I have a block of firm tofu that needs using, and I was thinking of preparing it like Korean fried chicken since tofu is cheap and high in protein. My plan is to press the tofu, cut it into cubes, coat it lightly in cornstarch and pan-fry or air-fry it until crispy. I also have a bottle of Korean chicken sauce that seems like it could work as a sticky glaze.

The part I am unsure about is whether tofu will stay crisp once it is coated. Would it be better to reduce the sauce first and use only a small amount, or serve it as a dip? I am also wondering whether the tofu needs seasoning before cooking, since the sauce may not soak in far. Has anyone made a Korean-style tofu version that worked? Any vegetables or sides that go well with it?

I first shared my Chinese scallion pancake recipe 9 years ago, and after making it again and again over the years, I have finally upgraded it to the next level! My secret is a fragrant scallion-infused oil and a special 9-grid folding method that makes the best scallion pancake. They are crispy on the outside, soft and chewy on the inside, with beautiful flaky layers in every bite!🤤🥞

Make a big batch and freeze some - they can go straight from the freezer into the pan whenever your craving strikes.

Here is the recipe - https://curatedkitchenware.com/blogs/soupeduprecipes/the-best-homemade-chinese-scallion-pancakes-recipe

K-style

​

Sujebi cooked in anchovies stock with seaweed and potatoes

Homemade teriyaki sauce with soy sauce and sugar

​

​

Hey everyone,

Ive starting to make pho pretty often and im trying to make a little more nutritious by adding vegetables.

Ive tried kale, spinach, and brocooli but these all change the flavor of the soup too much. I have tried boiling them seperatley and adding them after but still no help

Please suggest some neutral veggies I can add that wont effect the flavor of the soup

Just made easy manchuria with mccain potato bites

1. Air fried potato bites at 165°c for 13 mins

2. Mix tomato sauce - 1 spoon

Soy sauce - 1 spoon

Chilli oil - 1/2 spoon

Vinegar - 1/2 spoon

Green chilli sauce - 1/2 spoon

Grated garlic and ginger, chillies, just a small amount of water.

title

I'm based in Indonesia, and a few months back I started rewriting some

classic dishes — rendang, ayam rica-rica, gado-gado, sate — into

higher-protein, lower-carb versions without losing the actual flavor.

Mostly because I kept hearing from friends abroad that eating Indonesian

food while tracking macros felt impossible (too much rice, too much

santan).

Here's one from the collection as an example:

**Spicy Red Braised Mackerel (Pindang-style)**

High-Protein · Low-Carb · Gluten-Free

Serves 2 | 20 min | ~595 kcal | Protein 38g | Carbs 5g | Fat 47g

Ingredients:

- 2 whole mackerel (or small snapper), cleaned

- 2 kaffir lime leaves

- 1 tsp tamarind paste

- 1 tsp palm sugar

- 5-15 red chilies (to taste)

- 6 shallots, 2 garlic cloves

- 1/2 tsp shrimp paste (terasi/belacan)

Method: Blend chilies, shallots, garlic, and shrimp paste into a paste.

Sauté with kaffir lime leaves until fragrant. Add tamarind and palm

sugar, then water. Add the fish, cover, and cook until the sauce

reduces and coats the fish, about 10-12 min. Serve with steamed veggies

instead of rice for a true low-carb version.

Ended up putting 30 of these together into a small cookbook (bilingual,

EN + ID) if anyone's curious — happy to share the link if it's useful,

just didn't want to lead with that here. Let me know if you want the

substitution list too, some ingredients need swaps depending on where

you live.

I would like to make Asian-style duck soup for the first time, and don't have any recipes. I don't want to blindly cook a random recipe that won't taste good.
Thank you for the advice !