Recipe: Congee Pot Pie

Congee Pot Pie

Bon Appetit Magazine, Sept 2022, p.88

4.7 stars

Really delicious Asian pot pie. Like most pot pies, it's a bit "heavy" especially because of the rice, so we won't make this very often, but it tasted just as I expected it to!

Ingredients: biscuit dough, rotisserie chicken, all-purpose flour, white rice, chicken broth, scallions, shallot, garlic, ginger, sesame oil, soy sauce, butter, ground white pepper, Kosher salt

Tips/Notes:

• Used puff pastry instead of biscuit dough
• Used Impossible Chicken (air fried) instead of rotisserie chicken
• Used vegetable broth instead of chicken broth
• Instead of individual ramekins, made one large casserole
• The rice actually broke down in the last 25 min mark

Recipe: Ramen Noodle Salad

Ramen Noodle Salad

Food & Wine Magazine, May 2026, p. 44

4.8 stars

Delicious and easy -- just a bit of prep work! The dressing tasted like peanut sauce. Super healthy. Added some plant-based protein -- see tips/notes below.

Salad: instant ramen, baby arugula, napa cabbage, corn, sugar snap peas, cherry tomatoes, cucumber, nori, scallions

Dressing Ingredients: rice vinegar, soy sauce, tahini, toasted sesame oil, sriracha chile sauce, ginger, garlic, granulated sugar

Tips/Notes:

• Didn't use napa cabbage or nori
• Used frozen corn (blanched it)
• Added mixed greens, edamame, and seared tofu with togarashi

Recipe: Soy-Dressed Gnocchi and Mushrooms

  

Soy-Dressed Gnocchi and Mushrooms

Bon Appetit Magazine, Nov 2022, p. 18

4.8 stars

I wasn't sure how this one was going to turn out -- Asian gnocchi? It was so good; I think I ate most of the leftovers! Great flavor and so easy.

Ingredients: potato gnocchi, mixed mushrooms, carrots, scallions, onion, garlic, extra-virgin olive oil, soy sauce, mirin, unseasoned rice vinegar, sugar, toasted sesame oil, sesame seeds

Tips/Notes:

• Used mix of baby bellas and shiitake mushrooms
• Next time, use half an onion
• Served with togarashi tofu 

Recipe: Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables

Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables
Martha Stewart Living, Apr 2021, p.99
5 stars

So delicious!!! Lots of veggies and loved our additions -- definitely adding this to the rotation. So flavorful and loved all of the textures. We've made a recipe like this before, but this was GOOD.

Couldn't find a link to this recipe online.

Ingredients: ramen, shrimp, natural peanut butter, cucumber, radish, cilantro, mint, ginger, garlic, hot sesame oil, vegetable oil, unseasoned rice vinegar, soy sauce, maple syrup, Kosher salt, pepper

Tips/Notes:

• Used crunchy peanut butter since we didn't have creamy which the recipe called for
• Used avocado oil instead of vegetable oil
• Used 4 garlic cloves instead of 10-12
• Added edamame
• Added tofu -- make 2x next time
• Made 1.5x the dressing, but note didn't increase the amount of avocado oil
• Served with vegetable egg rolls

Recipe: Tofu Cashew Nut

Tofu Cashew Nut

Better Homes & Gardens Aug 2021, p. 92

4.9 stars

The title of this recipe is actually Chicken Cashew Nut -- it's a recipe from Pepper Teigen and Garrett Snyder, authors of The Pepper Thai Cookbook.

I wasn't sure how this was going to turn out because I knew we were going to make some substitutions, but it turned out GREAT. Love all the flavors and textures and especially the flavor of white pepper and sesame oil that came through. It's just like cashew chicken but with tofu!

Ingredients: jasmine rice, chicken, cashews, red bell pepper, green bell pepper, yellow onion, scallions, soy sauce, oyster sauce, sweet chile jam, garlic, dried red chiles like chile de arbol, light brown sugar, sesame oil, dry sherry, cornstarch, white pepper, red pepper

Tips/Notes:

• Used TWO blocks of tofu instead of chicken
• Used sweet chile sauce instead of jam
• Take out the chiles before serving
• Made rice and also quinoa
• Add sriracha at the table
• Next time, make 2x the sauce as there is more tofu than chicken called for

Recipe: Spicy Braised Tofu

Spicy Braised Tofu

Bon Appetit Magazine, Sept 2020, p. 79

4.8 stars

Delicious! One of my favorite preparations of tofu. YUMMY sauce. We had never used gochugaru (coarse Korean red pepper powder) before, and it was good.

Ingredients: extra-firm tofu, scallion, gochugaru, soy sauce, mirin, toasted sesame oil, garlic, ginger,  grapeseed or vegetable oil, Kosher salt; sesame seeds and rice for serving

Tips/Notes:

• This is so good -- make double the amount!
• Served with QUINOA and steamed broccoli

Recipe: Yakisoba

Yakisoba
Food & Wine Magazine, Oct 2024, p. 62
4.6 stars

This was good and different for a stir-fried Asian dish since it was on the "sweet" side. It definitely needs HEAT, though! 

Also, we had this as a vegetarian meal, but I can see how sliced steak would go so well with it as the recipe calls for.

Ingredients: ramen noodles, rib eye steak, napa cabbage, shiitake mushrooms, carrot, onion, scallions, vegetable oil, tonkatsu sauce, ketchup, soy sauce, Kosher salt

Tips/Notes:

• Didn't use napa cabbage; used kale instead
• Added celery, edamame and tofu
• Made our own tonkatsu sauce (see below which already has ketchup and soy sauce) so didn't add additional soy sauce to the dish
• Add chili crisp or Sriracha to taste at the table
• Served with egg rolls

Tonkatsu sauce

• 1/2 cup ketchup
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin
• 1.5 tsp Worcestershire sauce
• 1 tsp grated fresh ginger
• 1 clove garlic grated

Mix all really well.

Recipe: Tofu and Baby Bok Choy Stir-Fry with Peanut Sauce and Noodles

Tofu and Baby Bok Choy Stir-Fry with Peanut Sauce and Noodles
The Brain Health Kitchen by Annie Fenn, MD, p.197
4.8 stars

I wasn't sure how this was going to turn out (being healthy and all) -- it was DELICIOUS!!! Definitely making this one again! The sauce makes the dish as it's nice and spicy. 

Ingredients: udon noodles, tofu, red onion, baby bok choy, peanuts, peanut butter, soy sauce, rice vinegar, sambal oelek (fresh chili paste), honey, sesame oil, ginger, garlic, avocado oil

Tips:

• Added carrots and celery
• Served with vegetable gyoza

Recipe: Bright and Spicy Shrimp Noodle Salad

Bright and Spicy Shrimp Noodle Salad

Bon Appetit Magazine, Feb 2020, p.60

4.6 stars

Nice, easy and healthy weekday "salad."

Ingredients: shrimp, glass noodles, cucumber, roasted peanuts, basil, lime juice, honey, serrano, ginger, garlic, fish sauce, extra-virgin olive oil, Kosher salt

Tips:

• Used rice noodles instead of bean thread (cellophane or glass) noodles
• Add mango
• Add edamame
• Serve with egg rolls

Recipe: Beefy Vegan Tempeh and Broccoli

Beefy Vegan Tempeh and Broccoli

VegNews.com

4.6 stars

This dish was fine -- I think I need to use different tempeh next time because I didn't love the texture of the one I bought from Trader Joe's.

This dish was great with spring rolls on the side, and we added chile garlic sauce to the dish to taste at the table.

Ingredients: brown rice, tempeh, broccoli, vegetable broth, hoisin sauce, tamari, red wine vinegar, sriracha, toasted sesame oil, cornstarch, shallots, ginger, garlic, scallion, dried hot chile pepper, toasted sesame seeds

Tips/Notes:

• Used quinoa instead of brown rice
• Used soy sauce instead of tamari
• Used a serrano instead of a dried hot chile pepper
• As noted above, added chile garlic sauce at the table

Recipe: Tofu and Cashew Stir-Fry Over Basmati Rice

Tofu and Cashew Stir-Fry Over Basmati Rice

Dr. Mark Hyman's site
4.8 stars

Basically, we didn't follow the recipe as the recipe was not proofed/is not "correct" (I think the author got mixed up because there are instructions regarding ingredients that aren't listed at top).

We basically, took the ingredients and stir fried them with sesame oil and a Primal Kitchen organic Asian Korean BBQ sauce and served it with quinoa and egg rolls. EASY for a weeknight meal and delicious.

Ingredients: broccoli, tofu, carrots, bok choy, tamari (we used soy sauce), snow peas, cashews, hoisin (we used sauce we had on hand), ginger, garlic, sesame oil

Tips/Notes:

• See above
• Plus, added frozen edamame
• Added cashews when serving so they didn't get soggy

Recipe: 30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms

30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms

4.8 stars (after thinking about it, we won't make this one again -- we prefer Marcus Samuelsson's Vegetable Ramen recipe)
HalfBakedHarvest.com

So this dish did not take 30 minutes to make (it took 50 min), and the mushrooms weren't crispy, but overall this was still a really nice ramen recipe. 

We changed some things as you'll see from the notes below, but think next time it'll be even better with double the soup base and the addition of hot chili oil (I didn't realize we didn't have any so used some hot chili crisp).

Ingredients: ramen noodles, kale or spinach, mixed mushrooms, shallots, vegetable broth, dried porcini mushrooms, sesame seeds, chili flakes, cilantro, salted butter or olive oil, ginger, garlic, soy sauce, rice vinegar, tahini, white miso paste, hot chili oil

Serve with: eggs, carrots, green onions

Tips/Notes:

• Because of everything extra we added ~ tofu, a ton of kale, cabbage... make 2x the entire soup base
• Added tofu! (definitely add!)
• Instead of using dried porcini mushrooms, we had some dried porcini powder from another recipe. Used 1.5 tsp but would use at least 2 tsp next time ~ and then double that for the doubled soup base.
• Used a whole head of kale which is much more than 4 cups
• Chopped the mixed mushrooms ~ baby bella, white button and shiitake
• Didn't have carrots but had purple cabbage so added to the soup
• Added green onions to the soup at the end
• Mushrooms weren't crispy as they release so much water in the sheet pan
• Could serve with egg rolls!
• Per Half Baked Harvest's note on the recipe, she recommends storing the soup and noodles separately as the noodles will soak up the soup and become mushy.

Recipe: Salad Ramen

Salad Ramen

Bon Appetit Magazine, Jun/Jul 2020, p. 27

4.6 stars

EASY, tasty weeknight meal. The only reason I gave this 4.6 stars and not higher was because the sauce was more on the acidic side -- need to reduce the lime juice. It also needed another flavor like sriracha.

Ingredients: ramen noodles, seasoned rice vinegar, red pepper flakes/Aleppo-style, toasted sesame oil, extra-virgin olive oil, lime juice, soy sauce, toasted sesame seeds, Kosher salt

Vegetable Ingredients (not limited to the following shredded/shaved): radishes, carrots, scallions, cabbage, lettuce, zucchini, cucumbers

Tips:

• Add seared tofu
• Add sriracha at the table to taste
• Serve with spring rolls or gyoza

Recipe: Sheet-Pan Orange Tofu and Broccoli

Sheet-Pan Orange Tofu and Broccoli

Bon Appetit Magazine, Feb 2023, p. 49

Interesting

Overall this dish was fine. I didn't rate any stars because of the different components. If we make this dish again:

• Tofu: We'd never cooked tofu like this before -- baking tofu with cornstarch on it to make it seem like it was fried tofu. Maybe there was too much cornstarch because not all of it browned. If we make this again, we need to double the recipe.
• Broccoli: Eh, not the best roasted broccoli recipe as it was boring and not enough. I would make another version of broccoli (even steam it) and make double.
• Sauce: Delicious -- tangy and spicy and tasted like a bit healthier version than orange chicken sauce. Make 1/2 next time and note that it's gloopy after putting it in the fridge.

Ingredients: tofu, broccoli, orange, scallions, garlic, soy sauce, honey, unseasoned rice vinegar, sriracha, sesame oil, cornstarch, extra-virgin olive oil, Kosher salt, pepper; serve with rice and toasted sesame seeds

Recipe: Udon with Stir-fried Peppers and Onions

Udon with Stir-fried Peppers and Onions

Bon Appetit Magazine, Feb 2023, p. 25
4.5 stars

This dish was good, but not amazing compared to other ramen and udon-based Asian dishes we've made. It was SPICY so see tips below.

Ingredients: udon or ramen, red bell pepper, green bell pepper, onion, scallions, garlic, ginger, sambal oelek, sriracha, soy sauce, unseasoned rice vinegar, honey, vegetable oil, Kosher salt, toasted sesame seeds

Tips:

• Reduce sambal oelek to 1.5 Tbsp instead of 2 Tbsp
• Reduce sriracha to 0.5 Tbsp instead of 1 Tbsp (more can always be added at the table)
• Added firm tofu and also edamame to the dish for added protein

Recipe: Tofu and Soba Stir-Fry

Tofu and Soba Stir-Fry (Actually it's a Steak and Soba Stir-Fry)

Bon Appetit Magazine, Apr 2013, p. 38

5 stars

I've been going through piles of recipes that I've torn out of magazines over the years. This one looked good -- except that we're not eating much meat right now as we've gone mostly plant-based as we can. This recipe was so good and not hard at all; it just requires a bit of chopping. As you can see below, we've modified the recipe quite a bit to what we like in Asian dishes. This is a recipe where I can't wait to eat the leftovers!

Original Ingredients: soba, skirt or flank steak, bok choy, carrot, scallions, garlic, ginger, vegetable oil, oyster sauce, reduced-sodium soy sauce, unseasoned rice vinegar, sesame oil, Kosher salt, black pepper, sliced almonds

The Ingredients We Used: soba, tofu, broccolini, carrots, scallions, baby corn, shiitake mushrooms, garlic, ginger, vegetable oil, oyster sauce, reduced-sodium soy sauce, unseasoned rice vinegar, sesame oil, Kosher salt, black pepper

Tips/Notes:

• Used tofu instead of steak
• Used broccolini instead of bok choy
• Used 3 carrots instead of 1
• Added baby corn
• Added shiitake mushrooms
• Didn't add salt 
• Didn't use sliced almonds
• Didn't add the water as noted in the recipe
• Made 2x the amount of sauce since we added so many vegetables -- probably could do 1.75x next time
• Added chili crisp to taste at the table

Recipe: Gyoza and Greens with Chile Butter

Gyoza and Greens with Chile Butter

Bon Appetit Magazine, Oct 2022, p. 18

4.8 stars

We were unsure about this dish (take a look at the ingredients list!) but it turned out delicious and pretty easy to make for a weekday meal. Lots of flavors and textures -- creaminess from the yogurt sauce, heat from the chile butter (a lot of heat), crunch from the pine nuts and more. We didn't add mint but I can see that being yet another layer of flavor!

Ingredients: gyoza, kale, labneh or plain whole-milk Greek yogurt, pine nuts, mint, Aleppo-style pepper, ground cumin, smoked paprika, garlic, unsalted butter, extra-virgin olive oil, Kosher salt

Recipe: Malaysian Char Kway Teow / Chow Fun

Malaysian Char Kway Teow / Chow Fun

@veganbowls featuring @foodpassionical on Instagram

5 stars

This is first dish I've made from a recipe posted on Instagram (see recipe at link above). So easy for a weekday meal and so delicious!!! I love that the white pepper flavor comes through, and adding garlic chili sauce adds a whole new dimension.

Ingredients: flat rice noodles, tofu, choy sum, onion, mung bean sprouts, garlic, oyster sauce, soy sauce, sesame oil, white pepper, dark soy sauce (optional), water, oil

Tips:

• Couldn't find chow fun (flat) rice noodles so used other rice noodles instead
• Used broccolini instead of choy sum
• Doubled the amount of sauce since we had quite a bit of broccolini and bean sprouts
  
• Didn't use dark soy sauce

Recipe: Saucy Tofu Noodles with Cucumbers and Chili Crisp

Saucy Tofu Noodles with Cucumbers and Chili Crisp

Bon Appetit Magazine, Feb 2022, p.46
5 stars

Great flavor (just look at the list of ingredients!) and pretty easy for a weeknight meal -- there are a number of steps, so it's easier to make with two people cooking it.

Ingredients: ramen, extra-firm tofu, shiitake mushrooms, cucumbers, shallot, ginger, garlic, cornstarch, unseasoned rice vinegar, soy sauce, light or dark brown sugar, tahini, toasted sesame oil, black (Chinkiang vinegar) or balsamic vinegar, chili crisp, vegetable oil, Kosher salt

Tips:

• Used the alternative balsamic vinegar instead of black Chinkiang vinegar
• Serve with gyoza or vegetable eggrolls next time

Recipe: Avocado-and-Beet "Poke" Bowl

Avocado-and-Beet "Poke" Bowl

Martha Stewart Living Magazine, Mar 2022, p. 59
4.8 stars

I love poke bowls, but as we have gone more plant-based, this recipe intrigued me. How can beets mimic the raw tuna? Well, it did! I really liked all of the textures in this dish -- the poke-like beets, the fresh cucumber, creamy avocado, crunchy peanuts...

Ingredients: rice or soba noodles, beets, avocado, cucumber, ginger, sesame oil, lime zest and juice, chile-garlic sauce, seasoned rice vinegar, soy sauce, dried wakame, scallions, sesame seeds, peanuts

Tips/Notes:

• Make double the sauce next time so there is some to pour over the noodles
• Allow enough time to cool down the beets
• Serve with vegetable spring rolls