Super Secret Online Cooking Society !

Sauce:
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp mirin
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 cup water
- 2 tbsp slurry

Tofu:
- 1 block tofu (200g), torn into chunks
- 1 tbsp soy sauce
- 2 tbsp cornflour

Serve with:
- Jasmine rice
- Steamed broccoli
- Edamame beans

1. Toss the tofu in the soy sauce and allow to stand for 5-10 minutes. Add cornflour then ensure all pieces are coated.
2. Add to a preheated air fryer 190ºc for 16-20 minutes.
3. In a saucepan with oil add the ginger and garlic. Add the remaining ingredients and stir until it thickens.
4. Once the tofu is done add to the sauce and mix well.
5. Serve with rice, broccoli, edamame beans then drizzle some sauce over and enjoy!!

Sauce:
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp mirin
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 cup water
- 2 tbsp slurry

Tofu:
- 1 block tofu (200g), torn into chunks
- 1 tbsp soy sauce
- 2 tbsp cornflour

Serve with:
- Jasmine rice
- Steamed broccoli
- Edamame beans

1. Toss the tofu in the soy sauce and allow to stand for 5-10 minutes. Add cornflour then ensure all pieces are coated.
2. Add to a preheated air fryer 190ºc for 16-20 minutes.
3. In a saucepan with oil add the ginger and garlic. Add the remaining ingredients and stir until it thickens.
4. Once the tofu is done add to the sauce and mix well.
5. Serve with rice, broccoli, edamame beans then drizzle some sauce over and enjoy!!

Sauce:
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp mirin
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 cup water
- 2 tbsp slurry

Tofu:
- 1 block tofu (200g), torn into chunks
- 1 tbsp soy sauce
- 2 tbsp cornflour

Serve with:
- Jasmine rice
- Steamed broccoli
- Edamame beans

1. Toss the tofu in the soy sauce and allow to stand for 5-10 minutes. Add cornflour then ensure all pieces are coated.
2. Add to a preheated air fryer 190ºc for 16-20 minutes.
3. In a saucepan with oil add the ginger and garlic. Add the remaining ingredients and stir until it thickens.
4. Once the tofu is done add to the sauce and mix well.
5. Serve with rice, broccoli, edamame beans then drizzle some sauce over and enjoy!!

Sauce:
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp mirin
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 cup water
- 2 tbsp slurry

Tofu:
- 1 block tofu (200g), torn into chunks
- 1 tbsp soy sauce
- 2 tbsp cornflour

Serve with:
- Jasmine rice
- Steamed broccoli
- Edamame beans

1. Toss the tofu in the soy sauce and allow to stand for 5-10 minutes. Add cornflour then ensure all pieces are coated.
2. Add to a preheated air fryer 190ºc for 16-20 minutes.
3. In a saucepan with oil add the ginger and garlic. Add the remaining ingredients and stir until it thickens.
4. Once the tofu is done add to the sauce and mix well.
5. Serve with rice, broccoli, edamame beans then drizzle some sauce over and enjoy!!

- 2 Knoblauch und Chili frisch anbraten
- "Fleisch" dazu anbraten
- Sosse:
- helle Sojasauce
- dunkle Sojasauce
- Austernsauce
- Fischsauce
- Zucker
mit rein, durch rühren

dazu
- dann Thai Basil
Herd aus, drunter rühren

- 1kg eggplant , cut to bite-sized pieces
- 2 teaspoon salt
- 5 teaspoons cornstarch (to coat the eggplant)

Sauce
- 5 tablespoons rice vinegar
- 8 ablespoons light soy sauce
- 3 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoons sugar
- 250ml vegetable stock
- 4 teaspoons cornstarch

Cook
- 3 tablespoons vegetable oil
- 400 g veggie ground meat
- 4 green onions , sliced
- 6 cloves garlic , minced
- 3 tablespoon ginger , minced
- 15 - 20dried Chinese chili peppers
- 5 teaspoons doubanjiang
- 1/2 teaspoon ground Sichuan peppercorn

(1) Place eggplant in a large bowl and add water to cover. Add salt, mix well. Place a plate on top so the eggplant pieces are submerged in the water. Let sit for 10 to 15 minutes while preparing the other ingredients. Once done, drain and pat dry with paper towels.
(2) Add all the sauce ingredients into a bowl. Stir to mix well.
(3) Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated.
(4) Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 minutes or so. Transfer to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
(5) Add the remaining 1 tablespoon of oil and the veggie ground meat.
(6) Add green onion, garlic, ginger and chili pepper. Stir a few times to release fragrance.
(7) Add the doubanjiang and Sichuan peppercorns. Stir and cook until the pork is evenly coated.
(8) Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well. Serve hot as a main dish or side dish.

- 200g pre-fried tofu

Seasoning Powder:
- 1 tsp of salt
- 1 tsp of garlic powder
- 1 tsp of white pepper
- 1 tsp of ground Sichuan pepper
- 0.5 tsp of ground chili

Rest of the dish:
- 6 cloves of garlic, finely cut
- 4 red chili, chopped
- 3 green onion, chopped

(1) Mix all the ingredients for the seasoning powder in a small bowl
(2) Cut tofu into bite-sized pieces and fry in a pan in some oil
(3) Remove from pan and mix with 3/4 of the seasoning powder, set aside
(4) In the same pan, drizzle in oil and add in chopped garlic, chopped red chili, and green onion. Saute together for 2-3 minutes.
(5) Add in tofu, season with leftover seasoning s
powder and toss for 30 seconds.
(6) Serve with rice

For the Spicy Peanut Sauce:
- 5 tablespoon peanut butter
- 5 tablespoon water
- 5 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon honey
- juice of 1 lime
- 2 cloves garlic
- 60 ml chili sauce like sriracha (more or less depending on spice tolerance)
- 1/2 cup peanuts (or use crunchy peanut butter)

For the Salad:
- 200g (veggie) chicken breast (or more)
- 1 red bell pepper
- 400g chopped purple cabbage
- 300g ounces soba noodles
- fresh cilantro or basil to taste
- 1/4 cup crushed peanuts for topping

(1) Spicy Peanut Sauce: Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is
(2) Chicken: Cook the veggie chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat
(3) Vegetables: Chop the red pepper, cabbage, and cilantro to your desired size for the salad.
(4) Noodles: Cook the noodles according to package directions (usually just boiling for a few minutes)
(5) Assemble: Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

- 2-3 chillies
- 3 shallots
- 4 cloves of garlic
- some oil
- 500g vegetarian minced meat
- 2 tsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 50ml broth (or water)
- 1 bunch Thai basil (or holy basil)

(1) Cut the shallots, garlic and chillies into small pieces and sauté in the wok with oil until the onions are brown
(2) Add veggie meat and fry until crumbly
(3) Add the sugar, soy sauce and fish sauce, fry for 1-2 minutes and deglaze with a little broth
(4) Add the basil leaves, wait a moment and serve over rice

- 400g firm tofu
- 150g short grain rice
- soy sauce
- 3 cloves or garlic
- a piece of ginger
- some mirin
- a large tablespoon of miso paste
- diced carrots
- diced mu-err mushrooms
- 1 chopped nori sheet
- 1 large spring onion.
- white sesame seeds
- fresh bean sprouts
- something pickled (e.g. radish, Japanese cucumber)
- chopped cilantro
- wasabi paste
- wakame salad
- white sesame seeds
- 5 teaspoons of green tea

(1) Cut tofu into 1cm thick slices and place in warm salted water for 15 minutes.
(2) Drain and press. Fry in very hot sesame and peanut oil for 3 minutes on each side. Drain on kitchen paper.
(3) Wash rice 4 times until the water is almost clear. Then steep in fresh water for 30 minutes (important). Drain off the water and add 150ml of fresh water and a pinch of salt.
(4) Cover and bring to a simmer over medium heat, turn down the heat and leave on the stove for 12 minutes. Do not open the lid.
(5) There should definitely be something pickled as a topping, e.g. pickled radish or Japanese pickled cucumbers, etc.
(6) I also chose carrots and mu-err mushrooms. Cover the bottom of a large skillet with soy sauce.
(7) Finely chop 3 cloves of garlic and a piece of ginger. Add a sip of water and some mirin to the soy sauce, heat it up and briefly simmer the garlic and ginger.
(8) Add a large tablespoon of miso paste, diced carrots and mushrooms, and a chopped nori sheet and simmer very briefly.
(9) Remove from the heat and remove the vegetables from the broth. Reserve broth.
(10) Slice a large spring onion.
(11) Roast the white sesame seeds in a pan.
(12) Place about 2 tablespoons of rice in a small soup bowl, top with carrots, mushrooms, and nori.
(13) Top with fresh bean sprouts, pickled radish, diced tofu, chopped cilantro. Add some of the broth, some wasabi paste, wakame salad and toasted sesame in top.
(14) Brew 5 teaspoons of green tea with 1 liter of boiling water and let steep for 3 minutes. Pour tea over rice and vegetables. Season with soy sauce and enjoy.
- Makes about 8 small bowls.