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    You are in: Home / Cookbooks / Turning Japanese (and thai, and chinese)
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    56 recipes in

    Turning Japanese (and thai, and chinese)

    Aaah i love this food, I would eat it every day if i could. What am I talking about I DO eat it every day! Enjoy
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    A tasty snack or appetizer. Tofu cubes are very crispy outside, yet warm and soft inside. Sort of like Asian "french fries". And i simple love the sauce, even used it as salad dressing sometimes!

    Recipe #69191

    52 Reviews |  By Fluffy

    A quick and easy vegetarian supper for those busy weeknights. Turn that can of beans into a tasty meal in no time. Adapted from "The Vegetarian Gourmet's Easy Low-Fat Favorites".

    Recipe #65287

    I started doing this to save some time in the evenings. I don't like using that 10 minute Uncle Ben's but I do like having my rice ready that fast ;O). I really like using sushi rice! Use whatever rice you prefer!

    Recipe #159839

    My fave Chinese restaurant has the BEST lo mein I ever put across my lips. It's simple, cheap, and very filling if you need that kinda dish. This can be made for literally pennies and everyone will appreciate this because it can be dressed up or dressed down. Cook and prep times approximate.

    Recipe #137287

    It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!

    Recipe #64829

    Has a delicious citrus and nutty flavor, that is Oriental in character.

    Recipe #45335

    Adapted from Cook's Illustrated magazine, these have all the flavors I love!

    Recipe #155116

    Posted by request.

    Recipe #36007

    Tamago is Japanese for "egg". Tamago yaki is sushi using an egg, like a sushi omelette. I really love it for it's sweet taste and light texture. You need a tamago pan to make this recipe. Any type of stock can be used in place of the dashi for a less fishy taste. Sounds complicated, but after a bit of practice, it gets much easier.

    Recipe #119558

    I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.

    Recipe #110543

    My niece's version of this classic recipe, it tastes fantastic and is quick and easy! You can also top this with cooked tofu and serve with a vegetable side dish for a healthful vegan dinner:D Adjust heat according to taste, and if you prefer a sweeter taste, swirl in a tablespoon of honey with the tahini and peanut butter.

    Recipe #167899

    8 Reviews |  By Tish

    I love the idea of the mixture of curry in this traditional udon noodle recipe! If you haven't tried udon noodles: they are a thick noodle used in many Asian recipes

    Recipe #168752

    I love tofu...I like how it picks up the flavor of whatever sauce it's coated with. I especially liked this recipe where the tofu is browned a bit before having the sauce poured on top. This can be served warm or at room temperature. It would be a good addition to a bento box (Japanese boxed lunch). I found this gem in the Chicago Tribune, which attributes it to Ron Bilaro.

    Recipe #172518

    I got this recipe from Everyday Food Mar/2006 edition. I thought it was perfect on it's own! (DH thought it was perfect with a Ribeye on the side)

    Recipe #157577

    4 Reviews |  By samcp4

    Perfect for Peking duck.

    Recipe #172751

    Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato.

    Recipe #119435

    Simple and super healthy. My mum swears by this to help her arthritis - she could be right, ginger is an anti inflammatory.

    Recipe #181873

    The tofu in this recipe is cooked like a steak - seasoned with salt, pepper and garlic cooked till crispy on the outside and hot in the middle. I like to serve with an assortment of chargrilled veg and mushrooms and soy sauce and wasabi as condiments.

    Recipe #178472

    3 Reviews |  By Tish

    This recipe was modified from one found in the Complete Vegetarian Kitchen.

    Recipe #168753

    basic onigiri (riceball) recipe. Add any filling you want I particularly like Egg scrambled with some soy sauce (dark) and toasted (brush with a little miso mixed with sake and grill) Onigiri can be very hard to handmake. Moulds are available but difficult to get in the UK without paying high prices, small jelly mould or egg cups work really well.

    Recipe #176527

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