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tofu

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broccoli-fritters

Breaded broccoli-tofu fritters

There was no duplicity involved in serving these broccoli-tofu fritters. My son, who has reached his picky toddler phase, knew that these contained broccoli and tofu, and he ate them anyway. Yup, even I struggle to get my son to eat various vegetables. Maybe it’s a texture thing. Maybe broccoli …

hijiki-salad

Braised hijiki salad, and a Japanese-Israeli picnic

I had the honor of being invited to the semi-annual picnic of the rather small Japanese-Israeli community this week. Aside from the dozens of interesting people and oodles of adorable children were plate after plate of fabulous food — several kinds of tamago, various onigiris and sushi rolls, iced roasted …

coconut-rhubarb-curry-noodles

Rice noodles in coconut rhubarb curry

Most recipes for rhubarb involve turning it into mush, without taking advantage of the beautiful, red stalks’ appearance. Thai food often involves a mix of tart, lemony flavors. Hmm, I know! I’ll use the rhubarb in a stir-fry, with Thai seasonings! I was inspired to make a savory rhubarb recipe …

sesame-noodles

Cold sesame noodles with cucumber and wakame

It’s getting a little too hot to eat warm food. Fortunately, these sesame-coated noodles are cold and refreshing. This preparation is vaguely Japanese-inspired, due to the wakame and soy sauce, but with a local twist of tahini. To the best of my knowledge, you can’t readily find tahini in Japan, …

pad-thai

Pad thai

When I discovered the Thai House‘s recipe for pad thai, I felt like I was discovering the dish anew — with a sauce of only soy sauce and sugar, this recipe was amazingly simple, produced way better results than any other pad thai I had ever made in the past, …

dumplings-cafe-liz

Vegan potstickers

There are lots of gorgeous recipes for potstickers online. The problem? Most are filled with pork, or shrimp, or a combination thereof. There’ll be none of that here. I was inspired to make these dumplings after viewing some beautiful potsticker photos, and was inspired to create some fillings based on …

mangold-tofu-stir-fry

Crunchy tofu stir-fry in soy-maple sauce

I like it when my tofu has a crunch. In this dish, I fried the tofu separately first, so that the outsides would be crispy while the insides stayed soft. The maple sugar, which I picked up in the U.S., added a nice roundness to the mixture of wine and …

green-curry-montage

Green curry

This is my favorite kind of Thai curry. Luckily, it’s not too complicated — most of the taste comes from the basil-rich green curry paste. You can think of it as a kind of Thai pesto — in Thailand they pound the spices together by hand, but here you can …