Tofu triangles in creamy nut butter sauce

• 1 carton firm tofu, drained
• 2 tablespoons peanut or sesame oil, for frying
• 2 scallions including the greens, thinly sliced on the diagonal
• 1 tablespoon toasted white or black sesame seeds

The Creamy Nut Butter Sauce:

• 1/4 cup regular soy sauce
• 1 tablespoon tamari
• 1/4 cup sesame paste, peanut butter, or cashew butter
• 2 tablespoons rice wine vinegar
• 2 tablespoons white or light brown sugar
• 1/2 teaspoon red pepper flakes or chili oil
• 2 scallions, finely chopped
• 1/3 cup water or stock
• Pinch salt
• 
  

1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.

2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.

3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until 
smooth. Taste for salt and add a little extra, if needed.

4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.

5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.

Didn't have the tamari. Only used 1tsp sugar and 1/4 cup water, for faster reduction. Pretty good.

http://www.epicurious.com/recipes/food/views/Tofu-Triangles-in-Creamy-Nut-Buttter-Sauce-with-Scallions-355894

Korean mung bean pancakes

http://www.phoebebites.com/2010/09/korean-mung-bean-pancakes/

Korean Mung Bean Pancakes

For pancakes:

• Dried peeled split mung beans, 1 cup
• Scallions, 2 stalks, sliced at a diagonal
• Carrot, 1 medium, grated
• Garlic powder, 1 tablespoon
• Salt, 3/4 teaspoon
• Pepper, 1/4 teaspoon
• Oil, for panfrying

For dipping sauce:

• Soy sauce, 2 tablespoons
• Sesame oil, 1 tablespoon
• Worcestershire sauce, 2 teaspoons
• Toasted sesame seeds, 1 teaspoon

Cover mung beans with water by 1 inch and soak for at least 5 hours or overnight.

Strain bung beans in a colander. Add mung beans and 1/2 cup of water to a blender. Blend until smooth. The consistency should be like a thick pancake batter. If it is too thick, add a few more teaspoons of water.

Add scallions, carrots, garlic powder, salt and pepper to the batter. MIx well.

Combine all the ingredients for the dipping sauce in a small bowl and set aside.

Heat 2 tablespoons of oil in a 9-inch skillet. Use more oil if your skillet is larger. Add the batter to the pan, two heaping tablespoons at a time. I fit about 5 pancakes in my skillet. Fry for 2 minutes and turn over to fry the other side for 2 more minutes. Transfer pancakes to a platter lined with paper towels. Serve hot with the dipping sauce.

Soon Du Bu Jigae

1 tsp vegetable oil
1 tsp chili powder
1/2 dried shiitake mushrooms, rehydrated
1 tbsp miso
2.5 cups water
1 package (12 oz) soft tofu
2 eggs
1 tsp sesame seeds
1 green onion

Based on http://www.yummly.com/recipe/external/Korean-Soft-Tofu-Stew-_Soon-Du-Bu-Jigae_-AllRecipes

Spiced apple carrot cake

Based on http://www.myrecipes.com/recipe/spiced-apple-carrot-cake-with-goat-cheese-frosting-10000001661183/print/
2/3 cups flour
1/2 cups granulated sugar
 3/4 teaspoons baking soda
1/2 teaspoons baking powder
1/2 teaspoons cinnamon
pinch ground cloves
Pinch ground nutmeg
3/4 teaspoons unsweetened cocoa powder
pinch freshly ground black pepper
Pinch salt
1/3 cup vegetable oil
2 large eggs lightly beaten
1/2 cups packed coarsely grated carrots
1/2 cups packed coarsely grated tart apples, such as Granny Smith
1/3 cup coarsely chopped walnuts, plus more for garnish
Frosting:
4 ounces fresh, mild goat cheese, at room temperature
3 ounces cream cheese, at room temperature
2/3 tablespoons unsalted butter, at room temperature
1/4 teaspoon vanilla extract
1/4 cup powdered sugar
1 tsp honey

 350, 25 min

Goat cheese truffles

2 ounces dark chocolate, coarsely chopped
2 ounces fresh goat cheese, at room temperature
1 tablespoons granulated sugar
2 drops teaspoon pure vanilla extract
1/4 teaspoon coarsely crushed black peppercorns
3 tablespoons unsweetened cocoa powder
Coarse sea salt
Pinch cayenne