Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
Salt and freshly ground black pepper, to taste
2 tablespoons finely chopped fresh cilantro, for garnish (optional)
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 crosswise into
1
⁄
3
-inch-thick slices.
In a shallow dish large enough to hold the tofu slices in a single layer, combine the wine, soy sauce, and
1
⁄
4
teaspoon salt. Add the tofu slices, turning to coat. Let stand at room temperature about 20 minutes, turning a few times. (Alternatively, cover and refrigerate up to 24 hours, turning once or twice.)
In a large nonstick skillet, heat the peanut oil over medium-high heat. Add the tofu, reserving marinade, and cook, turning often, until nicely browned, 3 to 4 minutes. Remove from the skillet and set briefly aside. Working quickly, add the sesame oil, white parts of the scallion, fresh chilies, garlic, ginger, cumin, red pepper flakes, salt, and pepper; cook, stirring constantly, 30 seconds. Reduce heat to medium, return the tofu, and add the reserved marinade; cook, turning often, 1 minute. Remove from the heat and sprinkle with the scallion greens and cilantro, if desired. Serve at once.
{PER SERVING} Calories 177 • Protein 11g • Total Fat 13g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 2g • Sodium 447mg
Baked Five-Spice Seasoned Tofu
Use this tasty seasoned tofu in stir-fries, salads, soups, sandwiches, or wherever baked or pressed five-spice tofu is called for in recipes. To reduce the salt, replace all or part of the vegetable broth with water.
MAKES 4 TO 6 SERVINGS
1 pound firm or extra-firm tofu, drained
1 cup low-sodium vegetable broth
1
⁄
4
cup reduced-sodium soy sauce
2 tablespoons toasted (dark) sesame oil
1
⁄
2
teaspoon five-spice powder
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 horizontally in half, then cut crosswise into
1
⁄
2
-inch-thick strips.
Meanwhile, preheat oven to 350F (175C). Lightly oil a 9-by-13-inch baking dish.
In a small bowl, whisk together the broth, soy sauce, sesame oil, and five-spice powder. Arrange the tofu slices in a single layer in the prepared baking dish and pour the broth mixture over top. Bake 15 minutes. Turn tofu over and bake an additional 15 minutes; repeat process until all of the liquid has been absorbed, about 1 hour total. Serve warm, chilled, or at room temperature. Completely cooled tofu can be covered and refrigerated, 5 to 7 days.
{PER SERVING} Calories 169 • Protein 13g • Total Fat 12g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 2g • Sodium 737mg
Kung Pao Tofu with Dried Chilies, Sichuan-Style
In Sichuan Province, kung pao tofu is typically made with dried red chili peppers, Sichuan peppercorns, and scallions—the peanuts, essential in Western-style variations, though delicious, are optional.
MAKES 4 SERVINGS
1 pound extra-firm tofu, drained
2
⁄
3
cup low-sodium vegetable broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons Shaoxing rice wine, sake, dry sherry, or dry white wine
1 tablespoon brown sugar
1
⁄
2
tablespoon toasted (dark) sesame oil
1
⁄
2
tablespoon cornstarch
1 teaspoon Chinese black vinegar or balsamic vinegar
Salt, to taste
1
1
⁄
2
tablespoons peanut oil
4 to 6 small dried red chilies, seeded, cut into small pieces, soaked in warm water to cover 5 minutes to soften, drained
6 to 8 Sichuan peppercorns, crushed
3 large cloves garlic, finely chopped
1
⁄
2
tablespoon chopped fresh ginger
4 scallions, white and green parts, cut into
1
⁄
2
-inch lengths
1
⁄
4
cup unsalted roasted peanuts (optional)
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 small bowl, whisk together the broth, soy sauce, wine, sugar, sesame oil, cornstarch, vinegar, and salt until thoroughly blended; set aside.
In a wok or large nonstick skillet, heat 1 tablespoon of the peanut oil over medium-high heat. Add the tofu and cook, stirring often, until nicely browned, 6 to 8 minutes. Transfer tofu to a plate and set briefly aside. Add the remaining
1
⁄
2
tablespoon peanut oil, chilies, peppercorns, garlic, and ginger to the wok and cook, stirring constantly, 1 minute. Return the tofu, add the scallions, and stir in the broth mixture; bring to a brisk simmer. Reduce the heat to medium and stir in the peanuts, if using; cook, stirring, until thickened, 2 to 3 minutes. Serve at once.
{PER SERVING} (without peanuts) Calories 214 • Protein 13g • Total Fat 12g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 15g • Dietary Fiber 4g • Sodium 403mg
Cantonese-Style Tofu-Stuffed Asian Eggplant and Bell Peppers
This Cantonese specialty typically calls for deep-frying after the initial steaming. In this healthier but equally delicious version, the stuffed vegetables are broiled, instead, before being served up in a lively black bean–ginger sauce.
MAKES 3 MAIN DISH OR 4 TO 6 SIDE DISH SERVINGS
1 tablespoon peanut oil
3 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and chopped
2 large cloves garlic, finely chopped
8 ounces firm tofu, drained, chopped
2 scallions, white and green parts, thinly sliced
1
⁄
4
teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 tablespoon plus 1 teaspoon toasted (dark) sesame oil
1 long Chinese eggplant (about 8 ounces), cut crosswise into 4 equal lengths
2 small red and/or green bell peppers (about 4 ounces each), cut lengthwise in half, ribbed and seeded
1 fresh green or red chili, seeded and finely chopped
1 tablespoon salted (fermented) black beans, rinsed and slightly crushed
1 tablespoon finely chopped fresh ginger
1 cup reduced-sodium vegetable broth
1 teaspoon reduced-sodium soy sauce
2 teaspoons cornstarch mixed with 2 teaspoons water
In a medium nonstick skillet, heat
1
⁄
2
tablespoon peanut oil over medium heat. Add the mushrooms and cook, stirring, until softened, 2 to 3 minutes. Add half the garlic and cook, stirring constantly, 1 minute. Add the tofu, scallions, salt, and pepper and cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in
1
⁄
2
tablespoon sesame oil. Using a fork, mash the mixture until well combined. Set aside to cool about 10 minutes.
Make a slit down the long side of each piece of eggplant, not cutting all the way through. Fill the eggplant and bell peppers with the tofu stuffing.
Place a steaming basket in a medium stockpot set over about 1
1
⁄
2
inches of water. Working in batches, as needed, place the stuffed vegetables in the steaming basket; bring to a boil over high heat. Reduce the heat to medium, cover, and steam until the vegetables are tender and the stuffing is cooked through, about 10 minutes. Carefully transfer the stuffed vegetables to a large, ungreased, rimmed baking sheet. Brush with 1 teaspoon sesame oil and set aside.
Preheat the oven to broil. Set oven rack 6 to 8 inches from heat source.
Meanwhile, in a small saucepan, heat the remaining
1
⁄
2
tablespoon peanut oil over medium heat. Add the chili, black beans, ginger, and remaining garlic; cook, stirring, 1 minute, or until softened and fragrant. Add the broth and soy sauce and bring to a brisk simmer over medium-high heat. Reduce the heat to medium-low and add the remaining
1
⁄
2
tablespoon sesame oil and the cornstarch mixture. Cook, stirring constantly, until thickened, about 2 minutes. Remove from heat, cover, and keep warm.
Place stuffed vegetables under the broiler. Broil until the tops are lightly browned, about 5 minutes, turning the baking sheet a few times to promote even browning. To serve, cut the stuffed peppers crosswise in half. Ladle equal amounts of the black bean–ginger sauce in deep-welled serving plates and top with equal amounts of the stuffed vegetables. Serve at once.
{PER SERVING} Calories 265 • Protein 13g • Total Fat 17g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 19g • Dietary Fiber 7g • Sodium 430mg
Barbecued Tofu with Hoisin Sauce
Even tofu naysayers typically enjoy these tasty grilled morsels. In a pinch, whip up Quick Spicy Hoisin Sauce (
page 140
), or use prepared hoisin sauce.
MAKES 4 SERVINGS
1 pound extra-firm tofu, drained and rinsed
1
⁄
2
recipe Hoisin Sauce (recipe below),
1
⁄
2
cup Quick Spicy Hoisin Sauce (
page 140
), or
1
⁄
2
cup prepared hoisin sauce, plus additional, to serve
Chopped scallion greens (optional)
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. Slice the tofu lengthwise into 6 slices (about
1
⁄
2
inch in thickness), then cut in half crosswise, for a total of 12 pieces. Transfer to a shallow dish large enough to hold the tofu slices in a single layer. Brush the tops with half the hoisin sauce. Turn and brush with remaining sauce. Cover and marinate at room temperature 1 hour, or refrigerate overnight.
Prepare a medium-hot charcoal or gas grill, or preheat a broiler. Position an oiled grill rack or oven rack 4 to 6 inches from the heat source. If broiling, lightly oil a large baking sheet and set aside. Alternatively, place a nonstick stovetop grilling pan with grids over medium-high heat.
Grill or broil the tofu slices until nicely browned, 3 to 4 minutes per side. Transfer to a serving plate and sprinkle with the scallion greens, if using, and serve warm or at room temperature, with additional hoisin sauce passed separately.
{PER SERVING} Calories 139 • Protein 11g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 11g • Dietary Fiber 2g • Sodium 705mg
HOISIN SAUCE
Feel free to adjust the degree of sweetness and/or heat in this ever-popular Chinese barbecue sauce. For a sweeter version, add additional molasses or brown sugar. For a milder version, use less chili paste, or omit altogether.
MAKES ABOUT 1 CUP
1
⁄
2
cup reduced-sodium soy sauce
1
⁄
2
cup mashed cooked sweet potato or canned pumpkin puree
1
⁄
4
cup black bean sauce with garlic
2 to 3 tablespoons molasses
1 to 2 tablespoons dark brown sugar
2 teaspoons toasted (dark) sesame oil
2 teaspoons red wine vinegar
1 teaspoon Chinese chili paste, or to taste
1 to 2 tablespoons water, or as needed (optional)
Place all ingredients (except the water) in a food processor fitted with the knife blade, or a blender; process or blend until smooth and pureed. For a thinner sauce, add water as needed. Serve at room temperature. Sauce can be refrigerated, covered, up to 5 days.
{PER SERVING} (about 2 tablespoons, or 1/8 of recipe) Calories 53 • Protein 1g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 1g • Sodium 697mg
Mushroom-Smothered Tofu
For mushroom lovers of all ages, this mildly spiced dish makes a delightful fall-weather meal served over brown rice and accompanied by a side dish of steamed fresh broccoli. Fresh enoki, or golden needle mushrooms, or cultivated white mushrooms can replace the oyster variety, if necessary.
MAKES 4 SERVINGS
16 ounces extra-firm tofu, drained
8 dried shiitake mushrooms, soaked in 1
1
⁄
4
cups hot water to cover 20 minutes, or until softened
Water or low-sodium vegetable broth, as needed
1
1
⁄
2
tablespoons peanut oil