With noodles in the fridge and a block of flavoured tofu on hand, I set out to make a noodle/vegetable stir fry.

I chopped up some garlic, onions, carrots, bok choi, peppers and tofu and set the water on to boil. When getting the noodles out of the fridge, I remembered that I'd bought a pack of tiny chili peppers.

Wondering how they ( Read more... )

This meal came together because I wanted something simple, quick and filling. As well, I needed to use up the last of the brick of firm tofu in my fridge.

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What does one get to make BATTLEWOK even better at cooking things? A set of bamboo steamer racks that nestle perfectly inside him, of course!


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This stir-fry came together because the owner of the grocery told me, when I picked up some flavoured tofu, "You have to use that today."

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This is a dish that I've been making since forever. It's simple, quick, filling and tasty. Moreover, it's dirt cheap.

The first step is making the tortillas. This is easy enough that I ( Read more... )

The goal here was simple. I wanted quick, tasty food with the vegetables that I had on hand. The decision: I would batter and fry the samosa filling that I had in the fridge before it went off.

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To introduce BATTLEWOK, I'm going to present spring rolls. There will be deep frying.

First, meet BATTLEWOK. He is a ten-pound iron wok. Arrived in my house yesterday. He is the type of wok that my Central Asian ancestors carried with them into battle, wielded from horseback to decapitate fleeing villagers.

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