Super Secret Online Cooking Society !

For the tofu:
- 1½ tablespoons honey
- 2 teaspoons Louisiana hot sauce
- 1 block of regular or firm tofu, drained, pat dry, and cut into 1-inch squares
- 1 ½ tablespoons sesame seeds
- 2 to 3 tablespoons cornstarch (depending on how wet the tofu is)
- ⅓ cup peanut or canola oil, for shallow frying

For the rest of the dish:
- ½ teaspoon minced ginger
- 2 cloves minced garlic
- 7 whole dried Chinese red chili peppers
- ½ of a red bell pepper, cut into large pieces
- ½ tablespoon Shaoxing wine
- 1 cup water or vegetable stock
- 2 cups broccoli florets
- 1½ tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons rice vinegar
- ¼ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon sesame oil
- 1½ tablespoons cornstarch, mixed with 1 tablespoon water

(1) Mix honey and Louisiana hot sauce in a bowl until well combined. Add tofu to bowl, toss together gently with a spatula until the tofu is well-coated.
(2) Sprinkle sesame seeds over the tofu, and toss until evenly distributed.
(3) Sprinkle cornstarch over the tofu until lightly coated. If the tofu is still too wet, add a little more cornstarch
(4) Heat 1/3 cup oil in a medium-sized frying pan until oil is about 175C, or when a bamboo chopstick bubbles when inserted into the oil. If you want to make the tofu frying easier, use more oil to achieve a deep fry.
(5) Carefully place tofu pieces into the pan, ensuring that the pieces are not touching, and let fry for about 2 minutes.
(5) Turn them over to continue frying on the other side. Work quickly and turn the heat down if you need more time for turning, or if you see they are starting to burn. Continue to cook the tofu until a nice crust is formed, and they turn golden brown (about 4-5 minutes time in total). (6) Transfer the tofu pieces to a sheet pan with a slotted spoon.
(7) Heat wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds.
(8) Stir in the red bell peppers and Shaoxing wine.
(9) Add water or vegetable stock, and let the mixture come up to a boil. Add the broccoli florets.
(10) Immediately add the soy sauces, rice vinegar, salt, sugar, and sesame oil. Let the mixture come up to a boil. Immediately add the cornstarch mixture slowly while stirring.
(11) The sauce should be thick enough to coat a spoon. Feel free to add more or less of the cornstarch mixture depending on how thick you like your sauce, but give it 30 seconds to 1 minute between additions, as it does take some time for the sauce to thicken.
(12) Toss in fried tofu and give everything a quick stir to make sure the tofu is coated.
(13) Serve with steamed rice!

- 3 c rice, cooked (try to use day-old rice!)
- 200g shrimp (optional)
- 2 eggs, lightly beaten
- 2 spring onions, sliced thinly
- 1 small carrot, sliced thinly
- 1 (pink) onion, finely chopped
- 2 Tbsp sesame
- 3 Tbsp sesame oil
- some garlic butter
- olive oil
- soy sauce
- salt, pepper, garlic powder

(1) In a large saute pan, heat olive oil and sesame oil together on medium heat. Mix to incorporate. When the pan is hot, add in the shrimp until fully cooked. Season with salt and pepper. Set aside for later.
(2) Add olive oil and garlic butter (and garlic) to pan and saute carrots and onion (not green onion) together until onion is translucent, about 2min. Set aside.
(3) Add a little bit of olive oil to pan. Beat eggs with pepper and soy sauce, add to pan. Cook, scramble, and chop eggs into pieces.
(4) Put the rice on top of the eggs, and stir to incorporate. Add veggies and shrimp, mix together.
(5) Add sesame seeds, then add soy sauce and stir to incorporate until you see that all the rice is a light brown. Cook until you hear the rice slightly crackle, then serve hot. Enjoy!

. 1 pkg Like Meat Chicken
- 2 onions
- 3 garlic gloves
- larger red (not so spicy) chili
- 3 bird eye chilies
- 2 (small) red pointed peppers
- Thai basil
- soy sauce
- fish sauce
- cornflour

(1) Dust Like Meat with cornflour (mine was just unfrozen, otherwise, maybe slightly wet the Like Meat first)
(2) Cut onion in half rings, garlic in slices, larger red chili in rings. Fry all of these in some oil.
(3) Take out of pan, put in Like Meat and brown, stirring not too often, adding a bit of oil if neccessary
(4) Take out of pan, cut pointed peppers in small pieces, fry in the same pan
(5) Add onion mixture to pan
(6) Add some soy sauce and fish sauce and some water, as well as the thai basil and sliced bird eye chilies
(7) Add in some cornflour to thicken sauce
(8) Add Like Meat and serve with rice !

- 4 garlic cloves, finely cut
- 1 onion, cut in large pieces
- 5 chilli peppers (fresh), deseeded, finely sliced
- 250 grams meat substitute
- 1 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2tablespoons fish sauce
- 500 g french beans, cut
- 0.5 tablespoons sugar
- some thai basil
- some corn starch
- some sunflower oil

(1) Sprinkle meat substitute with corn starch and mix throughly

(2) Heat sunflower oil in pan and sauté chili and garlic

(3) Add meat substitute and fry until browned

(4) Add soy sauces and fish sauce and mix thoroughly

(5) Add onion, fry for a short time and add green beans

(6) Shortly fry green beans than add some water and sugar

(7) Cook until beans are softened, adding more water if neccessary

(8) Sprinkle with some corn starch and mix thoroughly to thicken sauce

(9) When beans are softened enough add Thai basil and continue to cook until wilted

(10) Serve with rice

stock:
- 1 liter veggie stock
- 1 liter fish stock
stock aromatics:
- 3 onions
- 1 garlic bulb
- 3 pieces of ginger
spice bag:
- 7 whole cloves
- 1 tbsp black pepper corns
- 4 whole star anise
- 1 small cinnamon stick, cut in pieces
- rice noodles
- 1 package tofu pieces
- 150g shiitake mushrooms
- soy bean sprouts
- fresh cilantro
- spring onions
- soy sauce
- corn starch
- sriratcha sauce

(1) Put stock aromatics on a backing sheet and char under the grill
(2) Put spices in a small frying pan, toast for 1 - 2 min until fragrant, lightly crush and tie into a muslin square to make spice bag
(3) Heat stock with spice bag and aromatics and simmer for 30 - 40 minutes. Set aside for 30 min to infuse then strain through a colander lined with muslin, season with soy sauce
(4) In the meantime cook rice noodles according to instructions on package
(5) Moisten tofu with soy sauce and dust with corn starch, then fry in a pan until crispy
(6) In the same pan fry the shiitake mushrooms
(7) Finely slice spring onions.
(8) Serve stock with rice noodles, shiitake, tofu, spring onions, cilantro, soy sauce and Sriratcha Sauce to taste

500g (Quorn) Vegetarian Mince
2 shallots, chopped
3 cloves of garlic, chopped
1 red chili, finely chopped
2-3 red peppers, chopped
2 tsp sugar
juice of one lemon (or lime)
1 pack basil
Soy sauce
Rice Vinegar
Coriander powder
Smoked paprika
Black pepper
Tumeric
Cayenne pepper
Sriracha sauce
Corn starch

(1) Heat oil in pan, add garlic, shallot and chili and fry until soft.

(2) Add mince and a bit of soy sauce, mix well, fry for a few minutes

(3) Add red peppers, rice vinegar, sugar, lemon juice, coriander, paprika, pepper, tumeric, cayenne pepper.

(4) Add some water, soy sauce, and sriracha sauce.

(5) Mix corn starch with water and add to pan.

(6) Simmer until peppers are softened and sauce is thickened.

(7) Add basil and continue simmering until basil is wilted.

1/2 large kohlrabi
2 tbsp. sesame oil
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 tsp. sugar
1 small piece of ginger, finely cut (or 1/4 tsp. ground ginger)
1 clove of garlic, finley cut (or 1/4 tsp. granulated garlic)
2 tsp (or more) Sambal Oelek

1. Remove the leaves from the kohlrabi; wash & peel the thick outer rind/skin with a paring knife. Slice the kohlrabi into 1/8" slices, line up & then cut into matchstick thin pieces. Place in medium bowl.

2. Add remaining ingredients to the kohlrabi & toss well. Place Kohlrabi into a Ziploc bag and refrigerate at least 2 hours (preferably overnight, turning the bag around several times) before serving.

- 1 egg
- 1 can mushrooms, sliced
- a handful of soya chunks, soaked in water / soy sauce, drained
- 1 bowl of cooked rice
- 1 onion, diced (or use half white, half red onion)
- 2 cm ginger, diced (leave some slightly bigger
slices)
- red curry paste
- soysauce
- tomato paste

(1) Mix egg with soy sauce and fry in a small pan, making a thin omelette. Let cool and cut into pieces.
(2) Fry mushrooms in oil until slightly browned, remove from pan.
(3) Fry curry paste in oil together with onions and ginger.
(4) Add soy chunks, fry for a few minutes.
(5) Add rice and fry.
(6) Add mushrooms, keep frying.
(7) Season with soy sauce and tomato paste.

- 300 g white fish, skinned, boned and chopped very finely
- 1 tsp fresh lime juice, plus lime wedges to serve
- 1 tbsp Thai red curry paste
- 1 spring onion, finely sliced
- 1 tsp sweet chilli sauce, plus extra to serve
- 2 tbsp plain flour
- 1 large egg, beaten
- 75g dried breadcrumbs
- 1 tbsp vegetable oil

1) Place the fish into a bowl and add lime juice, curry paste, spring onion and chilli sauce and stir together well
2) Take a generous tbsp of the mixture and roll into a ball. If the fish is quite wet, give the ball a good squeeze as you form them, to remove any excess water. Flatten the ball and place onto a plate. Repeat. You'll get around 6 fish cakes.
3) Cover plate with cling film and refrigerate for at least 2 hours or overnight.
4) After the fishcakes have been chilled, remove from fridge. Sprinkle flour on one plate, put beaten egg into a shallow bowl and spread bread crumbs on another plate. Coat fishcakes first in flour, than egg and then breadcrumbs, in that order.
5) In a large frying pan, warm oil over medium heat.
6) Cook fishcakes until they are golden, which takes about 4 - 5 min on each side.
7) Serve immediately, with a lime wedge and some chilli sauce.

Note: I also put some fish sauce into step 1)

- 1 large garlic clove, finely chopped
- 1 large red chilli, trimmed and finely chopped
- salt
- 25 g (1 oz) sugar
- 100 ml (3.5 fl oz) malt vinegar
- 250 ml (9 fl oz) light soy sauce
- 1 tbsp sesame oil

Mash the garlic and chilli together with a little salt (in a mortar) to form a paste. Dissolve the sugar in the vinegar in a small pan over low heat. Combine everything and store in a sealed container.

Will keep in the fridge for several weeks.