Tag: recipes

Tofu Bánh Mì Chay Recipe

Ingredients:

One 14-ounce package extra-firm tofu
1.5 cups of shredded carrots
3 tablespoons rice vinegar
2 tablespoons palm sugar
1/4 cup olive oil
Sriracha sauce
1/3 cup soy sauce
1 medium yellow onion, thinly sliced
1.5 teaspoons black pepper
Fresh baguettes (
English cucumber, shredded

Method:

1. At least one day before you plan to make the sandwiches, cut the tofu into slices and pat dry. Freeze the tofu overnight, then thaw it in the refrigerator. Once it has thawed, squeeze it dry again.

2. Combine the carrot, 2 tablespoons of the vinegar, 1 tablespoon of the sugar, and a large pinch of salt in a medium bowl; cover and refrigerate while you prepare the other ingredients.

3. Whisk together the oil and a few drops of Sriracha (personal taste how much) in a small bowl.

4. Put 1 tablespoon of palm sugar and 1 tablespoon water in a large skillet over medium-low heat. Cook, shaking and swirling the pan occasionally (but not stirring), until the sugar is mostly melted and golden brown. Slowly drizzle in the soy sauce, then add the onion. Cook, stirring often, until the onion is tender, 8 to 10 minutes. Add the thawed tofu and the black pepper and cook, turning the tofu occasionally, until it has absorbed most of the sauce, about 15 minutes.

5. Split the baguette horizontally with a bread knife.Spread the Sirachah mixture on the bottom half of the baguette, and top with the tofu mixture, the carrot mixture, and the cucumber.

Baked French Toast Casserole with Maple Syrup

Ingredients

  • 1 loaf French bread (~16 ounces)
  • 8 large eggs
  • 1.5 cups heavy whipping cream
  • 1.5 cups milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt

Directions

Slice bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup, fresh fruit, and fresh whipped cream.