edamame

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Asian Slaw with Ginger-Peanut Dressing

honey

vegetable oil

rice vinegar

soy sauce

Asian sesame oil

peanut butter (I

salt

Sriracha sauce (optional)

ginger

garlic clove, minced

shredded coleslaw

carrots

red bell pepper, thinly sliced into bite-sized pieces

scallions,

peanuts

loosely packed chopped fresh cilantro

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

<strong>Make-Ahead Instructions:</strong> The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Lightly boiled and perfectly salted, edamame is the classic Japanese snack that is not only delicious to snack on but also packed with a&nbsp;nutritional&nbsp;punch.&nbsp;Learn how to cook these young soybeans with the authentic Japanese method.&nbsp;

Edamame

250 g edamame ((8.8 oz) (can be between 200-300 g))

water ((4 ¼ cup))

Remove pods from the stems.

Measure the weight of edamame pods (if you do this once, you know the rough amount next time without measuring).

Now we’re ready to begin.  Prepare 1000 ml water (4 ¼ cup) and 40 g kosher salt (1.4 oz, or 2 Tbsp + ½ tsp)

Start boiling water in a pot. Using a pair of kitchen shears, cut off both ends of edamame pods.  If the water starts boiling, cover and turn off the heat for now.

Place the edamame in a bowl or tray and sprinkle 1 Tbsp&nbsp;of (40 g) kosher salt.  Rub the pods against each other with hands.

Add the rest of the kosher salt into the boiling water.&nbsp;

Then add the edamame pods WITHOUT removing the salt. Cook on medium heat for 3-5 minutes depending on the size of the pods.  It’s easy to remember 4 minutes, but start checking the doneness after passing 3.5 minutes. Remember we do not run cold water on edamame after boiling so I recommend under-cooking slightly.

Stir occasionally to make sure all the pods are cooking evenly. If you see the foam forming on the water, remove it with a fine mesh skimmer because we do not wash the pods after cooking.

Drain water in the sink or scoop up the edamame pods to a sieve. Let cool naturally so the edamame can absorb the flavor (If you skip cutting the ends of pods, please leave it for at least 1 hour). If you like, sprinkle a little bit of salt (I used sea salt flakes).  Enjoy!

If you want to preserve the edamame, cook the edamame and then freeze.  You can defrost naturally but you can also quickly blanch in boiling water or use microwave to reheat.

Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes. 

Tofu With Rice And Miso-Maple Dressing

14-oz. package firm tofu, drained, patted dry

1" piece ginger, peeled, finely grated

¼ cup plus 2 Tbsp. nama shoyu, coconut aminos, or soy sauce

cornstarch

scallions, thinly sliced

garlic clove, finely grated

Tbsp. white miso

Tbsp. unseasoned rice vinegar

½ tsp. crushed red pepper flakes

white rice (for serving)

carrots, peeled,

sesame seeds

Cilantro leaves with tender stems (for serving)

Chef Sophia Roe, the host of Counter Space on Vice, knows exactly how to get tofu crispy and flavorful: Add cornstarch to the marinade so the tofu cubes develop a nice crust in the oven (without the mess of stovetop frying). The nama shoyu or coconut aminos called for in this recipe are both substitutes for soy sauce (which you can also use) that are naturally lower in sodium yet still deliver deep, rich umami flavor. Nama shoyu is unpasteurized soy sauce, which means it contains wheat; coconut aminos are made by fermenting coconut blossom nectar, making it a gluten-free alternative.

Bon Appétit

Tofu With Rice and Miso-Maple Dressing

Preheat oven to 400°. Wrap tofu in paper towels or a kitchen towel and place on a rimmed baking sheet. Weigh down with something heavy (a cast-iron skillet with a can or two inside works well). Let sit 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into 1" cubes.

Whisk ginger, ¼ cup nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil in a large bowl to combine. Add tofu and gently toss to coat. Sprinkle cornstarch over and mix until incorporated. Let sit 10 minutes.

Remove tofu from marinade and spread out on a parchment-lined baking sheet. Bake, turning halfway through, until golden brown and a thin crust forms, 25–30 minutes.

Whisk scallions, garlic, miso, vinegar, red pepper flakes, and remaining 2 Tbsp. nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil to combine.

Divide rice among bowls, then top with carrots, edamame, and tofu. Drizzle with scallion sauce, then sprinkle with sesame seeds and top with some cilantro leaves.

This Asian-style salad bowl is colourful and fresh, with tasty minced mushrooms and a homemade ginger and lemongrass dressing, it's the perfect healthy vegie-packed dinner.

Mushroom Mince Buddha Bowl With Ginger And Lemongrass Dressing Recipe

pkt Coles Australian Mushroom Mince

tbs coconut oil

garlic cloves, crushed

lemongrass paste

tbs ginger

mint

coriander

pkt rice vermicelli noodles

(60 milliliters) sweet chilli sauce

(60 milliliters) lime juice

tbs fish sauce

Lebanese cucumbers,

peeled,

red cabbage, finely shredded

edamame, cooked, peeled

spring onions, thinly sliced diagonally

red chilli, thinly sliced diagonally (optional)

tbs roasted peanuts,

Mint leaves, to serve

Coriander leaves, to serve

Mushroom mince buddha bowl with ginger and lemongrass dressing recipe

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Thai Crunch Salad With Peanut Dressing

peanut butter

lime lime

soy sauce (use gluten-free if needed)

sugar

garlic cloves, roughly chopped

1-inch square piece fresh ginger, peeled and roughly chopped

red pepper flakes

cilantro leaves

chopped Napa cabbage

English cucumber, halved lengthwise, seeded and thinly sliced

Thai Crunch Salad with Peanut Dressing

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It’s better than what you’d get at a restaurant. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender and the dish is finished with cashews and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce. The heat from the chili garlic sauce makes the chicken come to life without being overly hot and spicy. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.

Better-Than-Takeout Cashew Chicken

pepper

about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces

tablespoons sesame oil

olive oil

broccoli florets

red bell peppers,

garlic,

unsalted dry-roasted whole cashews

tablespoons honey,

rice wine vinegar

Asian chili garlic sauce

green

To a gallon-sized ziptop bag, add the cornstarch,...

To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.

To a large skillet, add the oils, chicken, and...

To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.

Add the broccoli, bell peppers, edamame (I add...

Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.

To a medium bowl add the soy sauce,...

To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

Add the cashews to the skillet and stir...

Add the cashews to the skillet and stir to combine.

Add the sauce and stir to combine. Allow...

Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.

Add the green onions, stir to combine, and serve...

Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

This veggie-packed lo mein is a filling, super fast, super easy noodle stir fry. It uses staple vegetables like cabbage and carrots, with bell peppers for a pop of color. Use what you have on hand — lo mein is a great mix and match meal.

Easy Vegetable Lo Mein

water

hoisin sauce

sesame oil

lo mein noodles, fresh or dry

cremini mushrooms, sliced

red pepper, sliced

carrot, grated

head napa cabbage, chopped

Fresh scallion, chopped

Sesame seeds

Wasabi edamame (Dad Add)

Combine the sauce ingredients: In a small bowl, stir together soy sauce, hot water, hoisin sauce, and sesame oil.

Cook the lo mein noodles: Fill a large pot with water and set it over medium heat. Add the salt and bring the water to a boil. Add the noodles and cook until tender, usually around 4 minutes, but check the package directions for the noodles you are using.
Drain the noodles, transfer to a bowl, and toss with sesame oil to prevent sticking.

Cook the vegetables: Set a wok or large skillet over medium-high heat. Once hot, add olive oil along with the sliced mushrooms, and stir fry for 2-3 minutes until the mushrooms lose their water and start to brown slightly. Then add the red pepper, carrot, and cabbage. Continue to cook for about 3 minutes, stirring regularly until the vegetables are wilted.

Add the noodles and sauce: Add noodles along with the sauce and stir with the vegetables to combine. The sauce should coat the noodles and vegetables. If the noodles seem dry, add more water, a tablespoon at a time.
Taste and adjust the flavor to your liking. It might need another dash of soy sauce, for example.

Serve: Serve the Veggie Lo Mein topped with scallions, sesame seeds, and wasabi edamame (if you like it hot) for some nice spicy crunch.
Leftovers! You can store leftovers in the fridge for 3-4 days. They will reheat beautifully in the microwave.

"This is one of my favorite Chinese dishes and I have  been wanting to make it for a long time.  The recipe was perfect. The sauce was great and gave us very authentic tasting chow mein. It is a keeper and I will make it again soon.  May thanks!"

"Great recipe! I added 1 tsp of fresh ginger, doubled the hoisen sauce &amp; only half of the soy sauce for the sauce. (watching my sodium intake)  I also used baby bok choy and snow peas along with the veggies in the recipe. I cooked the red pepper, snow peas &amp; bok choy stems after the mushrooms. Then I added the carrots and baby bok choy leaves. Then continued on with your recipe and it was amazing. Thanks, I've been looking for a recipe that was authentic or even close to authentic to Asian cuisine."

Tuna poke is a traditional Hawaiian salad of raw tuna marinated in soy sauce, sesame oil, and onions. Here it's served over sushi rice with your favorite toppings.

Tuna Poke Bowls

soy sauce (use gluten-free if necessary)

Sambal Oelek (see note)

sushi-grade ahi tuna (such as yellowfin

sushi rice, cooked according to package instructions (any other type of rice

avocado

cucumber

Pickled ginger

mango

Potato chips

In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.   

To serve, scoop rice into bowls, top with tuna poke and desired toppings. You will have extra sauce for drizzling over the toppings; serve on the side.

Note: Sambal Oelek can be found in the Asian section of most supermarkets. It is sometimes labeled Chile Garlic Sauce. 

Miso chicken and soba noodles are the perfect salad combination.

Simple miso chicken salad recipe

(60 milliliters) each mirin & sake

(135 grams) red miso paste

tbs caster sugar

skinless chicken thigh fillets, trimmed

soba noodles

sunflower oil

frozen shelled edamame beans, thawed

¼ red cabbage, thinly sliced

spring onions, thinly sliced

(80 milliliters) light soy sauce

(60 milliliters) rice wine vinegar

tbs tahini

tsp ginger

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

5348771529001-5981840878001

This crunchy pancetta pea and pasta salad is perfect as a light meal or as a side dish to grilled meats.

Pancetta, pea and pasta salad

casarecce pasta

(1 cup) frozen peas

(1/2 cup) frozen peeled edamame beans

Primo Gourmet Selection Pancetta

lemon,

dill

mayonnaise

(1/4 cup) sour cream

garlic, crushed

Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can’t find fresh lemongrass, you can leave it out.

Shredded Tofu and Shiitake Stir-Fry

(15-ounce) package firm tofu, drained

Chinese Shaoxing or dry sherry

lime

scallion

ginger root, grated

garlic clove, grated

red chile,

Salt,

edamame (defrosted if using frozen)

herbs,

Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.

In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.

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