Posts tagged spring
Crispy Tofu and Cabbage Noodle Bowls
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food
Crispy Tofu and Cabbage Noodle Bowls - Eat Cho Food

I don't think I encountered a single vegetable this past weekend. Okay, there were some magical ramps on a pizza Reuben made on Sunday and I may have made a basic salad to accompany the pizza so we wouldn't die. Do mixed greens out of bag even count as a vegetable though? We had a very indulgent weekend of dumplings, pizza, mochi cake, beer, and park snacks. Every once in a awhile Reuben and I will break out of our homebody comfy clothes and actually go outside to a park to socialIzen’s with other people. There were even strangers there! GASP. Despite our tendency to grumble like we are 80 years old on the drive over to the park full of young people on blankets, we had a wonderful sunny time catching up with old friends and coworkers that I see everyday! 

Oh! Oh! I also want to tell you that I'm hosting my very first dumpling workshop! It's going to be a blast! If you also live in the Bay Area or really love dumplings and are willing to travel for them, you can grab yourself a seat at my workshop under the shop tab of this website! It's going to be sort of intimate since it will be my first time teaching, so hurry up and get a spot while they last! I was practicing my pleats again this weekend and thinking through how I would explain all the steps and intricacies of making dumplings to a real life human. I think I have a good plan though! This blog, Instagram, and the internet in general is fun or whatever, but what I really really really love is feeding people in real life. I just can't wait to make enough dumplings to feed an army with some new friends!

Alright, enough dumpling talk. Let's talk noods! And vegetables because I desperately need those back in my life. A variation of this noodle bowl is on constant rotation in our house. It's so quick and easy to make. Plus you can literally throw in whatever vegetable or protein you have on hand. The overall flavor guidelines of this bowl are inspired by Vietnamese Vermicelli Bowls or Bun Bo Xao. So think salty, sour, sweet, and a little funky. Don't be afraid of fish sauce! It adds such wonderful flavor. Both the tofu and cabbage are crisped up in the oven together. The tofu gets a nice crunchy texture with the help of some draining beforehand and a much needed flip in the middle of the baking process. Red cabbage is one of my favorite vegetables at the moment. It's so versatile and lasts a super long time in the refrigerator. You can eat it raw in a slaw or quickly sautéed it in a pan, but my absolute favorite way to cook it is by cutting thick slices of cabbage and roasting them in the oven at a high heat. The cabbage caramelizes and crisps in the oven and it's the most wonderful thing! 

What really ties this whole bowl of freshness and goodness together is the dressing! It's a blend of fish sauce, lime juice, brown sugar, rice vinegar, and Brightland Awake Olive Oil. The Awake olive oil is delicious and has a really unique flavor in my opinion. When tasting it on it's own it starts off fruity and then you get a really strong and almost peppery flavor, which works beautifully with the sour, sweet, and funky flavors from the other dressing ingredients! Brightland Olive Oil has some of the most beautiful packaging too! Like, just look at that bottle! You'll want to display it on your counter all the time. I also love that their oil is sourced all in California (probably not that far from me actually) and they value pure and honest food production. You know you’re getting the good stuff!

Enjoy the rest of your week and enjoy the fresh noods!

Crispy Tofu and Cabbage Noodle Bowls

serves 2


1 block firm tofu
½ head of red cabbage
8oz rice noodles
Brightland Awake Olive Oil
1 tsp sesame oil
Salt + Pepper
1 large carrot - peeled into ribbons or shredded
Crushed cashews or peanuts - optional
Sesame seeds - optional
Thai basil leaves - optional
Lime wedges - for garnish

dressing Materials:

Juice of 2 limes
2 tbsp fish sauce
2 tbsp brown sugar
1 tbsp rice vinegar
¼ cup Brightland Awake Olive Oil
Pinch of salt


  1. Preheat oven to 425 degrees. Cut tofu into small pieces, about 1” cubes. Place tofu on a baking tray lined with paper towels and cover the top of the tofu with more paper towels. Press down on the tofu and allow the tofu to drain for at least 15 minutes. This extra step will help insure an extra crispy texture!

  2. Cut red cabbage into 3/4” slices, try to keep each slice intact. Brush a baking tray with 2 tsp of olive oil. Place cabbage on the oiled tray and season with ½ tsp of salt, few cracks of black pepper, sesame oil, and another 2 tsp of olive oil. Rub all the seasonings into the tops of the cabbage slices. Set aside.

  3. Remove tofu from tray and discard paper towels. Brush baking tray with 2 tsp of olive oil. Place tofu on the oiled tray and season with ½ tsp salt, few cracks of black pepper, and another 2 tsp of olive oil. Place tray of tofu and cabbage in the oven and bake for 38-45 minutes. Flip the tofu halfway through. The cabbage will caramelize and the tofu will crisp up.

  4. While the tofu and cabbage are baking, prepare your rice noodles according to the package directions. Once cooked, drain and rinse under cold water. Set noodles aside.

  5. To make dressing, whisk together lime juice, fish sauce, brown sugar, rice vinegar, olive oil, and salt in a small bowl or jar. Set aside.

  6. To assemble, place a bundle of noodles in a bowl and top with tofu, cabbage, carrots, cashews, sesame seeds, and a few basil leaves. Squeeze a lime wedge over the noodles, add dressing, and give everything a good mix. Enjoy!

Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns

It has been a very bun-filled month on Eat Cho Food. It’s also be raining constantly in San Francisco and I feel like rain and chilly weather only kicks up my craving for the fluffiest and most pillow-like of carbs. We finally had a sunny day yesterday and it was glorious! I always forget how dependent I am on the Sun until spring forward happens. I’m very much a Leo and the longer days and warmer weather make my happiness meter go off the charts!

You know what also makes my happiness meter go off the charts? Love : ))))))) sorry if this blog gets too cheesy and mushy for you… you should probably find another blog to read. Reuben and I celebrated 5 years together on Saturday! So this past weekend was a wonderful and slow weekend of enjoying each other’s company, eating really really really good food at Mister Jiu’s, planning for Italy some more, and taking pretty pictures of pizza! I’m so excited, guys. Reuben has finally agreed to let me document and share one of his pizza recipes! I know that 99.9999999999% of you have never had a slice of his pizza before, but it is seriously the best pizza in the universe. We’ve been together for 5 years and he’s been perfecting his hydration ratios and technique for almost as long. There’s about 24783748374983275983658937489374019274 reasons why I love Reuben, but his pizza ranks at about #3. I just had a slice of it cold out of the fridge and it’s still better than anything I can get on the West Coast.

One day, I hope we can open up a Pizza/Dumpling/Bakery/Beer Hall + Coffeeshop place. It would essentially be serving all the foods we eat in our regular day lives, but YOU would be able to have some too! Reuben would be slinging the best pizza in the universe and pouring you a taste of some ultra rare sour beer brewed with heirloom peaches that he’s been aging for the last 10 years. I would be bopping around the shop decorating cakes and pleating dumplings. We would both be constantly covered in flour, but so happy. Doesn’t that just sound like the most carb heavy dream ever? Ugh. ONE DAY.

Until then, I’m just going to be over here in my tiny kitchen perfecting all my dough recipes and pleating skills. These Chicken and Leek Steamed Buns would most definitely be on the menu! I would grab 1 or 2 in the morning with a coconut milk matcha latte and be set for the day! I actually stop at the dim sum shop around the corner from our apartment about 1 once a week for breakfast. I get 1 order of har gow and 1 order of pork siu mai to go. I can typically eat all 6 dumplings within the time it takes me to walk to the bus stop. Have I ever told you that I LOVE to walk and eat? It’s weird and I can’t explain why I enjoy it so much. Anyways! One morning I decided to mix it up a bit and get an order of har gow plus just 1 steamed chicken bun. I just want to say that I LOVE Good Luck Dim Sum. It’s my favorite dim sum in San Francisco. But this chicken bun was real bad. The dough was fine - fluffy and slightly sweet. The filling was horrible. The texture was way too tough and not tender or juicy at all. I took one bite and was super disappointed the remainder of my walk to the bus. I really dislike bad food… as most people would be. But after I eat something like that, it’s hard for me to shake off the feeling of “I can make this better!”

After that unfortunate morning, I was set on making the best chicken bun I could! I think I’m pretty close with this one. As soon as they were cool enough to eat without burning my entire mouth, I ate about 3 of them without even blinking. They are so good, so fluffy, so tender, and so springy! The leeks add a touch of springtime freshness that I’m so ready for more of! The filling is light but tender and juicy. I learned a little trick from my friend, Paul, for making a super soft and tender ground chicken filling… melk! I mean milk. Sorry, I’m from Ohio, where we say melk. The addition of a little bit of milk works some magic on what would typically be pretty dry and lean ground chicken. The richness from the milk also adds a bit of fat and richness that siu mai typically gets from pork. If you live a dairy free life, you can just replace the milk with water instead.

I’m sure in the future I’ll continue to develop a lot more chicken buns recipes. BBQ Chicken Buns. Teriyaki Chicken Buns. Five Spice Chicken Buns. All the chicken buns. But for now, these are my favorite chicken buns in all the land! I can’t stop thinking about reheating the ones I’ve safely packed away in our freezer for a rainy day. Ah! I think it’s going to rain tomorrow…

Chicken and Leek Steamed Buns

makes 12 steamed buns

dough recipe adapted from Red House Spice’s excellent bao guide!

bun dough:

250g (~1 3/4 cups) AP flour
50g (~1/3cup) cornstarch
2tsp sugar
1 tsp instant yeast
1 cup warm water + 1/4 cup more if dough is dry


1 leek
3 cloves minced garlic
1 lb ground chicken
1/2 tsp salt
1/2 tsp white pepper
1 tbsp oyster sauce
1 tsp soy sauce
2 tbsp milk
1 tbsp cornstarch

make dough:

  1. Combine flour, cornstarch, sugar, and instant yeast in the bowl of your standmixer fitted with a dough hook. Give it a quick mix to evenly incorporate everything. Begin to stir on medium speed. Slowly pour in 1 cup warm water and continue to knead for 8 minutes. Scrape out the dough onto a lightly floured surface and continue to knead for another 5 minutes until you get a smooth ball. If the dough feels a little too dry during the hand kneading process add a little bit more water, no more than an extra 1/4 cup. Place dough in a lightly greased bowl and cover with a damp kitchen towel. Allow dough to rest in a warm place for 1 hour to 1.5 hours until doubled in size.

  2. While the dough is resting, prepare your filling. Peel the tough outer layers of the leek. Cut off the top green portion of the leek and discard. Slice the leek in half lengthwise and then thinly slice each half. Quickly run the thinly sliced leeks under water to rinse off any dirty or sand. Dry off with a paper towel and set aside.

  3. Heat up 2 tbsp of olive oil in a skillet over medium high heat. Once hot, add in garlic and leeks. Sauté for 5-7 mins until aromatic and slightly golden around the edges. Remove garlic and leeks from the pan and place in a large bowl.

  4. Add chicken to the bowl of garlic and leeks. Add in salt, white pepper, oyster sauce, soy sauce, milk, and cornstarch to the bowl. Give it a good mix with chopsticks or a wooden spoon until just combined. Set aside and let the flavors develop for at least 15 minutes or up to 1 day covered in the fridge.

  5. To form the buns, divide the dough into 12 equal portions. Roll out each portion of dough into a 4” diameter circle. Place about 2 tablespoons of filling in the center of the wrapper and pleat close, or pinch close if you wish. Place formed buns on a baking tray dusted with flour and cover with a damp kitchen towel. Allow to rest for another 30 minutes.

  6. Set up a bamboo steamer over a wok or pot filled with boiling water. Steam for 15 minutes. Allow for buns to cool and then enjoy with soy sauce, chili oil, or plain!


  1. Steamed buns can be frozen after they have been fully cooked. You can either reheat in the microwave by microwaving for 3 minutes while wrapped in a damp paper towel, or steamed in a bamboo steamer for 12-15 minutes.

  2. Milk can be swapped out for water if you prefer a dairy free option.

Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Main
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai

Ah, it feels good to be home : ) Reuben and I just got back from 9 wonderful days on the East Coast! We danced around, ate, and celebrated love with some of my best friends in New York City. Then we got some quality time in with his parents in cute little Roosevelt, New Jersey. His mom made us brownies and this incredible chorizo, chickpea, and cod stew that I'm still dreaming about. Triple C! I also developed an addiction to these coconut and seedy cluster things they kept at the house. I'm still dreaming about them and trying to find the time to recreate them myself. THEY ARE SO GOOD. At the tail end of our trip we spent the last weekend in Philadelphia. It was MUGGY. I forgot what that type of weather felt like. It was so hot and wet, the second you went outside your skin was instantly damp. Living in San Francisco has made us wimps. We live in a bubble of constant 65 degree weather and any temperature slightly above or below that is either hot as balls or cold as tits. Is cold as tits a saying??? I caught myself telling someone in Philadelphia how we don't eat outside in San Francisco because it gets down to 55 degrees at night and it's freezing. I realized I sounded like an idiot. My inner midwesterner was embarrassed.

Despite the muggy weather in Philadelphia, I absolutely loved it there. Reuben and I have been wanting to make a trip out there to see if we could potentially move there. I think the answer is yes, definitely yes. The food was so great! We ate at 2 Michael Solomonov restaurants, Dizengoff and Abe Fischer. Insanely good! We would have made it 3 if I didn't feel like a meatball the whole time and had some actual stomach room to grab a donut at Federal Donuts... next time! Center City was super cute and charming. Super walkable too! I was worried that Philadelphia would be missing all the Asian food we're spoiled with by living in San Francisco, but then 1 block from our Airbnb was a ramen place that made brisket ramen with kimchi and a matzo ball and all my worries disappeared. It's hard to compare any city to San Francisco, but I think Philadelphia has all the amenities and culture points we need, but just a lot cheaper and a little more charming with all the cute old neighborhoods. Downtown Philadelphia is also not nearly as poopy as Downtown San Francisco... ugh, gross. If/when we move there I'll just have to buy a bunch of loose summer dresses and shorts to help acclimate to the weather. 

Since we've been living in the Inner Richmond, which is the Asian food mecca of San Francisco, I've developed this irrational fear of not having access to great Asian food whenever we move. We just have the best Thai, Burmese, Japanese, Vietnamese, and Chinese restaurants within 4 blocks of our apartment. But the day that we move will come, and I will be prepared to make my favorite dishes!  I'll probably never be able to recreate the magic that happens in the kitchen of Good Luck Dim Sum, but I'm feeling pretty confident that my dumpling making skills will satisfy my cravings. These Spring Chicken Siu Mai were inspired by all the beautiful spring produce popping up at our farmers market. I love this season so much! It's almost as great as late summer, when all the tomatos and stone fruit taste like candy. The chicken siu mai are a lot lighter and maybe slightly healthier than the traditional pork and shrimp or beef fillings. Once it's all steamed together it tastes super fresh and sort of like all the best parts of your spring garden rolled up into a little dumpling. Bonus points for it being super easy to assemble too. No fancy pleats or pinching necessary!

Spring Chicken Siu Mai

makes 36 dumplings


1 lb ground chicken (turkey works too)
1/3 cup fresh peas
1/3 cup diced carrots (same size as peas)
2 spring/green onion stocks - whites and greens thinly chopped
1 egg
1 tbsp cornstarch
2 tsp sesame oil
1 tsp soy sauce
1 tsp salt
1 tsp white pepper
36 round wonton wrappers
extra peas and carrots for garnish


1. Combine ground chicken, peas, carrots, spring onions, egg, cornstarch, sesame oil, soy sauce, salt, and white pepper in a bowl. Gently mix together with your hands or a rubber spatula until evenly combined, avoid over mixing. Place in the fridge for 30 minutes to allow the flavors to marinate.

2. Place a heaping tablespoon (about 1.5 tablespoons) of filling in the center of your wonton wrapper. Fold up the side of the wrapper, but leave the top of the dumpling open. Place on a lined baking sheet and repeat with remaining wrappers and filling. Cover prepared dumplings with a kitchen towel to prevent them from drying out. Top each dumpling with either a pea or a cube of carrot for garnish.

3. Boil water in a pot and place a bamboo steamer (the same diameter as the pot) on top. Line the bamboo steamer with cabbage or a parchment paper disk with perforated holes. Arrange dumplings in the steamer, cover, and steam for 7-8 minutes.

4. Remove dumplings from the steamer and enjoy by dipping into some dark soy sauce.