Rice Paper Dumplings

Yield: 8-10 dumplings

ground pork
3 oz shiitake mushrooms, diced
ginger, grated
garlic, grated
green onion, thinly sliced
8 oz coleslaw mix
1 tbsp tamarai
2 tsp sesame oil
rice paper rounds

1. Preheat a large pan over medium heat.
2. Add one tablespoon of oil.
3. Add pork and saute until cooked through. Remove from heat.
4. Add shiitake mushrooms and saute until they release some moisutre.
5. Add ginger, garlic, green onion, coleslaw mix, tamari, and sesame oil. Saute for a few more minutes, and add pork back to the pan.
6. Set aside to cool to room temperature before wrapping.
7. Dip each rice paper sheet in water for 5-10 seconds. Place on a lightly moistened towel.
8. Place 1 tablespoon of filling in the center of the wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape.
9. Store under a damp cloth or paper towel until ready to cook.
10. Heat a skillet over medium heat. Add oil. Pan-fry the dumplings for 3 minutes per side, until golden brown and crispy.
11. Serve with dumpling dipping sauce.

https://iheartumami.com/rice-paper-dumplings/#wprm-recipe-container-17321

Dumpling Dipping Sauce

Yield: 1/4 cup

2 tbsp tamari

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp sambal oelek or sriracha

sesame seeds

1. Combine all ingredients in a bowl and whisk to combine.


https://iheartumami.com/rice-paper-dumplings/#wprm-recipe-container-17321

Sesame Baked Tofu

Yield: 2-3 servings

1 lb extra firm tofu

2 tbsp avocado oil

2 tsp sesame oil

2 tsp tamari

salt and pepper

1 tbsp cornstarch

1 tbsp panko

1 tbsp sesame seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap the tofu in an absorbent towel and set something heavy on top to press out extra moisture. Let press for at least 30 minutes.

3. Unwrap tofu and cut into 1/2-inch cubes and place in a medium mixing bowl.

4. Toss tofu with avocado oil, sesame oil, tamari, salt, and pepper.

5. Add cornstarch, panko, and sesame seeds. Stir to coat.

6. Spread tofu onto prepared baking sheet. Bake for 30 to 40 minutes, stirring halfway through.

7. Garnish with additional sesame seeds, if desired.

https://food52.com/recipes/69829-crispy-sesame-baked-tofu-shiitake-mushrooms

Hot and Sour Soup (authentic)

Servings: 2-3

2 dried shiitake mushrooms

2-3 pieces dried black fungus

3.5 oz pork, thinly sliced

2 tsp tamari

2 tsp cornstarch

5 oz silken tofu, thinly sliced

2 eggs, beaten

1/3 cup shredded carrot

1/2 tbsp minced ginger

4 cups chicken stock

2 tbsp cornstarch

2 tbsp water

2 tbsp tamari

1 tsp sugar

1 tsp salt, or to taste

1 tsp white peppercorn

3 tbsp Chinese black vinegar (or rice vinegar)

1 tsp sesame oil

garnish: cilantro and green onion

1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely rehydrated. Slice them thinly.

2. Marinate pork with tamari and cornstarch. Let sit about 15 minutes.

3. In a small sauce bowl, combine 2 tbsp cornstarch and 2 tbsp water together. Mix it until no lumps remain, then add tamari, sugar, and salt. Stir until everything is well combined.

4. In another sauce bowl, combine ground white pepper and Chinese black vinegar. Mix it until the pepper is fully distributed.

5. In a wok, add ginger, sliced mushroom and black fungus, shredded carrot, and chicken stock. Stir to combine. Cover and bring to a boil.

6. Add the pork and stir for 10 seconds to keep meat from sticking together.

7. Add the tofu. Using a wooden spoon, gently stir to not break the tofu.

8. Cover and bring back to a boil then add in the sauce while whisking.

9. Then add the beaten egg while whisking. Cook for another 30 seconds so all the ingredients can come together.

10. Add the white pepper and vinegar. The flavor will fade if cooked too long so add it 10 seconds before turning off the heat.

11. Just before serving, top with sesame oil and cilantro and green onion for garnish.

https://soupeduprecipes.com/authentic-hot-and-sour-soup-recipe/

Halibut with Tamari Ginger Dressing

Yield: 6 servings

1/4 cup tamari

3 tbsp rice vinegar

2 tbsp mirin

2 tbsp olive oil

2 tsp sesame oil

2 scallions, thinly sliced on the diagonal

1/4 cup finely julienned peeled fresh ginger

1 tsp red pepper flakes

6 halibut fillets, skinned

1 tbsp sesame seeds

1. In a small bowl, combine tamari, rice vinegar, mirin, olive oil, sesame oil, scallions, ginger, and red pepper flakes.

2. In a large, shallow dish, brush the halibut fillets with half of the dressing. Cover and refrigerate for 30 minutes.

3. Preheat the oven to 450F. Bake in the upper third of the oven for 10 to 12 minutes, or until glazed and just cooked through.

4. Pour the remaining dressing over the fish, sprinkle with the toasted sesame seeds, and serve.

https://www.foodandwine.com/recipes/halibut-with-soy-ginger-dressing

Kimchi Fried Rice with Tofu and Broccoli

Yield: 2-3 servings

2 tbsp olive oil, divided

1 8-oz block tofu, cut into 1-inch pieces

1 clove garlic, minced

1/2 tsp smoked paprika

1 tsp maple syrup

sea salt, to taste

1/2 cup kimchi, drained (reserve the juice) and chopped

1 1/2 cups cooked brown rice

2 tsp chili paste (or to taste)

1 tsp tamari

1 tsp toasted sesame oil

2 cups steamed broccoli florets

2 green onions, thinly sliced

1. Heat a large skillet over medium-high heat. Add half the olive oil to the skillet. Add the tofu pieces to the skillet and stir with a spatula. Keep sauteing until golden brown edges start to appear, about 5 minutes. Add the garlic, smoked paprika, maple syrup, and a pinch of salt to the skillet and stir until fragrant, about 10-20 seconds. Remove from pan.

2. Wipe out the skillet if necessary and return it to the heat with the remaining olive oil. Add the chopped kimchi to the skillet and saute until slightly browned, dried out, and fragrant, about 1 minute. Add the rice to the skillet and stir.

3. In a small bowl, whisk together one tablespoon of the reserved kimchi juice with the chili paste, tamari, and sesame oil.

4. Add this mixture to the skillet and stir. Raise the heat to high. Keep stirring until the rice stops sticking together and is slightly browned.

5. Add the steamed broccoli and tofu to the skillet and stir. Garnish with green onion before serving.

http://thefirstmess.com/2018/12/12/kimchi-fried-rice-smoky-tempeh-broccoli-vegan-recipe/

Sesame Ginger Chickpea Cakes

Yield: 8 patties

3 tbsp olive oil, divided

1 shallot, chopped

1 tbsp tamari

1 clove garlic, minced

1 can chickpeas, mashed with a fork

2 scallions, chopped

1/2 tbsp grated fresh ginger

1 tsp sesame oil

2 eggs, gently whisked

1/2 tsp coriander

1/4 cup cilantro, chopped

1/2 cup gluten-free flour

1 cup gluten-free breadcrumbs

2 tbsp sesame seeds

salt and pepper

1. In a small pan, heat 1 tablespoon of the olive oil. Add the shallots and cook for a few minutes on medium heat until translucent. Turn off heat and add tamari and garlic. Stir together in the hot pan for another minute. Set aside.

2. In a medium bowl, combine the chickpeas, scallions, ginger, sesame oil, eggs, coriander, cilantro, flour, and cooked shallots.

3. Form into patties. Try to pack into a ball and then gently press down to flatten. They will fall apart easily, so just try to pat them together as best as you can.

4. Spread the breadcrumbs on a plate. Mix in sesame seeds, and a few pinches of salt and pepper. Roll each patty in the breadcrumb mixture, covering liberally, and set aside.

5. Heat the remaining 2 tablespoons of olive oil in a large skillet (be sure the bottom of your skillet is completely coated with the oil). When the oil is hot, add the patties. Cook for 1 to 2 minutes on each side, or until golden brown. Serve with yogurt sauce.

https://www.loveandlemons.com/sesame-ginger-chickpea-cakes/

Ginger Tamari Dressing

Yield: 1/3 cup

2 tbsp lime juice

2 tbsp tamari

1 tbsp maple syrup

1/2 tsp ginger, grated

1 tbsp sesame oil

1 tsp sambal oelek or sriracha

1. Combine all ingredients in a bowl and whisk to combine.


https://thelemonbowl.com/soba-noodle-salad-with-sesame-ginger-soy-vinaigrette/

Hot and Sour Soup

Yield: 3-4 servings

2 tbsp coconut oil

1/2 pound ground pork

1 tbsp garlic, minced

1 tbsp ginger, minced

4 cups chicken stock

1 cup shiitake mushrooms (or crimini or button mushrooms), washed and quartered

1/3 cup bamboo shoots, drained

1/2 pound soft tofu, cut into 1/2-inch dice

1/3 cup rice vinegar

3 tbsp tamari

1 tbsp sesame oil

1 tbsp sriracha

2 large eggs, beaten

salt and pepper

1/2 cup green onion, chopped

1. In a large pot, heat the coconut oil over medium-high heat. Add the pork, garlic, and ginger and cook, stirring occasionally, until the pork is golden brown, about 3 minutes.

2. Add the stock, mushrooms, bamboo shoots, tofu, rice vinegar, tamari, sesame oil, sriracha. Bring the soup to a simmer for 10 minutes.

3. While stirring constantly, drizzle in the eggs and cook until strands form, about 1 minute. Season to taste with salt and pepper.

4. Garnish with green onion and serve hot.


https://smittenkitchen.com/2016/02/hot-and-sour-soup/

Tofu Fried Rice

Yield: 4 servings

1 1/2 cups extra-firm tofu

1 cup brown rice

1 egg

1/2 onion, diced

2 cloves garlic, minced

1/4 cup green onion, chopped

1/2 cup peas

1/2 cup carrots, finely diced

1 tbsp tamari

Sauce:

3 tbsp tamari

1 tbsp peanut butter

2 tbsp maple syrup

1 clove garlic, minced

1 tsp sriracha

1 tsp sesame oil

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 25 to 30 minutes, or until edges are golden brown and cubes are firm to the touch. Set aside.

4. While tofu is baking, prepare your rice by bringing rice and 2 cups of water to a boil in a large pot. Once boiling, cover, and reduce heat to low and let cook about 30 minutes, or until water is absorbed.

5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a small mixing bowl and whisking to combine.

6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7. Heat a large pan over medium heat. Once hot, scramble the egg. Set aside.

8. To the same pan, add onion and sauté for 3 minutes.

9. Next, add garlic, green onion, peas, and carrots, and sauté for another 3 minutes, stirring occasionally. Season with tamari.

10. Add cooked rice and tofu in the sauce and stir. Cook over medium-high heat for 3 minutes, stirring frequently.

11. Serve immediately with extra sriracha if desired. Peanuts or cashews make a good garnish.

12. Leftovers keep well in the refrigerator for 3 to 4 days.


https://minimalistbaker.com/easy-vegan-fried-rice/

Asian Quinoa Salad

Yield: 4 servings

Quinoa:

1 tsp sesame oil

1/3 cup quinoa

2/3 cup water

Vegetables:

2-3 heads of bok choy, quartered

1 small head broccoli, cut into bite size pieces

1/2 cup edamame

1 carrot, grated

2 stalks celery, finely diced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 cup red cabbage, thinly sliced (or sub green cabbage)

1/2 cup kale, shredded

1/2 cup bean sprouts

1/4 cup green onion, chopped

1/4 cup cilantro, chopped

Dressing:

1 tbsp almond, peanut, or cashew butter

2 tbsp chili garlic sauce, plus more to taste

3 tbsp maple syrup, plus more to taste

3 tbsp tamari

3 tbsp lime juice

2 tbsp sesame oil

1 tsp fresh minced ginger

1 tbsp crushed peanuts for topping

1. Heat a small pot over medium heat. Add sesame oil and quinoa. Toast quinoa, stirring frequently, for 2 minutes, then add water. Bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed. Once cooked, remove from heat and fluff gently with a fork.

2. While the quinoa is cooking, add one inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket. Once water is simmering, add the bok choy, broccoli, and edamame, then cover. Cook for 2 minutes, then remove from heat and transfer to a large mixing bowl. Set in the refrigerator to chill.

3. Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.

4. Add quinoa, carrot, celery, red pepper, yellow pepper, cabbage, kale, bean sprouts, green onion, and cilantro to the steamed vegetables. Top with dressing. Toss to combine. Serve immediately.

5. Best when fresh but will keep covered in the refrigerator up to 2-3 days.


https://minimalistbaker.com/asian-quinoa-salad/

Asian Beef Skewers

Yield: 2 servings

2 beef tenderloin steaks

1/4 cup sesame oil

1/4 cup olive oil

1/3 cup tamari

1 tbsp coconut sugar

1 tbsp maple syrup 

3 garlic cloves, minced

1 knob ginger, grated

1 tsp red chili flakes

2 tbsp sesame seeds

3 stalks green onions, sliced

1. Soak 6 skewers in water.

2. Prepare the marinade by mixing the oils, tamari, coconut sugar, maple syrup, garlic, ginger, chili flakes, 1 tablespoon of sesame seeds, and 2 stalks of green onion together.

3. Cut the beef tenderloin into 1-inch cubes.

4. Place beef cubes in a bowl, and pour the marinade over. Toss to combine. Refrigerate for at least one hour to marinate.

5. Preheat grill.

6. Place the meat on the skewers.

7. Grill on medium high for about 5 minutes, flipping halfway through. This will cook the beef to medium rare.

8. Place on a serving platter. Garnish with remaining sesame seeds and green onions.

https://www.theblackpeppercorn.com/2012/08/asian-sesame-beef-skewers/

Almond Butter Tofu Stir Fry

Yield: 2 servings

1 package extra firm tofu

1 tbsp sesame oil 

1/4 cup tamari 

3 tbsp maple syrup

2 tbsp almond butter (or peanut butter)

2 tbsp lime juice
1/2 tsp red pepper flake
1 tbsp olive oil

1 lb green beans, trimmed

1 red pepper, diced

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture.

3. Once oven is ready, unwrap tofu and cut into small cubes. Arrange on the prepared baking sheet in an even layer and bake for 25 to 30 minutes, or until puffy, dried out, and slightly crispy on the edges.
4. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and red pepper flakes. Whisk to combine. 

5. Add baked tofu to the marinade and let sit for 5 to 10 minutes, stirring occasionally. 

6. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.

7. To the skillet, add olive oil, green beans, and red pepper and 2 tbsp of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Remove lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1 to 2 minutes, stirring frequently. Remove from heat.

8. Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or sriracha.

9. Best when fresh. Store leftovers in the refrigerator up to 3 days. 

https://minimalistbaker.com/almond-butter-tofu-stir-fry/

Sesame Lime Rice

Yield: 4 servings

1 1/2 cup brown rice
zest and juice of 1 lime
1 tbsp toasted sesame oil
2 tbsp sesame seeds

1. Cook brown rice according to package directions.
2. Once cooked, remove from heat and let cool to room temperature.
3. Add lime zest and juice, sesame oil, and sesame seeds.

Spicy Green Beans

Yield: 2 servings

1 large bundle green beans

1 tbsp toasted sesame oil

1 tbsp tamari

2 cloves garlic, finely minced

2 tsp ginger, finely minced

1 tsp sriracha

optional: 2 tsp mirin

1. In a large pot, blanch green beans.
2. In a medium bowl, combine remaining ingredients. Stir well to combine.
3. Toss green beans in sauce.


http://mikaelareuben.com/recipes/spicy-ginger-green-beans/

Tahini Ginger Sauce

Yield: 1 cup

3 tbsp tahini

1 tbsp peeled and finely grated ginger

1 tsp pressed garlic

3 tbsp raw honey

1 tbsp water

3 tbsp tamari

1/4 cup toasted sesame oil

1. Combine all ingredients in a blender. Mix on high speed until sauce is smooth.


http://mikaelareuben.com/recipes/tahini-ginger-quinoa-bowl/