Chinese | Saveur

Soy Pickled Tomatoes with Silken Tofu

Hetty McKinnon — Tue, 11 Jul 2023 20:43:31 +0000

Photography by Hetty Lui McKinnon

This recipe is brought to you by SAVEUR Cookbook Club, a passionate community of food-loving readers from around the globe that features our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

When the days are hot and the cherry tomatoes prolific, there’s no reason to turn on the oven or stove. Instead, gather the juiciest specimens from the farmers market and make this luscious, satisfying dish adapted from author Hetty McKinnon’s newest cookbook, Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds. Silken tofu is the perfect vehicle for juicy tomatoes that have been luxuriating in a garlicky bath of soy sauce and vinegar and spiced up with chile oil. Best of all it’s delicious served cold from the refrigerator, topped with a handful of fresh herbs. It’s delicious on it’s own, or served with rice. — Ellen Fort

Yield: 4

Time: 20 minutes

Ingredients

For the pickled tomatoes:

12 oz. cherry or grape tomatoes, halved
2 Tbsp. soy sauce or tamari
1 Tbsp. black or rice vinegar
1 Tbsp. chile oil
1 Tbsp. toasted sesame oil
½ tsp. sugar
1 garlic clove, finely grated

For the tofu:

2 lb. cold silken tofu, drained and patted dry on all sides with paper towels
1 Tbsp. white sesame seeds, toasted
4 shiso leaves, thinly sliced (optional)
2 scallions, tops and bottoms trimmed, thinly sliced
Cilantro leaves, for garnish

Instructions

Make the pickled tomatoes: In a medium bowl, stir together all the ingredients and set aside to marinate for 10–20 minutes. (Alternatively, cover and refrigerate for up to 12 hours; bring to room temperature before using.)
Meanwhile, make the tofu: Place the tofu onto a platter. Without cutting through to the bottom, slice the tofu in a crosshatch pattern at 1-inch intervals (this will help the sauce penetrate).
To serve, spoon the reserved tomatoes and their sauce over the tofu, then scatter with the scallion, cilantro, shiso (if using), and sesame seeds.

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Yang Chun Mian (Chinese Soy Sauce Noodles)

Megan Zhang — Tue, 28 Mar 2023 21:55:00 +0000

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY OLIVIA MACK MCCOOL; PROP STYLING BY SOPHIE STRANGIO

In Shanghai and the surrounding Jiangnan region (the geographic area south of the Yangtze River) in Eastern China, mornings often start with a steaming bowl of yang chun mian. The light, slurpable Chinese dish is easy to whip up—simply add the seasonings directly to a serving bowl, then ladle the hot broth and cooked noodles right in. For the chicken stock, which is the base of the dish, homemade is unbeatable—though a good-quality, low-sodium broth works in a pinch. Lard, a key component of any traditional yang chun mian recipe, contributes richness and flavor; if you don’t have any on hand, swap in toasted sesame oil for a fragrant and pork-free substitute. A dash of MSG further heightens the savoriness of the dish. Look for fresh thin wheat noodles at your local Asian grocer or online; they might be labeled gua mian, or long xu mian (the latter means “dragon whiskers noodles”). If you can’t find the fresh version, feel free to swap in 3½ ounces dried wheat noodles, which are sometimes called gua mian, adjusting the cook time according to the package instructions.

Featured in, “I Make These Breakfast Noodles When I Want to Transport to My Ancestral Homeland.” by Megan Zhang.

Yield: 2

Time: 20 minutes

7 oz. fresh thin wheat noodles
2 Tbsp. light soy sauce
2 tsp. lard
1 tsp. dark soy sauce
¼ tsp. MSG
¼ tsp. sugar
2 cups chicken stock
1 scallion, trimmed and thinly sliced

Instructions

Bring a medium pot of water to boil, then add the noodles and cook, stirring occasionally, until tender but firm, 2–3 minutes. Drain the noodles and set aside. Return the pot to the stove.
Meanwhile, divide the light soy sauce, lard, dark soy sauce, MSG, and sugar evenly between two serving bowls and set aside.
To the medium pot, add the chicken stock and bring to a boil. Divide the stock evenly between the serving bowls, and stir to combine. Add half of the reserved noodles to each bowl. Garnish with sliced scallion and serve hot.

The post Yang Chun Mian (Chinese Soy Sauce Noodles) appeared first on Saveur.

Crispy Battered Cod with Creamy Hoisin Tartar Sauce

Peter Som — Tue, 21 Mar 2023 15:40:04 +0000

Photography by Peter Som

Listed in my grandma’s recipe notebook as “Jow Crispy Fry Mix for Western Appetites Developed from a Secret Chinese Recipe,” the old-school mixture used to encase the fish in this Chinese battered cod recipe is wonderfully versatile. Use it to coat vegetables and virtually any kind of meat, seafood, or poultry.

Featured in, “For Me, Self-Care Means Deep Frying for One,” by Peter Som.

Yield: 4

Time: 30 minutes

Ingredients

For the sauce:

¾ cup mayonnaise
⅓ cup finely chopped dill pickles
1 Tbsp. finely chopped cilantro
1 Tbsp. hoisin sauce
1 Tbsp. grated onion
1 tsp. fish sauce
½ tsp. kosher salt
Pinch ground white pepper

For the fish:

½ cup all-purpose flour
¼ cup rice flour
¼ cup yellow corn flour
1 tsp. baking powder
1 tsp. five-spice powder
1 tsp. kosher salt
1 tsp. sugar
1 cup cold club soda or seltzer
¼ cup cornstarch
Vegetable oil, for frying
1½–2 lb. cod fillets, divided into 4 pieces total
Flaky sea salt and ground white pepper
Coarsely chopped cilantro, for garnish
1 small red chile, very thinly sliced (optional)

Instructions

Make the sauce: In a small serving bowl, stir together the mayonnaise, pickles, cilantro, hoisin, onion, fish sauce, salt, and white pepper. Cover and refrigerate until ready to use.
Make the fish: In a large bowl, whisk together the all-purpose flour, rice flour, corn flour, baking powder, five-spice, salt, and sugar. Add the club soda and whisk until smooth.
To a large pot or Dutch oven set over medium-high heat and fitted with a deep-fry thermometer, add the oil to a depth of 1½ inches. While the oil heats, pat the fish dry with paper towels and season generously with salt and white pepper. In a shallow bowl, place the cornstarch, then add the fillets and turn to coat. When the temperature reads 350ºF, dredge half of the fillets in the batter, allowing any excess to drip back into the bowl. Gently lower into the oil and fry, turning halfway through cooking, until the batter is puffed and golden brown, 6–8 minutes total. Transfer to a rack set over a paper-towel-lined baking sheet and season with flaky salt and white pepper. Repeat with the remaining fish.
To serve, transfer the fish to a platter and garnish with the cilantro and sliced chile. Serve immediately with the tartar sauce on the side.

The post Crispy Battered Cod with Creamy Hoisin Tartar Sauce appeared first on Saveur.

Chicken and Rice Vermicelli Soup

Corinne Trang — Mon, 18 Mar 2019 22:36:49 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The delicacy of the ingredients in this Cantonese-style chicken and rice vermicelli soup belies the richness of the finished broth, perfect for staving off a winter chill. The level of spice in this warming Cantonese-style recipe, from cookbook author Corinne Trang, can be controlled by increasing (or omitting altogether) the fresh red hot chiles. Find more of our favorite Chinese recipes here.

Yield: serves 4

Time: 1 hour

Ingredients

Chicken and Rice Vermicelli Soup

8 oz. mi fen (dried rice vermicelli)
¼ cup medium dried shrimp
4 large dried shiitake mushrooms
¼ cup vegetable oil
4 large garlic cloves, finely chopped
8 cup chicken stock
5 scallions, white parts only; 3 crushed, 2 thinly cut on the bias
2 thin slices peeled fresh ginger
Kosher salt
1 skinless boneless chicken breast, very thinly cut on the bias
4 head baby bok choy, trimmed, leaves separated
½ cup cilantro leaves
2 red bird’s eye chiles, thinly sliced on the bias

Instructions

In three separate bowls of hot water, soak the noodles, dried shrimp, and mushrooms until each has softened, about 20 minutes. Drain the shrimp, discarding their soaking liquid, and set aside. Use a slotted spoon to remove the mushrooms (save their soaking liquid for another use), and squeeze them to extract any excess water. Trim and discard the mushroom stems; julienne their caps, and set aside.
In a small pot over medium heat, heat the oil. Add the garlic and cook, stirring occasionally, just until golden, 2–3 minutes. Immediately remove the pan from the heat and pour the garlic oil into a small, heatproof serving bowl.
To a large pot, add the rehydrated shrimp, julienned mushrooms, stock, crushed scallions, and ginger. Season lightly with salt, then bring to a boil over high heat. Turn down the heat to medium-low and continue to cook at a simmer until the aromatics are softened and the broth is rich and flavorful, about 15 minutes.
Meanwhile, bring a second large pot of water to a boil over high heat. Drain the vermicelli, add it to the boiling water, and cook for 5 seconds; remove the noodles with a spider skimmer or long-handled sieve and divide among 4 large soup bowls. Add the sliced chicken to the boiling water, cook for 10 seconds, remove with the sieve, and divide among the bowls. Add the bok choy to the pot and blanch until just tender, 1–2 minutes. Remove the bok choy and arrange on top of the chicken. Ladle about 2 cups of the broth into each bowl, then garnish each serving with sliced scallions, cilantro, and chiles. Drizzle with the garlic oil just before serving.

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Cantonese White Cut Chicken with Ginger-Scallion Sauce

Peter Som — Tue, 21 Feb 2023 20:18:55 +0000

Photography by Peter Som

This comforting white cut chicken recipe comes from my Chinese grandmother’s spiral-bound notebook. Save the cooking liquid for another use—I like to boil it with carrots, celery, onion, and parsley to make a flavorful broth. Any leftover chicken is wonderful over rice, in salads, or turned into tacos or chicken salad.

Featured in: “In Defense of Boiled Chicken.”

Yield: 4

Time: 35 minutes

Ingredients

For the chicken:

2 Tbsp. fennel seeds
1 Tbsp. kosher salt
1½ tsp. sugar
5 whole cloves
2 star anise pods
1 chicken (4 lb.), cut into 8 pieces, breasts left bone in

For the sauce:

¼ cup plus 1 Tbsp. vegetable oil
2 tsp. finely grated fresh ginger
1 tsp. kosher salt
1 tsp. sesame oil
1 tsp. thinly sliced fresh red chile (optional)
3 scallions, trimmed and thinly sliced, plus more for garnish

Instructions

Make the chicken: To a large pot set over high heat, add 8 cups of water, the fennel seeds, salt, sugar, cloves, and star anise and bring to a boil. Add the chicken (covering with more water if needed to fully submerge the pieces) and return to a boil. Reduce the heat to maintain a strong simmer and cook until a thermometer inserted into the thickest part of the thigh reads 165ºF and the chicken is fully cooked, 10–12 minutes. Meanwhile, fill a large bowl with ice water.
Using tongs, transfer the chicken to the ice water (discarding the aromatics) and set aside until cool, about 10 minutes.
Meanwhile, make the sauce: In a serving bowl, whisk together the vegetable oil, ginger, salt, sesame oil, chile, and scallions.
To serve, cut the chicken breasts off the bone into 1-inch slices. Transfer to a platter along with the remaining chicken pieces. Sprinkle with scallions and accompany with the sauce. (White cut chicken may be served cold or at room temperature.)

The post Cantonese White Cut Chicken with Ginger-Scallion Sauce appeared first on Saveur.

These Recipes Will Bring Good Fortune to Your Table for the Lunar New Year

SAVEUR Editors — Mon, 18 Mar 2019 22:41:21 +0000

While often referred to as the “Chinese New Year” for its connection to the Chinese lunisolar calendar, the Lunar New Year is actually observed throughout much of Asia, including Korea, Singapore, and Vietnam, just to name a few, making it one of the largest celebrations in the world. As families and friends gather to exchange wishes for good fortune and cash-filled red envelopes, they also enjoy a wide range of foods intended to usher in prosperity and health in the coming year. Noodles like changshou mien are stretched as long as possible, representing longevity. Steamed whole fish, which signifies abundance, almost always centers the table. And sticky rice cakes, or nian gao, are a homonym in Mandarin Chinese for the alternately intonated “nian gao” which means to grow every year, a sweet way to usher in prosperity. The Year of the Rabbit is approaching fast so celebrate with the most auspicious and fierce of spreads.

Chinese Lion’s Head Meatballs

When fashion designer Peter Som unearthed his late grandmother’s spiral-bound recipe notebook, this Chinese lion’s head meatball recipe is the first thing he made. These oversized meatballs are swimming in a rich broth and accompanied by crisp-tender bok choy for a lovely one-bowl meal. To give the meat a tender, pleasingly bouncy texture, be sure to stir the mixture for at least five minutes. Get the recipe >

Boiled Pork and Chive Dumplings

Photography by Heami Lee

The go-to Chinese filling: juicy pork mixed with the fresh onion flavor of garlic chives. Try to find a fatty blend of ground pork; it will improve the filling’s flavor and juiciness. Chopped garlic chives, which have a peppery raw-garlic flavor, and fresh ginger cut through the rich meat. Make sure the dumplings are completely sealed and devoid of air bubbles to prevent any leaks during boiling. This recipe is adapted from The Dumpling Galaxy Cookbook. Get the recipe >

Chinese Steamed Pork Buns (Char Siu Bao)

Photography by Matt Taylor-Gross

Cornstarch adds a silkiness to bao dough, mimicking the bleached, low-protein flour commonly used in Chinese bakeries (but harder to find in supermarkets). Lard adds tenderness, richness, and a subtle porky finish to this fluffy addition to your Chinese New Year recipes. Get the recipe >

Steamed Whole Fish with Dried Tangerine Peel and Fennel

Photography by Katherine Whittaker

At Nom Wah Tu restaurant in New York City, chef Jonathan Wu removes all of the bones from whole fish before steaming and serving it family style. Bones or not, remember to transport the fish carefully once cooked, since the meat will be very delicate and flaky. “It’s also important to leave leftovers for the next day,” Wu says, “because this signifies that prosperity will overflow [into the new year].” Get the recipe >

Cong Bao Rou Si (Stir-Fried Pork with Leeks)

Photography by Kat Craddock

This recipe employs a “reverse” stir-fry technique, in which the vegetables are cooked before the meat. It tends to be forgiving for a novice stir-fryer, since vegetables release water as they cook and won’t stick the way that meat will if the wok isn’t quite hot enough. Get the recipe >

Cold Sesame Noodles

Photography by Maxime Iattoni

Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch. Get the recipe >

Daikon Cake with Garlic Hoisin Sauce (Luo Go Bao)

Photography by Todd Coleman

A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce. Get the recipe >

Momofuku Ginger Scallion Noodles

Momofuku Ginger Scallion Noodles Thomas Payne

In Japan, China, and many other Asian countries, tradition calls for eating long noodles, which signify longevity, on New Year’s Day. This ginger scallion sauce from NYC restaurant Momofuku is the perfect bright and spicy condiment for a bowl of lucky noodles. Get the recipe >

Sticky Rice and Almond Cake (Nian Gao)

Photography by Matt Taylor-Gross

This chewy steamed cake, with flavors of almond and caramel, is traditionally eaten for the Lunar New Year. Eat it warm or let the cake cool completely, then cut into slabs, batter with beaten egg, and fry them until crisp. Get the recipe for Sticky Rice and Almond Cake (Nian Gao) »

Pork Riblets Simmered in Caramel Sauce

Photography by Christopher Testani

Originally from rural northern Vietnam, this dish was traditionally cooked in a clay pot. Get the recipe >

Rice Cakes Stuffed with Coconut and Brown Sugar (Yi Bua)

Photography by Jason Lang

Like a tropical version of mochi, these chewy rice cakes, often eaten on sweltering Hainan days with a tall glass of coffee, hold a brown sugar and coconut filling. Get the recipe >

Cantonese Wonton Noodle Soup

Cantonese Wonton Noodle Soup Photography by Zachary Zavislak

To form single-bite wontons, be sure to restrict the filling amount to 1 teaspoon. (This recipe includes a few extra wonton wrappers in case of breakage or dryness.) Keeping the pork well-chilled will help you cut it into the required fine texture for the filling. Get the recipe >

Pineapple Tarts

Yi Jun Loh

Pinapple tarts are crispy, crumbly pastries with a tropical, tangy pineapple filling, spiced with cinnamon and star anise. Though not a part of all Luna New Year celebrations, author Yi Jun Loh has celebrated with them since she was a child in Malaysia. Get the recipe >

The post These Recipes Will Bring Good Fortune to Your Table for the Lunar New Year appeared first on Saveur.

My Grandma’s Orange Chiffon Cake

Peter Som — Tue, 20 Dec 2022 19:57:56 +0000

Photography by Peter Som

Chiffon cake is similar to angel food cake yet richer and slightly denser, thanks to the addition of egg yolks. This version, adapted from my grandmother’s go-to recipe that she perfected over decades, makes a gorgeous meal-ender with its drippy icing and candied orange peels—and it’s far easier to make than it looks.

As featured in “My Grandma’s Famous Orange Chiffon Cake Is Also a Conversation Starter,” by Peter Som.

Yield: 8–10

Time: 3 hours

Ingredients

For the cake:

2 cups cake flour
1½ cups sugar
1 Tbsp. baking powder
½ tsp. fine salt
½ cup vegetable oil
¼ cup finely grated orange zest
¾ cup fresh orange juice
1 tsp. fresh lemon juice
1 tsp. orange blossom water
6 large eggs, separated
½ tsp. cream of tartar

For the glaze:

2 cups confectioners sugar
4 Tbsp. fresh orange juice, plus more as needed
½ tsp. vanilla extract

For the candied orange peel:

1 medium orange
1 cup sugar, divided
1 tsp. orange blossom water

Instructions

Make the cake: Position a rack in the center of the oven and preheat to 325ºF. Into a medium bowl, sift together the flour, sugar, baking powder, and salt and set aside.
In a large bowl, whisk together the oil, orange zest, orange juice, lemon juice, orange blossom water, and yolks. Add the flour mixture in three additions,whisking to incorporate after each addition.
Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on high speed until stiff peaks form, 2–4 minutes. Using the spatula, fold ½ cup of the egg whites into the batter, then fold in the remaining egg whites until no white streaks remain. (Do not overmix.)
Scrape the batter into an ungreased 10-inch tube pan. Smooth the surface, then rap the pan lightly on the counter to release any air bubbles. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool completely (do not unmold beforehand).
Make the glaze: In a bowl, whisk together the confectioners sugar, orange juice, and vanilla until glossy and slightly runny, adding additional orange juice by the teaspoon if the glaze looks too stiff. Cover and set aside.
Make the candied orange peel: Using a vegetable peeler or a paring knife, remove the zest from the orange in long, wide strips, trimming away any pith. Cut the peel into ⅛-inch ribbons, then transfer to a microwave-safe bowl. Add the orange blossom water and ¼ cup of water and microwave on high until the peels are soft and slightly translucent, about 2 minutes. Stir in ¼ cup of the sugar and microwave until the liquid is syrupy and the peels are shiny, 2–4 minutes.
To a medium bowl, add the remaining sugar. Using a fork and working in batches, quickly and carefully transfer the orange peels to the sugar. Toss to coat, removing any clumps before the peels cool. Transfer the sugared peels to a parchment-lined plate.
To serve, run a paring knife around the perimeter of the pan and invert the cake onto a platter. Drizzle the glaze over the cake, then sprinkle with the candied orange peel.

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How to Make Seitan

Megan Zhang — Wed, 30 Nov 2022 18:56:59 +0000

This story is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

In China’s vegetarian cuisine, some dishes include ingredients that look surprisingly like meat. But these aren’t animal products at all—rather, they’re most likely a soybean-based food, such as tofu, or they’re made from gluten, also known as seitan (a moniker of Japanese origin that has become a common term for the ingredient), or in Chinese as mianjin. Centuries ago, Chinese cooks began rinsing wheat flour-based dough to wash out the starch and leave behind the gluten, which is the primary protein in wheat. Seitan’s stringy, chewy texture has made it a popular alternative to meats like chicken and duck, and a common addition to Chinese dishes like hot pot, stir fries, and stews. Over time, many other cultures have adopted the ingredient into their own food traditions as a nourishing protein source.

Throughout history, China’s imitation meats have played an especially important role in the country’s Buddhist practices. As Hannah Che, author of The Vegan Chinese Kitchen, told us in a recent Q&A, “In Chinese culture, dishes can be highly symbolic—chicken or fish might represent prosperity or good luck. Monasteries want guests to feel welcome and honored, and so present them with elaborate and symbolic dishes that guests would be familiar with, just without the animal products.” In her cookbook, Che teaches us how to make seitan from scratch. In this how-to guide, we outline the steps, illustrating how easy it can be to make a pound of hearty, delicious plant-based protein from just three staple ingredients. (Note that the seitan should be cooked (usually by poaching or frying) before being incorporated in dishes.)

What you need:

BEFORE YOU BEGIN

Assemble your ingredients and equipment. Note that Che recommends using all-purpose flour because it tends to be affordable and widely available. However, you can also substitute bread flour, which has a higher protein content and will yield slightly more gluten.

STEP 1: Make the dough.

Pour 9 cups (1,125 g) all-purpose flour into a large bowl. In another bowl, dissolve ¾ teaspoon kosher salt in 3¾ cups lukewarm water. Pour the salted water into the flour and use a pair of chopsticks (or a wooden spoon) to stir in one direction until you can’t see any dry flour remaining. Continue to stir vigorously to allow the gluten strands to form, scraping down the sides of the bowl with a spatula as needed, for about 4 minutes. At this point, the dough will be very tacky and sticky.

Cover the dough and let it rest for 2 hours so the gluten can develop. You can also leave it overnight: just cover and put the dough in the refrigerator, for up to 24 hours. If refrigerating, let the dough come back to room temperature before moving on to the next step.

STEP 2: Prep the dough for washing.

Place a large empty bowl in the sink (to prevent splashing) and another large empty bowl on the counter. Set a fine-mesh sieve over the bowl on the counter (this is where you’ll pour the starchy water).

Using chopsticks, give the rested dough a good stir in the bowl. It should be very stretchy, smooth, and satiny. Scrape the mass of dough into the large bowl in the sink. Cover with about 3 cups lukewarm water. (Don’t use cold water, which will make it more difficult to break down the starch.)

STEP 3: Wash the gluten.

Using your hands, knead the slippery mass in the bowl. As the starch separates from the gluten, the water will become cloudy. “Wash” the dough by stretching the strands under the water and squishing them to release more starch.

Continue washing the dough for about one minute, then lift the dough from the water and pour the water through the sieve into the empty bowl. Place the dough back in its bowl and set it back in the sink; remove any bits of dough caught in the sieve and combine them with the dough in the sink.

STEP 4: Repeat.

Repeat the above step of washing and stretching the dough four more times. Each time, add new lukewarm water to the bowl, and continue washing and stretching. The dough will become looser and stretchier as the starch washes away. By the third or fourth wash, the dough will feel less slimy. Bring any loose bits together to form a cohesive, stretchy ball. After the fifth wash, simply discard the water rather than pouring it into the bowl on the counter, as there will be very little starch left. (Don’t worry if the last portion of water doesn’t run clear; it will be a lot more translucent than when you started, but still a little murky.) The mass of dough, which is the gluten, should now be beige and rubbery, with a texture reminiscent of chewing gum. Che recommends keeping the starchy water for watering plants; otherwise, discard.

STEP 5: Let the seitan rest.

Place the mass of seitan into a clean large bowl and cover with cool water. Leave uncovered to rest for at least 1 hour, then pour off the water. The seitan is now ready to use. It’s best to cook it the same day, but you can also refrigerate it, covered in water, overnight, or up to 12 hours. Once it’s cooked, store in an airtight container in the refrigerator and use within two days, or freeze for up to three months.

Final Thoughts

Though seitan by itself does not have much flavor, it does an excellent job of absorbing any sauces or seasonings you might throw at it. That’s what makes it such a popular ingredient in Chinese cooking, particularly as a meat alternative. Using fresh gluten as a starting point, countless tasty possibilities lie before you: you can fry balls of seitan into seitan puffs (known in Chinese as youmianjin), wrap the seitan around chopsticks and poach them (mianchang), or even add yeast to make raised gluten (kaofu). You can also experiment with using seitan in all kinds of plant-based dishes: blitz cooked seitan in a food processor to produce a texture reminiscent of ground meat (ideal for dumplings, meatballs, or sausages), tear it into shreds to make a taco or burrito filling, or slice into thin pieces to layer on a sandwich. This protein-rich ingredient is as adaptable as it is filling, nutritious, and satisfying to eat.

The post How to Make Seitan appeared first on Saveur.

Stir-Fried Tofu Skin and Tomato

Hannah Che — Mon, 28 Nov 2022 22:04:55 +0000

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

One of the easiest and most universally beloved Chinese stir-fries is fanqie chao dan—a gentle mixture of jammy tomatoes and rich scrambled eggs which creates a satisfying marriage of sweetness, acidity, and natural umami. After Hannah Che, author of The Vegan Chinese Kitchen, transitioned to a plant-based diet, she thought she’d have to give up the comforting dish forever—that is, until she spotted a vegan version on the menu at a vegetarian restaurant in Suzhou.

Chinese chefs will tell you the secret ingredient for fanqie chao dan is ketchup, which concentrates the tomato flavor in the dish—especially important if your tomatoes aren’t completely ripe and sweet. If you prefer a soupier dish add more stock, or leave out the potato starch slurry. Look for fresh or frozen tofu skin in your local Asian supermarket or online (it often comes rolled into a stick shape).

Yield: 3

1 lb. ripe tomatoes, cored and coarsely chopped
5 oz. fresh or thawed, frozen tofu skin, torn into 3-in. pieces
½ tsp. potato starch (optional)
3 Tbsp. vegetable oil, divided
3 garlic cloves, thinly sliced
1 scallion, thinly sliced, greens and whites separated
½ cup unsalted vegetable or mushroom stock
2 Tbsp. ketchup
2 tsp. sugar
2 tsp. soy sauce
½ tsp. kosher salt, plus more to taste
½ tsp. toasted sesame oil

Instructions

In a small bowl, stir together the potato starch and 1 tablespoon of cold water. (Skip this step if you prefer a runnier sauce.)
Heat a wok or large skillet over high heat. Add 2 tablespoons of the vegetable oil, swirling to coat the sides of the wok. Add the tofu skin pieces and stir-fry until they puff up slightly and turn golden, about 3 minutes. Transfer to a bowl and set aside. Turn the heat down to medium-high and add the remaining tablespoon of vegetable oil; heat until the oil is shimmering, then add the garlic and scallion whites and stir-fry until fragrant. Stir in the tomatoes and cook, stirring continuously, until they soften and release their juices, about 1 minute. Stir in the fried tofu skin, stock, ketchup, sugar, soy sauce, and salt. Bring to a boil, turn the heat down to low and cook until about half of the liquid has evaporated, 2–3 minutes. Season to taste with kosher salt, then, if using the potato starch, turn the heat back up to high, whisk the slurry, and cook just until the sauce thickens, about 2 minutes. Remove from the heat, garnish with scallion greens and a drizzle of sesame oil, and serve hot.

The post Stir-Fried Tofu Skin and Tomato appeared first on Saveur.

Braised Winter Squash with Fermented Black Beans

Hannah Che — Thu, 10 Nov 2022 15:40:07 +0000

Similar to red-braising (紅燒 hóngshāo)—the Shanghainese technique of slowly cooking in a flavorful concoction of ingredients like soy sauce, rice wine, and sugar—smother-braising (燜 mèn) is simpler and shorter and often relies on more delicate, lighter-colored condiments. In this braised winter squash recipe, the technique allows the vegetable’s beautiful orange hue to shine through.

In this dish, from cookbook author Hannah Che, winter squash’s natural sweetness is complemented by salty, savory fermented black beans. The squash cooks until buttery and tender, on the verge of falling apart. Che suggests seeking out kabocha squash, which has a velvety, starchy softness and flavor reminiscent of roasted chestnut, but any firm-fleshed winter squash, like red kuri, butternut, or Hubbard, will also work.

One 1-lb. winter squash
2 Tbsp. vegetable oil
4–5 dried Tianjin or Sichuan chiles, snipped into ½-inch pieces and seeds shaken out
1 Tbsp. fermented black beans, coarsely chopped
3 garlic cloves, thinly sliced
1 cup unsalted vegetable stock of any kind, or water
1 tsp. sugar, plus more as needed
½ tsp. kosher salt, plus more as needed
½ tsp. toasted sesame oil
Pinch freshly ground white pepper
1 scallion, green part only, thinly sliced

Instructions

Peel and core the squash and cut it into 1½-inch wedges. Cut each wedges into ½- by 1½-inch pieces.
Heat a wok over high heat, then add the vegetable oil, swirling to coat the inside surface. Add the dried chiles and stir-fry just until they begin to darken in color, about 10 seconds. Add the fermented black beans and garlic and let them sizzle until fragrant, about 30 seconds. Add the squash and stir to coat in the fragrant oil, then pour in the stock and bring to a boil. Add the sugar and salt, then cover, and turn the heat down to maintain a gentle simmer. Cook until the squash has absorbed most of the liquid and is tender enough to pierce with a chopstick, 5–7 minutes.
Uncover the wok and adjust the seasoning to taste with more sugar and salt. Remove from the heat, stir in the sesame oil and a white pepper, scatter the sliced scallions on top, and serve.

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