On days when I have picked up a fresh artisan loaf from a local bakery, or have baked a sourdough focaccia at home, I will centre dinner around bread, creating a meal that is either saucy, soupy or dippy. This particular recipe falls into the dip category, with a magical kimchi-whipped tofu that is so creamy and rich, it will leave you wondering how it can be vegan.
You've probably heard more than once in your life that you need to "drink more milk" so that you can grow "big and strong," which is really just to say that you should be consuming more of the nutrients in milk. Cow's milk contains important vitamins and minerals like B12, riboflavin, and calcium, which can indeed help a little human grow "big and strong" (thanks, mom!).
While quick in preparation, this robust one-pot stew from Baan Mae in Washington, DC (one of our Best New Restaurants of 2025), boasts a complex, salty-sweet flavor thanks to a clever combination of caramelized sugar, lychee, warming spices, and fiery ginger. The trick is to fully cook your sugar. Allowing it to properly caramelize is what gives the stew its complex flavor, so be patient and allow it to deepen in color before adding your sauce.
We now have a spot dedicated to surprisingly creamy tofu and banchan-and it will satisfy even the pickiest Bay Area soybean and fermentation heads. This Korean deli in North Oakland is pumping out seasonal banchan that changes weekly, and is ideal if you like lunches that are refreshing, pickled, and quick.
The salad incorporates summer's essence with fresh, flavorful ingredients, making it ideal for casual gatherings. It requires minimal cooking, fitting perfectly into a summer lifestyle.
