vegan asian recipes

This Sweet and Sour Tofu is one of my favourite comfort foods ever of my favourite takeout! The tofu is crisp with a perfect texture and the sweet and sour is unbelievably delicious! It comes together quickly and takes amazing as meal prep too!

Sweet and Sour Tofu Recipe (Vegan)

soy sauce

garlic powder

sea salt

black pepper

cornstarch

sugar (I use cane sugar, you can use brown or any granulated)

ketchup

vinegar (preferably rice

water

medium bell pepper, chopped

pineapple

onion

sesame seeds (for garnish)

scallion (for garnish)

In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the garlic powder, sea salt, ground black pepper and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the cornstarch.

Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.

Crispy Tofu

In the same pan, lower the heat to over medium-high heat, and add in the onions, pineapples and bell peppers.

Saute until the onions are translucent and the pineapples are slightly browned, about 5 minutes.

In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined.

Pour in the sauce over the veggies. Add back in the crisped up tofu, and stir to combine. Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Taste test and add more sugar or soy sauce if you desire. Remove from heat until needed.

Remove from heat and top with sesame seeds and chopped scallions. Serve and enjoy!

Sweet and Sour Sauce + Putting it All Together

This cashew soy curl &quot;chicken&quot; has a perfect tangy sauce.

Cashew Soy Curl "Chicken"

soy curls

TB all purpose flour

tsp pepper, ground

TB oil

soy sauce, low sodium

TB rice vinegar

TB ketchup

TB brown sugar

garlic

tsp ginger, ground

red pepper flakes

cashews, roasted, salted

rice

Start by rehydrating your soy curls. Take 2...

Start by rehydrating your soy curls. Take 2 cups of soy curls in a bowl and cover with warm water. Let sit for 10 minutes; after the 10 minutes, squeeze all the water possible out of the soy curls and place them back in a clean bowl. Take the flour and pepper and coat the soy curls with this mixture.

While the soy curls and rehydrates, make your...

While the soy curls and rehydrates, make your sauce. Mix the sauce ingredients and stir. Set aside.

Take a pan and add your oil and...

Take a pan and add your oil and soy curls; cook, stirring on medium, for a couple of minutes until the soy curls start to brown. Then add your sauce ingredients and cashews. Stir until cooked through and the sauce is coated. Serve with rice and vegetables. Add more cashews to each plate if desired.

A deeply-savoury, bewitchingly-fragrant dish suffused with the numbing warmth of toasted Sichuan peppercorns.

Vegan Mapo Tofu

Sichuan peppercorns

Sesame oil ((for cooking))

mushrooms

onion, finely diced

garlic, finely-chopped

ginger

¼-½ tsp Chinese five spice

tbsp doubanjiang ((fermented broad bean paste;

tbsp rice vinegar

½ tbsp light soy sauce

½ tbsp dark soy sauce

tsp sugar

stock ((or just add water))

silken-firm tofu

½ tbsp corn flour ((mixed

scallions

Crush the Sichuan peppercorns in a mortal and pestle, then gentle toast the peppercorns until fragrant (but not burnt!) and set aside.

Add a splash of sesame oil to a wok/ large pan. To this add, the mushrooms and cook until the water has evaporated. 

Then add the onion, garlic and ginger. Cook for a few minutes until fragrant.

Stir in the Chinese five spice , toasted Sichuan peppercorns and the chilli paste. Sauté for a few minutes until your kitchen smells oh-so-cosy!

Stir in the rice vinegar, soy sauce sand sugar. Mix well to evenly combine.

Add the stock/ water. Bring to a boil, then turn the heat down and add cubed pieces of silken-firm tofu. Gently fold in the tofu, being careful not to break the pieces.

While stirring, pour in a corn flour slurry ( 1/2 tbsp cornstarch mixed with 1 tbsp cold water). 

Let it simmer for 5-10 minutes for the sauce to thicken and absorb all those savoury flavours. 

Serve hot, over rice or noodles and DIVE IN

https://videos.files.wordpress.com/sadKXWXc/cadabc6a022d4b97bb8c765aa42473bc.mp4

vegan mapo tofu recipe

An umami-rich chilli oil broth and leafy greens make this ten minute noodle soup a restorative boost on a lazy day!

Chilli Oil Noodle Soup

bundle of noodles

½ packet bok choy ((thoroughly wash before using))

coriander leaves

¼-⅓ cup chopped scallions/ spring onions

ginger,

2-3 tsp gochugaru ((Korean crushed red pepper flakes/

sesame seeds

1½-2 tbsp sesame oil

½ tbsp miso

tbsp light soy sauce

½ tbsp rice vinegar

oyster sauce

lemon juice

chilli oil

Start by cooking your noodles in a pot of boiling water.

Add the washed bok choy to the same pot and immediately remove once blanched (usually after a few minutes).

Drain the noodles once they are just shy of al dente; and reserve the cooking water as this will be the base for our soup.

Cook the noodles

In a heat-proof bowl, gather together the coriander leaves, chopped scallions, minced garlic, grated ginger, gochugaru/ chilli flakes and sesame seeds.

Heat the sesame oil and once sizzling, pour it over the chilli-garlic mixture from the previous step.

Then stir in the miso, light soy sauce, rice vinegar and oyster sauce.

Add 1-1.5 cups of the noodle water. Mix well to combine.

Prepare the broth

Add the cooked noodles and bok choy to the broth.

Add a squeeze of lime on top and optionally, a splash of chilli oil too.

Serve hot and enjoy!

Assemble the soup

https://videos.files.wordpress.com/OOmaYzt3/54e09f19aec7447a9aac2d7258230fab.mp4

chilli oil noodle soup

This Vegan Black Pepper Tofu Stir Fry is saucy, spicy, and delicious! Skip the restaurant takeout and make this cozy asian-inspired dish at home.

Black Pepper Tofu Stir Fry

cornstarch (or sub nutritional yeast

neutral-flavored oil,

black pepper*

2-3 garlic cloves,

(120 ml) vegan chicken-flavored broth (or sub vegetable)

(60 ml) low-sodium tamari or soy sauce

rice wine vinegar (other source 1 tbsp)

coconut sugar*

cornstarch or arrowroot powder

yellow onion, sliced

celery stalks,

(85 g) shiitake mushrooms, thinly sliced

green bell pepper,

rice,

Bake the Tofu

Preheat the oven to 450F and line a baking sheet with parchment paper or a silicone mat. While the oven is preheating, slice and prep your produce and tofu. Cut the block of tofu in half, then cut each half into 16 equal cubes. Place the tofu into a medium bowl, then drizzle the soy sauce over the tofu. Use a spatula to gently mix the tofu until all of the liquid is absorbed; sprinkle with cornstarch, then gently fold again until the tofu is coated. Transfer the tofu to the lined baking sheet, then bake in the top rack of the oven for 20-25 minutes, until golden.

Make the Stir Fry

Once you get the tofu in the oven, prep your produce and prepare all the sauce ingredients. Bring a large wok or sauté pan to medium heat, then add in the oil. Once the oil is warm, add the coarsely ground black pepper; fry for 30 seconds, until the pepper is fragrant. Add the ginger and garlic to the oil and cook for an additional 60 seconds, until golden and fragrant.

Add the Veggies

Toss the onion and celery into the pan and sauté for 1-2 minutes, stirring occasionally. Then, add the shiitake mushrooms to the pan and cook until wilted, about 1-2 minutes. Add the green bell pepper to the pan and sauté for 1 minute. At this point, the tofu should be cooked; carefully remove it from the baking tray and transfer to the pan.

Get Saucy

whisk the broth, soy sauce vinegar, sugar, and cornstarch together in a small bowl, until the cornstarch and sugar are dissolved. Pour the sauce over the cooking vegetables and tofu, stirring it into the vegetables until everything is evenly coated. The sauce will thicken as it warms up; cook until everything is warm, or until the vegetables are softened to your liking.

Serve

over cooked white rice, or as desired; leftovers will keep in the fridge for up to 5 days, though the tofu will soften once refrigerated.

I made this for the first time tonight and it was thoroughly enjoyed by ages six through sixty-two! Putting this recipe  is the rotation. Thank you!

This recipe is honestly outstanding. It's my new favourite stir fry recipe. The combination of the green capsicum, celery and onions is just so tasty

I made this for dinner last night and it was super quick and easy and turned out delicious! I just deep fried firm tofu instead to make it more “restaurant style.”

Delicious! I’ve made this recipe a few times but always remember the first time which simply put was … wow! Thanks

This is such a great recipe!  I make it all the time and the only thing I do differently is cook tofu in air fryer!  Thank you!

Amazing! I’ve made it multiple times and I love every single time. My non vegan friends also like when I make it!

This recipe is so tasty and balanced- I don’t change any sauces or seasonings at all and I usually tweak things! It’s my favorite and I remake it all the time. So filling and delicious as leftovers. 
Sometimes I throw more veggies in the mix and also I like to top the rice and stir fry with crispy tofu and not mix it in, so it stays crunchy :) everyone should make this- vegan or not (I am not)!!

This Vegan Sesame Chicken is saucy, sticky, and perfectly sweet. A delicious gluten-free + plant-based take on the classic Honey Sesame Chicken. 

Vegan Sesame "Chicken"

(115 g) dried soy curls (see note for substitutions)

green onions, sliced; white and green parts separated

garlic, minced

(60 ml) low-sodium tamari

rice vinegar

arrowroot powder or cornstarch

vegetables

Prep the Soy Curls

Bring 3 cups (700 ml) of water to a boil in a pot. Add the soy curls to a large glass bowl, then carefully pour the water over the soy curls. Let soak for 7 to 10 minutes, then drain. Press the soy curls thoroughly to remove excess water. In the meantime, measure and prepare all remaining ingredients

Sauté

add 1 tablespoon of sesame oil to a pan over medium-high heat; once warm, add white portions of the green onions and the garlic. Cook for 60 seconds, then add the rehydrated soy curls. Cook for 5 to 7 minutes, stirring occasionally to brown the soy curls.

Prep the Sauce

while the soy curls sauté, mix the broth, tamari, maple syrup, and vinegar together in a small bowl. Whisk the arrowroot powder or cornstarch into the sauce; keep mixing until it is completely dissolved.

Combine

Pour the sauce into the pan with the soy curls, mixing everything together well to avoid any clumping of the sauce. Sauté for 3 to 5 minutes, until the sauce has thickened to your liking.

Divide the soy curls into serving bowls over rice and vegetables (or as desired). Serve warm; leftovers will last in the fridge for up to 5 days and are best reheated on the stovetop.

Reminds of a soy curl dish at Kung Pow in Portland! Excited to make it at home now.

This was absolutely delicious. I only used 1T maple syrup because I don’t like sweetness. 
Very easy to make. I’ll be making this again and again.

Top 6 vegan asian recipes recipes from across the web

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

Top Tags

Sweet and Sour Tofu Recipe (Vegan)

Cashew Soy Curl "Chicken"

Vegan Mapo Tofu

Chilli Oil Noodle Soup

Black Pepper Tofu Stir Fry

Vegan Sesame "Chicken"

Top 6 vegan asian recipes recipes from across the web

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

Top Tags

Sweet and Sour Tofu Recipe (Vegan)

Cashew Soy Curl "Chicken"

Vegan Mapo Tofu

Chilli Oil Noodle Soup

Black Pepper Tofu Stir Fry

Vegan Sesame "Chicken"

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