Battling my ED with vegan silken tofu stew before my half marathon #koreanfood #tofu #souprecipe

The #recipes featured in this #cooking vlog are below:

Soondooboo Chigae:

1 tbsp olive oil
1/2 tbsp sesame oil
2 tbsp gochugaru (Korean pepper powder)
2 shiitake mushrooms (sliced)
1/4 onion (small diced)
3 cloves garlic (minced)
1 Yukon gold potato (small diced)
1/4 zucchini (sliced)
Salt & pepper
2 tbsps soy sauce
2 cups vegetable broth/water
3 to 4 pieces dashima (dried kelp)
2 boxes of silken tofu
1 green onion (chopped)

1. Place a medium pot over medium high heat. Add 1 tbsp olive oil and 1/2 tbsp sesame oil.
2. Immediately add 2 tbsp gochugaru, stirring constantly with a wooden spoon.
3. When gochugaru starts to froth, add onion, mushrooms, garlic, potato, and zucchini.
4. Season with salt and continue to stir so veggies are coated evenly with chili oil.
5. Deglaze the pot with soy sauce and vegetable broth/water and bring to boil. Add dashima.
6. Gently add silken tofu, breaking them apart with a spoon.
7. Bring the stew to a boil and then reduce heat to a simmer.
8. Garnish with green onions and serve with rice.

Omma's Ricecakes

1 box of Mochiko (16 oz sweet white rice flour)
1 tsp baking powder
1 tsp baking soda
1 tsp fine salt
2.5 cups of water
1 can of red bean
All sorts of nuts and dried raisins (choice) or fresh or cooked chestnut (amount is not quite strict, your choice!)

1. Add rice flour, baking powder, baking soda, salt into a large bowl. Add red bean paste. Stir in 2 1/2 cups water, mixing thoroughly.
2. Add nuts and dates.
3. Pour into a baking pan lined with parchment paper or generously sprayed with cooking spray.
4. Bake at 360 f for 50 min.
5. Let it cool and cut the way you like to eat.

Music by Adelyn Paik
Thanks to @JSLReview for half marathon footage!

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of The Best Cookbooks of 2021 by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook