want)
1 Tablespoon green onion, sliced into small rings
1/2 teaspoon soy sauce (or more, depending on your personal taste)
Directions: Mix it all up! The egg should get kind of foamy looking. Done!
So today I experimented with making my own tofu (details to come later). It went mostly well, except I ended up with firm tofu instead ofsilken! So my dinner menu needed a quick change and I ended up making dubu buchim. All the blogs I looked at translated it simply as as “Korean fried tofu side dish.”
Anyways, this was DELICIOUS! And super fast. The thing that makes this so fantastic is the sauce. It just has that perfect balance of tangy, sweet, and I don’t know…general yumminess? Frying the tofu also provides a nice contrast of textures.
Even though this is typically a side dish, I think this would make a wonderful main dish. Just make sure you have lots of other dishes to add some more calories and bulk.
Ingredients note: I like to put gochugaru in mine. What is gochugaru? They’re Korean pepper flakes that taste sort of like cayenne and paprika. They’re really spicy though, so leave it out if you don’t like spice. You can also substitute red pepper flakes.
Serves 2-4 as a side dish (2 large helpings, or 4 really small ones)
Vegetable oil (or similar)
For the Sauce:
2 Tablespoons green onions, sliced thin
2 Tablespoons red onion, minced
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Teaspoon sesame seeds
1 Teaspoon garlic, minced
1/4 Teaspoon gochugaru or red pepper flakes (optional)
1 1/2 Teaspoons honey
First: Slice tofu into 5mm thick (1/4 inch) slices. Place on paper towels and gently press with your hands. Allow to dry out in paper towels while oil heats. Add oil to a depth equal of half the tofu thickness (1/8 inch or 2.5 mm).
Second: Gently add the tofu to the oil. If you drop them in violently, you might get splashed! Allow to fry until a light yellow, about 1 minute. Flip and fry the other side for 10 seconds if it has not browned. Remove from oil to a paper towel to drain.
Third: Mix together all of the sauce ingredients. Lay out the tofu in nice overlapping lines, and drizzle the sauce over the top (or alternatively, leave it on the side for dipping).
Most of the blogs out there have pretty similar recipes, but I think my version is most similar to this one. Many thanks Food52!