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Vegan Recipes To Try Out
Vegan Recipes To Try Out
Vegan Recipes To Try Out
Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or
plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use
a tofu press.
Once dry, slice tofu into 1-inch cubes.
Sprinkle the salt on the tofu cubes then add the cornstarch. Coat the tofu well.
In the same pan used for the garlic, add more oil. Pan-fry the tofu cubes until crisp and golden. You will need to
turn around the tofu cubes to get them crisp on all sides.
Take out the tofu from the pan.
Cooking the tofu
Add some oil then sauté the onion and bell peppers until tender.
Add in the cooked tofu. Mix the sauce well again (to make sure the cornstarch isn’t sitting at the bottom of the
bowl). Pour the sauce in the tofu.
Turn up heat and continue to mix until the sauce starts to thicken. Leave to cook for a few more minutes. Season
with more salt, to taste (if desired). Turn off heat and serve with some rice.
Top with more garlic and chopped spring onions + squeeze more lemon juice, if desired. Enjoy while hot!
Note
*I wrap my tofu in some paper towels and place a heavy flat surface on top to drain the water but you can also opt to
use a tofu press.
For cooking
1 cup water, divided into ¼ cup water for each batch*
4 tbsp canola oil or other neutral oil, divided into 1 tbsp for each batch*
*Note: for every batch of 8-9 dumplings, you will need 1 tbsp of oil and ¼ cup of water. Feel free to adjust the
amount depending on the size of your pan and how many batches it will take to cook all dumplings.
Dipping sauce
3 tbsp soy sauce
½ tbsp distilled white vinegar
½ tbsp coconut sugar, adjust according to desired sweetness
1 tsp chili oil/sauce, adjust according to desired spice
1 tsp sesame seeds
Ingredients
1 tbsp canola or other neutral oil
3 cloves garlic, minced
1 onion, chopped
8 cups vegetable stock or water*
500g fresh egg-free 'miki’ noodles**
1 medium carrot, sliced into strips
1/2 medium cabbage, chopped
250g five spice tofu, sliced into strips***
3-4 tbsp soy sauce
1/4 tsp ground black pepper
Salt, to taste
Chopped cilantro, for topping
3 tbsp cornstarch dissolved in 1/2 cup room temperature water
Notes:
*If using water, feel free to adjust the seasoning.
**Miki noodles are thick and round noodles similar to egg noodles but are usually sold fresh and not dried. I purchased
egg-free miki noodles from a local Asian store. You can opt to use a different type of noodles such as wheat noodles or
even Japanese udon noodles.
***I used store-bought five-spice tofu. You can opt to use 1 block extra firm tofu. If using a block of tofu you can slice
them into 2-3 slabs before and pan fry them on each side until golden brown. Once cool, slice them into strips.
Steps
Heat a medium-sized pot. Add in the oil and then sauté the garlic and onion until aromatic. Add in the carrots
and tofu then sauté for another 2-3 minutes. Season with a pinch of salt and pepper.
Add 8 cups stock or water. Once it boils, add in the soy sauce. Add in the cabbage and noodles. Leave to simmer
over medium heat for another 4-5 minutes or until noodles are cooked but still chewy. Season with salt, to taste.
Mix in the cornstarch slurry. Leave to boil over medium heat until the soup is stick. Turn off heat and enjoy while
hot! Feel free to top yours with some chopped cilantro.
Sauce
3/4 cup room temp. water
2 1/2 tbsp soy sauce, or to taste
2 tbsp maple syrup or other liquid sweetener (or sub sugar)
1/4 to 1/2 tsp ground pepper, adjust according to desired spice
2 tbsp curry powder
1 1/2 tbsp cornstarch + 3 tbsp room temp. water, mixed into a slurry
Steps
Mix all the sauce ingredients in a bowl. Set aside.
Heat a pot with water. Cook noodles until chewy.
While the noodles are cooking, heat a pan. Add in some oil. Sauté the veggies until tender. Add in the sauce.
Leave to simmer over medium heat.
Once the sauce boils, add in the cornstarch slurry. Mix until the sauce thickens. Add in the cooked noodles and
mix until well incorporated.
Enjoy while hot and feel free to garnish with some spring onions.
CURRY FRIED RICE
Good for 1-2 servings
2 cups cooked rice
1 tbsp sesame oil
1 tbsp curry powder
1 tbsp diced onions or onion leeks
2 cloves garlic, minced
1/2 to 1 tsp salt (adjust depending on desired taste)
1 tbsp soy sauce or liquid aminos
Sesame seeds, for topping
More spring onions, for topping
¼ cup carrots
¼ cup corn
¼ cup peas
Cabbage, chopped
Bell peppers, diced
Steps