a vegetarian pop-up for New Orleans

Tag: tofu

Roadside Eating, Taipei Style

We started TSAI a few years ago talking about how we were inspired by the food and eating habits of the Taiwanese. This is what we were talking about. Park your scooter. Pull up a stool. Order some stinky tofu with a side of pickled cabbage or a quick bowl of noodles. Or maybe grab a few tea eggs, plucked from a bubbling cauldron and dropped into a plastic bag for you to carry away.
roadside eating

tea eggs in plastic


Menu for Saturday

Miso Congee with Mung Beans and Choice of Fried Tofu, Pickled Radish, and Tea Egg

Daikon Cakes with Spicy Goji Berry Sauce

Fried Sticky Rice Cakes with Chestnuts and Mushrooms

Egg and Tomato Turnovers


Fried Sesame Balls with Mung Bean Filling


Lemongrass Ginger Iced Tea

Almond Milk Green Tea

Avocado Coffee Shake

Menu for Sunday

We’re still working on this menu for this Sunday’s TSAI House event, which will be from 6-9 at a downtown location, but the main components are in place and should look something like this:

Pickled Fennel and Cabbage

Kale Kimchi and Cantaloupe

Taiwanese Tea Eggs

Fried Ginger Okra and Tomato

Miso Tofu and Wakame

Jasmine Rice with Garlic and Sweet Pea Puree

Custard and Almond Fruit Tarts

Plum Cocktails and Iced Tea

Let us know if you’re coming at tsainola@gmail.com. Click here for a fun little write-up of one of our previous events.

Rice Bowls at the Bridge Lounge, 8/20

We’ll be at the Bridge Lounge this Saturday, serving hearty rice bowls from 9:30 until midnight. The Bridge Lounge is Uptown, at 1201 Magazine St. Each bowl comes with brown or white jasmine rice, and the following:

sauces: black bean shiitake mushroom sauce OR red curry with ginger and zucchini

toppings: fried tofu with fresh lima beans, thai basil, and salted radish, pickled daikon and carrots, and cucumbers

dessert: homemade oversized anise-citrus fortune cookies (limited)

Recipe: Fried Tofu with Greens, Tomatoes, and Mushroom Horseradish Sauce

We served this as our special two weekends ago —  the dish could fool someone into thinking that it’s a salad, with all of the fresh vegetables perched on top of the delicious fried tofu. The cherry tomatoes and dandelion greens play off of the spice and rich caramelized flavors of the horseradish sauce. The colors and textures are beautiful too: with the golden crunchy skin of the tofu next to the saturated colors of the greens and the sauce. We hope you’ll try out this recipe for yourself and come up with your own variations.

Ingredients: tofu, nutritional yeast, rice flour; dandelion greens, cherry tomatoes, a lemon; shallots, oyster mushrooms, hot peppers, horseradish, rice wine, soy sauce, rice vinegar, salt and sugar

1. To make the sauce, cook minced shallots with minced oyster mushrooms and minced hot peppers on medium heat until everything is a dark brown, stirring every once in a while to prevent anything from burning. This will take a while. Deglaze the pan with rice wine. Add soy sauce and minced horseradish and cook for another 10 minutes. Add sugar and salt to taste — it should taste pretty salty. Add rice vinegar and cook on low heat for another 5-10 minutes, or until the flavors have combined and the sauce has thickened to a syrupy consistency.

2. Drain and cut the tofu into 1/4 inch thick slices. Prepare a batter that is 1 part nutritional yeast to 1 part rice flour and coat the slices of tofu with this batter. Fry the slices of tofu in 1/4 inch of oil. The tofu and batter should sizzle immediately when they enter the pan, and each side should only take 30-45 seconds to become golden brown. Drain fried tofu on paper towels.

3. Sprinkle dandelion greens and sliced cherry tomatoes generously over the tofu, with a big spoonful of the sauce on top and a wedge of lemon on the side. We added fresh crowder peas to the dish, too, because they contrast well in texture and flavor with the tofu.

Noodles and Music Menu

Noodles (Egg; Buckwheat Soba; and Plain Old Wheat)


Taiwanese Tea Eggs and Sweet Pickled Cabbage

Sauce (Mushroom Black Bean, Garlic Pepper, Sesame Seaweed)

and your choice of:

Baby Bok Choy; A-Tsai; Daikon Radish; Salted Radish; Shiitake Mushrooms; Oyster Mushrooms; Enoki Mushrooms; Asparagus; Cherry Tomatoes, Lima Beans; Dried Mustard Greens; Tofu; Cucumbers; Carrots; Thai Basil  


Coconut Ginger Rice Pudding (limited)