Chinatown, my love

Starting a couple of years ago after I read Fuchsia Dunlop's excellent food memoir Shark's Fin and Sichuan Pepper, then devoured her two beautiful cookbooks Land of Plenty and the Revolutionary Chinese Cookbook, I quickly became obsessed with Chinese cooking, and it's a trend that's continued--and grown--since then. I think Chinese food gets a bad rap--people say it's greasy, or bland, or makes them sick--and that's because they're thinking of the carelessly thrown together, cornstarch- and MSG-laden takeout on their nearest corner. It's simply not an opinion I understand, because true, artfully prepared Chinese food is so incredibly flavorful, bursting with spicy, salty accents and full of contrasting textures that, to my palate, at least, it's simply one of the best cuisines out there. (I should point out here that there isn't really one "Chinese cuisine"--as you may have heard, China is a big country, and there are many regional styles of food. I happen to be partial to the fiery cuisine of the Sichuan or Szechuan province, but then again I like any kind of well-made Chinese food.)

Although you might imagine them to be exotic or difficult, the Chinese recipes I've tried are actually quite easy. What they rely on is a well-stocked pantry: you need some basics such as different kinds of soy sauce, chile pastes, fermented vegetables, toasted sesame oil, etc., but once you have those items the actual preparations are quite simple. For the past few months I'd sort of fallen out of the habit of cooking Asian, and that was because during my last move, I misplaced my precious stash of special ingredients. When I started my internship at Serious Eats, whose offices are located in Manhattan's Chinatown, it was the perfect occasion to restock my cabinets.























Some staples I picked up recently included (from left): fermented broad bean chile paste; Chianking, or black, vinegar; Shaoxing cooking wine; and potato starch (whose silky texture and un-gloppiness I prefer to cornstarch). Don't you love the packaging? So colorful.

Speaking of great packaging, check out these preserved Szechuan vegetables. Drool and an enthusiastic thumb's-up? Now that's great advertising!

Once I had all my go-to ingredients, I put them to good use making a recipe by one of the Serious Eats editors, Kenji Lopez-Alt. Kenji's no slouch when it comes to perfecting recipes: in addition to years of restaurant experience, he's got a stint as editor at Cook's Illustrated under his belt. Having tasted some of the delicious dishes he's whipped up in our office kitchen, such as bok choy and black bean chow fun and tonkotsu ramen, I knew I could trust his recipe for braised eggplant and tofu in garlic sauce. The best tip I learned from this recipe was to steam the eggplant first: sometimes, eggplant takes a long time to break down and become soft and creamy, and getting it to do so often requires a lot of hot oil. The pre-steam allows the eggplant to soften before it gets incorporated into the stir-fry:























Next, I fried up some aromatics: garlic, ginger, scallions, and the preserved vegetables. This right here is why I love Chinese cooking: look at all the flavor packed in there! It doesn't really matter what you add next--that oil has so much going on, anything cooked in it is going to be good:























The steamed eggplant and some diced firm tofu get fried up in here, then cooked down with a richly flavored sauce made up of soy, vinegar, cooking wine, brown sugar and chile paste. Behold, the finished dish:
























Braised Eggplant with Tofu in Garlic Sauce
Adapted slightly from seriouseats.com
Serves 4

*Note: visit your local Asian grocery before making this recipe: many of the ingredients are not available at the supermarket.

Ingredients:

- 4 small or 2 large Japanese/Asian eggplants, rinsed and cut into large chunks
- 3 tsp. Chianking vinegar
- 1/2 c. Shaoxing cooking wine
- 1 tbsp. potato starch
- 4 tbsp. soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. fermented broad bean chile paste
- 1 tbsp. sesame oil
- 2 tbsp. vegetable oil
- 2 cloves of garlic, smashed and peeled, plus 4 more cloves, minced or thinly sliced
- A 1-inch nub ginger, peeled and minced or grated
- 3 scallions, thinly sliced, whites and greens separated
- 2 tbsp. Chinese preserved vegetables, minced
- 1 package firm tofu, excess water squeezed out, cut into medium chunks
- 3 tbsp. chopped cilantro

Preparation:

1. Place eggplant in a large bamboo steamer set over a wok filled with 2 inches of water. Bring to a boil over high heat, reduce to a simmer, cover steamer, and cook until eggplant is completely tender, about 15 minutes. Set aside. (If you don't have a bamboo steamer, you can use a steamer insert in a large pot of water.)
2. Make the sauce: in a bowl, combine vinegar, wine, potato starch, soy, brown sugar, chile paste and sesame. Whisk until completely smooth.
3. Wipe out wok. Add oil and whole garlic cloves and cook over medium heat, turning garlic occasionally, until it is browned and fragrant. Remove garlic and discard.
4. Turn heat to high and add minced garlic and ginger, scallion whites, and preserved vegetables. Cook, stirring, about one minute, then stir sauce to recombine, and add to wok. Add eggplant and tofu and stir gently to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally until thick and glossy, about 10 minutes longer. Garnish with scallion greens and cilantro and serve immediately with white rice.

Tofu for carnivores

I love tofu: firm or silken, smoked or not, freshly made or prepackaged, I'll happily take them all. I also love meat. I happen to really, really like tofu and meat together, as in, in the same dish.

If this pairing seems incongruous to you, then you've probably missed out on many of the best dishes that Asian, particularly Chinese, cuisines have to offer. You see, in America tofu has acquired a pretty poor reputation for being the wan, tasteless, colorless and textureless ingredient that people sub in for meat, resulting in such unfortunate products as Tofurky, Boca Burgers, and the like. You can't taste the tofu in these things at all; it's covered up, hidden away behind a thick veil of salt, herbs and spices.

Asian cooking takes a different stance on tofu. It's a revered ingredient, one whose smooth texture and clean flavor is as at home nestled in among a medley of vegetables as it is sitting shoulder to shoulder with, say, some pork...shoulder. Rather than attempting to substitute tofu for meat, Asian recipes oftentimes place the two together--a sort of yin and yang, if you will forgive the terrible, terrible pun, a harmonious, balanced relationship that allows both ingredients to shine. Some of Asia's most famous dishes--such as Chinese mapo dofu, Korean kimchi jjigae, Filipino tokwa't baboy, and Thai pad thai--all call for both meat and tofu. All are delicious.

It was from Asia that I took my cue last night when I decided I wanted to have a light, flavorful and balanced soup for dinner. I had made some Chinese-style chicken earlier in the week, and as a result I had a whole potful of chicken broth flavored with ginger, scallion and Szechuan peppercorns leftover. To give my soup a sort of Thai inflection--bearing tom yum soup in mind--I heated up the broth with some crushed lemongrass, poaching some additional chicken thighs at the same time. When the chicken was cooked through, I shredded it and added it back to the broth, along with some sliced shiitake mushrooms, some diced drained tofu, and some soba noodles. When the noodles were just cooked, I added dashes of dark soy sauce, sesame oil and rice wine vinegar to taste and topped off my bowl with some thinly sliced scallion. Utilizing Chinese broth, Thai herbs and Japanese mushrooms and noodles, this soup was definitely all over the map. But the one thing about it that I think all those various nations could appreciate is its perfect union of meat and soy.



















Asian Soba Noodle Soup with Chicken and Tofu
Serves 4

Ingredients:

4 cups chicken broth, preferably homemade, if possible flavored with aromatics such as ginger, scallion and garlic
1 stalk fresh lemongrass
1/2 a block extra-firm tofu, or use smoked tofu
2 chicken thighs, bone-in, skin removed
8 - 10 shiitake mushrooms, cleaned and sliced
1 generous handful Japanese soba noodles
2 scallions, thinly sliced
Dark soy sauce
Sesame oil
Rice wine vinegar
Salt

Preparation:

1. Drain the tofu: cut the half block of tofu in half again, this time lengthwise. Place the two pieces on a deep plate lined with paper towels, then put a heavy plate on top. Weight it down; I used a large can of tomatoes. Place in fridge and allow to drain for at least a half an hour.
2. Heat the chicken broth. Add a length of lemongrass that you have crushed with the back of a knife. Add the chicken thighs. Bring the broth to a gentle simmer and cook until the chicken is cooked through, about 8 - 10 minutes. Remove the chicken with a slotted spoon and let cool in fridge.
3. When chicken is cool, shred it with your fingers and place the meat back in the pot. Remove the tofu from the fridge and cut it into small, evenly sized cubes. Add them to the pot. Add the sliced mushrooms and bring the soup back to a simmer.
4. When soup is simmering, add the soba noodles. Cook until they are al dente, about 6 - 7 minutes. Discard lemongrass. Add dashes of soy sauce, sesame oil and rice wine vinegar to taste. Salt to taste and garnish soup with sliced scallions.

Quick and healthy

After gorging on such varied items as jerk chicken, beef patties, fajitas and cream puffs at a free all-campus lunch yesterday afternoon, my friends and I found ourselves a bit too stuffed to consider making anything very involved for dinner last night--in fact, none of us really wanted to think about cooking at all. However, I had a pound of green beans left over from last week's co-op pickup that were begging to be used before they went bad, so we soldiered on in the name of the blog. We wanted something quick and light and found the answer, as it so often is in such cases, to be Asian (or Asian-style) food. I improvised a recipe for baked marinated tofu, which we enjoyed with the green beans, stir-fried with garlic, ginger and sesame seeds, as well as Korean-style white rice, which has barley in it and is delicious. On paper (or on screen, as the case may be) this meal may sound like a bland 70s-style health food experiment gone wrong, but I assure you that everything was flavorful and satisfying. Even Malcolm, a consistent skeptic of soy products, approved of the tofu. Our appetites were sufficiently revived, and we even found room for a dessert of Kahlua-doused ice cream.

Baked marinated tofu: thick slices of extra-firm tofu marinated in a rather imprecise mixture of soy sauce, sesame oil, honey, rice wine vinegar, fresh garlic and ginger, and red pepper flakes. I also added a dash of Veri Veri Teriyaki Sauce to ensure a good balance of flavor. The tofu sat in the fridge, covered, for 2 hours, but overnight would be even better. Afterwards, I drained the marinade off of the tofu and reserved it to spoon over the finished dish. I coated the tofu with olive oil on both sides and baked it at 375° for 45 minutes, turning once. The final product is crisp on the outside and surprisingly meaty and chewy in the middle: it's really the perfect dish for people who think they don't like tofu. Finished with a scattering of scallions and toasted sesame seeds:
















Green beans, stir-fried for 8-10 minutes with fresh minced ginger and garlic, as well as the usual suspects of soy sauce, sesame oil, and the aforementioned teriyaki sauce:
















Simple and satisfying Korean rice, rinsed well and made in a rice cooker with a 1:1 ¼ ratio of rice to water:
















Surely too good to be called health food.