The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (23 page)

2. Scoop ¾-1 cup of the rice mixture onto each sheet. Use your hands, a spoon, or a rice paddle to spread the rice over each sheet, leaving only a 1-inch strip along the top edge. Dipping your hands in the water will prevent the rice from sticking to you.

3. Clean your hands off and add your preferred filling, lining everything up about 1½ inches from the near edge of the sheet. You can let some of the veggies stick out the ends for an artistic presentation.

4. Grab the near edge and roll it up using a good amount of pressure to keep the roll as tight as possible. Work quickly so that it doesn’t have time to wobble around. Dip your fingers in the water, wet the exposed 1-inch strip of nori, and keep rolling until that edge is on the bottom. Press firmly, and leave it with the seam side down while you move on to the other rolls.

5. When all four are rolled, start with the first roll and transfer it to a cutting board. Cut a diagonal line through the middle with a serrated knife, then cut straight lines halfway through each half. Set on plates and garnish with pickled ginger, wasabi, and soy sauce.

TERIYAKI TOFU

Teriyaki is comprised of two Japanese words—
teri,
meaning “luster,” and
yaki
, meaning “grill” or “broil.” The word is used liberally these days, especially in the West, and anything cooked in teriyaki sauce merits use of the name. Make a double batch of the sauce and save it for noodles or as a dipping sauce for Nori Rolls (page 157) or Tempura Vegetables (page 142).

1. Preheat the oven to 375°F. Slice the tofu diagonally across the top to form two triangles. Cut each of these triangles into quarters, forming eight thin cutlets. Place them in a casserole dish.

2. Prepare the Teriyaki Sauce by combining all of the ingredients except the arrowroot mixture in a small sauté pan over medium heat and whisking well. Add the arrowroot mixture and cook until the sauce begins to thicken, approximately 3 minutes, stirring frequently. Pour the sauce over the tofu cutlets and bake in the oven for 15 to 20 minutes, flipping the cutlets halfway through.

3. Remove from the oven and top with green onions before serving.

• Replace the tofu with tempeh, seitan, portobello mushrooms, or your favorite veggies.

SESAME TOFU WITH WASABI CREAM SAUCE

This innovative dish is a variation of one that we have come to enjoy at a local eatery here on Kaua’i. You need to move pretty quickly to fit this into the 30-minute time frame, but we assure you, it can be done. Serve with a side of quinoa or rice. The cutlets can also be matched with another sauce, such as Teriyaki (page 159) or Korean BBQ (page 218).

1. Preheat the oven to 350°F. Slice the tofu in half to form two blocks. Slice each block into four small cutlets. (Alternatively, you can slice the tofu on the diagonal to form two triangles and slice these triangles into four small triangle-shaped cutlets.) Add the remaining marinade ingredients to a small casserole dish, stir well, and add the tofu. Flip the tofu to ensure even coating. Place in the oven and bake for 10 minutes.

2. While the tofu is cooking, prepare the tahini spread by combining all of the ingredients in a small bowl and whisking well.

3. Prepare the sesame coating by combining all of the ingredients in a small bowl and mixing well. When the tofu is done cooking, spread a thin layer of the tahini spread on the top of each cutlet, coat well with the sesame seed mixture, and return to the oven for an additional 10 minutes. There is no need to drain off the marinade.

4. Place the soymilk in a saucepan over medium-low heat. Add the wasabi powder and whisk well. Add the mirin and agave and whisk well. When the sauce is hot (be careful not to boil) add the arrowroot mixture. Whisk well until the sauce thickens, about 4 minutes. Add the lemon, soy sauce, salt, and pepper and whisk well.

5. Place the cutlets on a plate or platter and drizzle with the sauce before serving.

TAMARI GINGER TOFU WITH GREEN ONION

This tofu dish is the height of simplicity, which is a good thing for the 30-minute kitchen. Use this recipe as a starting point for your exploration into the world of tofu. Tamari has a deeper and richer flavor than other types of soy sauce. (See the Box on page 163 to learn all you ever wanted to know about soy sauces.) Prepare a batch of the cutlets to have on hand for use in salads, wraps, or even as a snack with a dipping sauce such as Peanut Sauce (page 64), Ponzu Sauce (page 148), or Cilantro Pesto (page 181).

1. Preheat the oven to 375°F. Slice the tofu in half to form two blocks. Slice each block into four small cutlets. (Alternatively, slice the tofu on the diagonal to form two triangles and slice these triangles into four small triangle-shaped cutlets.)

2. Place the remaining ingredients except 2 tablespoons of the green onions in a casserole dish and whisk well. Add the tofu cutlets and flip to coat both sides. If you have more time, allow the cutlets to marinate for 20 minutes or longer, flipping occasionally. If you are pressed for time, you can place the casserole dish in the oven immediately or after 5 or 10 minutes.

3. Bake for 20 minutes. You can flip the cutlets midway through if you wish. To serve, place them on a serving plate and top with a bit of marinade and green onions.

BROCCOLI AND RED BELL PEPPER SOBA

This colorful and simple dish uses soba noodles, another popular pasta in Japan. Serve cold or hot with a Japanese feast of Miso Simple Soup (page 136), Arame Lotus Root Sauté (page 147), and Peach Kanten (page 170).

1. Cook the soba noodles according to the package’s instructions. Transfer the soba to a colander and rinse with cold water to stop the cooking process. Drain well. Place in a large mixing bowl.

2. Meanwhile, place the water in a large sauté pan over medium-high heat. Add the broccoli and carrots and cook until all of the liquid is absorbed, stirring frequently, approximately 5 minutes. Lower the heat to medium, add 2 tablespoons of sesame oil, and stir well. Add the red bell pepper and garlic, and cook until all of the veggies are just tender, approximately 5 minutes.

3. Place 2 tablespoons of sesame oil, ¼ cup water, the soy sauce, the mirin, if using, lime juice, and crushed red pepper flakes in a small bowl and whisk well. Add half of this mixture to the soba noodles and toss well. Add the remaining half to the sauté pan with the vegetables and stir well.

4. To serve, place a portion of the soba noodles in a serving bowl. Top with some vegetables and garnish with the green onions, cilantro, and sesame seeds.

PAN-SEARED SHIITAKE UDON BOWL

The pan-seared mushrooms add a delightful touch to this hardy noodle bowl. You may add whichever vegetables strike your fancy to the broth. Enjoy this dish as soon as it is prepared. The noodles will break apart if left in the water for long periods of time.

1. Make the Marinated Shiitake Mushrooms: Place the mushrooms and all marinade ingredients in a shallow casserole dish and allow them to marinate for 15 minutes or longer. Toss occasionally to coat all of the mushrooms.

2. Meanwhile, place 1 tablespoon of the sesame oil in a large pot over medium-high heat. Add the garlic and ginger and cook for 1 minute, stirring constantly. Add the water, carrot, and tomato, and cook for 5 minutes, stirring occasionally.

3. Place 1 tablespoon of the sesame oil in a small sauté pan over high heat. Transfer the mushrooms to the pan, reserving the marinade. Cook the mushrooms, flipping occasionally, until they are cooked through and slightly browning, approximately 5 minutes. Place them and the marinade into the pot and mix well.

4. Add the udon noodles to the pot, mix well, and cook for 5 minutes, stirring occasionally. Add the remaining ingredients except the green onions and cook for 5 minutes, stirring frequently. Garnish with the green onions before serving. You can use as much or as little of the broth as desired.