This is a classic Chinese dish that dates back to either the 1200s or 1800s, depending on where you look to find information. It’s also quite popular in Japan, where you can buy pre-made mabo-dofu sauce and meat in a pouch, supplying fresh tofu to finish the dish. Mabo-dofu gets its red color and spiciness…
Thai Red Curry with Shrimp, Pineapple and Peanuts
Here’s another delicious variation on Thai shrimp curry, this time adding fresh pineapple to the mix. This Indonesian recipe is somewhat similar, but with a very different flavor profile. Fresh pineapple, as it cooks, seems to intensify in sweetness, making for a nice offset to the heat of the curry paste and Thai chili. As…
Crispy Tofu with Honey-Garlic Sauce
This is an easy recipe that works as a good side-dish to many Asian meat dishes, or to accompany a rice or noodle dish. There are several deep-fried versions of starch-coated tofu cubes, but these are baked and then hit with a blowtorch to give them a little extra crispiness. If you’re adding these to…
- 1
- 2
- 3
- …
- 5
- Next Page »