We all know celebrations are best when spent with those you love and the food you can't wait to eat! Bring your loved ones together this Chinese New Year to celebrate prosperity and good fortune in the upcoming year. We have a menu created by Carol Kicinski of Simply Gluten Free, and it's the perfect way to celebrate!
Begin your celebration with an appetizer that gets everyone involved. Get your favorite people together and save yourself some prep-work by making potsticker assembly the main activity before dinner! Just don't forget the dipping sauce of Tamari Soy Sauce, rice vinegar, honey, and chili garlic sauce for the best balance of flavors.
We like these with ground lamb, but you can swap that for pork, chicken, or make it vegetarian with sautéed mushrooms. Mix in some freshly grated ginger, finely diced red and green onions, Tamari Soy Sauce, and sherry.
Prosperous New Year Stir-fry
This stir-fry has a nice mix of textures and is bursting with flavor, thanks to the unexpected and juicy pomegranate seeds. The tofu keeps it light yet filling, and the garnishes tie it all together.
Start by preparing the tofu to remove excess moisture. Meanwhile, whisk up a flavorful marinade of Tamari Soy Sauce, rice vinegar, minced garlic, ground cumin, and red pepper flakes. Let the tofu marinate for at least 15 minutes to soak up these flavors. Then stir-fry wedges of red onion and the tofu separately, allowing enough time for the tofu to brown and heat through. Now for the fun part – layer the stir-fried tofu and red onion over steamed rice and top it all with some Tamari yogurt, pomegranate seeds, chopped pistachios, and cilantro leaves.
Good Fortune Cookies
While you're toasting to good fortune in the upcoming year, save room for a cookie – or a few! These sandwich cookies are made with almond flour and have a creamy sweet and salty center made with chocolate, cream, and Tamari.
How are you celebrating the Lunar New Year?
We'd love to see what you're cooking! Share your photos with us on Instagram by tagging @sanjtamari.
All recipes and photos are by Carol Kicinski.