Nduja Puffs

Fluffy, flaky, tangy, and spicy best describe these Nduja Puffs as taste buds are smothered with pillowy puff pastry, zesty tomato and an unmistakeably Calabrian heat that is tempered with creamy cheese sweetness. These pastries can be made in advance and frozen. Simply bake and garnish before serving. Try pairing this recipe with Strange Fellows Brewing Talisman.
Ingredients Instructions

Ingredients

Serves 15 puffs
21 oz (600 g) puff pastry, thawed
8 oz (225 g) 'nduja sausage, casing removed
1 cup (250 ml) cream cheese, room temperature
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) granulated sugar
1 egg
2 tbsp (30 ml) water
8 cherry tomatoes, cut in half
fresh basil leaves, for garnish

Instructions

  1. On a clean, lightly floured work surface, roll out puff pastry. Using a 3-in (7.5 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a smaller 2½-in (6.25 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a 1¼-in (3 cm) round cookie cutter, cut centre of smaller flowers to leave a hole in centre. Chill cut pastry flowers in refrigerator for at least 30 minutes.
  2. Preheat oven to 400 F (200 C). Line a large baking sheet with parchment and set aside.
  3. In a food processor, blend 'nduja, cream cheese, mayonnaise and sugar for 30 seconds. Spoon into a large piping bag and cut a hole, ½-in (1.25 cm) in diameter, at the tip. Set aside.
  4. In a small bowl, prepare an egg wash by whisking egg and water until blended.
  5. Spread large pastry flowers 2-in (5 cm) apart on prepared baking sheet and brush lightly with egg wash. Place a small pastry flower over centre of each large one and brush lightly with egg wash. Pipe 'nduja mixture in cavity up to about ¼-in (0.6 cm) above level of small flower. Bake for 15 minutes, until pastry is golden brown. Cool slightly before serving, as filling will be very hot.
  6. Add a cherry tomato half in centre over 'nduja filling and garnish with basil leaves.
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Drink Pairings

Cheesy Cauli-Gratin

Creamy and savoury, this gratin will have even the pickiest eater begging for more! Serve it as a side, or as a main alongside your favourite salad or some warm crusty bread to soak up that rich delicious sauce. This recipe can be made in advance and re-heated before serving. Try pairing this recipe with a full-bodied chardonnay, such as the Freemark Abbey Chardonnay from the Napa Valley.
Ingredients Instructions

Ingredients

Serves 6-8 as a side
1 large head cauliflower, cut into 2-in (5 cm) florets, washed and drained
½ cup (125 ml) butter, divided
⅓ cup (80 ml) all-purpose flour
2½ cups (625 ml) warm milk, divided
½ tsp (2.5 ml) white pepper
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) cayenne pepper
2 cups (500 ml) Gruyère, divided
salt, to taste
⅓ cup (80 ml) bread crumbs
2 tbsp (30 ml) chopped fresh parsley

Instructions

  1. Place cauliflower in a large heatproof, microwave‑safe bowl. Cover with a heatproof plate and cook in microwave on high for 5 minutes. Set aside.
  2. In a medium saucepan, melt ¼ cup (60 ml) butter over medium heat. Using a whisk, add flour and mix to form a smooth roux. Cook for about 2 minutes, whisking constantly.
  3. Carefully add 1 cup (250 ml) milk and stir vigorously to blend well. Add remaining 1½ cups (375 ml) milk and continue whisking until sauce is smooth.
  4. Stir in white pepper, nutmeg, cayenne and 1 cup (250 ml) Gruyère. Stir until smooth and cheese has melted. Remove from heat. Season with salt.
  5. Pour one-third of cheese sauce in a heatproof casserole dish. Spread cauliflower evenly over sauce. Pour remaining sauce over cauliflower. This can be made a day in advance and refrigerated until ready to use. Bring to room temperature before baking.
  6. Preheat oven to 375 F (190 C).
  7. In a small skillet, melt remaining ¼ cup (60 ml) butter over medium heat and add bread crumbs. Toast for 1 minute and remove from heat. Transfer to plate to cool.
  8. Spread remaining 1 cup (250 ml) Gruyère evenly over cauliflower. Top with toasted bread crumbs and bake for 20 to 30 minutes, or until cheese on surface has melted and bread crumbs look golden brown. Allow to rest for 10 minutes before serving. Garnish with chopped parsley.
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Drink Pairings

Dried Oyster Bean Curd Roll

This crispy Oyster Bean Curd Roll is filled with Umami flavour. Expertly crafted by Chef He at Mott 32 in Vancouver, BC. This recipe is bountiful with savory richness of dried oysters balanced with Shiitake mushrooms and preserved Chinese sausage. Try pairing this recipe with Tantalus Pinot Noir 2021 or Black Sage Vineyard Oliver Merlot 2019.
Ingredients Instructions

Ingredients

Serves about 20 rolls
1 lb (450 g) dried Chinese or Japanese oysters
⅓ cup + 3 to 4 tbsp (125 to 140 ml) neutral-flavoured oil, divided
⅓ cup (80 ml) water
3½ tbsp (52.5 ml) oyster sauce, divided
2½ tbsp (37.5 ml) minced fresh ginger, divided
2 green onions, roughly chopped
2½ tsp (12.5 ml) salt, divided
⅓ cup (80 ml) cooked fat choy (washed and boiled in stock or water for 5 minutes)
5 sheets fresh bean curd (about 11 × 17-in/28 × 43 cm each)
8 oz (225 g) preserved Chinese sausages, diced
10 oz (280 g) shiitake mushrooms, diced
1½ tsp (7.5 ml) pepper
1½ tsp (7.5 ml) granulated sugar
1½ tsp (7.5 ml) chestnut powder

Instructions

  1. Rehydrate dried oysters in cold water for about 3 hours, then thoroughly rinse and roughly chop. Heat ⅓ cup (80 ml) oil in a frying pan over high, then flash-fry oysters in hot oil for 2 to 3 minutes. Add ⅓ cup (80 ml) water, 2 tbsp (30 ml) oyster sauce, 1 tbsp (15 ml) ginger, green onions and 1 tsp (5 ml) salt, then reduce heat to low and simmer, covered, for 35 minutes. Remove lid and simmer for 5 more minutes. Remove from heat and set aside.
  2. Dice cooked fat choy into small pieces. Set aside.
  3. Rinse bean curd sheets and pat dry. Cut each sheet into 4 rectangles and set aside to make rolls.
  4. Heat a separate pan on medium and add 1 tbsp (15 ml) oil. Add 1½ tbsp (22.5 ml) ginger and preserved sausage and stir-fry until fragrant, 1 to 2 minutes. Add mushrooms and fat choy and stir-fry until fragrant, 3 to 5 minutes. Add oysters, 1½ tbsp (22.5 ml) oyster sauce, 1½ tsp (7.5 ml) salt, pepper, sugar and chestnut powder to pan and stir-fry until all ingredients are heated and fragrant, 3 to 4 minutes. Remove from heat.
  5. Place a spoonful of stir-fried mixture on a bean curd rectangle (do not overpack). Wrap filled rectangle into a spring roll. Repeat until you’ve used up all rectangles and filling.
  6. Heat a deep wok on high. Add 2 to 3 tbsp (30 to 45 ml) oil and heat until sizzling hot. Carefully slide rolls into hot oil and fry until golden brown, about 2 minutes per side.
  7. Remove from heat and place rolls on a draining rack or paper towel to absorb excess oil. Serve immediately.
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Drink Pairings

Fish Pie

Fish pie is a British pub classic! You won’t regret trying this dish, it’s creamy, rich, and oh so satisfying. We used salmon, halibut, and smoked salmon, but any combination of your favourite fish and seafood will work. Including something smoked adds another layer of flavour. Try it with prawns or scallops! Pair this recipe with Calliope Figure 8 White 2022 or Gray Monk Chardonnay Unwooded 2022
Ingredients Instructions

Ingredients

Serves 4-6
3 lbs (1.4 kg) potatoes, peeled and cut in half
6 oz (170 g) aged cheddar, grated, divided
½ cup (125 ml) whipping cream
3 tsp (15 ml) salt, divided, plus more for cooking potatoes
freshly ground black pepper, to taste
4 tbsp (60 ml) butter, divided, plus more for greasing dish
½ medium onion, finely diced
1 clove garlic, minced
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) milk
1 lb (450 g) cod or halibut, bones removed and cut into bite-sized pieces
½ lb (225 g) salmon, bones removed and cut into bite-sized pieces
½ lb (225 g) hot-smoked salmon, broken into bite-sized pieces
1 cup (250 ml) frozen peas
1 tsp (5 ml) finely chopped fresh chives
2 tsp (10 ml) finely chopped fresh parsley leaves

Instructions

  1. Preheat oven to 350 F (175 C). Place potatoes in a large saucepan, cover with salted water and bring to a boil. Turn heat down to medium and simmer for 10 to 15 minutes, or until potatoes are tender. Drain, then mash with half of the cheddar, whipping cream, 1½ tsp (7.5 ml) salt, pepper and 1 tbsp (15 ml) butter. Set aside.
  2. In a small saucepan over medium heat, sweat onions and garlic in remaining 3 tbsp (45 ml) butter. Add flour and mix well. Slowly whisk in milk and continue whisking until smooth. Add remaining salt and pepper. Bring to a boil, turn heat down to low and simmer for 10 minutes, stirring constantly, until sauce has thickened. Check and adjust seasoning. Set aside.
  3. Butter a 9 × 13-in (3.5 L) casserole dish. Cover bottom of casserole with a quarter of the béchamel. Place fish and peas in casserole and cover with remaining béchamel. Smooth it out and top with mashed potatoes. Sprinkle with remaining cheddar.
  4. Bake for 30 to 45 minutes, or until golden and bubbly and fish flakes easily. Garnish with chives and parsley.
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Drink Pairings

Red Wine Ravioli with Ricotta & Parmesan

Try this classic ravioli with a twist. Red wine used in the pasta creates a great colour in the final dish but does not add a ton of flavour. Therefore, save your good red wines for drinking alongside this tasty pasta starter. You should only need half the pasta dough for filling made in this recipe. However, it is good to have extra dough just in case it takes a couple of tries to perfect your ravioli making.
Ingredients Instructions

Ingredients

Serves 6
DOUGH:
5 large egg yolks
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) red wine
1 tsp (5 ml) kosher salt
4 cups (1 L) flour, plus extra for kneading
FILLING:
18 oz (510 g) ricotta cheese
6 oz (170 g) grated Parmesan, plus extra for serving
¼ tsp (1 ml) freshly ground nutmeg
1 tsp (5 ml) finely grated lemon zest
2 tsp (10 ml) fresh lemon juice
kosher salt and freshly ground black pepper, to taste
1 large egg
1 tbsp (15 ml) water
semolina flour, for dusting
SAUCE:
2 tbsp (30 ml) unsalted butter
¼ cup (60 ml) extra-virgin olive oil
3 cloves garlic, minced
1½ tsp (7.5 ml) white miso paste
20 sage leaves

Instructions

  1. To make Dough, place egg yolks, olive oil, red wine and salt in a food processor fitted with a steel blade attachment and pulse to combine. Add flour and pulse until dough just starts to come together. Turn dough out onto a well-floured work surface and knead until smooth and dough springs back when you press a finger into it, about 5 minutes. Use as much flour as needed. Wrap dough with plastic wrap and let rest at room temperature for at least 1 hour and up to 3 hours.
  2. While dough rests, make Filling. Lay a clean tea towel or a triple layer of paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean tea towel or triple layer of paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl along with Parmesan, nutmeg, lemon zest and lemon juice. Season to taste with salt and pepper and stir to combine.
  3. In a small bowl, whisk egg and water to create an egg wash. Set aside.
  4. Divide rested dough into 4 equal pieces. Wrap 3 pieces in plastic wrap and set aside. Roll out remaining dough into a narrow rectangle, ½-in (1.25 cm) thick. Set pasta machine on the widest setting and feed dough through rollers. Fold dough lengthwise into thirds and rotate 90 degrees. Repeat rolling, folding and rotating another 3 times to increase dough’s elasticity. If dough gets sticky, dust with more flour.
  5. Narrow setting one notch and pass dough through twice. Continue passing dough twice through ever-finer settings until it is very thin, about setting 5 or 6. Dust dough with flour and lay flat on the counter. Place 2 tsp (10 ml) mounds of filling along one side of the dough, leaving about ½-in (1.25 cm) between each mound. Brush egg wash around each mound of filling. Fold dough over mounds and press between each mound to secure and expel any air bubbles. Cut between each mound to create ravioli. Trim into desired shape. Place on a baking sheet that has been well-dusted with semolina flour and repeat with remaining dough and filling. Pasta can be prepared up to this point, dusted with semolina, covered well with plastic wrap and refrigerated overnight. Alternatively, ravioli may be placed on a parchment-lined baking sheet and frozen completely. Transfer to a freezer bag, press out as much air as possible and store in freezer for up to 2 months.
  6. When ready to serve, bring a large pot of salted water to a boil.
  7. To make sauce, in a large skillet, melt butter over medium heat. Lower heat to medium-low and cook butter, stirring often, until it just starts to brown, about 2 to 3 minutes. Add olive oil and garlic and cook, stirring constantly, until garlic has softened, about 2 minutes.
  8. Add pasta to boiling water and cook until ravioli floats, about 2 to 3 minutes.
  9. While pasta cooks, stir miso paste and sage into sauce. Let cook for 1 minute and then season sauce to taste with salt and pepper. Remove pasta from boiling water with a slotted spoon and place in sauce. Baste pasta with sauce for 30 seconds and then divide between serving plates. Garnish with additional Parmesan and serve immediately.
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Drink Pairings

Prosciutto-Wrapped Pork Chops with Apples & Cider Pan Sauce

This one pan meal is easy enough for a weeknight yet tastes fancy enough should company drop by for dinner. Bust out the cast-iron pan to take this recipe to the next level of fall flavours.
Ingredients Instructions

Ingredients

Serves 4
4 boneless pork loin chops
kosher salt and freshly ground black pepper, to taste
4 to 8 slices prosciutto
2 tbsp (30 ml) grapeseed oil, plus extra if needed
2 shallots, peeled and halved
4 small cloves garlic, smashed
1 large Honeycrisp apple, cored and cut into 10 to 12 wedges
1 sprig fresh rosemary
2 sprigs fresh thyme
2 tbsp (30 ml) butter
12 fresh sage leaves
1 cup (250 ml) Strongbow Original Dry Cider
1 tbsp (15 ml) Dijon mustard

Instructions

  1. Place pork chops on a clean cutting board and sprinkle with salt and pepper to season. Tightly wrap 1 to 2 slices of prosciutto around each chop. Press down on prosciutto to make it stick to pork.
  2. In a cast iron skillet, heat oil over medium heat. Add pork chops, shallots and garlic. Cook, stirring occasionally and checking pork to make sure it doesn’t burn, until chops are well browned, about 3 to 4 minutes. Flip pork over and cook for an additional 2 to 3 minutes. Transfer to a plate and set aside.
  3. Add an additional tablespoon of oil to skillet, if needed, along with apple wedges, rosemary and thyme. Let apples sauté along with aromatics until they are lightly caramelized but still have some texture, about 4 to 6 minutes. Remove apples and place on plate alongside pork.
  4. Add cider and Dijon mustard to skillet. Bring to a hard simmer over medium-high heat, whisking often, and let sauce simmer until reduced by about half, about 5 minutes. Add apples and pork back into skillet and allow to simmer in sauce for 1 minute.
  5. To serve, divide pork and apple wedges between serving plates. Drizzle with pan sauce and top with fried sage. Enjoy.
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Drink Pairings

Shiitake Fried Rice

A quick and easy weekday meal, perfect for when you’re short on time. Any type of mushrooms can be used, but the shiitakes really add a meaty rich flavour. Enjoy as a side dish or on it’s own. Add protein as you see fit. Goes well with a fried egg on top!
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) fish sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) butter
3 tbsp (45 ml) vegetable oil, divided
3 cups (750 ml) shiitake mushrooms, stems removed, thinly sliced
1 cup (250 ml) king oyster mushrooms, thinly sliced
1 pinch salt, plus more to taste
2 cloves garlic, finely chopped
3 green onions, cut in 1-in (2.5 cm) pieces, plus more sliced for garnish
4 cups (1 L) cooked rice
4 eggs

Instructions

  1. In a small bowl, mix soy sauces, oyster sauce, fish sauce and sesame oil. Set aside.
  2. Heat butter and 1 tbsp (15 ml) vegetable oil over medium-high heat in a large frying pan or wok. Add mushrooms and season with salt. Stir-fry until softened and golden brown. Move mushrooms to one side and add 1 tbsp (15 ml) oil with garlic and green onions. Stir-fry 30 seconds.
  3. Add rice and toss with all ingredients. Spread to cover bottom and let sit for 1 minute. Add sauces and toss to thoroughly mix. Fry, tossing or stirring occasionally, for another 2 to 3 minutes. Taste and adjust seasoning if needed. Transfer to 4 bowls.
  4. In a frying pan over medium-high heat, fry eggs sunny side up with the remaining 1 tbsp (15 ml) oil. If you used a frying pan previously, you can use the same pan. Top each bowl of rice with a fried egg and sliced green onions.
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Drink Pairings

Beef Tenderloin with Mushroom Sauce

You can’t get anymore classic than this dish. A perfectly roasted tenderloin with creamy mushrooms flavoured with grainy mustard, sherry, and thyme. Seasoning the roast overnight will let the salt penetrate as well as help to dry out the meat, ensuring you get a nicely flavoured crust. Serve at home for a classic dinner with family or friends.
Ingredients Instructions

Ingredients

Serves 4
1 × 2 lbs (900 g) centre cut beef tenderloin roast, trimmed and tied
2 tbsp (30 ml) kosher salt
2 tsp (10 ml) coarsely ground black pepper
2 tsp (10 ml) extra-virgin olive oil
¼ cup (60 ml) butter, divided
2 cloves garlic, crushed
3 sprigs thyme, plus more for garnish
2 cups (500 ml) button mushrooms, halved
2 shallots, finely chopped
3 tbsp (45 ml) sherry
1 tsp (5 ml) red wine vinegar
2 tbsp (30 ml) grainy mustard
1 bay leaf
1 cup (250 ml) whipping cream
fresh flat-leaf parsley leaves, for garnish

Instructions

  1. Dry tenderloin well with paper towel. Season with 2 tbsp (30 ml) salt and 2 tsp (10 ml) pepper. Let sit in refrigerator uncovered overnight.
  2. When ready to cook, remove from refrigerator and let sit at room temperature for 1 hour.
  3. Preheat oven to 300 F (150 C). Roast tenderloin on a wire rack for 45 minutes to 1 hour, or until meat reaches 120 F (49 C) in the centre. Remove from oven.
  4. Heat a large frying pan over high heat. Add olive oil, 2 tbsp (30 ml) butter, garlic and thyme. Quickly sear tenderloin on all sides, basting with melted butter as it is cooking, until all sides have browned, 5 to 8 minutes. Remove from pan to rest and turn heat to medium.
  5. Add remaining 2 tbsp (30 ml) butter and mushrooms. Sauté for 4 to 5 minutes. Add shallots and cook another 5 minutes.
  6. Deglaze with sherry and red wine vinegar. Add mustard, bay leaf and cream and simmer for 5 minutes, or until cream reaches a sauce-like consistency. Remove thyme stems and bay leaf.
  7. Remove twine from roast and cut into 4 to 6 slices. Pour mushroom sauce on a platter and lay beef on top. Garnish with parsley and thyme leaves.
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Drink Pairings

Spinach, Pumpkin & Bacon-Stuffed Portobellos

Indulge in a culinary dream with these creamy stuffed portobellos. Brimming with richness, be sure to make extra filling to have as a quick weeknight dinner or transform them into a delightful appetizer by using button mushrooms. Their versatility makes them great for entertaining this autumn.
Ingredients Instructions

Ingredients

Serves 4
2 cups (500 ml) fresh pumpkin, peeled and cut into 2-in (5 cm) chunks
4 portobello mushrooms, stems and gills removed and discarded
2 tsp (10 ml) salt, divided, plus more to taste
freshly ground black pepper, to taste
1 tbsp (15 ml) extra-virgin olive oil
4 rashers bacon, roughly chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup (250 ml) frozen spinach, defrosted and drained
1 cup (250 ml) cream cheese, room temperature
½ cup (125 ml) sour cream
1 cup (250 ml) shredded cheddar, divided
1 cup (250 ml) bread crumbs
¼ cup (60 ml) butter, melted

Instructions

  1. Preheat oven to 375 F (190 C). Steam pumpkin for 10 to 15 minutes or until just tender. Set aside to cool.
  2. Place mushrooms on baking sheet, gill-side up. Season with 1 tsp (5 ml) salt and pepper to taste, and brush with olive oil. Bake for 10 minutes, remove from oven and set aside.
  3. In a medium sauté pan, render bacon until crisp. Remove bacon and sauté onion and garlic until soft.
  4. In a medium bowl, mix bacon, onion, garlic, spinach, cream cheese, sour cream, ½ cup (125 ml) cheddar and remaining salt. Once mixed, gently fold in pumpkin and check seasoning.
  5. Top mushrooms equally with pumpkin filling. In a small bowl, mix remaining ½ cup (125 ml) cheddar, bread crumbs and butter. Top filled mushrooms with bread crumb mixture.
  6. Bake mushrooms for 20 to 25 minutes, or until hot all the way through and golden brown. Serve with side salad.
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Drink Pairings

Mushroom & Tofu Soba Soup

This fall, find comfort in a steaming bowl of Mushroom and Tofu Soba Soup to keep warm on those chilly autumn evening. With a symphony of flavours and textures, indulge in the irresistible miso-roasted mushrooms. Beware of their addictive nature, it is recommended to make extra as they tend to disappear fast at home!
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) miso paste
2 tbsp (30 ml) vegetable oil, plus more for deep-frying
2 cups (500 ml) shiitake mushrooms, stems removed and set aside
2 cups (500 ml) oyster mushrooms
8 cups (2 L) water
2 tbsp (30 ml) mushroom bouillon paste or 2 mushroom bouillon cubes
2 tbsp (30 ml) soy sauce
2 thin slices ginger
2 cloves garlic, crushed
6 green onions, divided
1 × 7 oz (200 g) package enoki mushrooms, roots trimmed and discarded
1 × 5 oz (140 g) package shimeji mushrooms, roots trimmed and discarded
1 × 12 oz (340 g) package firm tofu, cut in 1-in (2.5 cm) cubes and patted dry
1 tsp (5 ml) salt, plus more to taste
¼ cup (60 ml) cornstarch
1 × 12 oz (340 g) package soba noodles, cooked according to package instructions, rinsed with cold water and tossed with 1 tbsp (15 ml) vegetable oil
8 pieces baby bok choy, blanched and halved
2 cups (500 ml) snow peas, blanched and halved

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a medium bowl, mix miso paste with 2 tbsp (30 ml) vegetable oil. Add shiitake and oyster mushrooms and toss to coat. Transfer to a baking sheet and roast for 10 to 15 minutes, until cooked through and golden brown, turning once halfway through. Set aside.
  3. In a medium saucepan, bring water, shiitake stems, mushroom bouillon, soy sauce, ginger, garlic and 2 green onions (whole, to make the broth) to a boil over high heat. Turn heat to low and simmer for 15 to 20 minutes. Remove and discard ginger, garlic and green onions. Check seasoning and adjust if needed. Add enoki and shimeji mushrooms and simmer for 5 minutes or until cooked through. Keep warm.
  4. Thinly slice remaining 4 green onions.
  5. In a medium saucepan, add 3-in (7.5 cm) oil. Over medium heat, bring oil temperature to 375 F (190 C). Meanwhile, toss tofu with salt and cornstarch. Dust off and discard excess cornstarch. Fry tofu in oil until golden brown, turning occasionally, about 5 minutes. Remove and drain on paper towel.
  6. Divide all ingredients between 4 bowls.
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