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.

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.

Stir-fry Tofu & Wheat Gluten Sausage

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 15 minutes

Ingredients: 1 wheat gluten sausage**, cut into 6 long strips, then into 2-inch sections 1 teaspoon canola oil 1 block (½ kg or 1 pound) tofu*, cut into ½-inch chunks 3 or 4 scallion stalks (may replace with leek) with the green part cut into 5-cm (2-inch) long pieces and the white part finely chopped 1 teaspoon tapioca starch* + 2 teaspoons spring water, mixed together well Seasoning: 3 Tablespoons soy sauce (can use Healthy Boy brand)* 1 Tablespoon granulated sugar ½ teaspoon mushroom seasoning** Garnish: Pinch of black pepper and cilantro * Available in Asian markets ** Available in Asian markets, the health food stores, or from http://www.vegecyber.com Directions: Marinate the wheat gluten sausage with a pinch of sugar and soy sauce. Add the canola oil into a pan. When the oil is hot, add in the wheat gluten sausage and fry until golden. Transfer to a plate. With that same pan, stir-fry scallions and tofu together. Then add in the seasoning ingredients and wheat gluten sausage. Continue to stir. Add the tapioca starch mixture into the pan to thicken the seasoning mixture. Decoration: * This dish can be served with hot rice, cucumbers, and tomatoes.

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.

Vietnamese Lemongrass Green Beans and Tofu - Recipe

http://www.herbivoracious.com/2009/03/vietnamese-lemongrass-green-beans-and-tofu-recipe.html

Serves 4 Vegetarian, vegan, and gluten-free

Ingredients

• 1 lb. extra-firm tofu, patted dry and cut into 1/2" cubes
  
• 1 lb. green beans, stem ends trimmed
  
• 2 tablespoons vegetable oil
  
• 3 cloves garlic, minced or crushed
  
• 1 tablespoon peeled and finely grated fresh ginger (a microplane is ideal for this)
  
• 2 stalks of lemongrass (prepared as described above)
  
• optional: fresh chili peppers of your choice, minced
  
• 1 teaspoon soy sauce
  
• salt
  
• black pepper

Preparation

1. In a large skillet or wok over maximum heat, fry the tofu in about half of the oil until it is crispy and brown, stirring occasionally. See picture above. Remove to paper towels and season with salt and black pepper.
   
2. Add the remaining oil to the pan, along with the garlic, ginger, lemongrass and chilis (if using). Fry until fragrant, about 30 seconds. Add the green beans and toss thoroughly. Continue to cook, stirring occasionally, until somewhat tender and nice brown spots are developing. If necessary, you can add a bit of water and cover the pan for a couple of minutes to steam them. (Or pre-microwave for 3-4 minutes first - this can be a really helpful technique).
   
3. Add the tofu back in, along with the soy sauce and 1/2 teaspoon of salt. Stir, taste and make any final seasoning adjustments, and serve.

Stir-Fried Oyster Mushrooms

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 30 minutes

Ingredients:

• 4 big oyster mushrooms* (soaked in water for 1 hour, diced)
  
• 3 Tablespoons minced lemongrass (or 1 Tablespoon thinly shredded ginger)
  
• 1 big sweet onion, finely chopped
  
• 3 dried black fungus* (soaked in water for 1 hour, diced)
  
• 2 Tablespoons olive oil
  
• 3 cups textured vegetable protein (TVP) beef slices*

Garnishes:

• ¾ cup crushed roasted peanuts
  
• 20 stems of rice paddy herb*, washed and finely chopped (or 1 cup chopped cilantro)
  
• Roasted black sesame crackers*
  
• Black pepper, and lime (optional)

Seasonings to cook Textured Vegetable Protein (TVP) "Beef" slices:

• 2 Tablespoons mushroom (vegetarian) oyster sauce*
  
• 1 ¾ cups or about 14 oz. vegetable broth

Seasonings:

• ½ cup coconut milk
  
• 3 Tablespoons Indian curry paste* (or 1 Tablespoon curry powder* and 2 Tablespoons olive oil, stir in a heated pan for 1 minute, set aside)
  
• ½ teaspoon sugar
  
• Pinch of salt (to taste)

* These ingredients can be purchased in an Asian market.

Directions:

1. Place a pan on the stove. Using medium heat, add the TVP beef slices, mushroom sauce, and vegetable broth. Cook the TVP beef slices until soft; remove from heat, and dice. Set aside.
   
2. Preheat the olive oil in the same pan and stir-fry the chopped onion and the minced lemongrass (or shredded ginger) until fragrant.
   
3. Add in the oyster mushrooms, the black fungus, and the TVP beef slices. Stir well.
   
4. Finally add in the seasonings and cook for about 10 to 15 minutes. Season to taste and turn off the heat. Remove from heat. Sprinkle the chopped rice paddy herb (or cilantro), then remove the pan from the heat for a fresh green color.

Decoration: * Put the stir-fried oyster mushrooms on a big plate and sprinkle with crushed toasted peanuts. When serving, put small amount into a bowl and sprinkle with black pepper and limejuice (optional). Serve with roasted sesame crackers along with non-alcoholic beer for a truly flavorful dining experience.

Vegan Vietnamese Shaking 'Beef'

Courtesy of Spice Island Vegan http://spiceislandvegan.blogspot.com/

The original name of this dish is Thit Bo Luc Lac, a famous Vietnamese dish that literally is translated to English as 'Shaking Beef.' This dish is named this way because the marinated beef is shaken in a very hot wok or cast iron pan, searing and shaking them, until they are evenly cooked. Then, they are served warm on a bed of fresh watercress, tomatoes, cucumbers, and seared onions, with a clear sweet and sour sauce (like salad dressing).

Vietnamese Soy 'Beef' and Watercress

Serve 4-6

Ingredients:

• 1 pkg. dried soy meat, beef style (Thit Chay) (7-8 oz.) or 2 cups dried Soy Curls prepared (see instructions below) and marinade with:
• 2 Tablespoons vegetable oil
• 2 Tablespoons minced garlic
• 2 Tablespoons light soy sauce or Bragg's Liquid Amino™
• 2 Tablespoons agave nectar
• 1 Tablespoon dark mushroom soy sauce
• 1/4 teaspoon salt
  

Note: See my blog regarding the dark mushroom soy sauce or light soy sauce or 'fish' sauce that I use in Vietnamese or Thai cooking. Do not use Japanese soy sauce because it won't taste the same.

• 1 medium onion, slice thinly (1/4-inch thick)
  

Sweet and Sour Light Sauce(salad dressing):

• 2 Tablespoons rice vinegar
• 2 Tablespoons light soy sauce or Bragg's Liquid Amino™
• 1 Tablespoon vegetable oil
• 1 -2 Tablespoons agave nectar
• 1 Tablespoon lime juice
• 1/2 teaspoon freshly ground black pepper

Vegetables:

• 1 bunch organic watercress, cleaned and dried
• 2 Persian cucumbers or 1 English cucumber, sliced diagonally
• 1 medium fresh and ripe tomatoes, sliced
• 1 cup grilled or fresh pineapple

Preparing dried soy 'beef' (Thit Chay):

1. Simmer dried soy beef in hot water for 20 minutes.


2. Drain water and squeeze most of the water out.


3. The soy 'beef' should be soft now. I use this brand since it is very thinly sliced and is soft after they are simmered in boiling water.


4. Combine all marinade ingredients in a bowl.


5. Apply marinade to soy 'beef', mix well, and let it sit for at least 30 minutes.

If using Soy Curls™ :

1. Soak Soy Curls in warm water for 10 minutes.


2. Drain water and squeeze most of the water out.


3. Combine all marinade ingredients in a bowl.


4. Apply marinade sauce to Soy Curls, mix well, and let it sit for at least 30 minutes.

Preparing vegetables:

1. Mix sweet and sour light sauce ingredients together and marinade the sliced red onions in this sauce. The fresh onion flavor really makes this dressing flavorful. Let it sit marinating while you are preparing the rest of the vegetables.


2. Layer watercress on a serving dish, top with sliced tomatoes, cucumbers, and pineapple.

Searing onions:

1. Heat a cast iron frying pan until it is very hot.
2. Drain onions from salad dressing/sauce but reserve the sauce in a bowl.
3. Pour or sprinkle the reserved dressing/sauce onto the prepared vegetables on the serving platter, evenly.
4. Put 1 teaspoon vegetable oil onto the hot cast iron frying pan. Then, add the drained onions.
   
   


5. Shake and turn onions until cooked (translucent) and a bit charred. Pour onions on top of the prepared vegetables.

Shaking Soy 'Beef' or Soy Curls:

1. Heat a cast iron frying pan until very hot.
2. Add 1-2 teaspoons vegetable oil. Then, add the marinated soy meat.
3. Shake and turn soy meat until a bit charred. Place warm soy meat on top of seared onions and prepared vegetables.

Before serving, mix the soy meat, onions and vegetables together and serve this dish with brown rice or white steamed sticky rice.

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.

Ridiculously Easy Vietnamese-Style Stir-Fry

Courtesy of Vegan Feast Kitchen/ 21st Century Table http:http://veganfeastkitchen.blogspot.com/

Servings: 2

Ingredients

• 8 oz. (227 g) vegan "beef" strips, such as President's Choice Meatless Beef Strips, Yves "Beef Tenders", Morningstar Farms Meal Starters Steak Strips, or Lightlife Smart Menu Steak Strips (or a good "beefy" seitan" cut into strips would also work)
• 1/8 tsp. garlic powder or granules freshly-ground black pepper to taste
• 1 Tbs dark or mushroom soy sauce
• 1 Tbs vegetarian "fish sauce" (see below), or Bragg's Liquid Aminos
• 1 Tbs oil (Chinese cold-pressed peanut oil, if possible)
• 1 clove garlic, crushed
• 2 small ripe tomatoes, thinly-sliced
• 1/3 cup water
• 3 small green onions, chopped
• about a tablespoon more of vegetarian "fish sauce" or alternate, according to taste more freshly-ground black pepper to taste

Preparation

1. Combine the strips with the garlic granules, black pepper to taste, dark soy sauce and "fish sauce".

2. Heat oil in a nonstick skillet or stir-fry pan. When hot, add the strips, crushed garlic, and the marinade.
   
3. Stir-fry until the strips start to brown. Add the tomatoes, green onions, and water and stir-fry just until the tomatoes soften.
   
4. Taste to see if it needs more pepper, and/or "fish sauce".
5. Serve immediately.