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Ginger and Mushroom Tofu Hot Pot

Tofu hot pot, bowl of noodles, tofu and vegetables in a warm ginger-garlic broth

This recipe is from Good and Cheap.

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Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!

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This wonderful Ginger and Mushroom Tofu Hot Pot is inspired by my brilliant friend Iva. I was so excited when she asked me to create something that featured the Chinese flavors she grew up with. After all, Chinese cooking depends on the same general principles as Good and Cheap: build bright flavors from a few key ingredients; use lots of veggies and just a little meat or fish. The ginger-garlic broth in this hot pot is spectacular! You can use whatever vegetables you have around, but mushrooms help create an earthy broth. The effect of such a small amount of toasted sesame oil is remarkable, too—an investment, but a transformative flavor.

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Banh Mi Salad

large bowl and small bowl of banh mi salad with dish towel

A banh mi is one of the best sandwiches on earth. So as a salad? I’m so here for it!

I just don’t like mayo. My potato salad uses lemon and olive oil instead of mayo, my egg salad has as little as possible, I don’t need gobs of it coming out of my BLT. And yet there is a strange exception. On a Banh Mi the creamy, tangy mayonnaise is just delicious. In fact, when it’s a gooshy bite with (dare I say) a little too much mayo? Well, those are the best bites. I savour them and close my eyes. WHO AM I?

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Kimchi and Hot Dogs

I love kimchi. I hadn’t thought about making it myself in years. I would always just buy a jar or eat it only in Korean restaurants.

When I was a kid, my Dad tried some kimchi making experiments. I remember an enormous jar, and trips to the Korean grocer. I remember a funky smell. I remember grinding his hot pepper powder for him and getting a bunch up my nose. I sneezed so many times I lost count.

A while back a friend made me a jar of kimchi in return for a jar of pickles I made her. It was so crunchy and gingery and awesome that I asked for the recipe. Since I’m no kimchi expert I thought I would share it with you. It is a great recipe for classic Napa cabbage kimchi courtesy of Chowhound. I’m extremely happy with the results and the process is so straightforward that I will probably riff on it in the coming months.

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Leanne Brown

Hi, I'm Leanne Brown. I’m a bestselling cookbook author. I want to help you find peace, healing and freedom through cooking.

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My newest creation, Good Enough, is a self-care cookbook that offers personal and vulnerable storytelling, delicious recipes, and encouraging advice to teach you how to accept yourself, love yourself, and find peace through the act of cooking. Learn more here!

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Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded over 15,000,000 times. For more info, see All About Good and Cheap and Donation Impact.

AmazonAmazon.caFree PDFPDF (Español)In bulk: $5.19/copy!

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