my bapsang

egg maki with crab and asparagus
silken tofu with spicy cod roe
japanese eggplant & ground turkey with black bean sauce

5/14th

breakfast: blueberry banana yogurt smoothie

lunch: shrimp fried rice

dinner: ?

mapo tofu w/ ground turkey

I discovered something new about myself today....I do not like Sichuan-peppercorn.

Ingredients
for sauce:
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Additive-free kosher salt to taste

1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
1/2 lb ground pork shoulder (preferably 75% lean) - i used ground turkey instead
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
3 tablespoons thinly sliced scallion

Directions
Make sauce:
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Poach tofu:
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Finish stir-fry:
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

recipe by Katie Morford, Bon Appétit April 2000

tofu & chinese broccoli

mix a little sugar in my...stir fry

Serves 2-3

Ingredients
1 (14-ounce) container firm tofu
1 bunch Chinese broccoli or 1 1/2 bunches broccolini, about 14 ounces
2 tablespoons soy sauce
1 to 2 tablespoons black bean garlic sauce, such as Lee Kum Kee
1 tablespoon mirin
1 teaspoon cornstarch
1/4 cup all-purpose flour
1/2 cup vegetable oil
Salt to taste
2 teaspoons minced garlic
(i might add 1 teaspoon of sugar next time)

Instructions
Drain the tofu and slice into even 1/2-inch-thick slabs. Place the slices on a clean cutting board, then place the cutting board (with the slices still on it) inside a baking sheet (to catch water). Prop up the cutting board on an angle by placing a rolled towel on one end. Top with another cutting board or glass baking pan, then weight down with a kettle filled with water, or several cans. Leave to drain for at least 10 minutes.Meanwhile, separate the Chinese broccoli into stems, trim the stems and peel if woody. Cut into thirds, the top third being the leafy greens. Separate the stems and leaves. (If using broccolini, trim and cut into thirds.)
Combine the soy sauce, bean sauce, mirin and cornstarch with 2 tablespoons water in a small bowl.
When the tofu has drained, cut each slice into 4 cubes. Lightly dust the cubes in the flour, shaking off the excess.Heat the oil over medium heat in a wok for 1-2 minutes or until small bubbles start to form, then add the tofu in batches until fried and lightly golden, about 2 minutes per side. Remove from the pan with a slotted spoon or spatula onto a pan covered in paper towels. Sprinkle with salt.
Drain all but 1 tablespoon of the oil from the pan, then increase heat slightly and add the garlic and Chinese broccoli stalks (or all of the broccolini, if using). Stir-fry until just tender, 2-3 minutes. Add the leafy tops of the Chinese broccoli and stir-fry another 2 minutes. Add the sauce, stir until it comes to a simmer and thickens slightly, then add the tofu. Gently toss or fold the tofu into the other ingredients until covered with sauce.

recipe by Tara Duggan @ SF Chron