#junzi kitchen

[bumblebeeappletree]

Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►► https://f52.co/3NA1op6

Also featured in this video

Thomas Keller Insignia Nonstick Stainless Steel Frying Pan: https://f52.co/3Gugjza

Five Two by GreenPan Essential Nonstick Skillets: https://f52.co/3POHiJZ

Five Two Bamboo Double Sided Cutting Board: https://f52.co/3lMpaTc

Five Two Wooden Spoons: https://f52.co/3GJAFEm

Looking for something specific?

VIDEO CHAPTERS

00:00:00 Intro

00:00:52 Prep Firm Tofu

00:04:38 Silken Tofu

00:07:47 Sear Firm Tofu

00:10:01 Sear Silken Tofu

00:13:47 The Final Build

00:18:40 Time to Eat

PREP TIME: 3 hours 15 minutes

COOK TIME: 15 minutes

SERVES: 2

INGREDIENTS

1 packet (16 ounces) firm tofu OR silken tofu, drained

Kosher salt

Neutral oil

1 shallot, sliced thinly cross-wise

3 cloves garlic, sliced thinly length-wise

1/2 Thai red chile or similar, sliced thinly

2 scallions, cut into 2-inch segments, making sure white and green parts are separated

2 tablespoons light soy sauce

2 teaspoons abalone sauce

1 teaspoon rice wine (Mijiu or Shaoxing wine)

1/2 teaspoon granulated sugar

1/2 teaspoon MSG or mushroom powder

1 tablespoon potato starch

[sinetheta]

Sine Theta Magazine chows down on food for thought! 

Art Director Elisabeth Siegel interviews Junzi Kitchen founder and chef Lucas Sin (Yale University ‘15), on the origins of his restaurant’s delectable twists on traditional northern Chinese cuisine for an exclusive feature in Sine Theta Magazine Issue #7 “MUD 泥,” to be released on May 15. 

Watch this video for a sneak peak of the mouthwatering eats at the New York City Junzi establishment! 

At his Chef’s Table, Chef Sin successfully translated the supple, earthy palettes of conventional northeastern Chinese fare into vivid, delicate bites on a special Lunar New Year chef’s table.

Preorder Issue #7 now to read up on his unique start to cooking, objectives in opening Junzi Kitchen, and takes on modern-day Chinese American food. All preorders using this online form come with free sinθ stickers! Grab an issue soon, because preorders close on May 10.

Follow sinθ magazine for more daily posts about Sino arts and culture

[sinetheta]

ONE DAY LEFT: Preorder Issue #7 “MUD 泥”! 

Grab an issue of “MUD 泥” at sinetheta.net/7 by TOMORROW to read up on Chef Lucas Sin’s journey with northeastern Chinese food and Chinese British artist Qu Leilei’s reflections on 1970s Chinese activism and his current art, alongside brilliant pieces of prose, poetry, and visual and installation art by Sino creatives around the world. Preorder with this form to receive two FREE exclusive handmade sinθ stickers!

Follow sinθ magazine for more daily posts about Sino arts and culture.

[dymax-ion]

Kurt at Junzi After Hours

[sinetheta]

Preorders for Issue #7 “MUD 泥” are open! 

From savory wontons to perfectly chewy sticky rice cakes, food has been a staple of Lunar New Year festivities since the genesis of the holiday. Watch the video above for a sneak peak of Junzi Kitchen's Chef's Table specialties celebrating a Red New Year. 

Preorder Issue #7 "MUD 泥" at sinetheta.net/7 to read Chef Lucas Sin's full profile, with interview and writing by art director Elisabeth Siegel, and delve into delicious bites of Junzi Kitchen's history. Don't forget: if you preorder using the form at sinetheta.net/7 before it closes on May 10, you'll also receive two free 3-inch stickers!

Video shot by Tiffany Chi and edited by Tiffany Chi and Jiaqi Kang.

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