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Stuffed Tofu


1lb Firm Tofu

4 Tbsp of corn starch

2 tbsp of vegetable oil (I highly recommend Organic Avocado oil for a healthier fat)1 Green Onion (Spring Onion, Scallion)

1 bunch of fresh cilantro, rough chop (Split in two, see stuffing ingredients)

3 tbsp of Light Soy Sauce (for the Gluten Free folks Tamari Soy OR Coconut Aminos)
Stuffing Ingredients

1 Tablespoon of finely chopped ginger

1 Spring Onion, Green Only finely chopped

1/2 Rough Chopped Cilantro (other half from the above ingredient list)

1/2 lb of ground pork (OR 1/2 pound of raw shrimp, finely minced into paste OR feel free to combine both proteins

1/4 lb of ground pork and 1/4lb of ground raw shrimp)

1 tbsp of Low Sodium Soy Sauce (or Tamari or Coconut Aminos for GF)

1/2 tsp of Rice Wine

1/4 tsp granulated sugarpinch of pepper

1 tbsp corn starch

Leaves of Nappa Cabbage or Parchment Paper for the Steamer Basket

Directions:Massage all the of the stuffing ingredients together well in a mixing bowl. Mix the stuffing well as to fully incorporate all the ingredients that makes this into a fine smooth mixture to keep the stuffing more intact while stuffed.  Set the stuffing aside to let it sit and marinate for a couple of minutes.

In the meantime, cut the Tofu in 1.5 x 1.5 inch squares. Using a melon baller, carefully scoop a small crater from each Tofu square. Dredge each square in cornstarch.

Fill each crater with about a teaspoon of the protein filling (note: you can use a mini ice cream scooper to keep the filling in consistent. Any extra filling just roll into mini bite size meatballs and place aside reading for cooking.

Set up a steamer basket (or a Bamboo Steamer) over a pot of simmering water.  Place the Nappa Cabbage leaves over the steamer basket (or strips of parchment paper) and then gently place the stuffed tofu (and extra meatballs) inside. Cover the lid and steam for at least 10 minutes until the protein filling is fully cooked and firm to the touch. 

Plate and garnish with chopped cilantro and green onions and enjoy!! 
Recipe is inspired by Lee Kum Kee Products.

ūüôā Chef Anna

Creamy White Bean Soup with Herb Oil and Crispy Capers

Soup that is silky and elegant, and from a can!¬†Some of you may not have time to whip up a nice soup in a pinch but with the help of a can of already cooked beans can take this soup¬†into a sophisticated level for a weeknight dinner on a weeknight! (or weekend ūüėČ

Serves 4-6
Herb Oil and Crispy Capers

1/3 extra virgin olive oil

1/4 cup capers rinsed from its brine and patted dry

2 tablespoons mince fresh parsley 

1 tablespoons chopped basil

2 Tablespoons extra virgin olive oil

1/2 cup chopped onions

1 small celery rib chopped fine

3 sprigs fresh thyme

2 garlic cloves

Pinch of cayenne (optional)

2 (15oz) cans great Northern Beans

2 Tablespoons grated Parmesan Cheese

2 Cups chicken broth, divided

2 tablespoons unsalted butter

1/2 teaspoon lemon juice, plus extra for seasoning

For the Herb Oil and Crispy Capers Combine oil and capers in a microwave safe medium bowl (capers should be mostly submerged). Microwave until the capers are darkened in color and have shrunk, about 5 minutes, stirring  halfway through microwaving. Using slotted spoon, transfer capers to paper towel- lined plate (they will continue to crisp as they cool); set aside. Reserved caper oil.

For the Soup Heat oil in large saucepan over medium heat until shimmering. Add onion and celery and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add thyme sprigs, garlic (and cayenne) and cook, stir constantly, until fragrant, about 1 minute. Add beans and their liquid and stir to combine. Reduce heat to medium-low, cover, and cook, stirring occasionally, until beans are heated and just starting to break down, 6 to 8 minutes. Remove from saucepan and discard thyme sprigs. Process bean mixture and Parmesan in blender on low speed until thick, smooth puree forms, about 2 minutes. With blender running, add 1 cup broth and butter. Increase speed to high and continue to process until butter is incorporated and mixture is pourable, about 1 minute longer. Return soup to clean saucepan and whisk in remaining 1 cup of broth. Cover and bring to simmer over medium heat, adjusting consistency with up to 1 cup of hot water as needed. Off heat, stir in lemon juice.  Season with salt and extra lemon juice to taste. Stir parsley and basil in reserved caper oil. Drizzle each portion with herb oil, sprinkle capers and serve. 

ūüôā Chef Anna

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