Friday’s Last Spoonful: Garden Variety

Getting taller, creepy and crawly


Our tomato and eggplant plants’ flower buds have appeared. The bok choy have matured, and we’re in the process of harvesting and cooking them in some dishes. The squash and cucumber vines have started creeping and crawling. We like the lovely yellow buds, which will soon turn into vegetables. The slow pokes of the garden have to be the Thai pepper plants. There’s a lot to look forward to, and we’ll keep you informed.

Thursday’s Side Dish: H-Mart Spicy Tofu

Heat up your tastebuds with this block
We spotted this specially prepared tofu at H Mart some time ago. Years later, we’re still enjoying it. The cooks deep fry large pieces of firm tofu and then season them with hot pepper, green onion, and kimchi spices. Every bite of this Korean banchan enhances the flavors of other dishes that comprise any meal. We recommend serving it cold. Each container is reasonably priced at $ 3.99 for 8 pieces that are about the size of a deck of cards. Look for this food item in H Mart’s prepared foods department or at any Korean grocer, such as Grand Mart or Lotte Market.

Wednesday's Helping: Tofu

A nutritious block that soaks up flavor
This food item takes an acquired taste, since it’s rather bland, odorless, and flavorless. It's usually off-white in color with a cheese-like appearance and consistency. Tofu is made from coagulating soy milk and then pressing the curds into blocks. It’s used in many Asian cuisines and originates in China. The Chinese have been making and eating tofu for centuries. More recently, cooking and eating tofu has become popular among vegetarians in the West.

Tofu tends to absorb and carry the new flavors in any dish; consequently, look for tofu in both savory and sweet dishes. There are three main varieties: soft, silken, and firm tofu. Soft tofu works well in soups or mixed food dishes. Silken tofu is often pureed or good in mix dishes. Chefs can use silken tofu to make soy-based (non-dairy) ice cream—a healthier alternative to regular ice cream. Firm tofu holds its shape well when cooked and can be grilled.

Shoppers can now find packages of tofu in the produce section of most mainstream supermarkets. Also, look for rare varieties or specially prepared kinds of tofu in your local Asian grocery store. One example is puffy tofu, which is light and airy. Tofu contains little fat and a lot of calcium, protein, and iron.

Tuesday's Cupful: Black Bean Sauce

Spicing up a dish with a pungent allure
In some cases, a smelly character can be a real turn-on, or maybe not. Black bean sauce offers one of those love-it or hate-it flavors. Look for jars of black bean sauce in the International Foods Aisle of major grocery stores. This sauce is made from fermented black bean paste or douchi in Chinese. This is one of Chinese cuisine’s oldest food ingredients and it dates back to the Han Dynasty. Makers must steam, ferment, and salt soy beans. The entire process causes the beans to turn black. The end product has a pungent, spicy, and tasty sauce. Chinese chefs use this sauce in stir-frys and for flavoring fish. Popular brands include Lee Kum Kee, Kame, and Dynasty. A little goes a long way when it comes to black bean sauce since it possesses such a strong and salty flavor.

Monday's Bread Bowl: Mapo Tofu

Hot and spicy goes a long way

Mapo tofu originated in the Szechuan province of mainland China. The key seasoning ingredients are chili garlic sauce and black bean sauce. Firm tofu absorbs the yummy and savory flavors. Here is our recipe:

What you will need:

1 wooden spoon
1 frying pan w/ lid
3 tablespoons cooking oil
2 garlic cloves, chopped
1/3 cup yellow onion, chopped
1lb ground pork
1lb firm tofu, diced
2 tablespoons black bean sauce
1 tablespoon garlic chili sauce
1 teaspoon sugar
1 tablespoon cornstarch
1/2 cup water

Cooking and Directions:

Heat pan on medium-high heat. Add oil. Throw in garlic and onion. Let them sweat for 2-3 minutes. Add ground pork. Let meat brown while stirring. Throw in tofu pieces. Lower heat to medium. Next, add black bean sauce, sugar, chili sauce, and water. Cover with lid. Let everything simmer for 5-8 minutes. Finally, add cornstarch and stir to avoid lumps. Remove pan from heat and serve immediately. Garnish with sliced green onion.

Friday's Last Spoonful: Field Trip

Lily’s Mexican Market: Columbia, Md.


We’re happy that we’ve found this ethnic food market. Lily’s Mexican Market has shelves stocked with Mexican/Latino specialty food items. Chorizos, homemade corn tortillas, tres leches cake, and hot sauces can be found. But that’s not all. Look for the charming eatery at the back of the store. The menu has yummy platters, which includes authentic pork belly (or chicharrón) and beef tongue tacos. The pork belly is deep fried, so expect a crispy crunch in every bite. Try the pork tacos al pastor for a real treat. Tacos run about $2.50 each and the platters start around $9.50. Drop by Lily’s in Columbia, Md., for good Mexican carryout.


Lily's Mexican Market
6490 Dobbin Road
Columbia, MD 21045
410-772-5459

Thursday's Side Dish: Quinoa and Peas Medley

A cool combo to accompany a meal

A double dose of healthy ingredients combined with dry soup mix is an easy dish. The green peas add color and sweet flavor to steamed quinoa that’s been spiked with Lipton Recipe Onion Soup Mix. This is a healthier option compared to carb-loaded steamed rice or mashed potatoes.

Here is the recipe:

What you will need:

1 wooden spoon
1 medium-sized sauce pan with lid
2 ½ cups water
1 packet Lipton Recipe Soup Mix (Onion flavored)
1 (14 oz) package Arrowhead quinoa
1 cup frozen peas
2 tablespoons olive oil

Cooking and Directions:

Combine water, quinoa, olive oil, soup mix, and peas in sauce pan. Stir well. Cover and place sauce pan on stove at medium-high heat. Bring everything to a rolling boil. Stir again. Return lid and lower to medium-low heat. Let ingredients simmer and cook (like rice) for 15-20 minutes. Finally, remove pot from heat and let it rest for at least 5 minutes before serving.

Helpful Hint: Add 1 tablespoon chopped cilantro or ¼ cup golden raisins to give a flavor twist to this dish.