Yellow cake with chocolate (ganache!) icing

No recipe right now, but this cake was delicious. The recipe is from the Flour Bakery cookbook.

So much soy!

This dish is easy, but sometimes overwhelming ... since it's sort of all soy. I think my favorite part of it is the pickled vegetables, though. This is because I love pickled things. So, if you like tofu/soybeans, pickled things and the color green, than this dish is for you.

I think this recipe must come from somewhere, but at this point, it's just something we throw together. Honestly, it doesn't have a real recipe - as long as you have the ingredients, you can pretty much throw them together in any proportion you like. Also, given that you can use frozen soybeans (really, you can't tell!) and pickled veggies from a can (the dustier the can, the better), this is actually very quick to make. The one requirement is that you eat it with angry grandmother chili sauce (aka 老干妈).

Ingredients

• 1-2 packages of smoked tofu, cut into thin rectangular slices
• 2 cans pickled vegetables (xue cai, 雪菜)
• 1 bag frozen soybeans
• 3-4 scallions, finely chopped
• a few tablespoons of water or stock
• soy sauce to taste

Directions 

• Heat canola (or vegetable) oil in a wok. When it is hot/sizzling, add the tofu and stir. Once the tofu is heated (a few minutes), add the frozen soybeans and cook until they are thawed.
• Add the pickled vegetable and stock and cook for another minute.
• Add the scallions, cook until they are fragrant and finish off with the soy sauce.
• Serve with white rice.