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.

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.

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!

Steamed Tofu

Courtesy of http://www.godsdirectcontact.org

Ingredients:

• 1 pack firm tofu
• 2 Tablespoons finely shredded carrot
• 8 Tablespoons chopped fresh or dry black mushrooms (about 4-5 pieces.)
• ⅓ cup mung bean thread*
• ½ teaspoon paprika powder
• 2 teaspoons salt
• Grounded black pepper to taste

Directions:

1. Drain liquid from tofu. (About 1 hour)
2. Soak mung bean thread in warm water to soften, chop into small pieces. (About ½ inch.)
3. After tofu is drained, break tofu into small pieces with a fork.
4. Mix in shredded carrot, salt, black pepper, and paprika.
5. Add black mushrooms, and mung bean thread. Blend well and pack the mixture firmly into a large bowl. Steam for about 20-30 minutes. (Mixture will become firm.)
6. Let cool for 10-15 minutes before un-molding. To take out: Run butter knife around the edge, cover with a plate and turn upside down. Gently shake it until the tofu comes off.
7. Garnish with steamed vegetables and sprinkle top with paprika.

Tip: Tofu can be drained on a drainer with a small plate and a heavy object on top.

Note: * Available at Asian markets.

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.

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.

Organic Homemade Tofu - Simple way

Courtesy of http://www.godsdirectcontact.org/

Tofu was discovered in China more than 2,000 years ago and was one of the most important foods in the soy bean family. Tofu is now widely available in America. It is becoming an indispenable ingredient in many Western dishes. Tofu is extremely low in calories, saturated fats, carbohydrates, is free of cholesteral and is an economical source of protein in a vegetarian diet. It is very quick to prepare and easy to use. It is natural, inexpensive and can offer a simple solution for the world's critical food requirements. Instead of buying tofu, you can just as easily make it at home. Once you have your soy milk cooked and still hot, you are about 10 minutes from making hot, delicious and organic tofu. Following is one of the simple ways to make tofu from our Organic Homemade Soy Milk recipe. Click here to view the soy milk recipe.

Directions

1. Soy milk is ready and still hot, from 3 cups of dried organic soy beans.
2. Dilute 2 or 2½ teaspoons of epsom salt as tofu coagulator in 1 ½ cup of warm water.
3. Pour 1 ¼ cups of epsom saltsolution into the still hot soy milk. Stir soymilk in a clockwise direction. Let it stand for 4 or 5 minutes.
4. If you see soymilk curded similar to the below picture, then don't pour the rest of epsom salt solution. If you still see some milk, add the remaining cup.
5. Pour the mixture into the basket with cheesecloth.
6. Wrap the cheesecloth and put another basket or something to press the tofu mixture.
7. Tofu will be ready in about 5-10 minutes and can be cut as in the following picture for later use. This is the best time to taste this delicious tofu, especially with a little bit of salt and black pepper.

Variations and comments

• You can also use lemon juice, apple cider vinegar, vinegar, calcium sulfate(gypsum), or natural nigari salt as tofu coagulator.
  
  
  

  Lemon juice	Apple cider vinegar	Calcium sulfate (Gypsum)	Natural nigari salt

• Lemon juice and vinegar will yield a bit of sour taste. In the USA, Canada and Europe, Epson salt is available at most of the drug stores. Meanwhile calcium sulfate(gypsum) may be found at the Chinese grocery stores but natural nigari salt, a popular ingredient to make tofu in Japan, is hard to find in America. Just a few on-lines stores offer to sell calcium sulfate and nigari salt.