VEGETARIAN CHINESE TOFU RECIPES RECIPES

Name: Vegetarian Mapo Tofu with Mushrooms
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Sichuan cuisine
Ingredients: 450 g soft tofu; 4 middle size shitake mushroom ( , sliced ); 1.5 tbsp. Doubanjiang ( ,chopped); 1/2 tbsp. fermented black beans ( , chopped); 2 tbsp. cooking oil; 2 shallot white (, chopped); 2 cloves garlic (, chopped); 1 inch ginger (,chopped); 2 tbsp. oil; 1 tbsp. light soy sauce; 2 cups water; 1/4 tsp. sugar; 1 tsp. sesame oil; fresh Sichuan peppercorn powder; 2 tbsp. water; 1 tbsp. sweet potato starch (, or 1.5 tbsp. corn starch )

VEGETARIAN MAPO TOFU | CHINA SICHUAN FOOD

Vegetarian Mapo Tofu | China Sichuan Food image

Easy and vegetarian mapo tofu; shitake mushrooms are used to replace meat.

Provided by Elaine

Categories Side Dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 16

Ingredients

450 g soft tofu
4 middle size shitake mushroom ( , sliced )
1.5 tbsp. Doubanjiang ( ,chopped)
1/2 tbsp. fermented black beans ( , chopped)
2 tbsp. cooking oil
2 shallot white (, chopped)
2 cloves garlic (, chopped)
1 inch ginger (,chopped)
2 tbsp. oil
1 tbsp. light soy sauce
2 cups water
1/4 tsp. sugar
1 tsp. sesame oil
fresh Sichuan peppercorn powder
2 tbsp. water
1 tbsp. sweet potato starch (, or 1.5 tbsp. corn starch )

Steps:

Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.
Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then fry mushrooms until soft.
Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and sugar.Slow the heat after boiling and then simmer for 6-8 minutes. Drizzle some sesame oil.
Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.
Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).

Nutrition Facts : Calories 291 kcal, CarbohydrateContent 13 g, ProteinContent 22 g, FatContent 17 g, SaturatedFatContent 1 g, SodiumContent 2652 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving

VEGAN CHINESE PINEAPPLE TOFU BOWL RECIPE | CHEFDEHOME.COM

Vegan Chinese Pineapple Tofu Bowl Recipe | ChefDeHome.com image

This sweet and sour pineapple tofu comes together so fast that you will never have to order orange tofu in Chinese take-out again!
Yes, yes, you read correct "Orange Tofu"!
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This pineapple tofu recipe is inspired from Orange Tofu. Most Chinese eateries only offer orange chicken and there are very few (really very few) who offer Orange Tofu.
but.... what if you like orange chicken and have decided to go vegan? You know... those early New Year resolutions of staying-away-from-meat and get-in-shape kind-a vegan! Then? then, either go online and find a place which sells orange tofu Or make pineapple tofu at home, vegan and fresh in just 20 minutes with chef de home :)
I'm huge fan of orange tofu, but, today this recipe was tale of utilizing some leftover fresh ripe pineapple...
I had half of fresh pineapple lying in refrigerator. Since I did not freeze it on time (when it was just cut), now freezing was not going to work. So, I kept it in refrigerator to use before it goes bad. It sat there for one day, every-time I opened fridge, looked at pineapple, pineapple looked at me..... and we ignored each other like next door apartment neighbors... you know them but you don't want to know them ;)
I knew, I don't have many days before it goes into the trash...
Day before yesterday, Vishal had this, late night or you can say early morning presentation at 3 a.m. I forced him to sleep early so he can get up on time. Well, he slept quickly, but I couldn't.... trying to lie as quietly as possible so as not to awake piece-fully snoring MVP...... I kept thinking many thoughts and then one of my thought took me to my refrigerator... right to that box of pineapple.....
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hmm.... strange! what!?!?! That's what you were thinking 11:30 at night??? well, if you asking this then you don't know food bloggers! this is how we roll ;)
I was so excited when, finally, I had planned to cook Pineapple Tofu Bowl for lunch..... it was hard for me to wait for morning... seriously!!
And.... this is how, a scrumptious, vegan, pineapple tofu and rice bowl lunch came into existence.... ameen...
I juiced the pineapple, then filtered it to get rid of pulp/fibers, which I simply spooned into my mouth, so nothing goes waste here... If I had pineapple juice, I would have used juice instead of fresh pineapple, just one thing - it has to be un-sweetened.
All-in-all, a simple and very satisfactory lunch bowl, packed with sweet, spicy, tangy and subtle bite of pineapple and some simple Asian ingredients.
I wish... Vishal has more such presentations and I can get more such yummy foodie ideas from my little brain :)
Trying to keep this post simple.... I have been very busy finishing final draft of my first cookbook, so not able to give a lot of time ChefdeHome... I think I showed up here after 3 days... got to meet you guys more often.... trying...
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Until next post, hope you all doing great this new year!
I hope you enjoy my take on orange chicken fame- pineapple glazed tofu.
Wish you all a great day ahead!
Cheers!
Savita

Provided by Savita

Categories Side Dish Main Course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 Servings

Number Of Ingredients 17

Ingredients

1/2 lbs Tofu, use firm tofu, pat dry to soak extra moisture
2 tsp Corn Starch
1 tbsp Water
Canola Oil, to shallow fry
1/2 Cup Pineapple, Juice, use fresh to get 1/2 cup juice, or bottled unsweetened pineapple juice
1 tbsp Soy Sauce, I have used Tamari
1 tbsp Honey, or use maple syrup/white cane sugar
1 tbsp Rice Vinegar
1/2 tsp Sesame Oil
1/2 tsp Red Pepper Flakes, or less, per liking
1/4 Cup Water
2 Garlic, to garlic cloves, grated
1 Ginger, inch ginger, grated
1 tsp Corn Starch
2-3 Cup Rice, steamed or boiled long grain rice, per need
2 tbsp Green Onion, scallions, only green part, thin sliced
2 tbsp Pineapple, fresh or canned pineapple, chopped

Steps:

Pat dry tofu and cut into small cubes. Mix corn starch with water in a wide bowl until well combined. Add tofu and mix to coat well. Set aside.
Heat 2-3 tbsp oil in a shallow, non-stick pan. Add tofu in two batches and fry until crisp and light brown from all sides.Drain on a plate lined with paper towel.
In a sauce pan, combine all pineapple glaze ingredients except corn starch. Cook on medium heat until sauce is bubbling and has started thickening, about 4-5 minutes.
Mix corn starch with 1 tbsp water, mix fully then add into cooking sauce and stir to combine. Continue cooking for 3 minutes or until sauce looks glossy and thick.
This sauce is just enough to coat 1/2 pound tofu. So you simply add in tofu and gently toss to coat tofu into the sauce. Or First mix tofu in half of the sauce, then add rest as per need. Garnish with chopped pineapple and scallions. Serve over a bowl of steamed rice. Enjoy!

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