vegan chinese food

<em>Learn how to make the best Vegan Takeout-Style Fried Rice at home, in only 20 minutes! This Fried Rice is perfectly seasoned, fluffy, and golden.</em>

Vegan Takeout-Style Fried Rice

peanut oil*

(200 g) firm tofu, pressed

turmeric

Kala Namak (black salt),

½ yellow onion, diced

scallions, chopped; white and green parts divided

garlic,

carrots, finely diced (about 1 cup 160 g)

(90 g) frozen peas

Salt and black pepper,

(680 g) cooked rice*

low-sodium tamari or lite soy sauce

sesame oil

sesame seeds,

Prep: use a chopstick or your hands to break up the cold rice until no large clumps remain; return to the fridge until you are ready to use it.

Make the Tofu “Egg”

heat the peanut oil over medium-high heat in a large skillet or wok. Use your hands to crumble the tofu into the pan, then add in the turmeric and stir well. Use a spatula to break up the tofu further, if any piece is too large. Sauté for 3-5 minutes, until the tofu is yellow and the turmeric has completely dissolved. Transfer the tofu into a small bowl and stir in the black salt, if using; Otherwise, season with regular salt to taste. Set aside; quickly clean out the pan and return it to the burner.

Aromatics + Veggies

warm the remaining peanut oil in the same skillet over medium-high heat. Add the onion, white parts of the scallions, and garlic to the pan; sauté for 3-5 minutes, until the onion is translucent and golden. Then, add in the carrots, peas, and salt and pepper to taste. Sauté for an additional 2-3 minutes, until the peas have thawed.

Add the Rice

bring the heat to high, then add in the separated rice. Mix everything together with a spatula until the vegetables are evenly incorporated. Then, cook the rice for 5-7 minutes, stirring only occasionally. This enhances the flavor of the rice, and allows some crispy bits to form.

Final Seasonings

reduce the heat to medium-high; form a well in the center of the skillet, then pour in the tamari. Quickly stir the rice around, to evenly coat everything. Sauté for an additional 1-2 minutes, until the extra liquid has evaporated. Turn the heat off, then stir in the vegan “egg”, toasted sesame oil and green parts of the scallions. Add additional salt and pepper, if desired. 

Serve

let the rice sit in the skillet until the residual heat has warmed the “egg”, then transfer to serving plates and top as desired. Leftovers will keep in the fridge for up to 5 days.

Love this recipe! I added in sriracha sauce and curry powder for extra flavor.

Sticky, sweet, sesame coated general tso's tempeh is&nbsp; vegan, WFPB friendly, oil-free optional and only takes 10 minutes to make. This high protein, plant-based dish is a great healthy asian alternative to your favorite take-out food.&nbsp;

General Tso's Tempeh

tempeh (I used an 8 oz package)

sesame seeds (to sprinkle on top)

green onions (garnish)

coconut aminos

tbsp rice vinegar

potato starch (can sub arrowroot or tapioca starch)

maple syrup

sesame oil or sesame paste

ginger powder

garlic powder

red chili flakes (optional

Cut tempeh into triangles and grill in a pan on medium to high heat on golden brown on each side (about 3-4 minutes per side)

While tempeh cooks, add all the sauce ingredients into a bowl and whisk together.&nbsp;

When the tempeh is totally done cooking, turn the stove down to a low simmer and add the sauce. Make sure to coat the tempeh evenly in the sauce.&nbsp;

Continuously combine the tempeh with the sauce - you will notice it will almost immediately start to thicken.&nbsp;

Once the tempeh is evenly coated, remove from heat and serve!&nbsp;

Sprinkle sesame seeds on top and garnish with green onions.&nbsp;

These homemade wontons have a flavorful vegan ground meat filling and are fun and easy to make!

Homemade Vegan Wontons

water

tbsp oil

tbsp chopped scallions, white and light green parts

tsp minced ginger

tsp crushed red pepper

soy sauce

to taste if needed

tsp toasted sesame oil

vegan wonton wrappers (should contain ~48 wrappers)

Combine TVP and boiling water in a heat...

Combine TVP and boiling water in a heat proof bowl. Set aside to hydrate, about 10 minutes.

Heat a skillet over medium heat, add the...

Heat a skillet over medium heat, add the oil, scallion, garlic, ginger, and red pepper. Sauté for about 30-60 seconds.

Add the hydrated TVP and sauté about 3...

Add the hydrated TVP and sauté about 3 minutes until its lightly browned. Mix in the soy sauce, then taste and add salt if desired. Turn off the heat and add the toasted sesame oil. Set aside and let the filling cool enough to handle.

Shape the wontons: Place a wrapper in your...

Shape the wontons: Place a wrapper in your palm and fill it with about 1 teaspoon of the filling. Rub water along the edge of the wrapper then fold the dumpling in half to make a rectangle. Add water to the bottom two corners, then bend them together to touch. Press to seal while pushing out air from the dumpling.Alternative shape: Wet the edges of the wrapper and bring two opposite corners to touch, then bring the remaining two corners to meet in the center. Pinch the edges together to seal, pushing air out while doing so.

Dumplings can be cooked immediately or frozen to...

Dumplings can be cooked immediately or frozen to cook at a later time. To freeze, spread out on a baking tray in a single layer. Let freeze solid, then transfer to a sealable freezer bag. Cook from frozen, dumplings will take slightly longer to cook.

Deep Fry Instructions: Heat oil to 350 ºF...

Deep Fry Instructions: Heat oil to 350 ºF and add dumplings a few at a time so as not to crowd the oil. Fry for 1-2 minutes or until golden. Flip or press them down in the oil using a spider strainer to cook evenly. Remove and let drain on a paper towel. Repeat until dumplings are cooked.Steam & Pan Fry Instructions: Heat a large skillet over medium-low heat. Add oil then place the dumplings in a single layer. Let cook for 1-2 minutes or until the bottoms are golden, then pour about 1/4 cup of water into the pan and immediately cover to capture the steam. Let the dumplings steam about 1-2 minutes or until tender.

Serve warm with dumpling dipping sauce.

https://mediavine-res.cloudinary.com/video/upload/geldt23xdtsbuwri7i0t.mp4

Two easy ways to shape wontons using square dumpling wrappers. The wontons can be deep fried, steamed, or a pan fried and steamed combo method!

A sweet, sticky, savoury, and spicy Mongolian tofu dish that will knock your socks off. Crispy tofu gets smothered in a thick and delicious Mongolian sauce that is sure to satisfy!

Mongolian Tofu

(340 grams) extra firm tofu

soy sauce (or Tamari for gluten-free)

tapioca flour (or tapioca starch)

garlic (minced)

ginger

red pepper flakes

tapioca flour

brown rice

green onion, chives, scallions, sesame seeds

Cut your tofu into half-inch cubes. Then arrange some paper towels or a clean dish towel on a cutting board and place the tofu cubes in a single layer on top. Now add more paper towels on top of the cubes and place another cutting board, flat plate, or baking sheet on top. Finally, place something very heavy on top like a cast-iron skillet or a heavy book. Press like this for 15 minutes while you prepare the remaining ingredients.

Press the tofu

Preheat your oven to 425°F/218°C convection bake and line a baking tray with parchment paper.

Place the pressed tofu cubes in a large mixing bowl and add the 2 tablespoons of soy sauce, and mix well. Then add the 2 tablespoons of tapioca flour and mix again.

Arrange the tofu in a single layer with space in between each piece on your baking tray. Bake for 15 minutes, then flip the cubes and bake for another 10 minutes or until desired crispiness is reached.

While the tofu is baking, prepare the Mongolian sauce. Add all the sauce ingredients to a large pan or wok and whisk to combine. Bring to a simmer over medium heat and whisk often until thickened, approx. 3 minutes.

When the tofu is baked, transfer the pieces to your pan with the sauce and give it a gentle stir.

Serve immediately with a sprinkle of sesame seeds and brown rice or side/s of your choice.

For the Mongolian tofu

This was very good and I thought I would try it with soy curls.

This was very good and amazingly simple to make! The only problem for me was I don't use salt and even with the low-sodium soy sauce it was very salty. I'm going to try it again and just use one cup of water for the Mongolian sauce. It'll be blander but there are so many other flavors in this recipe that I think it'll be ok.

Top 4 vegan chinese food recipes from across the web

The most viewed vegan chinese food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Takeout-Style Fried Rice

General Tso's Tempeh

Homemade Vegan Wontons

Mongolian Tofu

Top 4 vegan chinese food recipes from across the web

The most viewed vegan chinese food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Takeout-Style Fried Rice

General Tso's Tempeh

Homemade Vegan Wontons

Mongolian Tofu

The most viewed vegan chinese food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine