vegan chinese recipe

Quick 15 minute noodle bowls with greens and a spicy broth. A comforting and delicious vegan dinner ready in no time!

15 Minute Noodle Bowls

Olive oil

Onion (diced)

200 g Mushrooms (sliced)

Carrots

Broccoli

tbsp Miso paste

750 ml Boiled water

head Pak choi (bok choy) (chopped)

160 g Edamame (frozen)

tbsp Garlic and ginger paste

tsp Chilli oil

tbsp Soy sauce

450 g Udon noodles

Heat 1 tbsp Olive oil over a medium heat and add 1 Onion and 200 g Mushrooms. Cook for 4 minutes.

Add 2 Carrots, 1 head Broccoli, 2 tbsp Miso paste and 750 ml Boiled water.

Continue to cook for 3 minutes.

Add 450 g Udon noodles, 1 tsp Chilli oil, 1 tbsp Garlic and ginger paste, 2 tbsp Soy sauce, 3 head Pak choi (bok choy) and 160 g Edamame.

Cook for a further 3 minutes.

Transfer to serving bowls and enjoy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1704648821/wkaarmj9zby8u0bgqxxj.mp4

These vegetable packed Noodle Bowls are ready in just 15 means and easy to adapt with whatever you have on hand. Our noodle bowl recipe is vegan, but we have given lots of suggestions of other protein that can be added.

15 Minute Noodle Bowl

This vegan fried rice is absolutely delicious, and super easy to make! Loaded with flavor, it&#039;s perfect for a simple main dish or a show-stealing side. The best part: it comes together in about 15 minutes!

20-Minute Vegan Fried Rice

peanut oil, (or another high-heat oil)

carrots, (diced)

scallions,

garlic cloves, (minced)

rice

soy sauce

vegan oyster sauce

sriracha sauce ((optional,

peas, (thawed)

sesame seeds

sesame oil

Coat the bottom of a large skillet or wok with the oil and place it over medium heat.

When the oil is hot, add the carrots and white parts of the scallions. Cook them for about 5 minutes, stirring frequently, until the carrots begin to soften.

Push the carrots and scallions to the side and add the garlic. Cook it for about 1 minute, stirring constantly, until very fragrant.

Mix the garlic in with the carrots and scallions, then raise the heat to high. Add the rice, soy sauce, oyster sauce, and sriracha.

Stir-fry the rice, flipping it continuously with a spatula, until the liquid from the sauces dries up and the rice begins to crisp in spots, 4 to 5 minutes.

Stir in the peas, sesame seeds, and green parts of the scallions.

Stir in the sesame oil.

Remove the skillet from heat. Taste test and adjust any seasonings to your liking.

Divide onto plates and serve.

This scrumptious Chinese-inspired orange tofu is made by smothering crispy pan-fried tofu chunks in a sweet, gingery orange sauce. Serve it with rice and steamed broccoli for a delicious dinner that can be ready in a flash!

Crispy Orange Tofu

orange juice, (chilled and divided)

cornstarch, (plus more as needed, divided)

organic brown sugar

ginger

orange zest

peanut oil ((plus more as needed))

broccoli ((2 small crowns or 1 large))

Salt, (to taste)

scallions, (chopped)

rice, (for serving)

In small bowl or cup, dissolve 1 1/2 tablespoons cornstarch in a few tablespoons of orange juice. Set it aside.

Place the remaining orange juice in a small saucepan, along with brown sugar, soy sauce, ginger, garlic and orange zest. Stir everything together and place the pot over medium heat.

Bring the liquid to a simmer, lower the heat, and cook the mixture for about 10 minutes.

While the sauce simmers, coat the bottom of a large skillet generously with oil and place it over medium heat. Give the oil a minute to heat up.

Place some cornstarch in a small bowl. Add a few tofu cubes and roll them around to evenly coat them with cornstarch.

Place the tofu cubes in the skillet with the hot oil, repeating the process for as many cubes as you can fit without them touching each other.

Cook the tofu cubes for about 5 minutes, flip and cook for about 5 minutes more, until crispy.

Remove the tofu from the skillet and transfer it to a paper towel-lined plate. Repeat the process until all of the tofu is cooked.

After the sauce has simmered for about 10 minutes, stir in the cornstarch and orange juice mixture. Bring the sauce back up to a simmer and let it cook for about a minute more, until thickened. Remove the pot from heat and season the sauce with salt to taste.

Return all of the cooked tofu to the skillet and pour the sauce over it. Add the steamed broccoli and toss to coat.

Sprinkle the tofu and broccoli with sesame seeds and scallions.

Serve over rice.

Such a great recipe! Better than takeout, you feel good after eating it.

Thank you for sharing!

Made this tonight.  It is SO good.  Served it over brown rice.  I tend to cut the sugar in most recipes and I only used 1/8 cup and it still had a sweetness and the orange flavor was very nice.

This was delicious. I needed a recipe to use up some tofu and broccoli, did a Google search, and landed here, at one of my favorite veg recipe sites. (Next time I’ll just start here!)
The only thing I’d change when making this again - and I will be making it again - is to increase the amount of sauce. It was so good, but there just wasn’t enough of it!
Good call on the cornstarch coating for the tofu as well.

I just realized I've been using this recipe for years, &amp; it definitely deserves a review! This is not only one of my kid's favorite foods, it also helped me figure out the best way to make tofu crispy. AND I didn't even have to adapt it when my kid was diagnosed with Celiac (just use Bragg's or Coconut aminos instead of soy sauce). 
Because I like to make things easy, I just put the cornstarch in a gallon bag with some S&amp;P, add the tofu, &amp; shake it up. Then I stir fry the broccoli in whatever oil is left in the pan. Also, I always double the recipe it &amp; add the sauce to individual bowls, so the tofu stays crispy if there are any leftovers (IF!).

My 6 year old typically doesn’t like tofu, but love this dish. Great recipe!  I also roasted the broccoli

Roasted the broccoli instead of steamed, and use lemon zest. This is a go to recipe for my famjam now! Thank you :)

Top 3 vegan chinese recipe recipes from across the web

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

Top Tags

15 Minute Noodle Bowls

20-Minute Vegan Fried Rice

Crispy Orange Tofu

Top 3 vegan chinese recipe recipes from across the web

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

Top Tags

15 Minute Noodle Bowls

20-Minute Vegan Fried Rice

Crispy Orange Tofu

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