Name: Crispy Tofu Balls
Ingredients: 1 (19-ounce) package firm tofu; ⅓ cup finely chopped scallions; 5 ⅓ teaspoons mushroom bouillon; 4 tablespoons fresh corn, off the cob; 2 pinches ground white pepper; Spicy aioli, for garnish and dip; 1 cup all-purpose flour; 1 ¼ cups water; 2 ¼ teaspoons mushroom bouillon; 1 (12-ounce) package green glutinous rice flakes (aka com dep xanh); ½ cup cornstarch

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Photo by Bao Minh Nguyen

This dish defines Starry Kitchen and is one of the last dishes we created in our apartment. I call it the “game changer” for people who hate tofu…deplore tofu…cannot stand tofu. To get the right balance between moisture and texture, we go through a four-day process at the restaurant. For you guys, though, preparing smaller portions, you can honestly prepare the tofu day-of.

Recipe notes

Crispy Tofu With Scallion-Ginger Sauce

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.

Sizzling Mushroom and Tofu Sisig

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Microwaved Tofu With Butter and Soy Sauce

This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.

Smoky Tofu Shakshuka

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Saucy Mushroom Stir-Fry

Any variety of mushroom will love this glossy, tangy sauce.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Kimchi Gim Bugak (Fried Seaweed Chips)

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.