Tootfinder

Halte immer noch dieses Shakshuka-Rezept für am besten, tbh. #nommention
https://www.madamecuisine.de/shakshuka-schakschuka/

Shakshuka (Schakschuka) - Israelische Köstlichkeit - Madame Cuisine
Shakshuka, das sind versunkene Eier in einer Tomatensoße, die zunächst mit Paprika, Zwiebel und feinen Gewürzen langsam eingekocht wird.

Reife Bananen in Stücke schneiden, einfrieren, pürieren -> sehr cremiges Bananeneis! #nommention
https://cooking.nytimes.com/reci…

This, too, can be done. (One third of the maple syrup is totally fine, and far less oil is needed than specified.) And extremely bone-healthy! #nommention
https:…

Lemon-Miso Tofu With Broccoli Recipe (Gift Recipe)
Inspired by Cantonese-style lemon chicken, this vegetarian version features crispy tofu and broccoli coated in a citrusy sweet and savory sauce. This lemon sauce is neither overly sweet nor tart, but has a soft umami hum thanks to the addition of miso paste. The simple technique of dusting the tofu with cornstarch before pan-frying delivers crispy tofu that is light yet robust enough to carry the sauce. (The tofu and broccoli can also be cooked in an air-fryer with comparable results; see Tip f…

Simple yet effective #nommention
https://cooking.nytimes.com/recipes/1025664-chilled-tofu-with-g…

Chilled Tofu With Gochujang Sauce Recipe (Gift Recipe)
This silken tofu, draped in a tangy, savory, chile-sweet gochujang sauce, is a warm weather epiphany: No cooking whatsoever. The sauce is essentially a chojang, a portmanteau of the Korean words for vinegar, cho, and for gochujang, the fiery fermented red chile paste, one of South Korea’s most delicious exports. Often served alongside salted boiled broccoli with sesame, this sauce is also excellent with tofu or on cold, crisp lettuce or hydrating cucumber and pepper. Make a double batch of th…

Hunan Chicken (mit Gojuchang statt red pepper chilis), a feast of the hot and sour. #nommention
https://cooking.nytimes.com/recipes/10

Hunan Chicken Recipe (Gift Recipe)
The cuisine of the Hunan province is one of the eight traditional Chinese cuisines, but what sets it apart from the others is its use of bold hot and sour flavors. Chiles, vinegar and fermented black beans are staples in Hunan cuisine, and this recipe uses all three. Hunan chicken originated in China and made its way to the United States in the 1970s, where the flavor profile was adapted to please the American palate. Here, bite-size pieces of chicken are marinated in soy sauce, making them ten…

Yakiudon. Mit Sojaschnetzeln statt Schweinefleisch, Pak Choi und Cremechampignons (Restlessen), Sauce Typ A vom Rezept, vegetarisch is das wegen Dashi & Katsuobushi nicht, aber himmlisch.
#nommention
https://www.