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Tofu Burgers


I love tofu burgers.

These are a smaller version, and they look adorable.

Perfect for lunch or snack.


First, I bake buns.

This is me impatiently waiting for buns to be ready.


So happy with the result.


And I make tofu burgers.

These are so easy to make, yet, delicious!!

I like tofu burgers better compared to bean-based ones, because tofu burgers (at least this one) tend to have the texture that I prefer; bean burgers tend to be a bit too mushy to me.


These burgers are tasty as they are, but this time I coated them with Sriracha teriyaki sauce. Yum.


And then I slice the veggies I want in our burger.



These were so good.

Definitely one of my favorite sandwiches to make and share with my hubby.


You can probably get a better idea of how small these burgers are in this picture.

Well, just to let you know Terry was working on his car right before lunch, so he looks like a hard-working man; and he is!

Tofu Burger

1 bun (I used homemade one)
tofu burger (make 8~10 small burgers)
– 1 package extra firm tofu, microwaved for about one minute and excess liquid was removed, and then mashed
– 1/2 cup mini frozen Lima beans, thawed and chopped
– corn starch
– sugar
– salt and pepper
– chopped scallion
canola oil
Sriracha teriyaki sauce
– 1/3 cup cane sugar
– 1/3 cup soy sauce
– a few drops Sriracha sauce
sweet mustard sauce (Sorry no measurements. Taste frequently to get the right balance you like.)
– tahini
– Dijon mustard
– sugar
– white vinegar
tomato slices
onion slices
Shiso (Japanese basil leaves)

1. Make tofu burgers. Combine all the ingredients and make form burgers.
2. Cook tofu burgers with oil, for a few minutes each side, until browned. Remove from the pan.
3. Make Sriracha teriyaki sauce. Add all the ingredients in the pan. Cook and reduce until the sauce it thickened.
4. Put the cooked burgers back to the pan. Coat them with sauce.
5. Make sweet mustard sauce. Mix all the ingredients with a hand blender well until creamy.
6. Assemble.


Strawberry Soup


I like fruit and I like the idea of smoothie, but I tend to like my beverage warm, not cold.

Especially in the morning I like to eat/drink something that warms up my body.

So here is my solution.

Strawberry soup!

And it’s served hot.



The soup is even served with toppings!


Cinnamon cardamom croutons for a little crunchiness.


And cashew “cheese” for a little saltiness.


I roughly pureed the strawberries because I wanted to keep some chunks.

Strawberry Soup

1 cup strawberries
1 cup soy milk (or almond milk)
maple syrup
cinnamon cardamon croutons
– 1/4 cup small cubes bread
– canola oil
– sugar
– cinnamon
– cardamom
cashew “cheese”
– 1~2 tablespoons cashew nuts soaked in hot water
– sugar
– salt
– lemon juice
maple syrup

1. Make soup. Warm milk over medium heat. Add strawberries. Roughly puree using a hand blender. Add sugar
2. Make croutons. Lightly coat bread cubes with oil. Toast them in a toaster until browned and crunchy. Mix sugar, cinnamon, and cardamom in a bowl. Coat the croutons with the sugar-spice mixture.
3. Make cashew “cheese”. Very roughly puree/chop nuts with a hand blender. Add sugar, salt, and lemon juice.
4. Serve the strawberry soup with the croutons, cashew “cheese”, and a drizzle of maple syrup.


Japanese Souffle Pancakes – Improved Version


I’ve been trying to perfect Japanese souffle pancakes.

This was my first trial.

This was my last trial.

I thought the last one was pretty close to what I was looking for, but then when I tried again last weekend, I realized I still had a long way to go.

Now, this (photo above) is the most recent trial.

This one is significantly better than the previous ones in so many ways, but mostly the texture and the height.

What did I do differently this time?

Well, I asked Terry to combine the whipped egg whites and the other part of the batter.

He was always telling me to be gentle and not to mix it too much.

So this time I just gave him the bowl.

Apparently, he did a wonderful job!


Look, how much height they gained this time!

They are also much softer than the previous ones. 34

Can you tell from this picture that it’s super light?

Well, we are definitely on the right path to a perfect souffle pancake.

Next time we (yes, it has become our team project!) are thinking of cooking them at a slightly higher temperature.

Yep. We are not done yet!

Again, I used the same recipe (in Japanese).


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