rice topping

This Vegan Chinese-Style “Meat” Sauce is one of those hearty dishes packed full of flavour that you can prepare in advance and serve over your choice or rice or noodles for a delicious meal. The sauce itself is packed with “meaty” TVP or texturised vegetable protein (but you can use other substitutes), and a mix of vegetables for the delicious bite. I personally love this on both rice and noodles for either a hearty rice topping or a delicious saucy bowl of noodles.

Chinese-Style “Meat” Sauce (Vegan Recipe)

dry TVP ((see notes for sub))

red bell pepper

green bell pepper

onion

garlic (minced)

tsp minced ginger

carrot

3.5 oz french or green beans

tsp Szechuan pepper powder peppercorns

tsp Chinese five spice powder (see notes)

soy sauce (or more to taste)

hoisin sauce

tbsp sugar

tbsp Shaoxing wine (or other rice wine, optional)

dark mushroom soy sauce (optional

Chinese black vinegar rice

hot sauce or chili sauce

vegetable broth (, see notes)

2.5 tbsp corn starch

tbsp room temperature water (, see notes)

Neutral oil

servings cooked rice or noodles

Sesame seeds (for topping)

Place the TVP or texturised vegetable protein in a large heat proof bowl. Pour boiling hot water and allow to rehydrate for 5-10 minutes until doubled in size. Run through some water and squeeze out any excess liquid. Set aside.

Prepare the vegetables of stir-frying. You can also include any other vegetables of choice and just finely dice/mince them as well.

For the sauce, simply mix everything together. Fee free to adjust to your taste!

If you’re planning to cook down noodles, you can cook it before preparing the sauce. I recommend to slightly undercook the noodles so they stay nice and chewy. Running the noodles through water after cooking can also help stop its cooking and wash off any starch.

Heat a large pan or wok over medium heat. Once hot, add some neutral oil. Sauté the onion, garlic, ginger, and vegetables until half cooked. Do note that you’ll need to cook the carrots a bit longer until tender. Add in the spices, salt and adjust to your taste.

Add in the rehydrated TVP or protein of choice.

Pour in the sauce mix. Mix to coat well. Pour in 1.5 cups of vegetable broth. Leave over medium heat until it comes to a boil.

Meanwhile, mix together the corn starch and water in a small bowl until you have a slurry.

Lower the heat of the sauce. While mixing, pour in the slurry. Continue to mix until the sauce starts to thicken form the corn starch.

Taste the sauce and feel free to season with more soy sauce, sugar, chili sauce if desired. If you want the sauce a bit runnier, you can slowly add more broth and mix well. From there, you can see if it&#39;s reached your desired consistency.

Scoop over cooked rice or noodles. Mix and enjoy!

Mapo Tofu meets Chinese Tomato &amp; Egg Stir-Fry in this vegan Chinese Style Tomato “Egg” Stir-Fry with Silken Tofu recipe that’s delicious served over rice or noodles.This recipe is heavily inspired by my love for Mapo Tofu and Chinese Tomato &amp; Egg Stir-Fry. I of course used vegan “egg” for this recipe to replicate the texture of egg in the classic Chinese dish. I also really love the texture of silken tofu in dishes since it’s smooth and almost melts in your mouth. This dish is cooked down in an umami-packed savoury sauce with a little spice from the doubanjiang or chilli bean paste.

Chinese Style Tomato “Egg” Stir-Fry with Silken Tofu (Vegan)

water

tsp corn starch (or potato starch)

tbsp sugar (or more to taste)

soy sauce

tbsp vegetarian oyster sauce (or stir-fry sauce)

tbsp doubanjiang (chili bean paste (see notes for sub))

tbsp sesame oil

Neutral oil (for cooking)

scallion onion

tomatoes

sausage

10.5 oz silken

rice noodles

You can watch the video or see the photos above for a step-by-step.

For the sauce, mix everything in a large bowl and set aside. Feel free to adjust the sauce to your desired taste.

Sauce

Prepare the silken tofu by removing it from the package and slicing the tubed tofu into 1-1.5” (2.5-4cm) thick pieces or into cubes if using blocked of tofu. Leave the tofu to sit on a plate to allow any excess water to drain out.

Prepare the Silken Tofu

Meanwhile, heat medium non-stick pan or skillet over medium heat. Once hot, add in the oil. Sauce the onion and white parts of the scallion/green onion until translucent.

Add in the garlic and sauté until aromatic.

Add the diced tomatoes and sliced sausage. Cook for 4-5 minutes over medium to medium high heat until the tomatoes are tender and start to break down.

Add in the vegan just egg replacement and allow to cook over low medium heat until it turns into a scrambled egg consistency. If using tofu scramble instead (see notes), you can add it at this point.

Mix well and set the tomato, sausages, tofu/egg aside on a plate.

Tomato, Sausages, Eggs

In the same pan over medium heat, add a little oil and the silken tofu. Pour over the vegan just egg/replacement. Allow the “egg” to cook for a few minutes.

If not using vegan just egg/replacement you can just mix back in the sausages and tomato mix.

Add back in the sausages, tomato, and scramble mix. Give the sauce another good mix to make sure the starch isn’t stuck to the bottom. Over medium heat, Pour the sauce over the tofu, sausages, “egg” then cover the pot.

Allow to cook for 1-2 minutes until the sauce has thickened. Carefully mix everything together. If you sliced your tofu in large pieces then you can break them apart into smaller pieces at this point. Taste and feel free to season with more soy sauce or veg oyster sauce, to taste, if needed

Turn off the heat and enjoy while hot. Finish off with the green parts of your scallion/green onion. Scoop a generous amount of the silken tofu, sausages, tomato, and “eggs” over a bowl or steamed rice or noodles.

Silken Tofu

This Spicy Hoisin Ginger Tofu served over rice is packed with spicy, savory flavors from the sauce and the earthy aroma from ginger. The tofu has a meaty texture from using a mix of shredded and crumbled tofu, that were cooked until chewier and “meatier” in consistency before being cooked down with the aromatics and tasty sauce.

Spicy Hoisin Ginger Tofu

lb extra firm tofu (pressed)

tsp dark soy sauce

chili

tbsp vinegar rice

neutral oil

ginger

bird’s eye chili (, optional for extra heat)

sesame oil

rice (to serve)

green onions (for topping)

Toasted sesame seeds (for garnish)

Remove the tofu from the water and drain from any excess water. Press your tofu. I like to do so by wrapping it in a large towel and placing a heavy surface on top.

Using a cheese grater, carefully grate half of the tofu into shreds.

For the remaining half, I simply used my hands to crumble the tofu.

Mix the shredded and crumbled tofu.

PREPARING THE TOFU

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side.

You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

PAN-FRYING

I prefer the air-frying/baking option since it’s an easier, more hands-off approach.

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do NOT overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning.

It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes.

AIR-FRYING/BAKING

While the tofu is cooking, prepare the sauce by mixing everything together.

Feel free to adjust this to your taste.

SAUCE

In the same pan or wok, heat the oil over medium heat.

Once hot, add the minced ginger.

Sauté for 1-2 minutes until aromatic.

Add the bell pepper and chili (if using), Cook for 1 minute or until the bell peppers are tender.

Add the cooked tofu.

Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.

Taste the tofu and feel free to season the tofu with more hoisin sauce or maple syrup, if needed. You can also add more chili oil or sauce for heat, if you’d like.

Add the chopped green onions. Mix well.

Turn off the heat. Add the sesame oil and then mix everything together.

COOKING TOFU IN THE SAUCE

Scoop a generous amount of the spicy hoisin ginger tofu over a bowl of steamed rice.

Garnish with green onions and some sesame seeds, if you’d like.

Enjoy while hot!

TO SERVE

I didn't get to eat any of it but I was assured that it was well loved! Thank you as always.

https://www.youtube.com/watch?v=5XLC88ds5hY

for the full detailed recipe 👉🏼 https://thefoodietakesflight.com/spicy-hoisin-ginger-tofu/  ✨

#tofu #hoisinsauce #veganfood

shredded tofu cooked in a spicy hoisin ginger sauce! 🍚 #tofu #veganfood

Spicy Gochujang Eggs

green onions, divided

garlic

green chili pepper (optional)

mild red chili pepper (optional) (or red bell pepper)

(2,400 milliliters) water, divided

eggs

tbsp neutral-tasting oil

lb (225 grams) ground beef

tbsp toasted sesame oil

sesame seeds

rice,

Korean chili paste (gochujang)

Korean chili pepper flakes (gochugaru)

oyster sauce

tbsp chicken bouillon powder

tbsp honey

Black pepper,

Prep the vegetables: Thinly slice the green onions, separating the whites and green. Finely chop the garlic cloves. Thinly slice the chili peppers (if using).

Make the seasoning paste: Combine all the ingredients in a small container and mix well.

Prep Ingredients

Fill a pot with 8 cups of water and bring it to a boil. Carefully lower in the fridge-cold eggs.  Once all the eggs are in, give them a few gentle stirs with a ladle. ( This will help keep the yolks nice and centered.)

Let the eggs boil gently for 7 minutes. Then, transfer them to an ice water bath to cool. Peel the eggs and set them aside.

Boil Eggs

In a large pan, heat the oil over medium-high heat. Once it gets nice and hot, add the ground beef. Spread it out and let it sear for 1 minute or until the bottom is nicely browned. Flip, break up the beef, and cook for 1 to 2 minutes or until no longer pink.

Add the white parts of the green onions and garlic. Stir-fry for 1 minute or until fragrant.

Reduce the heat to low. Add the seasoning paste and saute for 2 minutes. Be careful not to burn it. (If you're worried about burning, turn the heat off and saute using residual heat, or add a splash of water.)

Pour in the 2 cups of water. Stir well and bring it to a boil. Reduce the heat to medium-high and add the eggs. Let them simmer in the sauce for 7 minutes.

Turn the heat off. Add the remaining green onions, chili peppers (if using), sesame oil, and sesame seeds. Give everything a final mix.

To serve, scoop the egg(s) from the sauce and place them over hot steamed rice. Drizzle with extra sauce from the pan and a touch of sesame oil. Enjoy!

Make Spicy Gochujang Eggs

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Top 4 rice topping recipes from across the web

The most viewed rice topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese-Style “Meat” Sauce (Vegan R...

Chinese Style Tomato “Egg” Stir-Fry...

Spicy Hoisin Ginger Tofu

Spicy Gochujang Eggs

The most viewed rice topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine