This is such a simple recipe for pan fried tofu.  Once it is pan fried just dip the tofu in your favorite sauce or make a stir fry with it.

Being raised in an Asian family I grew up eating a lot of tofu, all kind of shape, texture and flavors…you name it I am pretty sure I had it. Here is a very simple, way too simple of a recipe…

Okay…I must admit that this is one of another recipe that it should not be called a recipe…there is really nothing to measure or weight…

You can use this tofu as it is, and eat by simply dipping into your favorite sauce or use in any stir-fry dish…it is delicious and adds an extra texture to it. Once you pan fry the tofu, it will not fall apart.

Ingredients:

• 1 block of firm tofu
• 1 tablespoon vegetable oil

Method:

Drain the tofu from its original container and rinse gently.

Cut the tofu into small squares.

Press dry the tofu by placing it in between paper towels.

In a frying pan add the vegetable oil under medium heat and gently place the tofu in the pan. Fry until golden brown and turn it until both sides are golden brown.

Serve warm by dipping into any of your favorite sauce or use in stir-fry dishes.

I made a quick sauce by using light soy sauce and a dash of Sriracha sauce.

If you enjoy cooking with tofu, you might want to check on these simple and easy recipes…Chicken Corn and Tofu Soup or simply salad with Baked Tofu.

Did you know what tofu had been used in China for thousands of years and it is a product made by curdling soymilk? Tofu is high in protein, iron and calcium. Soy product contains phytoestrogen, which has similar structure to estrogen, female hormone, and mimics the action of estrogen produced by the body. Therefore women who have or have had estrogen –sensitive breast tumors should restrict their soy intake.

Thank you for stopping by Color Your Recipes…have a colorful week!

This is an Asian inspired recipe for a very rich and yet soft and fluffy bread  similar to egg bread. The recipe uses egg yolk as a tangzhong, therefore the bread stays fresh and cottony for many days.

After I baked the pavlova, I saw myself with 4 egg yolks…and question were raised…what to do with all these egg yolks before they go bad? I just felt so bad discarding them…and voila…baking bread! After searching for the internet I found this site and decided to adapt the recipe. The recipe is pretty simple and straight forward.

I baked and baked, I made two loaves and many buns. I even took to work and share it in the lab, luckily all my friends enjoyed it and kept asking for more…

The texture of this bread is super soft and cotton like. Pretty addictive once you start to nibble on it, I personally could eat a whole loaf myself, okay, maybe half of the loaf. The texture of the bread does not change for a few days, and if it last you can place in the microwave for 10 seconds and the bread/bun will taste like out of the oven…yum!

After baking this bread using egg yolk now I am looking for recipes that uses only egg white so I have more excuse to bake this bread again.

Ingredients:

Egg Yolk Custard (tangzhong or water roux)

• 2 egg yolks
• 20 g sugar
• 30 g bread flour
• 130 ml nonfat milk

Dough

• 500 g bread flour
• 50 g sugar
• 1 teaspoon salt
• 1 ½ teaspoon instant yeast
• 1 teaspoon vanilla extract
• 200 g heavy cream
• 40 g unsalted butter

Method:

Egg Yolk Custard

Put all the ingredients listed under egg yolk custard into a small pan and whisk it well. Cook under low heat, stirring continuously, until it thickens and a paste form. Transfer the paste into a small bowl and cover it with a plastic wrap avoiding a skin to form. Let it chill in the refrigerator.

Dough

In a mixer, mix all the egg yolk custard and the ingredients listed under dough except for the butter. Mix until a ball forms. On the Kitchen Aid mixer I started with the stir mode and increased to speed 2.

Add in butter and continue to mix the dough until it becomes smooth and elastic and no longer sticks. I used speed 2 for approximately 20 minutes.

Remove the dough from the mixer and place it in a bowl. Cover with plastic wrap 90 minutes or until doubled in size.

Punch the dough down to remove the air.

Shaping

Pullman Loaves

Divide the dough into 8 small portions make them into balls. Cover the balls with plastic wraps and rest for approximately 10 to 15 minutes.

Roll into oval shape and roll it like a Swiss roll and place them into a Pullman pan, four rolls in each pan.

Cover with plastic wrap and proof for another 60 minutes or so until the dough doubled in size.

Gently brush the bread with egg wash

Bake at preheated oven at 350F for 25 minutes.

Remove the bread from the oven and transfer to a wire rack to cool.

Buns and pull-apart bread

Divide the dough into half. With the first half divide into small balls and cover with plastic wrap for approximately 10 to 15 minutes.

Roll into oval shape and roll it like a Swiss roll and place them into a round pan. Cover with plastic film until doubled in size.

With the other half open the dough into a rectangle of about ¼ in. Brush with butter and sprinkle sugar and cinnamon to taste. Cut into 4 strips, layer the strips onto each other and cut again into small squares. Place them into a loaf pan. Cover with plastic film until doubled in size.

Gently brush the buns and pull-apart bread with egg wash.

Bake at preheated oven at 350F for 25 minutes.

Remove the bread from the oven and transfer to a wire rack to cool.

Now look at the texture of these babies…

And it can be packed as a gift!

I hope you enjoy this simple bread recipe. You might want to try Almond or Cheese Bread or Chocolate Marble Bread.

Thank you for stopping by Color Your Recipes…have a colorful week!

If you like the umami flavor of miso you will definitely enjoy this simple and easy recipe for this Asian inspired miso salmon.

I love miso, its saltiness with an added touch of sweet to it…it is just a nice symphony to your palate, creating umami flavor. Miso is very versatile and can be used in salad dressing, dips, base for soup and marinating chicken, beef, fish…you name it…even sweet dishes…which I will share with you in the future.

This is a very simple and flavorful recipe for an everyday dinner or a lazy weekend meal. I especially like this simple miso glazed with salmon, but my husband refuses to eat salmon, therefore I used tilapia as well, but feel free to use any fish.

Ingredients:

• 1 ½ tablespoon miso (red)
• 1 tablespoon cooking wine
• 1 ½ tablespoons sugar
• 2 tablespoon water
• 1 pinch red chili pepper
• ½ teaspoon grated ginger
• 2 pieces of fish (salmon and tilapia)
• 1 teaspoon white sesame
• Cilantro, chopped for garnish

Method:

Mix the miso, cooking wine and water until a smooth paste. Add sugar, ginger and chilli to the miso mix. Coat the fish with miso sauce. Let it marinate in the fridge for a couple of hours or overnight.

Line a baking pan with aluminum foil. Lightly brush the foil with vegetable oil and gently place the fish on it. Broil the fish for 10 to 12 minutes until it’s just cooked (opaque) depending on how thick is the fish and a golden brown crust has formed.

In the meantime, place the sesame seeds on a fry pan on a low heat and pan roast them by stirring constantly. Remove when the seed are slightly brown.

Remove the fish from the oven, transfer to a serving plate, sprinkle the sesame seeds and the freshly chopped cilantro.

Serve hot with veggies and rice.

If you enjoy this simple recipe using miso, you might want to check on Miso Caramel Sauce or Miso Glazed Delicata Squash recipes.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

Thank you for stopping by Color Your Recipes…have a colorful week!

These crispy buttermilk soaked chicken are baked to perfection. crispy on the outside and moist on the inside. The recipe call for panko, which is a Japanese version of bread crumbs.

When I saw this recipe that Beth posted on “Of Muses and Meringues” I thought to myself…I have to try it…and here I am…I only marinated for 2 hours, instead of 24 hours and cut the amount of salt.

This is a very simple recipe with great taste…the chicken turned out to be very moist with a crispy layer and packed with flavor.

Ingredients:

• 2 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 tablespoon hot sauce, such as Tabasco
• 2 teaspoon paprika
• 1 teaspoon salt
• 1 onion finely chopped
• 6 garlic cloves finely chopped
• 4 skinless boneless chicken breasts, sliced into half
• Approximately 2 cups panko bread crumbs
• Freshly ground black pepper
• 2 tablespoons olive oil

Method:

In a large bowl mix the buttermilk, mustard, hot sauce, paprika, salt, black pepper, onion and garlic. Add the chicken in buttermilk mixture. Cover the chicken with the buttermilk mix and refrigerate for 2 hours (the original recipe asks for at least 24 hours).

Preheat the oven to 400F.

Remove the chicken from the marinade, remove the excess buttermilk. Coat the chicken with panko bread crumbs.

Pan fry the chicken with oil. Make sure to sear both sides of the chicken breasts. Transfer the chicken to an oven proof pan and bake for approximately 20 minutes until the chicken is cooked throughout and golden.

Serve hot.

If you enjoy this simple recipe using panko, you might want to check on Baked Zucchini Blossoms or Air-Fried Crab Cake recipes.

Did you know that panko is made with bread crumbs using bread without crust? It is very popular in Japanese cuisine.

Thank you for stopping by Color Your Recipes…have a colorful week!

The recipe calls for cake flour and corn flour therefore these sponge cupcakes are super light and soft. They can be serve plain or with a dollop of cream, jam or even yogurt.

Lately I have been craving for sweets, not the really sweet sweets, something light and yet sweet. After searching on the internet for a while I saw a few recipes for sponge cupcakes and decided to adapt the recipe from here.

This recipe is very simple and easy, and the cupcakes are really light.  You can always add some whipped cream and fresh fruit on top of it, color it as your palate desire.

Ingredients:

• 2 eggs
• 4 tablespoons sugar
• 2 tablespoons honey
• 40 g cake flour
• 20 g corn flour
• 1 tablespoon milk
• 1 tablespoon butter
• ½ teaspoon vanilla extract
• 1 pinch tartar

Method:

Pre-heat oven to 350F

Separate the egg yolk from the egg white.

In a medium bowl, sift together cake flour, corn flour and salt.

Beat the egg white until foaming, add tartar, beat a little more and slowly add 2 tablespoons of sugar until soft peaks form. Set aside.

Beat the egg yolk with 2 tablespoons of sugar, honey and vanilla extract until reach a pale yellow.

Mix approximately 1/3 portion of the egg white into egg yolk mixture, mix well gently with a spatula, add in approximately ½ portion of flour mix, always gently, add another 1/3 portion of the egg white into the batter and the flour mix. Finally add the last 1/3 portion of the egg white to the batter.

Add the milk and the melted butter to the batter, always gently to not deflate the egg white.

Pour the batter into paper cups (8 medium muffin’s size). Bake at 350F for approximately 15 to 20 minutes

Remove the cupcakes from the oven. Cool on the rack and serve.

If you enjoy this easy and simple recipe for sponge cupcakes, you might want to take a look at Black Forest Swiss Roll recipe.

Thanks for visiting Color Your Recipes…have a colorful week!

This is an Asian inspired recipe using tangzhong method for baking bread. The recipe calls for mashed kabocha. The bread is super soft, cottony and stays this way for many days.

Have you heard of kabocha? Kabocha is an Asian variety of squash and known as Japanese pumpkin. It is sweeter than other varieties of squash. So by reading the title you can imagine what I used to make this bread…kabocha!

I used the water roux or tangzhong method, which is very simple. This bread is so soft and cottony…delicious for any kind of sandwich, and because I did not add any spices to the kabocha puree the color of this bread is so vivid…absolutely gorgeous!

I had some leftover dough, since I did not want to place all the dough into the Pullman loaf pan…I quickly made a small pull-apart just by rolling the dough, brushing with a little butter, sprinkle cinnamon and sugar. Cut into strips and layer them together into a mini loaf pan. No need to mention that the little loaf of pull-apart bread disappeared so fast…as if never existed…

Because I used the water roux method, the sandwich bread stayed fresh, soft and cottony for a few days…yum!

One more thing…I use my little Zojirushi bread maker to knead the dough, but feel free to do it manually as well.

Ingredients:

Water Roux or Tangzhong

• 15 g bread flour
• 75 g water

Main dough

• 150 g kabocha mashed after steamed for 10 to 15 minutes
• 2½ cup bread flour
• 1 ½ tablespoon sugar
• 2 tablespoons dry milk
• ½ teaspoon sea salt
• 1 ½ teaspoon dry yeast
• 75 ml water
• 2 tablespoons butter

Method:

Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.

Dough

In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.
Turn the machine to knead mode until it forms soft dough, slightly sticky. Add more water of flour as needed since the content of water will vary between different pumpkin puree. Add the butter and let it knead until the butter incorporates to the dough.

Remove the dough and place in a bowl by covering with a plastic film.

Let both dough proof until the dough double to its original size.

Knock back the dough and split into 4 balls and let it rest for 5 minutes on the counter.

Flatten the ball and shape like a Swiss roll, flat again and roll it again like a Swiss roll.

Place the Swiss rolls into the Pullman pan and let it rise until almost 90% to reach the rim of the pan.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes. For the pull-apart bread, bake for 15 minutes.

Remove from the oven and flip the bread into a wire rack to cool.

Store the bread in an airtight container.

If you enjoy this simple recipe for Asian inspired bread, you might want to check on Chia Milk Sandwich Bread or Pumpkin Dinner roll recipes.

This coming Sunday is Mother’s Day…

to all the mothers out there!

Did you know that kabocha is a great source beta-carotene? Beta-carotene is converted in vitamin A in our body which is important for our health. Vitamin A is important for many body functions, such as vision, immune system, bone metabolism, skin health, formation of blood components, bone metabolism, and is an antioxidant.

Have a colorful week and thank you for visiting Color Your Recipes!