Vietnamese Braised Chicken

Instant Pot

Serves 2

1 to 2 lbs boneless chicken thighs (There’s enough sauce for up to two pounds of meat.) Sauce

¼ cup hoisin sauce, homemade preferred, recipe in packet

¼ cup tomato paste

3 cloves garlic, minced

2 tablespoons honey

2 tablespoons tamari or soy sauce

1 tablespoon rice vinegar

½ teaspoon Chinese five-spice, recipe in packet

2 teaspoons toasted sesame oil

Blitz the sauce ingredients, except sesame oil, together in a small food processor or with a whisk

Line an Instant Pot steamer basket with parchment paper. I crinkle up a length of parchment into a ball and unwrap it. This makes it easier to fit into the round steamer. The parchment should come up the sides to contain the sauce and chicken juices. Add 1 cup of water to the bottom of the Instant Pot.

Add the chicken thighs to the steamer basket and coat with all the sauce. Set the instant Pot to 15 minutes per pound, at high pressure with a natural release.

When done, use the parchment paper to lift the stew out of the steamer. Drizzle the sesame oil on and stir in. Eat the braise warm with rice and vegetables, or chill and slice or shred as a banh mi sandwich filling.

Sheet Pan Shaking Tofu

Serves 2

Plant Based Main

For Tofu

1 lb firm tofu, cut into 1-inch cubes

½ of a medium large red onion, thinly sliced

2 tablespoons high heat cooking oil, I used avocado

¼ teaspoon sea salt

¼ teaspoon freshly ground pepper

For Sauce

1 tablespoon fresh garlic, (3 cloves) minced

2 tablespoons maple syrup

1 tablespoon dark molasses

1 tablespoon tamari

2 teaspoons liquid aminos, Braggs or coconut

¼ cup rice vinegar

2 tablespoons raw cashews or unsalted peanuts

1 teaspoon cornstarch

To Finish

Black pepper to taste

Lime wedges and herbs served at the table

Cut the tofu into 1-inch cubes, sprinkle with salt and pepper. Drain the cubes, for 15 minutes, between two tea towels with a cutting board as a weight on top. Preheat the oven to 425 F Line a sheet pan with parchment paper. Rub the oil plus salt and pepper into the tofu and onions. Roast for 20 to 25 minutes, stirring after 10 minutes.

Meanwhile, using a small food processor, blend the sauce ingredients together.

After the tofu and onions are crispy and golden, add the sauce and combine. Roast for another 8 minutes, or until the sauce thickens and coats the tofu. Sprinkle ¼ teaspoon freshly ground black pepper over the tofu

Serve with a squeeze of lime, if wanted, and fresh herbs

Spicy Cabbage and Carrot Slaw

Serves 6

For the Salad

1 small green cabbage, shredded

3 medium carrots, scrubbed and shredded

½ cup scallions, thinly sliced

½ cup fresh mint, shredded Cilantro for garnish

Optional salad additions

2 cups shredded chicken, or baked tofu thinly sliced

½ cup roasted peanuts, chopped

For the Dressing

1 clove garlic, minced

1 tablespoon maple syrup

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

2 tablespoons fish sauce

3 tablespoons salad oil, I used avocado

¼ teaspoon cayenne pepper

In a salad bowl, toss the cabbage, carrots, scallions and mint together. I use a food processor to shred my cored cabbage and carrots.

Using a mini food processor, or by hand, blend the dressing ingredients together until smooth. If you’ll eat the entire salad for one meal, then dress it right before eating. If not, then only dress the portions you’ll eat. The oil in the dressing will otherwise make it soggy.

Garnish the individual salad bowls with cilantro and peanuts.