Café de PéPé - Week 10
Sunday, February 8, 2026Terryaki Tofu, Garlic Green Beans, and Spicy Eggplant Rice Noodles
Celeste + Charlie
An Apolinsky family recipe, the extra firm tofu was pressed and dried before being lightly coated in cornstarch and shallow fried until crispy. The teriyaki sauce was made with a blend of soy sauce, mirin, sake, sugar, garlic, and ginger.
Eggplant was seared until lightly charred, then mixed with a blend of gochujang, miso, and tomato paste. Served on top of rice noodles and accompanied by garlic green beans.
Lemon Posset
Ellen + OliverA light and refreshing posset was made with lemon juice, cream, and a touch of sugar and topped with rasberries and a dollop of homemade whipped cream. Simple but satisfying, this dessert had an excellent balance of acidity and sweetness.
