vegan food for everyone
Kung Pao, that American-Chinese food classic with roots in Sichuan cuisine, gets a vegan makeover today. Wok fried tofu is doused in a flavorful, salty, tongue tingly sauce and tossed with handfuls of buttery roasted peanuts. Add in some broccoli florets because why make 2 stir fries when you can enjoy one!…
Have you ever had Singapore noodles? Contrary to the name, they are not from Singapore at all, but actually a popular dish served at Chinese restaurants! It’s traditionally made with BBQ pork and shrimp, and has fish sauce in it, so it’s not the most veggie-friendly dish to order out. But, an easy one to make at home!
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What’s your favorite dish to order at a Chinese restaurant? I’m really bad at picking favorites, but any dish that includes a black bean sauce is definitely up at the top of my list. I love that it’s a bit spicy, and I love the depth of flavor you get from the fermented black bean paste. My biggest problem with restaurant versions is that they tend to be rather heavy for every-day sort of eating.
This recipe for making broccoli and tofu with black bean sauce at home has all the flavor of Chinese take out and none of the guilt. The tofu is baked for a chewy texture, instead of deep fried. There’s very little oil in the sauce and used to stir fry, so no pooling of oil will happen here! Broccoli and the tofu soak up the sauce and diced red bell pepper provides a complementing sweet, juicy, and crunchy flavor and texture….
I love the fresh and vibrant flavors in this tamarind flavored dish. Tangy, sweet and sour tamarind is the perfect accompaniment to the nutty flavor of tempeh, which is enhanced with a spoonful of delicious almond butter. The tangy glaze is balanced with some sweet agave nectar, and a healthy dose of spicy heat. The best thing is you only need SIX ingredients to make this crazy flavorful glaze!
The vegetables are stir fried with a similar sauce to the glaze, requiring only eight ingredients! Tamarind ties the two components together, with extra tang brought to you by a bit of rice vinegar and freshly squeezed lime juice. Agave once again balances the any tartness and toasted sesame oil brings some toasty nutty goodness. Soy sauce has that perfect umami rich saltiness, garlic adds a sharp bite, and a small scoop of fiery hot fried chili paste (a version of this is certainly available at your local East Asian grocery store) for that spicy kick. The sauce is tossed over some red onion, red cabbage, and red bell pepper for the most beautifully colorful dish, which I believe makes it even more fun to eat! And the spicy, tangy, ultra-flavorful sauce is balanced by the sweetness of the onion and veggies. …