This fusion of Korean and Japanese flavours is jumpy with attention grabbers: fiery kimchi, nutty soba, and crispy veggies. And the duo of seared tofu and edamame offers up plenty of plant-based protein to give the dish staying power. If serving leftovers, simply reheat the tofu mixture and rinse the cooked soba under hot water until soft again.
Taking the time to squeeze out some of the excess liquid from the tofu means better browning and less sticking in the pan.
Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel and another cutting board or plate. Press firmly to extract excess liquid. Slice tofu into 3/4 in (19 mm) cubes.
In small bowl, mix together soy sauce (or tamari), rice vinegar, kimchi liquid, honey, and sesame oil.
Heat wok or large skillet over medium-high heat. Add oil and swirl to coat pan. Place tofu in pan and stir-fry until browned, about 4 minutes. Remove tofu from pan and set aside. Add onion to pan and heat 1 minute, stirring often. Add carrot and heat 1 minute, stirring often. Add zucchini and heat 1 minute, stirring often. Add kimchi and heat 30 seconds. Add tofu and soy sauce (or tamari) mixture and heat 30 seconds. Cover pan to keep warm.
Bring large pot of salted water to a boil. Add edamame and heat until tender but with some bite, about 3 minutes. Using slotted spoon, remove edamame from water and add to tofu mixture. Add soba noodles to pot of boiling water and prepare according to package directions. Drain noodles in colander and rinse well.
Divide soba noodles among serving plates and top with tofu mixture and sesame seeds.
This recipe is part of the Stir It Up collection.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.