FoodScienceProtein

Introduction Sheet pans are a versatile and beloved addition to my kitchen, not only for their aesthetic appeal on the counter, but also for the convenience they offer in cooking. One of their best features is the accompanying lid that perfectly fits the pan, ensuring your tofu stays moist and succulent throughout the cooking process. For this particular recipe, I've chosen to create an effortless weeknight meal consisting of pan-fried tofu and red onions, all cooked in a rich and fragrant sesame seed oil. This delightful dish utilizes simple ingredients to achieve a harmonious balance of contrasting flavors and textures: savory and sweet, crisp and tender. The tofu's natural nuttiness is elevated by a coating of turmeric and sesame seeds, while the onions, often overshadowed in vegetable dishes, are transformed into soft, caramelized morsels with a delightful crunch. A lively combination of fresh herbs and citrus juice adds a refreshing element to this dish, which pairs wel...

Introduction I love ramen. It's one of my favorite comfort foods and I can eat it all day long. But I don't always have time to go out and get it from my favorite ramen shops, so I like to make my own at home. This is a quick and easy recipe that will give you a great homemade meal in less than 30 minutes! Ingredients 1/2 lb. chicken breast, cut into bite-sized pieces 1 bundle ramen noodles (I used Mitsuo’s Shoyu Ramen Noodles) 1 tablespoon of oil 1 cup shredded cabbage ½ cucumber, diced 1 large egg boiled and halved lengthwise (optional) Preparing 1/2 lb. chicken breast Slicing 1/2 lb. chicken breast: Place chicken breast in a bowl and add soy sauce. Marinate for at least 30 minutes. You can also marinate in a zip-lock bag for ease of convenience! Be careful not to over-marinate, or else you'll get too much saltiness out of your chicken strips (and we don't want that). Remove the meat from the marinade and pat dry with paper towels before cooking it up! 1 tablespoon of...

Introduction I've had soft tacos for a long time. I've never made them myself, but I've always been interested in the idea of cooking cauliflower into a taco shell and then topping it with beans and rice. Today, we did just that! We used our favorite homemade black bean salsa instead of store-bought salsa, which is totally up to you. For this recipe, we also topped the cauliflower tacos with red cabbage slaw and avocado slices instead of cheese or sour cream. If you're looking for more ideas on how to make cauliflower more delicious (and fun), check out this list of 10 Ways to Use Cauliflower! Ingredients 1 head cauliflower, cut into florets 1 cup cooked rice (or quinoa) 1 can black beans, rinsed and drained 1/2 cup onion, diced jalapenos to taste (optional) Tacos: Corn tortillas (I use the ones from Trader Joe's) Cauliflower, chopped into small pieces and cooked in a pan with olive oil until soft and slightly browned on both sides. You can also use Trader Joe's...

Introduction If you like tacos, but don't like the idea of meat, this is the recipe for you. I have made these twice now and they are very good. The first time I made them, I was not feeling well and opted to use canned beans instead of cooking fresh ones. My husband and son loved them so much that I decided to make them again with fresh beans.                                       Ingredients Pork Belly Cilantro Lime Red Onion Jalapeno peppers (optional) Cheddar Cheese (optional) Peppers Lime Juice Cilantro Small bowl (for mixing) Lettuce Tortillas Instructions Prepare the pork belly by rubbing it with salt and pepper, then cook it in a pan until golden brown. Once cooked, add the pork belly to a tortilla shell and top with cilantro leaves, salsa verde (optional), avocado slices and lime juice to taste. These are very delicious, and the avocado provides a nice creamy texture. I will say that ...