VEGAN BUNNY CHEF

Up your tofu game with this chili tofu that's full of yummy surprises! The tofu slices are coated in an "eggy" batter and pan fried to golden crispy perfection, then cooked in a umami, spicy, savory, and slightly sweet red and green chili pepper sauce - prepare extra rice to serve because this dish is a flavor bomb and you won't wanna waste a single drop of the sauce! One of my greatest joy in the kitchen is to think of endless new ways to eat tofu. I can literally gush about my love for tofu all day, it's a complete protein, it's one of the oldest foods that human beings have been consuming for thousands of years, it's mind-blowingly versatile, and contrary to some uninformed assumption, it's utterly delicious. Oh, and above all, soy is good for you, females or males, don't let the dairy industry or the other newer and more expensive plant milk options that has 3 times more ingredients fool you. Since I went vegan/plant based overnight, I haven...

Pure magic made from the most humble ingredient. These red braised daikons are gonna be an unforgettable side dish that you'll want to keep revisiting! And the process of making them is almost like a meditation.  Daikon is one of the most underappreciated vegetables ever! It is a type of white radish that is commonly used in Asian cooking. It has a mild flavor with a subtle zinginess and crisp, crunchy texture. Daikon is also low in calories and high in nutrients like vitamin C and fiber. There are many ways to enjoy daikon, you can make pickles, stir-fries, soups, or stews with them. One of my favorite ways to eat daikon is the Japanese dashi braised daikon. And this dish is a combination of the Japanese dashi simmer daikon and the classic Chinese red-braise technique.  A few highlights that are crucial to the success of the dish - rounding the edge can help preserving the shape of daikon slices and keep them from breaking; par-boiling with raw rice can remove the bitterness ...

This nabe is better than cuddling with your lover on a rainy Sunday ;) Ok maybe not but it's damn close. It's got a variety of rainbow vegetables, air-fried umami tofu, and wood ear mushrooms all rolled up nice and cozy with napa cabbage leaves, set on a bed of silky soft rice noodles and slowly stewed in a Dashi broth. Nabe, which means hot pot in Japanese, is one of my top comfort meals for cold months or whenever I feel a little under the weather. It's so nourishing and balanced - with lots of veggies, plant protein, and healthy carbs; but super refreshing at the same time - completely oil-free, slow-cooked in a flavorful broth, and the broth, in the end, will collect all the juice and flavors released from the veggies and become even more heavenly and have more depth. And in this updated version, I also added rice noodles at the bottom of the donabe to make this meal more hearty and satisfying. The rice noodles are perfect to slurp with the broth! For the fillings insid...

The most fabulous way to cut and present cucumber, ever! This cucumber salad is made of ONE SINGLE cucumber, sliced into a spring shape and dressed in a sweet, sour, and umami sauce, and finally topped with some aromatic and spicy chili oil. Let's please call this dish by its proper name - Suo Yi cucumber, or Suo Yi Huang Gua 蓑衣黄瓜. Suo Yi, refers to the traditional Chinese raincoat made of overlapping layers of straw and sometimes leaves, think a Hawaiian grass skirt but for the whole body. And the "scales" of the cucumber created by a special slicing technique and stretching resemble the layers of straws in Suo Yi, hence the name. And this special way of slicing is not just for presentation's sake! Because of all the incredibly thin, translucent, and flexible slices that this method creates, the seemingly ordinary cucumber is transformed into a form of magic and art! The texture is crunchy yet tender, every single thin "scale" of the cucumber picks up the s...