Kristina Cho is a food blogger, photographer, and designer living in San Francisco, California. She is an avid lover of dumplings, noodles, and artful bakes. Her joyful recipes are inspired by colors, the seasons, growing up in her family's restaurant, and an intense love of feeding people.
Kristina's joyful recipes are inspired by colors, the seasons, growing up in her family's restaurant, and an intense love of feeding people.
Interview with Kristina Cho
What is your favorite way to use olive oil?
I love to simply drizzle olive oil over some really great crusty bread and thick slices of summer ripe tomatoes! It's the perfect and easiest snack!
If you had to eat one food for the rest of your life (but receive all the nutritional benefits + look fabulous), what would each of you choose?
Dumplings. Always dumplings. Specifically, my family's potsticker recipe! It has a super thick and chewy wrapper and filled with the greatest combination of pork, shrimp, and cabbage. Whenever I make it for myself I feel like I'm back home again.
What is your favorite board game from your childhood?
Definitely Monopoly! However, I'm not sure if we ever actually played until someone "won". We probably stopped once it was bedtime or when all the snacks were gone!
What do you like to keep out on your kitchen countertop or "kitchen shelfie"?
My orange standmixer, a bottle of Brightland Olive Oil, and my handmade ceramic utensil holder made by a dear friend.
What does living in a golden state meant to you?
Having no limits and being able to do what brings you joy everyday.
Preheat oven to 425 degrees. Cut tofu into small pieces, about 1” cubes. Place tofu on a baking tray lined with paper towels and cover the top of the tofu with more paper towels. Press down on the tofu and allow the tofu to drain for at least 15 minutes. This extra step will help insure an extra crispy texture!
Cut red cabbage into ½” slices, try to keep each slice intact. Brush a baking tray with 2 tsp of olive oil. Place cabbage on the oiled tray and season with ½ tsp of salt, few cracks of black pepper, sesame oil, and another 2 tsp of olive oil. Rub all the seasonings into the tops of the cabbage slices. Set aside.
Remove tofu from tray and discard paper towels. Brush baking tray with 2 tsp of Brightland's AWAKE. Place tofu on the oiled tray and season with ½ tsp salt, few cracks of black pepper, and another 2 tsp of Brightland's AWAKE. Place tray of tofu and cabbage in the oven and bake for 38-45 minutes. Flip the tofu halfway through. The cabbage will caramelize and the tofu will crisp up.
While the tofu and cabbage are baking, prepare your rice noodles according to the package directions. Once cooked, drain and rinse under cold water. Set noodles aside.
To make dressing, whisk together lime juice, fish sauce, brown sugar, rice vinegar, Brightland's AWAKE, and salt in a small bowl or jar. Set aside.
To assemble, place a bundle of noodles in a bowl and top with tofu, cabbage, carrots, cashews, sesame seeds, and a few basil leaves. Add dressing and give everything a good mix. Enjoy!