SPORTS & HEALTH
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Soft, healthy, and yummy, this Green Onion & Tofu dish is mom-approved. CREDIT: UNSPLASH
Four savoury cold dishes to enjoy this summer Save yourself some time—and sweat!—with these tasty options BRUBEY HU
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s you may have noticed from my previous recipes, I am a big fan of warm and hearty dishes, especially during the long cold winters in Canada. But now, summer is just around the corner—finally! When the weather gets too hot, cold dishes are the only thing that can save my appetite. Here are four Chinese recipes that require little to no heat to prepare, and will help you save some time and sweat this summer. I hope you enjoy them!
GREEN ONION & TOFU This effortless vegan recipe is from my mom. Tofu is a great source of protein, and it contains amino acids that can help boost
your immune system and build muscles, according to Cleveland Clinic. Make sure to buy the extra soft tofu for its smooth texture! The green onion will add a kick to the plain flavour of the tofu.
Ingredients: • • • • • • • • •
1 box of extra soft tofu (also called silky tofu) 1 stem of green onion 1 tbsp soy sauce 1 tbsp black vinegar ½ tbsp oyster sauce ½ tbsp salt ½ tbsp sugar 2 tbsp sesame oil Dried meat floss (optional)
Steps: 1.
Carefully take the tofu out of the box and place it on a plate for 10 minutes. Use a knife to cut a few lines on the surface
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to help absorb the sauce later. Get rid of the water coming out of the tofu because it will dilute the sauce. You can do this by pouring the water off the plate or soaking it up with a paper towel. Finely chop the green onion and place the pieces in a bowl. Add all of the ingredients together (except the tofu) and mix well. Pour the sauce directly onto the tofu and enjoy with a spoon! You can add some dried meat floss if you like.
BRAISED BEEF SHANK It’s normal to lose your appetite for hot, greasier meats during the summer. This recipe
offers a lighter-feeling alternative because the meat doesn’t have a lot of grease and is served cold. The dressing is sour and spicy to boost the beef’s aroma. Adjust the ratio of vinegar and chili to your preference.
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Ingredients:
Steps:
To braise the beef: • 3lb beef shank • 1 L water • 3 tbsp soy sauce • 2 tbsp cooking wine • 2 star anises • 1 cinnamon stick • 4 bay leaves • 4 slices of ginger • 4 whole dry chili • 1 tbsp Chinese peppercorns • 5 garlic cloves For the dressing: • 4 garlic cloves (minced) • 1 stem of green onion
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(chopped) 1 bunch of cilantro (chopped) 1 fresh chili (chopped) 1 tbsp soy sauce ½ tbsp oyster sauce 1 tbsp vegetable oil ½ tsp salt Soak the beef shank in cold water for an hour. Take the beef out and then poke some holes in it with a fork (this allows the flavour to get inside). Put the water and beef in a pot and bring to a boil. Then add all of the ingredients and turn your stove to low heat. Simmer everything for an hour and a half. Turn the heat off and let the beef soak for at least three hours. Make sure the liquid is covering the beef shank.
