Recipe for bok choy and tofu with a flavorful sauce of garlic, ginger, sesame seed oil and Chinese 5-spice powder.
Slender Japanese eggplant are stir-fried with garlic, Thai Basil, red chile peppers and yellow bean sauce.
This recipe is from one of our favorite cookbooks, Hot Sour Salty Sweet by Jeffrey Alford and Naomi Dugid. Use this dish to accompany a tofu dish and perhaps some rice.
Tofu slices are coated with a crispy crust of Parmesan cheese, panko crumbs and Italian seasonings. Sliders are served on a warm bun with a pesto mayonnaise.