Santa Barbara Airport is set to receive

AAPI Portrait

Illustration by SOPHIA ZHOU | Staff Illustrator

"I write because I know that one day I will die, and thus I should experience as many deliberate observations, careful thoughts, wild ideas, and deep emotions as I can before that day occurs."

Amy Tan

Comic of the Week Comic by JAKE ORTEGA | Comic Artist

The Bottom adle

Illustration by SOPHIA ZHOU | Staff Illustrator Recipe by MELODY LI | Layout Editor

INGREDIENTS

1 block soft tofu (cubed) 2 cloves garlic (finely minced)

1 tbsp Sichuan peppercorns (powdered or ground) 2 tbsp ginger (finely minced) In a large skillet, fry ground pork in cooking oil until dark brown. 1.

2. Add the peppercorns, garlic, and ginger. Fry for about 30 seconds until fragrant.

3. Stir in the Douban Jiang. Fry for about 1 minute until oil becomes red.

2 tbsp cooking oil

¼ lb ground pork

2 tbsp Douban Jiang (Spicy/Fermented Bean Paste) 1 tbsp chili oil (optional)

1 tbsp soy sauce 2 cups chicken broth

Cornstarch slurry (1 tsp cornstarch + 1 tbsp water) ½ tsp sugar

2 scallions (finely chopped)

4. Add chicken broth, soy sauce, and sugar. Bring to a boil.

5. Spread tofu evenly and simmer for 3-5 minutes over low heat.

Add the cornstarch slurry and simmer until the sauce thickens. Gently toss tofu in sauce. 6.

Finish with scallions and chili oil. 7.