Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
2 tablespoons peanut oil
4 to 6 large cloves garlic, peeled, thinly sliced lengthwise
1 tablespoon chopped fresh ginger
1
⁄
8
teaspoon crushed red pepper flakes, or to taste
1
⁄
2
medium red bell pepper (about 3 ounces), cut into thin 1
1
⁄
2
-inch lengths
4 scallions, green parts only, cut into 1
1
⁄
2
-inch lengths
1
⁄
4
cup black bean sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine
1 teaspoon sugar (optional)
1 teaspoon toasted (dark) sesame oil
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into
1
⁄
2
-inch cubes.
In a wok or large nonstick skillet, heat 1 tablespoon peanut oil over medium-high heat. Add the tofu and cook, turning often, until browned and crispy, 5 to 7 minutes. Transfer tofu to a holding plate and reduce the heat to medium. Add remaining 1 tablespoon peanut oil, garlic, ginger, and red pepper flakes; cook, stirring constantly, 2 minutes. Add the red bell pepper and cook, stirring constantly, until just softened, about 2 minutes. Reduce heat to medium-low and add the reserved tofu, scallion greens, black bean sauce, soy sauce, wine, sugar (if using), and sesame oil. Cook, stirring and turning constantly, until tofu is heated through, about 2 minutes. Serve at once.
{PER SERVING} Calories 199 • Protein 11g • Total Fat 14g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 3g • Sodium 350mg
Stir-Fried Five-Spice Tofu with Chinese Flowering Chives
Stir-fries don’t get any easier or more delicious than this—serve over rice or toss with noodles for a complete meal. Feel free to substitute the five-spice tofu or smoked tofu with the flavored variety of your choice. Chinese garlic chives or the green parts of about 8 scallions, sliced lengthwise in half before cutting into 2-inch pieces, can stand-in for the flowering chives, if necessary.
MAKES 3 TO 4 SERVINGS
1 tablespoon peanut oil
1 bunch Chinese flowering chives (about 4 ounces), cut into 2-inch lengths (include buds)
1 (10-ounce) package five-spice flavored tofu or smoked tofu, cut crosswise into thin slices
1
⁄
4
teaspoon salt, or to taste
Freshly ground black pepper, to taste
Reduced-sodium soy sauce, to taste (optional)
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the chives and cook, stirring constantly, 1 to 2 minutes, or until bright green. Add the tofu, salt, and pepper and cook, stirring constantly, until heated through, 2 to 3 minutes. Serve at once, with the soy sauce passed separately, if using.
{PER SERVING} Calories 129 • Protein 9g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 3g • Sodium 193mg
Sesame-Orange-Glazed Tofu Nuggets with Broccoli and Red Bell Pepper
This eye-pleasing dish is also one of the most delicious entrées in this book. Serve with brown rice for a totally awesome meal.
MAKES 6 SERVINGS
1 pound extra-firm tofu, drained
1 pound fresh broccoli florets, cut into bite-size pieces
1 large red bell pepper (about 8 ounces), sliced into thin strips
1 cup orange juice, preferably freshly squeezed
1
⁄
2
cup water
3
1
⁄
2
tablespoons cornstarch
1 tablespoon Chinese chile paste, or more, to taste
1 tablespoon reduced-sodium soy sauce
1 tablespoon sugar
2 teaspoons plain rice vinegar
1
⁄
2
teaspoon salt, plus additional, to taste
2 tablespoons hoisin sauce
1 teaspoon toasted (dark) sesame oil
1
⁄
3
cup sesame seeds
3 tablespoons all-purpose flour
1
⁄
4
cup peanut oil
Salt and freshly ground black pepper, to taste
2 scallions, white and green parts, thinly sliced
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into 1-inch cubes; set aside.
Place a steamer basket in a medium stockpot filled with about 2 inches of water. Add the broccoli and bring the water to a boil over high heat. Immediately reduce the heat to medium-low, cover, and steam 2 minutes. Carefully uncover and add the bell pepper; cover, and steam 4 minutes, or until all of the vegetables are just crisp-tender. Uncover and let cool a few minutes.
Meanwhile, in a small saucepan, whisk together the orange juice, water, 1
1
⁄
2
tablespoons of the cornstarch, chili paste, soy sauce, sugar, vinegar, and salt until thoroughly blended. Bring to a brisk simmer over medium-high heat, stirring often. Reduce the heat to medium and cook, whisking constantly, until glaze bubbles and thickens, 2 to 3 minutes. Remove from heat and stir in the hoisin sauce and sesame oil; set aside.
Line a baking sheet with a few layers of paper towels and set aside. Place the sesame seeds in a small bowl. In another small bowl, combine the flour and remaining 2 tablespoons cornstarch. Roll tofu in the sesame seeds, and then in the flour mixture until well coated; set aside.
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the tofu and cook, turning with a spatula every few minutes, until nicely browned on all sides, 6 to 8 minutes. Transfer to prepared baking sheet and season with salt and pepper. Set aside to drain a few minutes.
In the same wok (it’s not necessary to wipe out), return the tofu and add the steamed vegetables, scallions, and glaze; cook over medium heat, stirring and turning often, until tofu and vegetables are thoroughly coated and heated through, about 2 minutes. Serve at once.
{PER SERVING} Calories 296 • Protein 11g • Total Fat 18g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 5g • Sodium 305mg
Mixed Mushroom Stir-Fry with Tofu, Green Apple, and Jasmine Tea Leaves
Jasmine tea is the most famous scented tea in China. I was lucky enough to live in Hunan Province, a major producer of this subtly sweet specialty, where I enjoyed it endlessly. Typically, the scent of jasmine flowers is blended with green tea leaves; however, any high-quality jasmine tea variety can be used in this recipe. Serve over jasmine rice for an extra-special treat.
MAKES 4 SERVINGS
12 ounces extra-firm tofu, drained
1
⁄
4
cup reduced-sodium vegetable broth
2 tablespoons reduced-sodium soy sauce
1 teaspoon jasmine green tea leaves
1 teaspoon sugar
1 teaspoon toasted (dark) sesame oil
1 tablespoon peanut oil
8 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and sliced
1
⁄
4
cup dried shredded wood ear mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed and drained
2 cloves garlic, finely chopped
1 small Granny Smith apple (about 4 ounces), or other tart apple, unpeeled, cored, thinly sliced
4 scallions, white and green parts, thinly sliced, plus 1 scallion, green part only, thinly sliced
1 (14-ounce) can straw mushrooms, rinsed and drained
Salt and freshly ground black pepper, to taste
2 tablespoons vegetarian oyster sauce or mushroom soy sauce
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut into
1
⁄
2
-inch cubes.
In a small bowl, combine the broth, soy sauce, and tea leaves; microwave on high 25 seconds, or until a boil is reached. Cover and let steep 5 minutes. Uncover (do not strain) and stir in the sugar and sesame oil; set aside.
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the shiitake mushrooms and cook, stirring constantly, 2 minutes. Add the wood ear mushrooms and cook, stirring constantly, 1 minute. Add the tofu and garlic and cook, stirring constantly, 1 minute. Add the apple and 4 scallions, white and green parts, and cook, stirring constantly, 2 minutes. Add the straw mushrooms and cook, stirring constantly, 1 minute. Reduce the heat to medium-low and add the broth-tea mixture, salt, and pepper; cook, covered, stirring occasionally, until apples are tender, 2 to 3 minutes. Stir in the oyster sauce and remaining scallion greens. Serve at once.
{PER SERVING} Calories 220 • Protein 12g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 28g • Dietary Fiber 5g • Sodium 735mg
Braised Dry Tofu with Cabbage and Tomatoes
Dry tofu is a compressed tofu with the least amount of moisture of all fresh tofu; it has a rubbery texture similar to fully cooked meat. If necessary, 12 ounces of extra-firm tofu, weighted and drained, can be used in the following recipe. Regular green cabbage can stand in for the Napa variety, if desired. For a more substantial main dish, serve over rice.
MAKES 4 SERVINGS
1
1
⁄
2
tablespoons peanut oil
1 (8-ounce) package thick dry tofu, spiced, if desired, soaked in warm water to cover for 10 minutes, drained, cut into 1-inch cubes
1 large Napa cabbage (about 2 pounds), cored, leaves torn into bite-size pieces
2 large tomatoes (about 8 ounces each), peeled, seeded, and cut into small pieces (see Cook’s Tip, below)
4 scallions, white and green parts, thinly sliced
3 large cloves garlic, finely chopped
1
⁄
2
cup low-sodium vegetable broth
2 tablespoons reduced-sodium soy sauce, or more, to taste
1
⁄
2
teaspoon sugar
1
⁄
4
teaspoon crushed red pepper flakes, or to taste (optional)
Salt and freshly ground black pepper, to taste
1
⁄
2
tablespoon toasted (dark) sesame oil
1 teaspoon cornstarch mixed with 1 teaspoon water
In a large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the tofu and cook, stirring, until nicely browned on all sides, 3 to 5 minutes. Add the cabbage and cook, tossing and stirring constantly, until softened and beginning to wilt, about 2 minutes. Add the tomatoes, scallions, and garlic; cook, tossing and stirring constantly, 2 minutes. Reduce the heat to medium and add the broth, soy sauce, sugar, red pepper (if using), salt, and pepper, stirring well to combine. Cover and cook 2 minutes, stirring once. Uncover and add the sesame oil and cornstarch mixture, stirring well to combine. Continue to cook, uncovered, stirring occasionally, until liquid is slightly reduced and thickened, about 2 minutes. Serve warm.
{PER SERVING} Calories 217 • Protein 13g • Total Fat 12g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 7g • Sodium 415mg
{COOK’S TIP}
To peel the tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold running water. Peel off the skins.
Spicy Hunan-Style Tofu with Chilies and Cumin
If you like it hot (“la”), this fragrant and fabulous tofu dish is for you.
SERVES 4
1 pound extra-firm tofu, rinsed and drained
2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine
2 tablespoons dark soy sauce
1
⁄
4
teaspoon salt, plus additional, to taste
1
1
⁄
2
tablespoons peanut oil
1
⁄
2
tablespoon toasted (dark) sesame oil
2 scallions, white and green parts separated, thinly sliced
2 to 3 fresh red chili peppers, seeded and finely chopped
4 large cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1
1
⁄
2
to 2 teaspoons ground cumin
1
⁄
4
teaspoon crushed red pepper flakes, or to taste