The Chinese Vegan Kitchen (29 page)

BOOK: The Chinese Vegan Kitchen
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8 fresh oyster mushrooms, stems trimmed, cut into
1

2
-inch-thick slices

4 scallions, white and green parts separated, thinly sliced

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

2 tablespoons dark soy sauce

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

1

2
teaspoon sugar

1 tablespoon toasted (dark) sesame oil

Salt and freshly ground black pepper, to taste

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 off the excess water. Cut tofu into 4 squares and then cut each square into 2 triangles. Turn each triangle on its longest side and cut into 3 thin triangles for a total of 24 thin triangles. Set aside.

Drain the shiitake mushrooms, reserving the soaking liquid. Strain the reserved soaking liquid through a coffee filter or paper towel to remove any grit; squeeze mushrooms over filter to extract excess liquid. Add water or vegetable broth, if necessary, to equal
1

2
cup. Rinse the mushrooms; remove and discard the stems. Cut the caps into
1

2
-inch-thick slices.

In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high heat. Add the tofu and cook until browned on both sides, about 5 minutes. Remove from skillet and set briefly aside. Add the remaining
1

2
tablespoon peanut oil, shiitake mushrooms, oyster mushrooms, white parts of the scallions, ginger, and garlic; cook, stirring constantly, 2 minutes, or until softened and fragrant. Add the reserved mushroom soaking liquid, soy sauce, wine, and sugar and bring to a simmer. Reduce the heat to medium and add the reserved tofu, scallion greens,
1

2
tablespoon sesame oil, salt, and pepper; stir well to combine. Cook, stirring often, until mushrooms are tender and liquid is reduced by about half, 2 to 3 minutes. Stir in remaining
1

2
tablespoon sesame oil and serve at once.

{PER SERVING} Calories 212 • Protein 12g • Total Fat 14g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 3g • Sodium 314mg

Red Lentil and Tofu Curry

This tasty Tibetan-style curry is delicious over rice or boiled potatoes.

MAKES 4 SERVINGS

1

2
pound extra-firm tofu, rinsed and drained

2 tablespoons canola oil

1 small onion (about 4 ounces), chopped

3 large cloves garlic, finely chopped

1 tablespoon chopped fresh ginger

2 cups low-sodium vegetable broth

1 cup water

1

2
cup red lentils, rinsed and drained

1 teaspoon whole cumin seeds

1 teaspoon mild curry powder

1

4
teaspoon salt, or to taste

1

4
cup chopped fresh cilantro

Freshly ground black pepper, to taste

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
1

2
-inch cubes and set aside.

In a large saucepan, heat 1 tablespoon oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and ginger and cook, stirring constantly, 1 minute. Add the broth, water, and lentils and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, until lentils are just tender, 30 to 40 minutes, stirring occasionally.

In a wok or large nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add the tofu and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add curry powder and salt and cook, stirring often, 1 minute. Add the lentil mixture, cilantro, and pepper, stirring well to combine; bring to a brisk simmer over medium-high heat. Reduce the heat to medium and cook, uncovered, stirring occasionally, 5 to 10 minutes, until thickened. Serve warm.

{PER SERVING} Calories 228 • Protein 18g • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 10g • Sodium 801mg

Sichuan Pepper Tofu-Mushroom Patties

I like to serve these fragrant patties inside hamburger buns and top with spinach leaves, red onion, and sweet chili sauce.

MAKES 4 PATTIES

12 ounces firm tofu, drained

1

4
pound sliced fresh cultivated white mushrooms

1

2
tablespoon toasted (dark) sesame oil

1

4
teaspoon ground Sichuan peppercorns

Salt, to taste

1 cup all-purpose flour

1 tablespoon canola or peanut oil

Sichuan sauce, sweet chili sauce. or hoisin sauce, to serve

In a food processor fitted with a knife blade, process the tofu, mushrooms, sesame oil, pepper, and salt until just combined. Add the flour and process until thoroughly combined but still slightly chunky. Transfer to a flat work surface and divide the mixture into 4 portions. Shape into 4
1

2
-inch-thick patties.

In a large nonstick skillet, heat the canola oil over medium heat. Add the patties and cook until nicely browned, 3 to 4 minutes per side. Serve at once, with the sauce passed separately.

{PER SERVING} Calories 231 • Protein 11g • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 2g • Sodium 8mg

Sesame-Crusted Tofu with Spicy Pineapple Rice Noodles

From Yunnan Province, where pineapple rules, this refreshing yet spicy dish’s heat can be toned down by halving the amount of crushed red pepper flakes, or omitting them entirely—it will still taste delicious.

MAKES 4 SERVINGS

16 ounces extra-firm tofu, drained

1

3
cup sesame seeds, preferably a mixture of white and black

1 tablespoon plus 1 teaspoon cornstarch

1

2
teaspoon salt

Freshly ground black pepper, to taste

3 tablespoons reduced-sodium soy sauce

1
1

2
tablespoons canola oil

1 tablespoon finely chopped fresh ginger

2 large cloves garlic, finely chopped

1

2
teaspoon crushed red pepper flakes, or to taste

8 ounces fresh snow peas, trimmed and cut diagonally in half

3

4
cup pineapple juice, preferably fresh

2 cups diced fresh pineapple

2 teaspoons toasted (dark) sesame oil

8 ounces thin dry rice noodles (vermicelli-style), cooked according to package directions until just al dente, drained, rinsed under cold running water, drained well

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 off the excess water. Cut lengthwise into 8 thin slices.

In a shallow bowl, mix together the sesame seeds, 1 tablespoon cornstarch,
1

4
teaspoon salt, and pepper; set aside. In a small bowl, whisk together the soy sauce and remaining 1 teaspoon cornstarch until thoroughly blended; set aside.

Pat the tofu slices dry with paper towel. Press both sides of the tofu slices into the sesame seed mixture. In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover, and keep warm.

Wipe out the skillet and heat the remaining
1

2
tablespoon canola oil over medium-high heat. Add the ginger, garlic, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add the snow peas and cook, stirring, 30 seconds. Add the pineapple juice and remaining
1

4
teaspoon salt and bring to a boil; reduce the heat to medium and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring, until the sauce is thickened, about 2 minutes. Reduce heat to medium-low and add the pineapple, sesame oil, and the noodles; cook, tossing and stirring constantly with a wide spatula, until heated through, about 2 minutes. To serve, divide the noodle mixture evenly among 4 serving plates. Top each with 2 slices of tofu and serve at once.

{PER SERVING} Calories 528 • Protein 14g • Total Fat 19g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 79g • Dietary Fiber 4g • Sodium 736mg

Glazed Tofu Steaks with Fresh Peanut Sauce

While these tofu steaks can be served with any of your favorite Asian-style sauces in lieu of the peanut sauce, they are quite tasty on their own.

MAKES 4 SERVINGS

16 ounces extra-firm tofu, drained

2 teaspoons toasted (dark) sesame oil

1 tablespoon canola or peanut oil

2 tablespoons reduced-sodium soy sauce

Fresh Peanut Sauce, below

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 off the excess water. Slice the tofu lengthwise into quarters. Brush top and bottom sides evenly with the sesame oil.

In a large nonstick skillet, heat the canola oil over medium-high heat. Add the tofu and cook until nicely browned on both sides, about 8 minutes total, turning once halfway through cooking. Remove skillet from heat. Sprinkle tofu with the soy sauce and quickly return to medium-low heat; cook, turning often, until soy sauce has evaporated and tofu is glazed, 1 to 2 minutes. Serve at once, with the peanut sauce passed separately.

{PER SERVING} Calories 287 • Protein 15g • Total Fat 23g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 3g • Sodium 759mg

FRESH PEANUT SAUCE

This fragrant sauce is delicious tossed with countless steamed vegetables and noodles, as well.

MAKES ABOUT
3

4
CUP

1 tablespoon peanut oil

1

2
cup raw peanuts

1

4
cup reduced-sodium vegetable broth or water, plus additional, as needed

2 tablespoons plain rice vinegar

Juice of 1 lime (about 2 tablespoons)

1 tablespoon reduced-sodium soy sauce, plus additional, as needed

1

2
to 1 teaspoon Chinese chili paste

2 large cloves garlic, finely chopped

1

2
teaspoon salt, or to taste

1

4
cup finely chopped fresh cilantro

In a small heavy bottomed skillet, heat the oil over medium-low heat. Add the peanuts and cook, stirring often, until fragrant and golden, 3 to 5 minutes. Transfer to a food processor fitted with the knife blade and pulse broth, vinegar, lime juice, soy sauce, chili paste, garlic, and salt until smooth but still slightly chunky.

Transfer the peanut mixture to a serving bowl and stir in the cilantro; add additional soy sauce, if necessary. For a thinner sauce, add additional broth or water as needed. Serve at room temperature. At this point, sauce can be covered and refrigerated up to 2 days before returning to room temperature and serving.

{PER SERVING} (per tablespoon, or
1

12
of recipe) Calories 49 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 2g • Dietary Fiber 1g • Sodium 150mg

Spinach-Stuffed Tofu in Shiitake Mushroom Sauce

If you are searching for a dinner party main dish that impresses without the stress, look no further—most of the cooking can be done 24 hours ahead of serving.

MAKES 4 SERVINGS

1 tablespoon peanut oil

3 teaspoons toasted (dark) sesame oil

16 ounces extra-firm tofu, drained, cut lengthwise into 4 rectangles

2 tablespoons canola oil

8 ounces fresh shiitake mushrooms, stemmed, thinly sliced

1 teaspoon finely chopped fresh ginger

1

4
cup all-purpose flour

2 cups reduced-sodium vegetable broth

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

BOOK: The Chinese Vegan Kitchen
9.17Mb size Format: txt, pdf, ePub
ads

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