Foot and Fire

Having a firm tofu in the house is a joy because it's easy to cook and enjoy. I also feel the need to review the Season 1 of Culinary Wars because that highlighted the ways on how to enjoy Tofu when the chefs developed several dishes out of it. So far, I did Tofu Sisig and this. If tofu comes in blocks, I can do some White Spoon/Black Spoon kitchen moves.  Tofu and Kimchi Stew 1 T Olive oil 3 cloves garlic, chopped 1 medium onion, chopped 250 g tofu, cubed 1 cup water 3T kimchi 1T Kimchi juice 1t chili paste 1t Oligosaccharide (or any preferred sweetener) 1t Mirin (or any cooking wine) 1 t fish sauce 1T nutritional yeast (optional) Salt In a pan, saute garlic and onion in oil. Add the cubed tofu and brown the sides a bit.  Add water, kimchi and kimchi juice. Let boil. Add the rest of the ingredients and let simmer. Adjust salt according to preference. Serve on top of rice. Serves 2.

Beef Bourguignon is a classic French dish known for its wine-rich flavors and tender beef. Here's how to make this delicious meal. Ingredients 1 kg beef (chuck or brisket, cubed) 3 carrots (sliced as big as the meat chunks) 200g pickled onions A handful of olives (pitted) A can of sliced mushrooms 1 big white onion (diced) 6 bellpeppers (sliced) 3 tbsp soy sauce 3 bay leaves Dashes of dried parsley 3 anchovy fillets (mashed) Salt and pepper to taste 6 tbsp corn starch 2 cups red wine 120g tomato paste 1 cup water/ beef stock 4 tbsp agave syrup Instructions Season beef with salt and pepper, then coat with corn starch. Brown beef in oil (saute setting). set aside. Sauté onions and carrots, then add pickled onions, olives, and anchovies. Glaze with red wine, add beef, bay leaf, and soy sauce. Stir in agave syrup, adjust seasoning. Set instant pot to Meat Stew, from 35 minutes, lower to 25 minutes. Let cook. Wait for 20 minutes to rest before removing lid.  Remove bay leaf,...