Vegan Shrimp Sour Soup

Recipe by Mrs. Apple

Ingredients:

• 1 large can of vegan broth
• 1 stalk celery, cut diagonally
• 1 taro stem (bạc hà)
• 2 tomatoes, cut in wedges
• 1 handful bean sprouts
• 2 teaspoons sour tamarind extract
• 1/2 can pineapple chunks
• Fried tofu, sliced in long strips
• 10 faux shrimps
• Rice paddy herb (ngò om), finely chopped
• A few slices of green hot pepper for garnish
• Vegan seasoning powder

Directions:

1. Boil the vegan broth. Add tomatoes, pineapple and tamarind extract.


2. Stir fry tofu and faux shrimps briefly. Add some vegan seasoning, then add to the soup pot.


3. Boil for about 5 minutes, then add celery. Boil another 2 minutes. Add taro stem and bean sprouts. Season for taste, then turn off the heat. Scoop the soup into a bowl. Add rice paddy herb and green pepper on top to garnish.

Stir-Fried Tofu With Almonds

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 15 minutes

Ingredients: 1 pound (about ½ kg) tofu*, cut into bite-sized cubes 2 Tablespoons canola oil ½ cup green bell pepper, cut in small chunks 1 stalk celery, sliced ½ can (or 4 oz.) water chestnuts 4 stalks scallion, chopped in short pieces 1 small ginger root, about 5 cm (2 inches), thinly sliced or shredded ½ teaspoon tapioca starch* 1 Tablespoon spring water ¼ cup sliced roasted almonds Marinade sauce: 4 Tablespoons soy sauce (can use Healthy Boy brand)* 1 teaspoon minced sweet onion 1 Tablespoon peanut butter * Available in Asian markets Directions: Marinate tofu cubes in the marinade sauce for about 1 to 2 hours. Preheat 1 Tablespoon canola oil in a frying pan and stir-fry the marinated tofu using rapid movements until the tofu turns partially golden. Transfer to a plate. Using the same pan, add in the remaining canola oil, bell pepper chunks, sliced celery chunks, water chestnuts, chopped scallion, and shredded ginger. Stir-fry for about 5 minutes. Mix the tapioca starch and water together. When all vegetables are partially cooked, stir in the soy sauce and the tapioca starch mixture until the sauce thickens. Then add in the stir-fried tofu and the roasted almonds. Stir well. Season to taste. Note: * Serve with hot rice. This dish is rich in protein.