An eggless version of creme brulee made with tofu.
Tofu is braised with shiitake and white mushrooms, carrot, green onions, snap peas, ginger root and a touch of sesame oil.
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.
This warming winter soup combines root veggies such as pumpkin, carrots, and turnips in a savory broth flavored with House Foods Oden no Moto soup mix and a blend of seven peppers.
Salmon is one of the best sources for Omega3 fatty acids. Chef Lin’s recipe combines this nutrient-rich fish with tofu, ginger root, chiles, carrot and shiitake mushrooms.