Oh, my friends. My friends! (Especially you, Jenna and Ally!) I’ve been sitting on this recipe long enough. Some of you have been nagging me to post it for more than a year. Behold the two-step teriyaki: Step 1, marinate. Step 2, bake. ‘Tis all. I’ve done this with salmon (which I maintain is the absolute best vehicle for this homemade sauce), but you can do it with tofu, chicken, or presumably anything else. I think I originally got the idea for this from my friend Gill, who got it from her dad. Thanks, Gill and Gill’s dad!
Two-Step Teriyaki Salmon on PhD Kitchen!
A little garlic never hurt anyone.
Lookin’ good out of the oven!
Goes really well with coconut rice and sauteed veggies.
When I need some protein and I’m not willing to do much more than open a package of said protein, I reach for the tamari (that’s gluten-free soy sauce, for those who are unfamiliar) and make this superfast marinated treat.
Slice the tofu like so
Give it a quick bath in your superfast marinade
Place the tofu squares on a foiled baking sheet
Tangy Baked Tofu on PhD Kitchen!
I know it’s been a while… I’m currently on fieldwork and it’s hard to cook in the field, so I’ll leave you with this quick lunch recipe I make all the time. It’s foolproof!
Bok choy at the ready!
Rice noodles a-soakin’
The raw ingredients + miso and maple.
Let it soak in…
…and the noodles go in last.
Never cooked lentils before? Neither had I before inventing this recipe. It’s pretty much foolproof. Hooray for curry!
Measure out your lentils
I’m using this fancy organic stuff… not for any reason, really
Boil the lentils with your other ingredients…
…and wait until all of the liquid is absorbed.
Pretty good plain!
Coconut Curried Lentils: even better with something creamy!
Such yum. Much Asian dressing. Very thanks to my good friend Andrea for this incredible and incredibly easy recipe. I CAN’T STOP EATING IT.
Dressing in the bowl, ready to receive the salad!
Teh Kale Saladz
I love this slaw to pieces. It’s a texture thing.
Sauce ingredients, ready to go
A light peanut dressing
Half the slaw, protein, nuts, and dried fruit in the pan
A light sauté
Crunchy Peanut Slaw
New to East Asian cooking? Miso is a great way to get started! This simple glaze has only two ingredients. Here I’ve put it on salmon and baked the fish, but you can put it on almost anything and fry, dip, or simmer.
Sweet Miso Salmon
Miso paste and maple syrup in the bowl!
Mix the sauce…
Arrange your fish and green of your choice on a sheet of aluminum foil.
Roll up the edges to create a foil packet…
…and close it all the way.
Fresh out of the oven!
One for the (cook)books. It’s the peanut sauce from She Simmers, really a satay sauce, that makes it. You can make this dish with any type of noodle, any veggie, and any protein. Do some experiments and get back to me!
This peanut sauce will blow your mind
The peanut sauce after it sat in the fridge for a bit
Startin’ off the stir fry
TO DIE FOR
Tofu and Asparagus Stir-Fry with A Most Magical Peanut Sauce
Soak the rice noodles in hot water for 8-10 minutes before adding them to the pan