Joanne Molinaro Recipes

Posted on May 23, 2024 | 12:00am
MANDOO (Dumplings)

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sesame oil
  • 1 potato, roughly chopped
  • 2 carrots, roughly chopped
  • 4 scallions, roughly chopped
  • 10 cremini mushrooms, roughly chopped
  • 1 cup Baechu Kimchi, roughly chopped
  • 2 to 3 cloves garlic, roughly chopped
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon regular soy sauce
  • 2 ounces sweet potato vermicelli, cooked according to package directions
  • 1 (16-ounce) block extra-firm tofu, pressed
  • 1 tablespoon soup (light) soy sauce
  • 1 (14-ounce) package dumpling wrappers
  • Spicy Soy Sauce Dressing, for serving
  1. In a large skillet, heat the olive oil and sesame oil over medium-high heat. Add the potato, carrots, scallions, mushrooms, kimchi, garlic, salt, and pepper and cook until the vegetables are soft, about 5 minutes. Add the regular soy sauce to deglaze the pan and cook for 1 more minute.
  2. Scrape all the cooked vegetables into a food processor. Add the sweet potato noodles and pulse 16 to 20 times, until the vegetables are at almost a paste-like consistency. Transfer the mixture to a large bowl. Add the tofu and use a fork to mash up the tofu and mix it into the processed vegetables. Add the soup soy sauce. This is your last opportunity to season the filling. Use the filling to stuff the dumplings right away or place it in the refrigerator until you are ready to wrap. (The process is easier if the filling has been in the refrigerator for about 1 hour.)
  3. To make the dumplings, wet the rim of a dumpling wrapper with a little water, then place the wrapper in the palm of your hand. Place about 2 teaspoons of the filling in the center and fold the wrapper in half over the filling. Pinch the two edges of the wrapper firmly together with your fingers. Set these aside on parchment paper or another nonstick surface and make sure the dumplings do not touch each other (as they will stick together). You can freeze these for up to 3 months for future use.
  4. The dumplings can be boiled, steamed, pan-fried, deep-fried, or air-fried. Serve with spicy soy dressing for dipping.

DOOBOO JORIM (Braised Tofu)

  • 1 (16-ounce) block medium-firm tofu
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons Spicy Soy, plus more for serving
  • ½ cup Vegetable Broth
  • 1 onion, julienned
  • 1 carrot, finely diced
  • 3 large or 4 small to medium mushrooms, thinly sliced
  • 2 scallions, chopped
  • 1 tablespoon toasted sesame seeds

  1. Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).
  2. In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.
  3. Add the spicy soy dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.
  4. Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.  

  • 1½ cups (210g) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ⅔ cup (152g) cold vegan butter, cut into ½-inch cubes
  • 3 to 4 tablespoons ice water
  • ¾ cup (300g) brown rice syrup
  • 6 tablespoons soy or oat milk
  • 1 cup (320g) paht
  • ¼ cup (50g) light brown sugar
  • 4 tablespoons (57 g) vegan butter, melted and cooled
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (220g) chopped pecans
  • 3½ tablespoons (35g) potato starch
  • 1 cup (110g) pecan halves
  1. Make the pie crust: In a food processor, combine the flour, sugar, and salt and pulse while adding the butter, a few pieces at a time. Add the ice water, 1 tablespoon at a time, until a dough starts to form.
  2. Shape the dough into a ball. Do not handle more than necessary. Wrap with plastic and refrigerate for at least 4 hours, but best if overnight.
  3. Preheat the oven to 350° F.
  4. Make the pie filling and topping: In a medium bowl, combine the brown rice syrup, soy milk, paht, brown sugar, melted butter, salt, vanilla, chopped pecans, and potato starch.
  5. Place the pie dough between two sheets of parchment paper. Using a rolling pin, roll out the pie dough gently until it is large enough to line a 9-inch pie pan. Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife. Pour in the filling. Top the filling with the pecan halves.
  6. Transfer the pie to the oven and bake until the pie filling sets (i.e., doesn't jiggle too much), 1 hour to 1 hour 15 minutes. Cool the pie on a wire rack for 2 hours before serving.