Kimchi and tofu are a match made in culinary heaven. Both ingredients have haters for sure but those who appreciate the flavors of both will love this vegan recipe. Once you have everything for this soup on hand, it takes all of about 10 minutes to make. I found Wilbrine’s vegan kimchi and I originally didn’t even know it didn’t contain dried shrimp or fish sauce as most varieties do, it is fresh, delicious, and crazy good for you! I find these innovative new vegan products to really be outstanding and as an omnivore, a reason to eat plant based more often, which benefits everyone. Continue reading “Korean style Tofu Stew”
Grilled tofu + Nuac cham
We have a few different tofu factories here in Portland, they are both really good and many a trendy restaurant offer them as an option, many times as one of my all time favorite Japanese dishes, Agedashi tofu. Continue reading “Grilled tofu + Nuac cham”
Mapo Tofu
New adventures are a part of life, and so many people stay at jobs they don’t like, doing things they don’t believe in (I’m guilty of this) in order to have “security”, don’t do it, take the chance…you got one shot here on this Earth do as much as you can to find your bliss.Today’s recipe is my adaptation of my favorite Chinese dish. Lucky Peach did a great post about it Continue reading “Mapo Tofu”
Mu Shu Vegetables (Vegan but you would never know it!)
Awww, Chinese food! I probably ate more Americanized Chinese as a kid then at home, so for me Chinese take-out or eat in is total comfort food. My mom worked at a restaurant called “China Nite” in my hometown, and even though it had been decades since she worked there, we would eat there often. It has since been knocked down, and the giant Hoi Toi statue is sitting in a junk pile somewhere. After “Nite” closed, we started to venture out to other local options, one being “Golden Dynasty”, in high school my bestie Holly and myself would go there for hot and sour soup and Mu shu pork. Mu shu is my favorite order and I have had it many places, a great veggie option as it is full of flavor and super easy to recreate at home. So I am going to share my no fail, easy, plant based version of this comfort classic.
You will need for six wraps:
6 flour tortillas, or rice flour wrappers (Asian market), I used the Tortilla land brand that you cook at home. Use whatever you like, you can also healthify even more with whole grain varieties.
1 small head of cabbage, shredded or if you need to be super duper fast use a good quality bagged “coleslaw” variety, it will work fine.
1 carrot, shredded (if you are using bagged slaw you can omit this)
5 green onions, white parts cut lengthwise, green parts sliced.
8 shitake mushrooms, stems removed, tops sliced.
1 Tablespoon, fresh ginger, grated.
2 cloves garlic, minced.
1 Tablespoon vinegar, I used red wine, but rice wine is optimal, use what you have, but not balsamic.
1 Tablespoon soy sauce
2 Tablespoons, plus a bit extra for the wrappers, Hoisin sauce.
2 teaspoons, toasted sesame oil.
Sesame seeds for garnish.
Asian Micro greens for garnish, totally optional.
1 block of tofu, sliced, I baked ours but you can fry or choose your own method, you can also substitute whipped eggs if you prefer, but if you are new to tofu this is a great way to introduce your family to it.
A few tablespoons of cooking oil.
In a large skillet or wok over high heat oil till shimmering, add ginger and garlic, add white parts of green onions, add mushrooms, cook a few minutes till mushrooms brown a bit, add sesame oil, cabbage, carrots, cook a few minutes, add vinegar and soy, stir, add tofu and 2 T of hoisin sauce, combine, add green parts of onions, test for seasoning adjust with salt and pepper if needed. Remove from heat. Warm your wrappers of choice, divide filling evenly into wrappers and top with a bit of sesame seeds and hoisin. Rock and roll em’ up…gobble em’ up!
You won’t ever need to order take-out again! These are fast, easy, and full of veggies and flavor!
