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24.10.2026 WS Memories & Recipes

Writer: Misaki Matsuura
Misaki Matsuura
1 hour ago
1 min read

We brought together tofu skin (yuba), squash, wakame seaweed, and more to create our own unique take on random Asian home cooking.

It was so much fun exploring the magic of improv cooking!

There are no exact recipes from this event , but I'm sharing some rough recipes inspired by the dishes we created. (please wait a moment)


Thank you Merlin, for creating this delicious filled peppers! I think the filling were made with diced butternut squash, eggplant, and tempeh were pan-roasted, then seasoned with miso and doubanjiang (Chinese fermented chili bean paste) mainly . The mixture was stuffed into peppers and baked until tender in the oven.
Thank you Merlin, for creating this delicious filled peppers! I think the filling were made with diced butternut squash, eggplant, and tempeh were pan-roasted, then seasoned with miso and doubanjiang (Chinese fermented chili bean paste) mainly . The mixture was stuffed into peppers and baked until tender in the oven.

Smoked Tofu Gyoza

Filling: Shredded smoked tofu mixed with chopped spring onion, garlic, and ginger, seasoned with vegan oyster sauce, soy sauce, black pepper, and sesame oil. Steam-fried with a little starchy water until cooked through.
Filling: Shredded smoked tofu mixed with chopped spring onion, garlic, and ginger, seasoned with vegan oyster sauce, soy sauce, black pepper, and sesame oil. Steam-fried with a little starchy water until cooked through.

 
 
 

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