Szechuan Tofu Stir Fry (Vegan/Vegetarian)
I had a blast going vegetarian for a whole month. I was able to come up with some delicious recipes that kept my mind off of meat cravings. Here is a tofu and veggie szechuan stir fry, the sauce makes or breaks this dish!
Ingredients:
1lb High Protein Tofu
1/4 Sweet Onion
1/4 Large firm tomato
1 cup green beans
1/2 cup water chestnuts
1 cup Snow peas
Sauce:
1 Tbsp minced garlic
2 Tbsp low sodium soy sauce
2 Tbsp no salt added tomato sauce
1/2 Tbsp vinegar (using white here)
1/2 Tbsp chili paste
1.5 Tbsp Honey (or Agave Nectar or Sugar for vegan option)
1/2 Tbsp ground ginger
3 Tbsp water
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FourGiants & Pam - Takes Time
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HOW TO MAKE VEGAN MAPO TOFU - SPICY CHINESE SZECHUAN TOFU
Mapo tofu is a hot tofu stew dish that has it's origins from the Szechuan province in China and is one of my favorite comfort foods to make when I'm in a hurry. This meal is very satisfying and beyond exotic because of the spices, hotness, and freshness of the ingredients and you can make in no time at all.
Have fun!
CJ
:)
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INGREDIENTS FOR VEGAN MAPO TOFU - SPICY CHINESE SICUAN TOFU:
- 1/2 block of tofu, cubed
- 1/2 cup TSP soy curls or any other meat substitute
- 1 TBSP Tian Mian Jiang - Sweet Bean Sauce
- 1 TBSP Doubanjiang - Chili Bean Paste
- 1 clove of garlic
- 1 thumb size ginger
- 1 TBSP soy sauce
- 1 TBSP agave syrup
- 1 cup water in 1/3 TBSP veggie bouillon
- 1/3 cup sake
- spring onion
- 1 tsp corn starch (or tapioca startch or potato starch)
- 1/2 tsp Sichuan chili pepper
METHOD:
- heat a skillet on medium heat, add the oil, then add the soy curls, stirring for 3 minutes
- set the soy curls to the side of the skillet, add the red chili paste and sweet bean paste, once its sauteed, add the sake, lower the heat and stir until you don't see any more caramelization on the skillet,
- add the garlic ginger, let it cook for 3 minutes,
- add soy sauce, the agave, the vegetable bouillon, the Szechuan pepper, and the tofu. Let it cook for 5, 6 minutes
- add the cornstarch or tapioca starch slurry, stir it carefully so the tofu doesn't break up, let it cook in low heat for 2 minutes
- add scallions for garnishing and serve it with warm white rice.
???? PRINTABLE RECIPE:
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HOW TO MAKE VEGAN MAPO TOFU - SPICY CHINESE SZECHUAN TOFU recipe by Chef Jana Pinheiro
VEGAN KKANPOONG TOFU SPICY AND CRUNCHY GARLIC TOFU!
Spicy & Crunchy Garlic Tofu (VEGAN Kkanpoong Tofu)
You can find the full recipe here:
You can also find me here:
YT: @The Korean Vegan
IG: @the.korean.vegan
FB: @thekoreanvegan
You can find some of the ingredients for this dish here:
Potato Starch:
Korean Pepper Powder (Gochugaru):
Gluten Free Soy Sauce:
Mirin:
Dried Red Chilis:
Sesame Oil:
You can find some of the kitchen equipment I used for this video here:
Tofu Press:
Zwillig Henckels Knife:
Ballarini Pan:
Iwatani Portable Stove:
You can find my photography equipment I used for this video here:
Canon EOS 5D Mark IV:
Canon EOS 5D Mark III:
You can find ceramics like the ones featured in my video here:
facturegoods.com
Sichuan Salt Pepper Tofu Recipe | EASY CHINESE VEGAN DISH
LAY HO MA everyone! This is one side dish you're going to want to try! Serve this with delicious fluffy white rice or the perfect bowl of Chinese congee, and you're off to the races. Join me in this episode and learn how to make a Sichuan Chinese salt and pepper tofu! Let's begin.
Ingredients:
1lb extra firm tofu
1/2 tbsp Sichuan peppercorns
3 pieces garlic
3 sticks green onion
1 piece ginger
1/4 cup dried chilies
1/2 tsp black peppercorns
1/4 pink salt
drizzle of olive oil
Directions:
1. Pre-heat your oven to 375F
2. Dry off the tofu with a paper towel. Then, slice into bite sized cubes
3. Spread the tofu onto a baking tray lined with parchment paper
4. Bake for 15-20min
5. Toast the peppercorns in a hot dry sauté pan for 1min
6. Transfer to a mortar and pestle and, add the salt, and grind finely
7. Roughly chop the dried chilies, roughly chop the garlic, thinly slice the ginger, and roughly chop the green onion
8. In a hot sauté pan, drizzle some olive oil. Then, add the chilies, garlic, ginger, and green onion. Sauté for 3-5min.
9. Add the tofu and sauté for 2-3min. Then, add the ground pepper. Give it a stir.
10. Serve immediately!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Easy One Pan Szechuan Vegetables and Tofu | Vegan/Vegetarian Recipe
✿ Veganlovlie Recipes:
Today Kevin is walking you through the step-by-step process of making this Szechuan Vegetables and Tofu dish – an easy vegan one pan Chinese recipe for stir-fried vegetables with tofu in a fragrant spiced chilli sauce. This recipe is actually not overly hot and is in fact well balanced with every thinkable flavour and texture mingled in one dish.
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Bourdain's favorite Sichaun dish has ... tofu?
Anthony Bourdain is an unabashed carnivore, but on a visit to China's Sichuan province, he introduces chef Eric Ripert to his favorite regional dish: mapo tofu.