I'm not sure what this is really called, but it's soft tofu in a spicy clam broth.


12 oz extra soft tofu
3 oz clam broth
1 tbsp sesame oil
1/2 tbsp crushed red pepper (try to use the korean kind)
2 stalks scallion, chopped fine
2 garlic cloves, minced
salt & pepper

Heat sesame oil over medium low heat, being careful not to burn it. When the oil is hot, add red pepper, and fry for a couple minutes until the oil starts to turn red. Add garlic and stir fry until fragrant.


At this point, you could add 2 oz pork belly, for extra flavor. Stir fry pork until thoroughly cooked, then add broth, increase heat to medium high, and bring to a boil. Add tofu, bring to a boil, and boil for a couple of minutes. Add scallion, season with salt & pepper, and serve with some rice.


8/10: I ate nothing but this dish for the past 2 weeks until I could do it right.

The Chinese take-out places in Ithaca made this dish called Singapore Mai Fun, but I haven't been able to find a place that does it in Texas. It's usually done with chicken, but I tried it with tofu instead:


1 (8 oz) package of mai fun noodles
1/2 cup chicken or vegetable broth
1 block firm tofu
4 eggs
1 red bell pepper, chopped
1/2 small onion, chopped
1 cup green onions, chopped (I used the ones with big bulbs)
6 oz snow peas
4 oz water chestnuts
3 tbsps vegetable oil
3 garlic cloves, minced
1 tbsp curry powder
1/2 tsp crushed red pepper
3 tbsp soy sauce
salt & pepper

Cook rice noodles for a few minutes until soft, and drain. Chop tofu and pan fry in 1 tbsp oil until browned on all sides. Separately, lightly scramble eggs in 1 tbsp oil. Set noodles, tofu, and eggs aside, and heat remaining oil in a large pan over medium high heat. Add garlic, curry and red pepper flakes, and stir fry until fragrant. Add bell pepper, onion, green onions, snow peas, and water chestnuts and stir fry for about 5 minutes. Add tofu, noodles, broth, and soy sauce and cook for a few more minutes until most of the broth is absorbed. Add eggs, season with salt & pepper and serve.


6/10: I've tried this a few times before, and it's hard to get the noodles just right. I think you have to make them a little undercooked when you pre-boil them, since you will cook them further in the broth at the end.

Here is a very green dish. It's pesto with some zucchini I cooked lightly in some olive oil. Fresh basil is a must. I use a little less cheese and a little more pine nuts than the recipe calls for.