The Chinese Vegan Kitchen (26 page)

1 tablespoon peanut oil

1 tablespoon reduced-sodium soy sauce

1 tablespoon cider vinegar

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tablespoon whole Sichuan peppercorns, crushed into small pieces

2 large cloves garlic, finely chopped

1 teaspoon Chinese hot oil

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teaspoon coarse salt, or to taste

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teaspoon crushed red pepper flakes, or to taste

2 scallions, white and green parts, finely chopped

8 ounces fresh udon noodles, cut in half, cooked according to package directions until al dente, drained and rinsed under cold running water until cool, drained well

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cup chopped fresh cilantro (leaves and stems)

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cup pickled Chinese vegetables, preferably mustard stems or tubers, rinsed, drained, and cut into julienne pieces

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cup shredded fresh carrots (optional)

In a large bowl, whisk together the sesame oil, peanut oil, soy sauce, vinegar, Sichuan peppercorns, garlic, hot oil, salt, and red pepper flakes until blended. Stir in the scallions and let stand a few minutes to allow the flavors to blend. Add the noodles, cilantro, pickled vegetables, and carrots (if using); toss well to thoroughly combine. Cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled, or return to room temperature.

{PER SERVING} Calories 249 • Protein 7g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 35g • Dietary Fiber 2g • Sodium 324mg

Rice Noodles with Chinese Broccoli and Shiitake Mushrooms

With its long stems and big bluish green leaves, Chinese broccoli, or gai lan, is one of the most sought-after vegetables in Asian markets. Broccolini or regular broccoli can be substituted, if necessary; in this instance, blanch the florets as well.

MAKES 4 SERVINGS

12 ounces Chinese broccoli, tough ends trimmed, leaves and stalks separated, cut into 2-inch pieces

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cup reduced-sodium vegetable broth

3 tablespoons reduced-sodium soy sauce, plus additional, to serve

1 tablespoon Chinese black vinegar or balsamic vinegar, plus additional, to serve

1 teaspoon sugar

1 tablespoon peanut oil

8 medium fresh shiitake mushrooms, stemmed and quartered

1 tablespoon finely chopped fresh ginger

3 large cloves garlic, finely chopped

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teaspoon crushed red pepper flakes, or to taste

2 teaspoons cornstarch mixed with 2 tablespoons cold water

4 scallions, white and green parts, cut diagonally into 1-inch pieces

1 teaspoon toasted sesame seeds (optional), plus additional, to serve

Salt, preferably the coarse variety, to taste, plus additional, to serve

Freshly ground black pepper, to taste

8 ounces dried flat rice noodles (stir-fry or linguine-style), cooked according to package directions until just al dente

1 tablespoon toasted (dark) sesame oil

In a large pot of boiling salted water, blanch the broccoli stalks until crisp-tender, 1 to 2 minutes. Drain and set aside.

In a small bowl, stir together the broth, soy sauce, vinegar, and sugar; set aside. In a wok or large nonstick skillet, heat the peanut oil over medium heat. Add the mushrooms, ginger, garlic, and red pepper flakes; cook, stirring, until mushrooms are softened, 2 to 3 minutes.

Add the broth mixture to the wok; bring to a simmer over medium-high heat. Stir in the cornstarch mixture and reduce heat to medium; cook, stirring, 1 minute. Add the reserved broccoli stalks, broccoli leaves, scallions, sesame seeds (if using), salt, and black pepper; cook, tossing and stirring constantly, until heated through, about 2 minutes. Add the noodles and sesame oil; cook, tossing with a wide spatula until thoroughly combined and heated through, about 2 minutes. Serve at once, with additional soy sauce, black vinegar, sesame seeds (if using), and coarse salt passed separately.

{PER SERVING} Calories 346 • Protein 7g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 65g • Dietary Fiber 5g • Sodium 581mg

Tofu, Seitan, and Other Main Dishes

If such a poll were possible, vegetarians the world over would surely rank tofu as one of China’s greatest inventions, right up there with paper and moveable type. Created over 2,000 years ago from the curds of soybeans containing the nine essential amino acids, tofu is a complete protein; consequently, it is universally recognized as the quintessential meat alternative. Though bland on its own, tofu has an uncanny ability to take on the flavors of the other foods and seasonings with which it is cooked; it is used in both savory and sweet dishes. In Chinese cuisine, tofu is eaten in a myriad of ways, including stir-fried, stewed, baked, braised, grilled, deep-fried, in soup, cooked in sauce, stuffed with fillings, and, sometimes, raw. Tofu, of course, isn’t the only meat substitute that the Chinese have perfected. Seitan, or wheat gluten, also known as “mian jin” in Chinese (literally, “noodle or dough tendon”), originated in ancient China as an imitation meat for adherents of Buddhism. Made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass that is then cooked before being eaten, wheat gluten takes three primary forms—fried,
steamed, or baked. Other popular tofulike meat substitutes are rice tofu, or “mi dou fu,” which is rice milk boiled to a curd in a method similar to tofu, and konjac tofu, or “moyu dou fu,” a gelatinous, fiber-rich mass with almost zero calories, which is made from the starchy corm of the konjac plant grown in southern China. As the following flavorful vegan main dishes will validate, meat never again has to be an option.

Poached Tofu with Spicy Kumquat Sauce

This is a speedy yet special dish to serve company during the cold-weather months when kumquats are in season.

MAKES 4 SERVINGS

2 cups low-sodium vegetable broth

2 cups water

1 scallion, thinly sliced

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star anise

16 ounces firm tofu, drained

Spicy Kumquat Sauce, below

In a medium saucepan, bring the broth, water, scallion, and star anise to a boil over high heat; add the tofu, reduce the heat, and simmer gently, uncovered, 10 minutes.

To serve, remove the tofu from the broth mixture (reserve broth mixture for another use) and cut into thin slices. Divide the slices evenly among each of 4 serving plates and top with equal portions of the Spicy Kumquat Sauce, below. Serve at once.

{PER SERVING} Calories 198 • Protein 13g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 4g • Sodium 143mg

SPICY KUMQUAT SAUCE

Use this piquant, spicy sauce to enliven countless tofu and seitan dishes.

MAKES ABOUT 1
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CUPS

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tablespoon canola oil

6 fresh kumquats, unpeeled, seeded, and chopped

1 fresh green or red chili pepper, seeded and finely chopped

1 shallot, finely chopped, or 2 tablespoons finely chopped red onion

2 tablespoons Chinese black vinegar or balsamic vinegar

1 cup fresh orange juice

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cup low-sodium vegetable broth

1 tablespoon brown sugar

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tablespoon toasted (dark) sesame oil

Salt and freshly ground black pepper, to taste

In a small heavy-bottomed saucepan, heat the canola oil over medium-low heat. Add the kumquats, chili pepper, and shallot; cook, stirring occasionally, until the shallot is softened, 4 to 5 minutes. Add the vinegar and cook, stirring occasionally, until liquid is almost completely evaporated. Add the juice, broth, and sugar; bring to a simmer over medium heat. Simmer, stirring occasionally, until sauce is reduced to about 1
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cups. Stir in the sesame oil and season with salt and pepper. Serve warm. Completely cooled sauce can be covered and refrigerated up to 3 days before reheating over low heat and serving.

{PER SERVING} (about 3 tablespoons, or
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of the recipe) Calories 72 • Protein 3g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 2g • Sodium 68mg

Stuffed Acorn Squash with Tofu and Cabbage

Though typically steamed in China, roasting is the more practical way to cook acorn squash in the West. Coleslaw mix can stand in for the shredded cabbage, if desired.

MAKES 4 MAIN DISH SERVINGS

8 ounces extra-firm tofu, rinsed and drained

2 medium acorn squash (1
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to 2 pounds each), halved lengthwise, seeds removed

2
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teaspoons toasted (dark) sesame oil

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teaspoon salt, plus extra, to taste

Freshly ground black pepper, to taste

1
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tablespoons canola oil

1 large red onion (about 8 ounces), chopped

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

10 cups shredded green or Napa cabbage (about 1
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pound)

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cup water, plus additional, if necessary

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cup chopped fresh cilantro or parsley

3 tablespoons toasted sesame seeds

1 tablespoon reduced-sodium soy sauce

Preheat oven to 375F (190C). Lightly oil a large baking sheet and set aside.

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into
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-inch cubes.

Meanwhile, brush the centers of the squash halves evenly with
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teaspoon sesame oil. Season to taste with salt and pepper. Place cut side down on prepared baking sheet. Bake for 35 to 45 minutes, or until tender.

In a large nonstick skillet, heat 1 tablespoon canola oil over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Remove from the skillet and set aside. Add remaining
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tablespoon canola oil, onion, and ginger and cook, stirring, until onion is softened, 4 to 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the cabbage, water,
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teaspoon salt, and reduce the heat to medium-low; cook, covered, until cabbage is tender, about 10 minutes, stirring occasionally. Uncover and return the heat to medium; cook, stirring occasionally, until deep golden, about 15 minutes, adding water, if necessary, to prevent burning. Add the reserved tofu, half the cilantro, half the sesame seeds, soy sauce, and remaining 2 teaspoons sesame oil; cook, stirring, until heated through, 1 to 2 minutes.

To serve, fill each squash half with equal portions of the tofu-cabbage mixture. Sprinkle evenly with remaining cilantro and sesame seeds. Serve warm.

{PER SERVING} Calories 309 • Protein 11g • Total Fat 15g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 41g • Dietary Fiber 6g • Sodium 462mg

Black Bean Tofu

This colorful and flavorful tofu dish is one of my favorites. To ensure that the tofu browns nicely, weight it as directed for 1 hour, if possible. Serve over brown rice for a complete meal.

MAKES 4 SERVINGS

1 pound extra-firm tofu, drained