This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.