In partnership with the Asian Belonging Community, let’s cook together as we celebrate
Asian American, Native Hawaiian, and Pacific Islander Heritage Month!
Tofu Larb
YOU WILL NEED
• Paper towels
• Chef's knife
• Sauté pan
• Large mixing bowl
• Wooden spoon
INGREDIENTS
• 8 ounces extra firm tofu
• 2 tablespoons canola oil
• 2 teaspoons fresh ginger, chopped
• ¼ cup lime juice
• 1½ tablespoons tamari
• ¾ teaspoon granulated sugar
• 1/3 cup red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon mint, chopped
• ¼ teaspoon crushed red pepper
• 2 tablespoons lemongrass, chopped
• 2 tablespoons green onions, chopped
• 8 ounces Bibb lettuce or romaine leaves, washed and dried
• ½ cup daikon radish, shredded
• ½ cup cucumbers, shredded
• 1 tablespoon sesame seeds
DIRECTIONS
1. Open and drain tofu, then lightly press between two paper towels to absorb moisture. Stand tofu on long edge and cut in half to decrease thickness, then dice each half.
2. In sauté pan on medium high heat, add canola oil. When oil shimmers, add tofu and half of the chopped ginger. Fry until golden brown (the tofu may crumble as you cook). When the tofu is done, set aside to cool slightly.
3. In a large mixing bowl, combine lime juice, tamari, and sugar; mix well. Add the browned tofu, red onion, cilantro, mint, crushed red pepper, lemongrass, green onions, and the remaining ginger. Mix until well combined.
4. To build lettuce cups, fill lettuce leaves with tofu mixture and top with daikon radish, cucumbers and sesame seeds.
Grilled Pineapple Musubi
YOU WILL NEED
• Sauté pan
• Chef's knife
INGREDIENTS
• 1 pineapple (cut into rings)
• 2 cups of cooked rice
• 2-4 slices of spam
• 3 ounces soy sauce
• 1 tablespoon of brown sugar
• 1 sheet of nori seaweed wrap
DIRECTIONS
1. Grill the pineapple and set aside.
2. In a sauté pan, cook the soy sauce and the brown sugar until it simmers. Place the spam slices into the sauce. After it marinates, turn off the heat.
3. Cut your nori sheet in half. Place the cooked rice on the middle of the sheet. Position the grilled pineapple on top of the rice.
4. Place the spam on top of the pineapple. Fold the sides towards the middle. Press the ends together to seal the sheet. (If it does not seal, place a small grain of rice on the inside between the sheets to seal). Then place the folded side down.
PRO TIP
To make egg and spam musubi, place the prepared egg between the rice and the spam. Follow the same steps as the pineapple musubi.
Indian Daal (Lentil) Soup
YOU WILL NEED
• Stock pot
• Strainer
• Sauté pan
• Wooden spoon
• Immersion blender
INGREDIENTS
• 1 ½ cups of red or yellow lentils
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• 1 teaspoon ground cumin
• ¼ teaspoon ground cardamon
• 2-3 bay leaves
• 6 cups vegetable stock
• 4 tablespoons ghee
• 2 teaspoons mustard seed
• 1 ounce minced garlic
• 2 ounces chopped red onions
• Salt and pepper to taste
DIRECTIONS
1. Rinse lentils in strainer.
2. Add rinsed lentils and vegetable stock to a stock pot. Bring to a boil (it will take about 30 minutes).
3. Let it simmer and add bay leaves, turmeric, cayenne, cumin and cardamon.
4. In a separate sauté pan, sauté onion, garlic and mustard seeds with the ghee for about 5 minutes. Add to the stock pot mixture.
5. Remove the bay leaves and blend everything together until smooth.
6. Add salt and pepper to taste.
PRO TIP: Top with cilantro, a squeeze of lemon juice, or a teaspoon of plain yogurt when serving.
Hmong Peppers
YOU WILL NEED
• Mortar and pestle
• Mixing bowl
• Wooden spoon
• Roasting pan
INGREDIENTS
• 1 ounce of Thai chili peppers (about 10-12 peppers)
• 1 garlic clove
• 1 teaspoon sugar
• 2 tablespoons of fish sauce
• 1 tablespoon of lime juice
• 1 ounce of chopped cilantro
• 1 ounce of chopped green onion
DIRECTIONS
1. Use a mortar and pestle to grind together peppers, garlic, and sugar until it becomes a paste.
2. In a separate bowl, add all remaining ingredients and the pepper paste. Mix well and serve immediately.
Variation: Roasted Tomato Hmong Peppers
INGREDIENTS
• 10 ounces cherry tomatoes
• 2 shallots, chopped
DIRECTIONS
1. Roast cherry tomatoes and shallots at 350 degrees for about 17-20 minutes or until blistered. Let it cool. Grind with a mortar and pestle. Add 2 to 3 ounces of the Hmong pepper into a bowl with the tomato mixture. Stir well and serve immediately.
Variation: Cilantro Mint Hmong Peppers
INGREDIENTS
• 3 ounces cilantro
• 1 ounce mint leaves
DIRECTIONS
1. Grind cilantro and mint with a mortar and pestle until it becomes wilted and has turned to a darker color. Add 1 to 2 ounces of the Hmong pepper into a bowl with the mint and cilantro mixture. Stir well and serve immediately.
