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fun with tofu chinese recipes made vegetarian home about me chinese vegetarian fun with tofu chinese recipes made vegetarian feeds posts comments meyer lemon blueberry white chocolate bread pudding 03 22 2011 by michelle ever since trader joe s moved into town i buy their challah rolls to make into french toast or bread pudding side note i tried to make my own challah loaf once but i used whole wheat flour cut down on the sugar and it turned out like high fiber whole wheat sandwich bread anyways one way to make bread pudding healthier is to sub silken tofu instead of eggs i used to use nasoya s silken creations recipes but i think they must have discontinued the line and so i ve had to start experimenting on my own also my latest craze is meyer lemons i bought a 2lb bag and in the past two weeks i ve made lemon cream cheese bars graham cracker crust lemon mascarpone chess pie gingersnap crust and this recipe ingredients 3 4 small lemons preferably meyer 1 2 cup sugar 1 20 oz tub silken tofu drained 1 2 cup blueberries 1 2 cup white chocolate chips 2 challah or brioche rolls 7 oz total zest and juice the lemons straight into a blender jar add the tofu and sugar and blend until everything is uniformly liquid cube the rolls into 1 inch pieces and spread them into an 8 x8 pan add the blueberries and white chocolate chips spread the tofu batter over the bread pieces and mix well with a spatula pre heat the oven to 350 and let the mixture sit for at least 10 minutes to let everything soak and meld bake for 40 minutes or until the corners start to brown and the center is set serve warm posted in recipes tagged desserts 1 comment curry beef puffs 03 17 2011 by michelle these were very very experimental in concept and execution thankfully they turned out amazing ingredients 1 2 package of puff pastry 3 sections thawed 1 cup meatless crumbles 1 4 onion 1 clove garlic 1 tablespoon curry powder oil for sauteing preheat the oven to 400 degrees dice the onion and mince the garlic saute until the onion is clear add meatless crumbles and curry powder and cook just long enough so that the meat is not frozen roll each section of the puff pastry out until it is about 4 inches wide 1 8 in thick divvy up the meat mixture amongst the three puff pastry sheets but only place the meat on 1 2 of each sheet each sheet is going to be folded in half and then cut into five sections so try to spoon the meat into 5 lines fold the other half of the pastry sheet over the meat gently press the dough down between each division and cut it into 5 strips with a pizza cutter spraying the pizza cutter with oil first will help just for aesthetic purposes you can spray the tops with oil and sprinkle sesame seeds or use an egg white wash to make it brown nicely bake them for 22 25 minutes or until they are nicely brown and crispy separate with a spatula and eat posted in recipes 2 comments if i still lived in houston 02 13 2011 by michelle i had to go back to houston for a wedding in march 2009 here s a collection of veg friendly photos i finally managed to get off of my phone the frozen veggie items are from golden foods supermarket on bellaire blvd if only houston were this veggie friendly back in the college days this slideshow requires javascript posted in veg resources tagged houston leave a comment sticky rice dumplings 02 07 2011 by michelle not sure how to transliterate these tsong zong joong and apparently in mandarin it s zongzi or bah tzang my aunts used to make these and i miss them so much sticky glutinous rice wrapped around salty protein they re awesome for maine winters even though they are associated with the dragon boat festival in june i haven t had these since i went vegetarian eighteen years ago not counting the sweet dessert ones this recipe makes 12 big dumplings what you ll need 2 5 lbs of uncooked sticky rice i eyeballed half a 5 lb bag 6 8 black mushrooms 15 dried chestnuts 15 raw peanuts 1 5 cups of veggie beef jerky 2 green onions 3 tbsp veggie oyster sauce mushroom sauce 2 cloves garlic 2 dashes star aniseed 2 tsp sesame oil for saute ing 36 dried bamboo leaves twine while i was at it i also made some dessert dumplings with red beans in the blue ramekin just add about 1 2 cup of rice and 9 bamboo leaves for 3 additional dumplings several ingredients require soaking so get that started first rinse the rice and let that soak for 3 hours next rinse the peanuts and chestnuts soak them in warm water together then wash the bamboo leaves thoroughly with a veggie brush set them to soak in warm water and trim the woody stems off rinse and soak the mushrooms on their own for about 30 minutes once the mushrooms are soft we can prepare the meaty filling while the other ingredients are soaking drain the mushrooms retain the liquid and cut them up into large chunks trimming the stems heat the sesame oil in a stir fry pan and add the mushrooms snip the onions into rings mince the garlic and add those to the frying pan once the mushrooms begin to brown add the veggie oyster sauce then add the jerky and a few tablespoons of the liquid that the mushroom soaked in just enough so that the jerky doesn t get dry add the star aniseed mix and let that sit until everything else is finished soaking once the rice is done soaking drain it and return it to the bowl drain the chestnuts and peanuts chop the chestnuts into quarters and mix them back in with the peanuts okay so you should have 4 separate stations the bamboo leaves still in water the rice the chestnuts peanuts and the mushroom jerky mixture wrapping i watched like 1 000 youtube videos until i found one that was the correct shape and size correct being the shape that i recall from childhood i used the method in the video below but i only used 3 leaves per dumpling instead of 4 and it worked out well the filling volumes i used are about the same too once you have them all wrapped boil them for 2 hours unwrap and eat they also freeze very well just wrap them tightly and individually and steam them for about 45 mins to reheat posted in recipes tagged bah tsang dumplings glutinous rice sticky rice zongzi leave a comment beef noodle soup ngau lam mein 02 05 2011 by michelle rice noodles broth baby bok choy and slices of faux beef it s like all the good food groups in one bowl this makes about 4 servings ingredients 7 cups water 1 1 5 tsps better than bouillon to taste 8 oz rice noodles 1 2 of a package 4 5 shitake mushrooms rinsed 2 cups dry veggie beef slices see beef stew recipe 12 baby bok choy 2 green onions chopped 2 dashes white pepper 2 dashes star anise you can also use frozen beef strips like morningstar farms or seitan slices just add them at the end and decrease the water and bouillon amounts start the water boiling and add the bouillon spices mushrooms and green onion once it is boiling add the noodles about four minutes after adding the noodles turn the heat off and add the beef slices let that rest another 4 minutes once the nooodles are done add the baby bok choy and serve immediately if you don t eat this in one sitting take the noodles out of the broth or else they will oversoak and turn to mush posted in recipes tagged ngau lam meen ngow lam mein leave a comment beef stew 01 31 2011 by michelle this isn t a chinese dish but it s winter in maine so stew it is i bought these at may wah healthy vegetarian store last time i was in nyc the guy warned us that they have absolutely no taste on their own so you have to marinade it or cook it in a broth it also comes in chicken which i m pretty sure just means tan ingredients 6 cups water 1 tsp better than bouillon 2 1 2 cups dry beef slices 3 4 of a large onion 1 large clove garlic 4 carrots 4 5 small potatoes 3 stalks of celery if desired i hate cooked celery 3 tbsp flour 1 2 tbsp oil for sauteing seasonings i used a dash of italian seasoning and 2 tsp of vegan worcestershire sauce but you can experiment mince garlic and chop the onion into large chunks saute the onion in a large pot until the onion is just beginning to brown at the edges add the garlic and saute for another 2 3 minutes add all of the water the bouillon and seasonings chop the potatoes and carrots into large chunks and add to the soup let that cook at a simmer for at least 30 45 minutes until the potatoes are cooked but not falling apart add the dry beef slices next ladle out about 1 2 cup of the broth into a cup and whisk in the flour with this broth until no lumps remain return the thickened broth to the pot and stir the entire mixture stew does beef stew ever photograph well posted in recipes tagged beef stew recipes leave a comment steamed meatballs 05 27 2010 by michelle wikipedia has the cantonese name of these as saan zuk ngau juk kau but that last word doesn t sound familiar to me eh not important these are basically a wonderful medium for worcestershire sauce anchovy alert they are traditionally served on tofu skins but i didn t want to buy a whole package for this recipe so i used a bed of watercress in my steamer this recipe is borrowed and modified from ellen leong blonder s recipe in dim sum update 6 2 10 added tvp to this recipe because i thought the original was way too salty you ll get 8 9 meatballs instead so you may have to steam in batches also removed baking soda as an ingredient ingredients 1 3 package of gimme lean beef 1 3 package of gimme lean sausage 1 3 cup tvp moistened with 1 4 cup warm water 1 2 tsp cooking wine or rice wine optional 1 egg white 1 tsp veg oyster sauce sometimes labeled as mushroom sauce dash soy sauce less than 1 tsp 1 2 tsp sugar 1 8 tsp white pepper 1 tsp sesame oil 1 2 tbsp cornstarch tofu sheets or bed of watercress green onions for garnish vegan worcestershire sauce available at whole foods natural markets 1 2 dried tangerine peel pieces optional this is a lot of ingredients for meatballs right soak tangerine peel in hot water for 30 mins to soften in a large bowl blend both meats together with the tvp mix in soy sauce oyster mushroom sauce sugar sesame oil and corn starch once your tangerine peel has softened mince and add to meat mixture form large meatballs traditionally they are about 2 inches in diameter place in a steam safe dish on a bed for tofu skin or watercress making sure you don t cover too much of the bottom so the steam can rise plate the meatballs placing the tofu skins or watercress underneath spoon worcestershire sauce on top i used to stab a hole in the top of my meatballs with a chopstick for maximum sauce capacity garnish with green onions and serve steamed meatballs btw i just want to show a close up of the tangerine peel it s your buddy posted in recipes 1 comment black bean spareribs 05 26 2010 by michelle cantonese pai gwut another classic dim sum dish i really miss they do a really great version at buddha bodai in manhattan s chinatown i basically followed the recipe in ellen leong blonder s wonderful book dim sum substituting seitan for the spare ribs ingredients 1 8oz package cubed seitan 1 2 tbsp cornstarch 1 tsp fermented black beans 1 4 to 1 2 tsp chili paste 2 cloves garlic minced 1 2 tsp soy sauce 1 2 tsp rice wine i subbed cooking wine 1 4 tsp sugar 3 slices fresh ginger cut corner of seitan pouch and drain squeezing out at much water as you can without damaging the seitan empty seitan into a large bowl and mix with corstarch mix remaining ingredients in separate bowl pour sauce onto seitan mix well and let it sit for 30 minutes to an hour turning at least once otherwise it will taste like spareribs on the outside seitan on the inside pour the entire mixture into a steam safe bowl or dish making sure the edges do not touch the sides of your steamer steam for 15 20 minutes until hot discard ginger slices and serve black bean spareribs posted in recipes tagged black bean dim sum spare ribs leave a comment moo shu vegetables 05 04 2009 by michelle i had to look up what moo shu actually muk sui in cantonese meant in chinese since it doesn t translate in any way that makes sense like hot dog according to the wikipedia entry on the etymology it doesn t make literal sense and there s some dispute over how the name came about anyways i don t think we ever made these at home but i have fond memories of eating them in restaurants there s just something about going out to a restaurant only to make your own food you can play with the ingredients according to what you have in your fridge and what you like each moo shu burrito will take about 3 4 1 cup of filling basic ingredients moo shu pancakes store bought or make your own white pepper soy sauce and or shaoxing cooking wine sesame oil for stir frying lots of hoisin sauce and for the filling you can use any combination of tofu drained and cut into slices seitan veggie chicken cutlets shredded green onions greens cut into 1 inch pieces whites into rings chinese chives regular onion sliced carrots julienned shitake mushrooms soaked and sliced dried tiger lily bulbs soaked and cut into 1 inch pieces canned bamboo shoots scrambled eggs pre scrambled bean sprouts cabbage shredded thin baby corn sliced garlic i got about 6 moo shus worth of filling with 1 carrot 1 can seitan chai pow yu 1 5 head cabbage 2 cloves garlic 3 big mushrooms 2 green onions 3 4 cup dried tiger lily bulbs and 1 3 of an onion store bought moo shu pancakes tiger lily buds which are the closed buds of the bright orange tiger lily plant and readily available at any asian grocer very common in hot sour soup preheat your pan to med high with 1 2 tbsp oil and add the ingredients in the order they need to fry tofu carrots onions both kinds cabbage then garlic you can time each addition about 2 minutes apart and then add the rest of the ingredients that don t need to be cooked mushrooms tiger lily bulbs seitan bamboo shoots etc but not the bean sprouts or they will turn to mush add 2 tbsp shaoxing wine 2 tbsp soy sauce and a generous dash of white pepper these aren t key since most of the flavor will come from your veggies and the hoisin sauce anyways once everything is cooked but not soggy turn off the heat and make sure everything is mixed add bean sprouts at this point take a pancake smear generously with hoisin sauce fill with veggies and wrap it like a burrito but with one end open keep the pancakes moist and only fill wrap moo shus as you eat them or the liquid from the veggies will soak through the pancakes and they ll turn to mush also when you scoop the filling from your pan try to avoid as much liquid as you can enjoy posted in recipes leave a comment hidden animal ingredients 04 26 2009 by michelle i went to the maine vegetarian food festival last year and picked up a list of commonly used hidden animal ingredients i was reminded of it today because we bought a bottle of sobe lifewater yumberry pomegranate flavor apparently it s supposed to purify me with these ingredients filtered water erythritol natural flavor citric acid ascorbic acid vitamin c xanthan gum calcium lactate po...