cornstarch

There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers and a gingery, garlicky brown sauce. 

Chinese Vegetable Stir-Fry

soy sauce (use gluten-free if needed)

water

dry sherry or Chinese rice wine

Asian/toasted sesame oil

sugar

red pepper flakes

dry mustard

vegetable oil

broccoli,

shiitake mushrooms, stems removed and thinly sliced

red bell pepper, thinly sliced

garlic,

scallions, thinly sliced, white/light green and dark green parts separated

ginger

In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.


In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain. 

Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Chicken Curry

chicken breasts,

Salt and black pepper

curry powder, divided

vegetable oil, divided

yellow onion, finely chopped

garlic cloves,

chicken

peas (no need to thaw)

plain low fat (2%)

cilantro

Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder. 

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.

Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

<p class="p1"><span class="s1">Your kids will call this easy 20 minute crispy fried tofu “chicken”. It’s that good!</span></p>

Crispy Pan Fried Tofu

soy sauce

garlic powder

black pepper,

olive oil

Green onion, finely chopped

Sesame seeds,

In a medium bowl, add cubed tofu and soy sauce on top. Stir gently with silicone or wooden spoon (metal will do more damage to tofu&#8217;s delicate texture). Set aside.

In another medium bowl, add cornstarch, garlic powder and pepper. Stir well with a fork and set aside.

In the meanwhile, preheat large ceramic non-stick skillet on medium heat. Add half of the olive oil. It should be hot enough to make tofu sizzle right away.

Add tofu cubes to a bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in sticky wet cornstarch mixture. Perfect!

Add half of the tofu to a pan in a single layer. Cook until browned, about 2-3 minutes. Flip each cube with a spatula and pan fry for a few more minutes or until crispy (you can add half of the marinade now and the other half with next batch). Transfer to a plate and repeat this step with remaining tofu.

Garnish with sesame seeds and green onion. Crispy tofu is best served immediately as it loses its crispiness after half an hour I would say. Or if you cover it. Still delish!!!

Just wrote a long comment and clicked submit too soon, omitted email, and it told me to go fix it but it erased my whole comment.   I can't type it again.  But the tofu was good.

Made these last night, and find myself craving them this morning! Best fried tofu recipe I’ve EVER tried!

It's the best crispy tofu I've made. Thanks for the recipe.

Loved it, thanks. I was afraid to eat Tofu, people say so many things about it that I never dared. I did your recipe and I can’t stop eating it, thanks for sharing such an easy and yummy recipe.

So delicious.  My family loved it and they are typically anti-tofu.  I found that I need a lot more of the cornstarch mixture.  Thanks for sharing.

I have been searching ways to try tofu but so many have long ingredient and cooking list I just glance over them. I'm trying to replace some meat so need a healthy substitute. Came across your will be tying soon.the 3 stars are for easy and few ingredients. Will rate again after cooking.

Holy crap this is delicious! Used the sesame oil instead of the olive oil so I didn’t loose out on the sesame oil flavor because I didn’t have the garnishes. I’m glad because I probably would have lost my mind, it was so phenomenal without them. 

Here’s what I did diff than the outlines recipe:
-Added 1/8 tsp Accent to powder mix (gotta love that msg)
-Drizzled soy sauce on the tofu rather than stir (I’m cooking for 1 so I cut the recipe in 1/2. Besides I don’t have a large ceramic pan, only small so what I’m cooking in the pan is only 1/2 of 1 package).
-Doubled the garlic, which really means that I kept the same amount recommended but since I’m cooking a 1/2 batch, well... you get it
-Didn’t stir to coat the powdered ingredients on the tofu, my small batch size made it super easy to roll them they the powder and evenly coat each side w my fingers. 
-Used chopsticks rather than a spatula to flip while cooking. 
-Made a dipping sauce:
1 part rice vinegar 
2 parts soy sauce
Heavy dash sesame oil
2 heavy dashes white sugar (I used the c&amp;h quick dissolve)

Oops forgot to mention...

I know every stove is different. I’m working with a Samsung electric flat top. 
Turned heat down to medium-medium-low. 

Just finished eating the first batch (1/2 of 1 package). I’m cooking the other 1/2 right now and I’m going to eat that too. Right now. I’m going to hate myself when I’m done. But as mentioned, life is short so **** it. 

Thank you for the recipe. This will be made ALL THE TIME in my house moving forward.

Easy! Convenient! Almost to good to be true.   Love it!  It’s almost too convenient to be good for you.... Thanks Again for Sharing your Recipes, Olena!

This was my first time making tofu because I was kind of afraid of it lol. I didn’t know how to cook it but this recipe was really easy and turned out great! I will be making this all the time!

I recently made this recipe for a ramen noodle bar for a party, and it was the first thing to go!  I also did this same method with thinly sliced pork, and it turned out amazing too.  You will not be dissapointed- this recipe is a winner!  The only thing I would do different next time is experiment with extra firm tofu.  I just used regular and it still was amazing, but I think I may like to try the firmer texture next time.  p.s. I normally hate tofu!

Thank you so much for this recipe. It worked perfectly.

don't know why my comment was not registered! Loved the recipe and thank you

Made this tonight, first time really eating tofu (not counting in miso soup) and it was really good. Just started a plant based diet for my husband loving these new recipes.  This was really quick to make which is a big plus, but overall it was so good. The taste reminds me of scrambled eggs. Thank you for this great recipe which I will make again.

I make tofu all the time &amp; my least favorite part is pressing it! I love how this recipe doesn't require it. This is flavorful I even had crushed pepper flakes &amp; some hoisin sauce. Yummy! I put this on salad of in wraps it's so versatile! Thanks

Hi,I'm going to try your recipe(Now past midnight..)Really curious because "press tofu to remove extra liquid"! I love Tofu but usually this is annoying part when I cook Tofu.

Maybe because I'm in Japan,I think Tofu has taste...It's like fresh soy if you get really good Tofu.But this is because we can get local ingredients,At the same time we cannot get really good Maple syrup.

Thank you for Recipe and sorry about my English!

Hello Crispy, I'm a vegan, and I love my tofu, I like it anyway, give me tofu every day

It was perfect!
I added onions and bell peppers and put it all over a bed of cauliflower rice. 
Thank you!

This was amazing! It tasted like chicken nuggets!A food I loved but am not eating anymore. 10/10

I made this last night and am eating the leftovers COLD for lunch today.  This is fantastic!  Such great flavor and texture.  I think rather than pour on the leftover soy mixture I'm just going to put it on the side next time.  That way both sides will be crispy.  Thank you for posting this!

This recipe is amazing! So simple but my finance and I both agree these taste like chicken nuggets! I stocked up on tofu and am so glad I found this recipe. Thank you!!!

So I had tofu at home that I decided to buy for idk what reason...&amp; I came across your recipe. Can I just say... that was ABSOLUTELY  so tasteful &amp; hid the tofu so much. It takes a lot in me to try things that don’t look appetizing. Your recipe nailed it &amp; I thank you for it. I paired it with a fresh salad (in a Russian household, it’s a statement to always have for dinner). I definitely will be making this recipe again. Thanks so much Olena for this healthy recipe. One less chicken I eat a day!

I've pan fried tofu many times before, but this just brought tofu to a whole other level! Super easy, super tasty, better than what I've had at restaurants.  Will be a go to in the future.

Wow. This was incredible. My tofu loving son said it's the best he's ever had.
I wish I could post a picture because even that looked like it came out of a professional recipe book.

I made this recipe on a cast iron skillet for extra crisp/flavor and it was great. Only change I would highly recommend is adding Cayenne to the dry mix. With Cayenne + a BBQ soy sauce drizzle on the top, it was great!

I have done this twice and love it. Also, I simmer the tofu for at least half an hour for extra flavor.

What is the remaining soya sauce mixture  to be added whilst frying tofu?

Made these like 5 times now and they are SO good and easy to make, even for a novice like me. I found that every time though, I get little black bits in it so I guess it's the 'batter' burning? Weird bc I only use low heat, medium heat is way too hot for my stove

I actually don't add them until I transfer them to the serving plate, thinking maybe I put too much of the cornstarch coating on the tofu

my 16 year old son tried this.  Turned out wonderful! Thank you ~

I'm rarely compelled to comment or add review, but this recipe truly delivers!  I made it for the first time, and it was a big success.  Not only was it truly as simple as you describe, but It turned out just like the images.  There were two non-tofu-eaters at my table reaching out for additional servings multiple times.  A definite repeat, and new addition to my recipe repertoire.  Thank you!!!

Made a batch and half was gone before dinner was even served with my teenager saying it tastes just like chicken!  Thankfully they're so easy to make that I quickly made another batch as my other daughter wrote the recipe out and added to our binder of favorites recipes.

Quick, easy and delicious! My son loved it!

This is so good! It is our family's new go-to recipe. Husband and son loved it and even learned how to make it!

Really tasty, I love it! However, I used extra firm tofu and had to press it. Without pressing it, the fried tofu turned out soggy. Drying another batch thoroughly helped it come out firmer and crispier. Thanks for the recipe!

Had never made tofu before, love this recipe! Turned out perfectly crispy and golden.

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Gluten-Free Chocolate-Tahini Brownies Recipe

cocoa powder

chocolate,

virgin coconut oil

tahini, divided

eggs

¼ cup (packed) light brown sugar

salt

vanilla extract

light agave syrup (nectar)

Bon Appétit

Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.

A gâteau Basque is a buttery almond-flavored cake filled with a layer of pastry cream for a beautiful contrast of crumbly and creamy layers. Try these easy and delicious cake recipe from chef Alex Raij. 

G&#xE2;teau Basque Cake Recipe

For the Pastry Cream: 2¼ cups whole milk

sugar, divided

cinnamon

lemon zest

For the Cake: 3 eggs

almond extract

baking powder

all-purpose flour

For Assembly: ¼ cup water

cognac

cherries

egg, beaten

Almond Cake with Lemon Custard and Boozy Cherries

Wok hei, or the “breath of a wok,” is the elusive smokiness found in restaurant-style dishes that rely on high-powered burners and a skilled hand to achieve it. To create a similar flavor at home, I rely on a hand-held blowtorch, which I use here for simple stir-fried greens. I recommend using either a butane canister with a high-output torch head or a propane canister with a trigger-start head. If you do not have a wok, a heavy cast-iron or stainless-steel skillet can be used instead.

Smoky Stir-Fried Greens

Kosher salt

baby bok choy, choy sum

Ice (optional)

white pepper

Rice bran, peanut, canola or other neutral, high-temperature frying oil

Combine about 2 quarts water and 1 tablespoon kosher salt in a saucepan or wok and bring to a boil over high heat. Add vegetables and cook, stirring, until bright green and crisp-tender, about 20 seconds. Immediately drain vegetables and transfer them to an ice bath, or run under cool water until chilled. Spin vegetables dry in a salad spinner, or pat dry on a paper towel-lined sheet tray.

Combine sugar, cornstarch, white pepper, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Stir with a spoon until homogenous, then set aside, leaving the spoon in the bowl.

Using a paper towel, rub a very thin film of oil into a wok or large skillet, then set over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add garlic and stir-fry until fragrant but not browned, about 10 seconds.

Immediately add vegetables and stir-fry for 30 seconds. Working quickly, ignite your blowtorch and, holding the flame 2 to 3 inches above the vegetables, sweep across the surface while shaking the pan, until a smoky aroma reaches your nose, about 15 seconds. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables jumps and combusts.)

Still working quickly, stir-fry for another 30 seconds, and torch for another 15 seconds. Stir the sauce to loosen and to distribute the cornstarch that has settled at the bottom of the bowl, then pour it into the wok and stir-fry until the vegetables are coated in a glossy glaze, about 15 seconds. Transfer to a bowl and serve immediately.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

Apple Cider Doughnut Loaf Cake

unsalted butter, divided,

apple cider

sour cream

1¼ cups plus 2 Tbsp. (172 g) all-purpose flour

Tbsp. (15 g) cornstarch

baking soda

Diamond

eggs, room temperature

(200 g) sugar, divided

This cake is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week. The recipe is flexible—you can replace up to ½ cup (63 grams) all-purpose flour with whole wheat, use 2 Tbsp. flour instead of cornstarch, swap buttermilk for the sour cream, or use any neutral oil in place of the butter. Oh, and thanks to the reduced cider that’s incorporated into the batter and soaked into the warm cake, it actually tastes just like a farmstand cider doughnut.

Place a rack in middle of oven; preheat to 325°. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.

Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.

Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan.

Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.

Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.

Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.

Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.

Do ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.

Amazing and Foolproof Cream Puffs

milk (I use 2%)

butter

heavy whipping cream

(8 tablespoons, 1 stick) butter

(5 ounces) all-purpose flour

Place an oven rack in the lower-middle position....

Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F (decrease by 25 or 50 degrees if using a dark coated pan). Lightly grease a 24-cup mini muffin tin or a 12-cup regular muffin tin (you'll bake in two batches).

In a medium saucepan, bring the water and...

In a medium saucepan, bring the water and butter to a simmer over medium heat. Reduce the heat to medium-low and add the flour, stirring with a wooden spoon or spatula until the mixture forms a ball.

Scrape the warm mixture into a mixing bowl...

Scrape the warm mixture into a mixing bowl (or into the bowl of an electric stand mixer) and beat with a handheld electric mixer until the dough has cooled slightly, 1-2 minutes. Add the eggs, one at a time, beating constantly, until the mixture is thick and smooth.

Scoop a heaping 1/2 tablespoon into each mini...

Scoop a heaping 1/2 tablespoon into each mini muffin tin (about 1/2 full) or a couple tablespoons into a regular muffin tin (again, about 1/2 full). A cookie scoop works great for this.

Once the mini muffin cups are filled, wet...

Once the mini muffin cups are filled, wet your fingers with cold water and dab them on the top of the mounded dough to smooth out any rough spots and even out the dough (this will help them bake into a pretty rounded top).

Bake for about 15-20 minutes for mini cream...

Bake for about 15-20 minutes for mini cream puffs and 25 minutes for regular cream puffs until the tops of the shells are lightly golden and they are baked all the way through (if there is any doughy moisture inside the shells add a few minutes so they don't collapse).

Remove the pan from the oven and working...

Remove the pan from the oven and working quickly, use a thin wooden skewer to pierce the side of each cream puff; doing this will allow any steam to escape. I try to poke the cream puff shell right in the middle where I'll be splitting it anyway to add the cream. Remove them from the tin and let them cool completely on a wire rack.

Repeat the filling and baking process with the...

Repeat the filling and baking process with the remaining dough.

For the vanilla cream filling, in a medium...

For the vanilla cream filling, in a medium saucepan, bring the milk and 1/4 cup powdered sugar to a simmer. Meanwhile, in a medium bowl, whisk together the egg yolks, egg, cornstarch and 1/3 cup powdered sugar. Slowly ladle or drizzle in the hot milk mixture to the bowl while whisking constantly (this tempers the eggs so they don't curdle and cook into hard bits). Return the mixture to the saucepan and cook over medium heat, stirring and/or whisking constantly, until the mixture bubbles and thickens.

Remove from the heat and stir in the...

Remove from the heat and stir in the butter and vanilla.

Pour the mixture through a fine mesh strainer...

Pour the mixture through a fine mesh strainer (this part is optional but can help remove any lumps) into a clean bowl. Press plastic wrap directly on the top and refrigerate until cold. The vanilla cream filling can be made up to a week in advance.

For the sweetened whipped cream, whip the heavy...

For the sweetened whipped cream, whip the heavy cream with the powdered sugar and vanilla to stiff peaks (I like to use my Blendtec for whipping cream; super simple and takes just a minute or two).

Split each cooled cream puff shell in half...

Split each cooled cream puff shell in half right at the seam where the puffy top meets the smooth bottom. Spoon vanilla cream into the bottom of each shell and top with a dollop of sweetened whipped cream and place the top back on. Lightly dust all the cream puffs with powdered sugar.

The cream puffs can be fully assembled up...

The cream puffs can be fully assembled up to a day in advance (they actually taste better if assembled ahead of time). I store them uncovered in the refrigerator up to a day before serving.

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this stir-fry recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor.

Chicken and Green Bean Stir-Fry

chicken thighs

soy sauce, divided

seasoned rice vinegar

Shaoxing wine (Chinese rice wine) or dry sherry

scallions, ends trimmed,

green beans, trimmed, halved crosswise (about 4 cups)

white rice, chopped toasted cashews

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes.

Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.

Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.

Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

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Gâteau Basque Cake Recipe