Five-Seasoning Fried Tofu (Đậu Hủ Chiên Ngũ Vị)

Source: Chân Thiện Mỹ

Ingredients:

• 4 rectangular pieces of tofu, cut in halves


• 1 onion or leek, diced


• 1 green pepper, chopped


• 1 red pepper, chopped


• 2 sprigs of spring onion, chopped (optional)


• Ground black pepper
  

Five-seasoning salt:

• 2-3 tablespoons mushroom seasoning powder


• 1 tablespoon vegan sugar


• A pinch of salt


• 1 teaspoon five-seasoning powder
  

* Mix all of the above well.

Preparation:

1. For each piece of tofu, make several cuts on the surface.


2. Marinate with five-seasoning salt and a little bit of vegetable oil for at least a few hours.


3. In a pan, turn on high heat. Sauté onion, then add green/red pepper and continue to sauté. When done, put on a plate.


4. Using the same pan, add a little bit of vegetable oil to fry tofu until golden brown on both sides.


5. Add the onion/pepper mixture to the fried tofu. Stir gently.


6. Add some more seasoning salt, a pinch of vegan sugar and ground black pepper.

Sauted Tofu

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 15 minutes

Ingredients:

• 1 box soft tofu (prefer purple Vitasoy brand)*, cut into 1-cm (½ inch) cubes
• 2 stalks scallion, finely chopped
• 2 Tablespoons canola oil
• A few cilantro leaves

Seasonings:

• 1 Tablespoon mushroom oyster sauce*
• ½ teaspoon black pepper
• ½ teaspoon granulated sugar
• 3 Tablespoons soy sauce (can use Healthy Boy brand)*
• 1 Tablespoon vegetarian Japanese teriyaki sauce (prefer Yoshida brand)*
• ⅓ teaspoon mushroom seasoning*
• Chili paste (optional)

* Available in Asian markets.

Directions:

1. Combine all the seasoning ingredients together into a bowl. Mix well. Put aside.
   
2. Preheat the canola oil into a nonstick frying pan using medium heat and stir-fry the chopped scallion until fragrant.
   
3. Pour in the soy sauce mixture and stir well. When the soy sauce mixture is boiling, gently add the soft tofu. Gently turn the tofu over by shaking the pan to make them tumble over.
   

Decoration: * Garnish with cilantro. This dish can be served with the hot rice and blanched vegetables such as water spinach, mustard greens, spinach, sweet potato leaves, etc.

Sun and Moon Patties

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 25 minutes

Ingredients:

• 4 Tablespoons olive oil for frying

Patties:

• 12 oz. white vegetarian meat paste**, partially thawed
• 1 Tablespoon Thai red curry powder*
• 1 Tablespoon spring water
• 8 snap beans, washed and cut into ½ cm short pieces
• 4 stalks scallion, finely chopped
• ½ cup kernel corn (canned or frozen), drained
• 2 Tablespoons soy sauce (can use Healthy Boy brand)*
• 1 teaspoon granulated sugar
• 2 Tablespoons corn starch (or tapioca starch)*

Garnish:

• 1 head Romaine lettuce
• 2 tomatoes

* Available in Asian markets

** Available in Asian markets, the health food stores, or from http://www.vegecyber.com

Directions:

1. Combine all the patty ingredients together. Mix well and season to taste. Add more cayenne powder to spice up the mixture.
2. Preheat 2 Tablespoons olive oil into a nonstick frying pan using medium heat. Form the veggie ham paste mixture into small balls, then press down to shape the balls into round patties. Fry both sides until golden. Remove the patties and place on paper towel to absorb some of the oil.

Decoration: * Place the fried balls into a plate together with Romaine lettuce and tomato. This appetizer is delicious if served with cucumbers soaked in vinegar.

Stir-fried Eggplant & Tofu

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 20 minutes

Ingredients:

• 1 large eggplant, cut in bite-sized chunks
• 2 Tablespoons peanut oil (may use canola oil or olive oil)
• 1 small sweet onion, thinly sliced
• ¾ teaspoon salt
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• ¼ teaspoon black pepper
• ¼ teaspoon dried pepper
• 3 blocks fresh tofu* (medium soft, cut into big strips), julienne cut
• 8 stalks scallion (green part), thinly chopped

Sauce :

• 3 Tablespoons soy sauce (can use Healthy Boy brand)*
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon brown sugar
• 1 cup vegetable broth (or 1 cup spring water + ½ teaspoon mushroom seasoning**
• 3 Tablespoons tapioca starch (or corn starch)*

Garnish:

• 8 stalks scallion (white part), julienne cut
• A few red chili peppers

* Available in Asian markets ** Available in Asian markets, the health food stores, or from http://www.vegecyber.com

Directions:

1. Combine all the sauce ingredients in a small bowl. Mix well and set aside.

2. Preheat the peanut oil in a medium pan on high heat. Add in and stir-fry the sliced sweet onion for about 1 minute or until fragrant. Add the eggplant and stir well.

3. Add the salt and continue to stir for about 10 more minutes.

4. When the eggplant is almost cooked, add the minced garlic, the minced ginger, the black pepper, and the dried pepper. Stir-fry for few more minutes.

5. Next, add tofu and the chopped scallion. Stir gently.

6. Last, add the sauce mixture and lower the heat. When the sauce thickens, the dish is ready.

7. Transfer the stir-fried eggplant into a plate.

Garnish:

* Sprinkle the scallion and red chili pepper on top.

Enlightened Tofu

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 15 minutes

Ingredients:

• 1 block tofu* (about ½ kg or 1 pound), cut into small chunks
• 4 fresh oyster mushrooms (soaked first if you use dried mushroom)*, cut into small chunks
• 3 teaspoons olive oil
• ½ stick vegetarian tuna**
• 1 clove garlic, minced
• 1 small ginger, minced
• 1 teaspoon tapioca starch + 1 Tablespoon spring water, mixed and set aside
• 1 teaspoon sesame oil
• 2 stalks scallion, cut into short pieces

Seasonings:

• 3 cups vegetable broth*
• 3 teaspoons soy sauce (can use Healthy Boy Brand)*
• ½ teaspoon granulated sugar
• ½ teaspoon mushroom seasoning**
• ½ teaspoon dried chili pepper

* Available in Asian markets ** Available in Asian markets, the health food stores, or from http://www.vegecyber.com

Directions:

1. Mix all seasonings ingredients together in a bowl. Put aside.
2. Preheat the olive oil into a non-stick frying pan and stir-fry the minced garlic, the minced ginger, and the vegetarian tuna until fragrant.
3. Then add tofu chunks and the oyster mushrooms. Stir-fry for about 1 to 2 minutes.
4. Add in the seasoning mixture, and cook for another 3 to 5 minutes. Add in the tapioca starch mixture and stir-fry until the sauce thickens. Sprinkle with the scallion and the sesame oil.

Eggplant Clay Pot Sensation

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 30 minutes

Ingredients:

• 1 large eggplant or Chinese eggplant*, washed and cut into 1-cm (½ inch) slices
• 2 Tablespoons potato starch
• ½ cup + 2 Tablespoons canola oil
• 1 sweet onion (or 1 leek), finely chopped
• ¾ cup Coco Rico coconut soda*

Seasonings:

• 3 Tablespoons soy sauce (can use Healthy Boy Brand)*
• 2 Tablespoons mushroom sauce*
• ½ teaspoon mushroom seasoning*
• ¾ cup Coco Rico coconut soda*
• 1 teaspoon black pepper

Garnish:

• ½ bunch cilantro, finely chopped
• A few thin slices of fresh chili peppers

* Available in Asian markets

Directions:

1. Coat each eggplant slice with the potato starch, and put aside.
2. Preheat ½ cup canola oil into a non-stick skillet on medium heat. When the oil is hot, deep-fry each slice of eggplants until golden. Remove from the skillet and put onto a plate.
3. Preheat 2 Tablespoons canola oil into a clay pot using medium heat. When the oil is hot, stir fry the chopped onion until golden and fragrant.
4. Add in all the seasonings ingredients and bring to a boil. Then lower heat.
5. Put in the fried eggplants and cook for 5 minutes to allow the seasonings to absorb into the fried eggplant. Turn the eggplant over and continue to simmer on low heat.
6. When the sauce thickens, add ½ cup Coco Rico coconut soda. Cook until the sauce thickens.

Decoration: * Place the eggplant clay pot sensation onto a big plate. Sprinkle the chopped cilantro and the sliced chili peppers on top. Serve with hot steamed rice.

Crispy Tofu

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 25 minutes

Ingredients:

• 8 oz. soft tofu (in box with water)
  
• ¼ cup rice flour*
  
• 2 Tablespoons tapioca starch*
  
• 5 cups canola oil for frying

Dipping sauce:

• 1 Tablespoon soy sauce (can use Healthy Boy brand)*
  
• ½ teaspoon granulated sugar
  
• ½ teaspoon chili sauce

Pickled Cucumber:

• 2 small cucumbers (small seed variety), cut into bite-sized chunks
  
• ¼ cup rice vinegar
  
• ¼ cup granulated sugar
  
• ½ teaspoon salt
  
• 1 Tablespoon chili sauce
  
• 2 Tablespoons minced shallot
  
• 1 Tablespoon soy sauce (can use Healthy Boy brand)*
  
• 1 Tablespoon olive oil

Garnish:

• 1 head Romaine lettuce

* Available in Asian markets.

Directions:

1. Combine all the dipping sauce ingredients in a small bowl. Put aside.
   
2. Combine all the pickled cucumber ingredients together in a big bowl. Put aside.
   
3. Mix the rice flour and the tapioca starch together.
   
4. Remove soft tofu from the box, use a paper towel to pat it dry, and then allow it to stand for about 20 minutes. Then, cut tofu into 9 square pieces.
   
5. Take a nonstick frying pan and place it on medium heat. Add in oil to the pan and heat until it is about 380˚ F. When the oil starts to smoke, take each piece of tofu, coat gently with the flower mixture, and pan fry until golden. This should take for about 5 to 7 minutes. Don’t turn over the tofu because it will break.
   
6. Remove from pan, and place on paper towel to absorb excess oil.

Decoration: * Place tofu on a plate and serve hot with special dipping sauce and cucumbers soaked in vinegar.

Vegan Scrambled Eggs

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 20 minutes

Ingredients:

• 19 oz white firm tofu
  
• ¼ cup olive oil or margarine
  
• 4 ounces yellow soy cheese
  
• 3 drops yellow food coloring
  
• 3 teaspoons Tofumate Eggless Salad (optional, available in the health food section)
  
• Pepper and salt to taste
  

Directions

1. Mash or break the tofu by hand into small pieces; drain in colander.
   
2. Heat oil or margarine in a skillet and cook the tofu for 2 minutes.
   
3. Drain water from tofu and place tofu back into the skillet.
   
4. Add the cheese, Tofumate Eggless Salad (optional), and a few drops of yellow food color. Cook until cheese is melted, stirring occasionally.
   
5. Sprinkle salt and pepper to taste.
   

Note: * Serve Vegan Scrambled Eggs with toasted bread with butter and jam; either hash browns or fried potatoes; and veggie sausage or veggie bacon for a delicious meal. This is a classic American breakfast, healthy style.

Stuffed Bitter Melon (Khổ Qua Dồn Đậu Hủ)

Photo by Jacquelyn Pham

Courtesy of Jacquelyn Pham
http://www.phamfatale.com/id_1040/title_Stuffed-Bitter-Melon-Kho-Qua/

Ingredients

Yields: 8 servings

• 4 fresh bitter melons
• 1/2 lemon, juiced
• 2 (12-ounces) packages firm tofu
• 2 teaspoon canola oil
• 2 shallots, finely diced
• 1/2 yellow onion, finely diced
• 1 tablespoon cilantro, finely chopped
• 1 tablespoon green onions, finely chopped
• 1 teaspoon ginger garlic paste (see tips), finely minced
• 1 teaspoon sugar
• 1/4 cup mung beans
• 4 wood ear mushrooms, sliced
• 1 teaspoon mushroom seasoning salt (or regular salt)
• 2 ounces dried bean thread noodles
• 1 teaspoon black pepper, freshly ground

Preparation

1. Prepping the bitter melons: Cut the bittermelons in half. Using a melon ball scoop, remove and discard the spongy center and the seeds. Soak the bitter melons in lemon water.
2. Prepping the tofu: Cut the tofu into 1/2-inch slices. Blanch the tofu for about 3-4 minutes in salted hot water. Drain the liquid. Let the tofu cool a little. Then mash the boiled tofu with your hands using disposable gloves. The tofu should resemble large-sized cottage cheese curds. Set the tofu aside.
3. Prepping the bean thread noodles: Place the dried bean thread noodles in a bowl. Don't forget to cut the little cotton threads and discard them! Soak them in cold water for 20 minutes and drain. Cut into 1 inch lengths. Set aside.
4. Making mung bean paste: Place the mung beans in a small saucepan, barely cover with water, then slowly cook for about 30 minutes. It will form a dry paste. Set aside.

Assembly time:

1. In a large bowl, combine the tofu, bean thread noodles, mung bean paste, cilantro, ginger garlic paste, shallots, onions, green onions, sugar and wood ear mushrooms. Season with mushroom seasoning salt and pepper.
2. Remove and discard the liquid from the bitter melons. Pat them dry and stuff them with the tofu mixture.
3. Place the stuffed bitter melons in a steamer, bring the water to a boil and reduce the heat to medium-high. Cover and steam for about 30-40 minutes. Check doneness with a fork; the bitter melons should be soft and tender but still firm (not fall apart). Remove from the steamer. Let them cool a little.
4. I served them with brown (for a healthier version) jasmine rice. You can also make a vegetable broth (see tips).

Enjoy!

Buddha Rice

Courtesy of http://www.godsdirectcontact.org

Serves 4
Preparation time: 30 minutes

Ingredients

• 4 cups cooked white rice (To season the rice, add to the cooking water 2 teaspoons natural vegetarian seasoning + 2 teaspoons soy sauce + 2 teaspoons ketchup)
  
• 4 teaspoons vegetarian mushroom sauce + 1 teaspoon sugar + ⅛ teaspoon curry paste + ⅛ teaspoon black pepper
  
• 6 vegetarian chicken patties
  
• 2 ½ teaspoons olive oil
  
• 4 teaspoon roasted crushed peanuts
  
• Shredded cabbage or lettuce
  
• Sliced tomato and cucumber (optional)

Directions

1. Prepare rice and let cool.
   
2. Mix mushroom sauce, sugar, curry paste, and black pepper together to make a sauce. Place vegetarian chicken patties on a plate and cover with the sauce. Marinate for 2 minutes.
   
3. Put olive oil in a skillet and heat. Grill vegetarian chicken patties in the skillet until golden brown. Remove and cut in half.
   
4. Using a very small bowl as a mold, put ⅓ cup rice in the bowl and press down firmly. Turn the bowl upside down onto a tray or a plate and remove the rice. Repeat two more times for the first serving. (Each serving has 3 rice portions.)
5. After the rice portions are prepared, on 4 plates arrange 3 portions of rice on one side of each plate.
   
6. Arrange shredded cabbage or lettuce beside the rice portions. Place 3 pieces of grilled vegetarian chicken patties on top of the cabbage or lettuce. Sprinkle crushed peanuts on top of the veggie chicken. Repeat this step for the remaining servings.
   
7. Add tomato and cucumber to create a fresh and colorful presentation. Serve immediately.

Mushroom and Sweet Peppers Sandwich

Courtesy of http://www.godsdirectcontact.org

Ingredients:

• 600g (20 oz) portabella mushrooms, thickly sliced
• 1 each red, yellow and orange sweet bell peppers, cut into strips
• 2 medium size onions, cut into strips
• 5-6, 6” French rolls
• ½ stick vegan butter (or as needed), sliced
• 2 Tablespoons olive oil
• As needed Mrs. Dash Seasoning (mixture of dried herbs without salt)
• As needed garlic salt

Directions:

1. Heat oven at 400° F (205°C).
2. Melt vegan butter in pan and place mushroom slices in pan, sprinkle dry herb mixture and garlic salt to taste. Pan-fry both sides of mushroom until soft. Put aside.
3. Heat olive oil in pan, stir-fry onions and sweet peppers until soft. Season with garlic salt and dried herb mixture. Put aside.
4. Heat French Rolls in oven for 3 minutes. Cut open from end to end.
5. Layer Mushroom Slices and Sweet Bell Peppers.

Crispy Veggie Eggs

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 20 minutes

Ingredients:

• 7 pieces of fresh tofu (in box, medium firm), mashed into a paste
• 2 salted radishes*, washed and finely chopped
• 3 Tablespoons canola oil

Seasonings:

• 2 stalks scallion, finely chopped
• 2 teaspoons granulated sugar
• 1 teaspoon brown sugar
• 2 teaspoons mushroom seasoning**
• 4 Tablespoons rice flour*
• Pinch of salt and black pepper (optional)

* Available in Asian markets ** Available in Asian markets, the health food stores, or from http://www.vegecyber.com

Directions:

1. Combine tofu with salted radish and the seasoning ingredients. Mix well.
2. Use your hands to shape the tofu mixture into flat, round Tablespoon-sized, patties. Preheat the canola oil in a frying pan and fry the tofu patties until golden. Store in the refrigerator.

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.

Fried Tofu With Onions

Courtesy of Alternative Living Recipes http://www.godsdirectcontact.org/

Preparation time: 10 minutes
Yields 4 servings

Ingredients

1 block (300g or 10 oz.) fresh tofu*, washed and thinly sliced 2 Tablespoons olive oil 3 stalks scallion (use white part), washed and finely chopped 2 red chili peppers, washed and cut vertically Seasonings: 2 Tablespoons Maggi seasoning sauce* 1 teaspoon vegetarian BBQ sauce* Garnish: A few cilantro leaves Pinch of black pepper * Available in Asian markets Directions: Preheat the olive oil in a frying pan on high heat and fry tofu until golden. Then add the ingredients for seasonings. Stir well. Add the chopped scallions and the chili peppers. Stir one more time then transfer to a plate. Decoration: Garnish the dish with cilantro and the black pepper on top.