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Welcome!

Hello, and welcome to Asian Caucasian! Our healthy food blog was born out of a combined passion for home-cooked, Asian-inspired cuisine. We always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share our culinary love of beautiful Asian-fusion food, and get cooking in the kitchen.

Korean BBQ Cauliflower Pizza

Korean BBQ Cauliflower Pizza

Main, Poultry | February 19, 2018 | By

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Just discovered Trader Joe’s new frozen, gluten-free cauliflower pizza crust, and WOW is it good! I was playing with some recipes for pizza and decided to make this yummy Korean BBQ Cauliflower Pizza. Really, the crust is so good that it’s hard to tell the difference. The pizza crust bakes so quickly and then you can add whatever toppings you are craving on a pizza! This pizza features a Korean BBQ sauce (I added some Gochujang — Korean chili paste — to store-bought BBQ sauce), topped the pizza with fresh mushrooms, green and red onions, shredded chicken, lots of cheese and fresh cilantro. Could not get any easier than that, am I right? Leave off the chicken for vegetarian. Serve with a side salad or make this an appetizer. Either way, you’re going to want several slices!

Trader Joe's Cauliflower Pizza CrustTrader Joe’s gluten-free cauliflower pizza crust is in the frozen section. Pick up a few because they go quickly!

Trader Joe's Cauliflower Pizza CrustThe cauliflower pizza crust bakes to perfection and is so versatile when you add the toppings.

Korean BBQ Cauliflower PizzaThis pizza crust is topped with Korean BBQ sauce, fresh veggies, and herbs and chicken. Use whatever you have in your fridge!

Korean BBQ Cauliflower PizzaTop with your favorite cheese! I wrapped foil around the edges so the crust wouldn’t burn. 

Korean BBQ Cauliflower PizzaPerfection! Take a bite out of this Korean BBQ Cauliflower Pizza and you may eat the entire pie!

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Korean BBQ Cauliflower Pizza
 
Author:
Serves: 3-4
Ingredients
  • 1 Trader Joe’s Frozen Cauliflower Pizza Crust (or homemade cauliflower crust)
  • ¼ cup store-bought BBQ sauce
  • 2 tablespoons Gochujang (Korean chili paste)
  • ¼ cup fresh mushrooms
  • ¼ cup shredded or cubed cooked chicken
  • 1 tablespoon chopped green onions
  • Thinly sliced red onions
  • 1 tablespoon chopped fresh cilantro (save some for garnish)
  • ⅓ cup shredded mozzarella cheese
  • Red pepper flakes for sprinkling
Instructions
  1. Preheat oven to 450 degrees. Cook the cauliflower pizza crust according to directions until slightly golden. Remove and let cool.
  2. In a small bowl, combine the BBQ sauce with the Gochujang. Brush a thick layer of the BBQ sauce over the cauliflower pizza leaving about an inch around the edges. Top the pizza with the mushrooms, chicken, green onions, red onions cilantro, and mozzarella cheese.
  3. Cover the edges with thin layers of aluminum foil to prevent burning. Bake for 5 minutes at 450 degrees. Broil for another 1 minutes until the cheese browns slightly. Remove and sprinkle with red pepper flakes.
Notes
Trader Joe’s Cauliflower Pizza Crust can be found in the frozen section. You can also make the cauliflower crust from scratch.

If you make this recipe, be sure to snap a photo and hashtag it #AsianCaucasianBlog. We’d love to see your pics on Instagram and Facebook!

If you liked this recipe, try our Thai Cauliflower Pizza.

Thai Cauliflower Pizza

Shop products featured in this recipe:

Gochujang

Skinny”ish” General Tso’s Shrimp and Tofu

General Tso's shrimp and tofu

Main, Seafood | February 12, 2018 | By

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Getting ready to celebrate the “Year of the Dog!”  The Chinese New Year is this week and we’ve dished up a lighter version of General Tso’s classic recipe — our Skinny”ish” General Tso’s Shrimp and Tofu! Still full of amazing flavor, this lower-fat version is not battered and deep fried, but stir-fried with our special sweet and spicy sauce. No chicken either in this recipe, which is the classic Chinese version (always trying to change history, LOL!). The cornstarch gives the sauce a nice thickness without weighing it down. So many flavor bombs in this sauce like garlic, ginger, and red pepper flakes that compliment the shrimp and tofu so well. You can use whatever protein floats your boat in this dish, but we’re obsessed with the shrimp and tofu combo, so that’s the “skinny” on this one! Serve it with a side of steamed white or brown rice and your dinner will rock! Happy Chinese New Year everyone!  新年快乐

 General Tso's Shrimp & Tofu

Our skinny-ish version of General Tso’s Shrimp and Tofu is a flavor bomb in your mouth! But, you’ll never know it’s lighter on the calories. There’s no battered and deep-frying in this dish!

TofuThe key to getting tofu that gorgeous golden brown is to remove all of the moisture first by wrapping the tofu block in a kitchen towel or paper towels. Then, cube them up!

shrimp and tofuFirst, stir-fry the tofu cubes until golden brown. Throw in the shrimp and stir-fry until partially cooked through.

General Tso's shrimp and tofuCelebrate the Chinese New Year with this gorgeous, lower-fat General Tso’s Shrimp and Tofu dish! It’s perfect for the family or impressive to serve for your guests. 

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Skinny"ish" General Tso's Shrimp and Tofu
 
Author:
Cuisine: Chinese
Serves: 4
Ingredients
    • 1 15 ounce block extra firm tofu
    • ½ pound large shrimp (peeled and deveined, tail on)
    • 1 15 ounce block extra firm tofu
    • ½ pound large shrimp (peeled and deveined, tail on)
  • For the Sauce:
    • 5 tablespoons low-sodium soy sauce
    • 5 tablespoons rice vinegar
    • 2 tablespoons hoison sauce
    • ⅓ cup water
    • 2 tablespoons brown sugar
    • 2 tablespoons corn starch
    • 1 tablespoon chopped green onions, green & white parts
    • 2 tablespoons canola oil

    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • 6 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • ½ teaspoon red pepper flakes
    • Chopped green onions for garnish
    • Black and white sesame seeds for garnish
    • Steamed white or brown rice for serving

Instructions
  1. Wrap the tofu block with a kitchen towel or paper towels to thoroughly remove moisture. Let sit for 30 minutes. Cut the tofu into even ¾-inch cubes. Peel and devein the shrimp and set both the tofu and shrimp aside.
  2. To make the sauce: In a small mixing bowl whisk together soy sauce, rice vinegar, hoison sauce, water, brown sugar, and corn starch until well-combined and not lumpy. Stir in the chopped green onions and set aside.
  3. Heat the canola oil in a heavy wok over medium-high heat. Stir-fry the tofu until lightly browned on all sides. Add in the shrimp and partially cook, about 1 minute. Toss with salt and pepper and remove from the wok in a bowl and set aside.
  4. Add the garlic and ginger to the wok over medium-high heat. Sauté until fragrant. Toss with the red pepper flakes. Pour in the sauce and cook over low heat until it starts to thicken. (Add in more water if sauce gets too thick.) Toss together with the shrimp and tofu, coating well with the sauce. Cover for 1 minute until shrimp is cooked through. Garnish with chopped green onions and sesame seeds, and serve with a side of rice if desired.

If you make this recipe, be sure to snap a photo and hashtag it #AsianCaucasianBlog. We’d love to see your pics on Instagram and Facebook!

If you liked this recipe, try our Shrimp Sambal with Roasted Cauliflower.

shrimp sambal roasted cauliflower

Shop products featured in this recipe:

   extra firm tofusesame seedsrice vinegarsoy sauce