Pan-Seared Tofu with Soy Dipping Sauce

Amanda Knox is out of an Italian prison. Do you wonder what really happened? So many things seem sketchy about this whole case: the prosecutor, the evidence (or the lack thereof), the accused themselves, etc. The story reads like a lurid tabloid fodder. I feel sad for everyone involved though – the families, of course, the victim, and even the accused. The stink of being accused of murder is impossible to get off, even if you had nothing to do with, especially in the age of fast and loose internet access. Everyone has an opinion about everything. I mean, look at me! I’m writing about it!

To inject a little levity to this serious situation, I would like to share a little tidbit about a Korean custom. In Korea, tofu is given to people right out of prison. This is thought to keep them out of prison in the future. No; the tofu isn’t thought to ward off evil spirits or bad luck that may land them back in prison and help them in their life of crime. Instead, the tofu symbolizes a future of a crime-free life. More specifically, white color of the tofu symbolizes purity, innocence, and starting anew. So I decided to make some pan-seared tofu in the spirit of this symbolism. It’s a positive thing. We all need a reminder to be good at times, albeit for the smaller things in life.

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Vegetable Japchae

Is it wrong to treat your husband like a 5-year-old?

My husband doesn’t like to try new things. He says he doesn’t like something if he has never tried it or heard of it. Does it sound familiar moms and dads? It’s kind of like watching a toddler look at new food, smell it, put it in his mouth, take it out again, and frown.

I love japchae. I grew up with it. It was always made for birthdays because it symbolizes long life and prosperity. And it is absolutely delicious. My husband hates it. He didn’t grow up with it. His mother never made it. Now, he thinks it looks slimy and slippery. And he thinks it will make him queasy. Really?! How old are you?!

I hear that a toddler must try a new food about 8-15 times before the toddler knows if he likes it or not. I think I’m going to test that theory on my husband. Today, I made japchae for the first time since we got married. I am determined he will try it. And I will keep making it. After about 8 times – if he still hates it – I will let him be…   (Update: My husband LOVED it.)

Japchae is usually made with sweet potato noodles. And if you’ve had it in a restaurant, it comes stir-fried on top of rice. But there is a bit of irony to the name “japchae” as it literally means mixture (“jap”) of vegetables (“chae”); and in its original form, japchae didn’t include noodles at all. I’ve had some varieties without noodles. But in my opinion, they don’t come close in taste to the noodle variety.

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Fresh Fig Season Is Almost Over…

Fresh Fig season is almost over, and I’m sad. I love raw fresh figs. You can simply twist off the stem and pop them in your mouth. They are sweet in taste: a subtle combination of berries and/or peaches. The flesh and the skin of the fruit are soft and chewy; and the small seeds provide plenty of crunchiness.

But there are so many other ways to enjoy raw fresh figs: dipped in chocolate or other creamy sauces, stuffed with cheese or nuts, drizzled with honey, etc. And I’m going to eat as much fresh figs as I can, in as many ways as I can, while I can. Because not only are figs delicious, they are packed with nutrients. Figs are a fruit source of calcium; they are also a good source of dietary fiber, potassium and manganese – some of the minerals our bodies need for healthy functioning.

With all of their health benefits and their tastiness, I was shocked to discover that many people have never tried fresh figs – including my husband. In fact, my husband hadn’t had any type of figs prior to this summer – dried or fresh; well, let me qualify that by saying, other than in Fig Newtons. After hearing that, I had to run out and grab some fresh figs, just so he can try them. Needless to say, after trying fresh figs, he’s hooked!

If you haven’t yet tried fresh figs, you really should. Run out and get them before the season is over!

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Gluten-Free* Breakfast Bars or Snack Bars, Choice is Yours

I baked gluten-free breakfast bars (or snack bars or non-granola “granola bars”, whichever) over the weekend. They were chewy, hearty, sweet, and delicious. We enjoyed them as breakfast bars with coffee, and as snack bars later in the day. Since I don’t bake often, my husband thoroughly enjoyed these rare homemade treats.

I rarely bake, because I don’t like the hassle of having to measure out every ingredient. But baking soothes my soul. And my soul needed soothing last weekend. Hurricane Irene paralyzed NYC over the weekend. EVERYTHING shut down. Luckily, we didn’t get the brunt of the storm. But many of our neighboring states and cities are still reeling from the aftermath. My thoughts are with them.

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Nokdu Bindaetteok (Mung Bean Pancakes with Dipping Sauce)

Nokdu Bindaetteok (Korean Mung Bean Pancakes) is my maternal grandmother’s specialty. Nokdu Bindaetteok, which directly translates to Mung Bean Pancake, is usually made with sliced pork, kimchi, sukju namul (mung bean sprouts), and sometimes gosari namul (bracken fern shoots). But I’m omitting the pork for this Nokdu Bindaetteok/Mung Bean Pancake recipe, making this dish vegan. And for the base of the batter? Simply, soaked mung beans and rice. Flour-free. Gluten-free. Dairy-free. Just delicious goodness.

Keep in mind; when you dine at a restaurant, mung bean pancakes are not necessarily gluten-free unless specifically stated. Restaurants can add different types of flour to the batter – not a good thing. Additionally, dipping sauces can contain gluten. So always ask. Don’t assume.

Happy Eating!

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