Tofu in Mushroom Sauce

 Ingredients:

tofu puffs or frozen tofu cubes
shiitake mushrooms, quartered
green beans, cut into 1 inch pieces
carrot, sliced
garlic, minced
ginger, minced
white pepper

vegetarian oyster sauce
mushroom stock
teriyaki sauce
cornstarch

green onion, chopped
red chili pepper, thinly sliced

Stir fry the vegetables and add the sauce ingredients. When thickened, remove from heat and sprinkle with garnishes. Serve with rice.

Braised Mushrooms and Bok Choy

Ingredients:

a few handfuls of asian mushrooms (shiitake, straw, wood ear, etc.)
1 tablespoon oil
1 teaspoon vegan oyster sauce
1 tablespoon soy sauce
2 teaspoons rice syrup
1/2 cup vegetable stock
1 teaspoon rice vinegar
1 teaspoon cornstarch
1 teaspoon sesame oil
baby bok choy
1 green onion, chopped

Cook the mushrooms in the oil and add the sauce ingredients. Mix the cornstarch with some water and stir into the mushrooms. When sauce is thickened, remove from heat and stir in the sesame oil.

Meanwile, blanch the bok choy. Transfer to a plate and arrange mushrooms on top. Sprinkle with the green onion.

Bulgogi

Ingredients:

3 cloves garlic, minced
1/2 onion, thinly sliced
shimeji mushrooms
tofu, diced
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons rice syrup
2 tablespoons asian pear puree
salt and black pepper, to taste
2 green onions, sliced
sesame oil
2 teaspoons sesame seeds, toasted

Cook garlic and onions in some oil and add the mushrooms and tofu. Cook until mushrooms are tender and add the sauce ingredients. Stir in the green onion and sesame oil. Sprinkle with the sesame seeds.

Serve with sticky rice.

Soba Noodles with Broccoli and Tofu

Ingredients:

2 cups broccoli florets, cut into bite sized pieces
8 ounces soba noodles
1 teaspoon sesame oil
1 block tofu, cut into dominoes
2 cloves garlic, minced
1/2 inch ginger, minced
1 bird eye or serrano chili pepper, chopped
6 ounces shiitake mushrooms, sliced
1/2 cup vegetable stock
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/2 teaspoon rice syrup
salt, to taste
1/4 cup cilantro, chopped
2 green onions, chopped


Blanch the broccoli and set aside. Reserve the water and boil the soba noodles until they are tender. Drain them and toss with some sesame oil.

Shallow fry the tofu in some oil until it is golden. Add the garlic, onion, and chili followed by the mushrooms. When mushrooms are wilted, add the broccoli and noodles and sauce ingredients. Stir fry for a minute and toss with green onion and cilantro.

Spinach and Tofu Stir Fry

Ingredients:

1 teaspoon peanut oil
2 cloves garlic, minced
6 cups chinese water spinach, stems removed
1 cup tofu sheets, cut into strips
3 teaspoons soy sauce or teriyaki sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil

Cook the garlic in the the oil. Add the spinach and cook until wilted. Add the tofu and soy sauce. Remove from heat and stir in sesame seeds and sesame oil.

Vegetable Ramen Stir Fry

Ingredients:

1/3 cup snow peas
1 carrot, julienne
1 small red bell pepper, cut into strips
1/2 cup shiitake mushrooms, quartered
2 bunches of ramen
2 cloves garlic, minced
1/2 inch ginger, minced
1 tablespoon brown sugar
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/4 teaspoon sesame chili oil
sriracha, to taste
1/3 cup mung bean sprouts
1 green onion, chopped

Stir fry the vegetables and set aside.

Boil the noodles in the water and drain.

Combine garlic, ginger, brown sugar, hoisin sauce, and soy sauce and whisk on low heat. Stir in the noodles and stir fried vegetables. Remove from heat and toss with sesame chili oil, sriracha, sprouts, and green onion.

Jajangmyun

Ingredients:

1 teaspoon peanut oil
1 small russet potato, diced
1/2 onion, thinly sliced
1/4 small white cabbage, shredded
1 zucchini, diced
1 tablespoon soy sauce or teriyaki
2 tablespoons black bean sauce
1 cup water or vegetable stock
2 teaspoons arrowroot powder
1 teaspoon agave
imitation chicken pieces
fresh udon noodles
1/4 teaspoon chili sesame oil
1/2 cucumber, cut into matchsticks

Heat the oil in a wok or skillet and add the potato. Cook for 10 minutes and add the onion. When the onions wilt, add the cabbage. When the cabbage is softened, add the zucchini. Stir in the soy sauce and black bean paste and whisk in the water. Bring to a simmer. Meanwhile, combine the arrowroot powder with a bit of water and stir into the vegetables. Add the agave, imitation chicken, and noodles. Cover and allow noodles to cook. Remove from heat and stir in chili sesame oil. Garnish with the cucumber.

Teriyaki Glass Noodles

Ingredients:

8 ounces glass noodles
2 teaspoons oil
2/3 cup broccoli slaw
1 cup shredded cabbage
1/2 cup shredded carrot
1/2 tablespoon ginger
2 cloves garlic, minced
1/3 cup vegetable stock
2 tablespoons teriyaki sauce
1 tablespoon cilantro, chopped
1 green onion, chopped
1 teaspoon sesame oil
white pepper, to taste

Soak glass noodles in hot water until tender. Set aside.

In a wok, saute broccoli, cabbage, and carrot in the oil. When veggies are tender, add the ginger and garlic and stir until aromatic. Add the noodles, stock, and teriyaki sauce and cook until liquid is absorbed. Season with pepper.

Remove from heat and stir in sesame oil, cilantro, and green onion.

Vegetable Lo Mein

Ingredients:

1 pound lo mein noodles
1 teaspoon oil
1 tablespoon dark soy sauce
2 tablespoons soy sauce
1 teaspoon honey
sriracha, to taste
1/2 teaspoon white pepper
2 cloves garlic, minced
1/2 tablespoon rice wine vinegar
shiitake mushrooms, sliced
2 cups white cabbage, shredded
2 green onions, chopped
1 carrot, julienne
snow peas, cut in half diagonally
bok choy
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine dark soy sauce, soy sauce, honey, sriracha, white pepper, garlic, and rice wine vinegar.

Heat oil in a wok and partially cook the vegetables. Add the noodles after loosening and stir fry. Pour in the sauce and some water. Add the snow peas, green onions, and bok choy last. Mix cornstarch with a little water and stir until thickened. Remove from heat and stir in sesame oil.

Pancit

Ingredients:

8 ounces glass noodles
2 teaspoons coconut oil
1 block firm tofu
1 small white onion, thinly sliced
1/2 teaspoon ginger
2 cloves garlic, minced
1 large carrot, julienne
1 chayote, julienne
2 cups white cabbage, shredded
bok choy
2 teaspoons soy sauce
2/3 cup vegetable stock
salt and white pepper, to taste
1 teaspoon sesame oil
calamansi

Cook noodles according to package instructions and set aside.

Press tofu to remove moisture. Cut into cubes, fry (with cornstarch if desired), and set aside.

Heat half the coconut oil in a skillet and cook the onion, ginger, and garlic until softened. Add the vegetables and stir fry until tender crisp.

Add soy sauce, and vegetable stock and bring to a simmer. Stir in tofu and noodles. Season with salt and pepper. Remove from heat and stir in sesame oil and calamansi.

Vegetable Satay Stir Fry

Ingredients:

yellow onion, cut into 1 inch pieces
garlic, minced
red bell pepper, sliced
matchstick carrots
green onions, cut into 2 inch pieces
snow peas
1/2 block firm tofu, cut into cubes

4 tablespoons peanut butter
3 tablespoons dark soy sauce
3 tablespoons honey
1 inch ginger root, minced
1 clove garlic
1 teaspoon hot pepper sauce
juice of half an orange

peanuts, chopped
cilantro, chopped
thai basil, chopped

Stir fry the vegetables and tofu. Toss in sauce. Serve over orange scented jasmine rice and garnish with peanuts, cilantro, and basil.

Cashew Tofu Stir Fry

Ingredients:

1/2 cup vegetable stock
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ginger, minced
1/2 teaspoon hot pepper sauce
2 tablespoons grape seed oil
1 block firm tofu, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
8 ounces sliced water chestnuts
1 small onion, cut into 1 inch pieces
1/2 cup shiitake mushrooms, sliced
1 cup cashews, dry roasted
2 green onions, sliced

Stir together stock, cornstarch, soy sauce, ginger, and pepper sauce. Set aside. Toss tofu chunks in some flour or cornstarch.

Heat oil in a wok. Add bell pepper, water chestnuts, onion, and mushrooms. Stir fry for 5 minutes. Then add tofu. Cook another minute. Add the liquid mixture and stir until sauce thickens. Stir in cashews. Garnish with green onion.

Serve with jasmine rice.

* Can replace tofu with soy chicken

Szechuan Stir fry

Ingredients:

1 tablespoon vegetable oil
vegan chicken pieces or tofu
2 tablespoons cornstarch, dissolved in water
2 garlic cloves, minced
1 tablespoon black bean sauce
salt and pepper, to taste
1/3 cup matchstick or julienned carrots
3/4 cup roasted peanuts
3/4 cup snow peas
1/2 each red and green bell pepper, chopped into 1 inch pieces
3/4 cup baby corn
1/3 cup water chestnuts, sliced
1/4 cup vegetable stock
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 onion, cut into 1 inch pieces
1 teaspoon sesame oil

Heat the vegetable oil in a wok. Add the garlic and soy chicken. Stir fry until the garlic is golden brown. Add remaining ingredients except cornstarch, peanuts, and sesame oil. Cover and cook for 10 minutes. Add cornstarch a little at a time to thicken. Remove from heat. Stir in sesame oil and peanuts.

Serve with jasmine or short grain rice.