The Chinese Vegan Kitchen (30 page)

2 tablespoons finely chopped scallion greens

1 tablespoon plus 2 teaspoons reduced-sodium soy sauce

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teaspoon plain rice vinegar

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teaspoon salt, plus additional, to taste

Freshly ground black pepper, to taste

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cup finely chopped fresh spinach

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teaspoon five-spice powder

Preheat oven to 375F (190C). Lightly oil a baking dish large enough to hold the tofu pieces comfortably in a single layer.

In a small bowl, combine the peanut oil with 1 teaspoon of the sesame oil. Arrange tofu pieces in a single layer in the prepared baking dish and brush the tops with half the peanut–sesame oil mixture. Bake 15 minutes and turn tofu pieces over; brush tops with remaining oil mixture. Bake an additional 15 minutes. Remove from oven (do not turn off oven if completing recipe) and let cool about 15 minutes. (At this point, completely cooled tofu can be refrigerated, covered, up to 1 day before returning to room temperature and continuing with the recipe.)

Meanwhile, in a medium deep-sided skillet, heat the canola oil over medium heat. Add the mushrooms and ginger and cook, stirring, until mushrooms are tender and have released their liquid, about 5 minutes. Add the flour and cook, stirring constantly, 2 minutes. Slowly add the broth, stirring constantly. Add the wine and increase the heat to medium-high; bring to a boil, stirring constantly. Boil until mixture begins to thicken, stirring constantly, about 3 minutes. Remove from heat and add the scallion greens, 1 tablespoon soy sauce, 1 teaspoon sesame oil, vinegar, salt, and pepper, stirring well to blend. Set aside. (At this point, completely cooled mixture can be refrigerated, covered, up to 1 day before returning to room temperature and continuing with the recipe.)

In a small bowl, combine the spinach, remaining 1 teaspoon sesame oil, five-spice powder, salt, and pepper. Using a thin, sharp knife, cut a slit along the side of each tofu piece. Standing each tofu piece slit side up in the baking dish, fill each slit with
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teaspoon of remaining soy sauce. Using a table knife, carefully stuff equal portions of the spinach mixture into each slit. Place tofu pieces back in baking dish and spoon the mushroom sauce evenly over top. Bake an additional 25 to 30 minutes, or until sauce is thickened and bubbly. Serve at once.

{PER SERVING} Calories 283 • Protein 17g • Total Fat 19g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 4g • Sodium 789mg

Hunan-Style Braised Tofu Puffs over Rice

Swift, spicy, and superb describes this homey Hunan specialty. Tofu puffs—also known as bean kow or bean curd puffs— are golden squares of chewy, deep-fried bean curd that can be found in the refrigerated section of Asian markets, next to the regular tofu. Their super-absorbency makes them popular additions to stews and braised dishes.

MAKES 4 SERVINGS

1 tablespoon peanut oil

2 to 3 fresh red chili peppers, seeded and thinly sliced

3 large cloves garlic, finely chopped

1 tablespoon chopped fresh ginger

2 cups reduced-sodium vegetable broth

1 tablespoon dark soy sauce

1 tablespoon regular reduced-sodium soy sauce

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tablespoon black bean paste with garlic

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tablespoon Chinese chili paste, or to taste

2 (4-ounce) packages deep-fried tofu puffs, each piece halved

6 garlic chives, cut into 2-inch pieces, or 3 scallions, green parts only, halved lengthwise, cut into 2-inch pieces

1 tablespoon toasted (dark) sesame oil

1 teaspoon cornstarch mixed with 2 teaspoons water

3 cups hot cooked rice

In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the peppers, garlic, and ginger and cook, stirring, 2 minutes. Add the broth, both soy sauces, black bean paste, chili paste, and tofu and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, 5 to 7 minutes, or until tofu has absorbed about half of the liquid. Add the chives and sesame oil and cook, stirring, 30 seconds. Add the cornstarch mixture and cook, stirring, until thickened, 1 to 2 minutes. Serve at once, over the rice.

{PER SERVING} Calories 351 • Protein 15g • Total Fat 12g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 4g • Sodium 594mg

Steamed Silken Tofu with Scallions

This silky tofu dish is heavenly with a side of Stir-Fried Shiitake Mushrooms with Shallots in Garlic Sauce (
page 165
), steamed broccoli, and brown rice. Silken tofu has a higher moisture content than regular cake tofu; hence, its lovely, custardlike texture. If your steamer basket has a handle in the center, cut the tofu in half crosswise and place on aluminum foil in lieu of the plate.

MAKES 4 SERVINGS

1 (20-ounce) container silken firm tofu, drained

2 scallions, white and green parts, thinly sliced

2 tablespoons vegetarian oyster sauce or mushroom soy sauce

1 tablespoon dark soy sauce

1 tablespoon reduced-sodium regular soy sauce

1 teaspoon toasted (dark) sesame oil

In a medium stockpot, place a steamer basket over about 1
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inches of water. Place the tofu on a heatproof plate and place on the steamer basket. Sprinkle the top of the tofu with half the scallions. Bring to a boil over high heat. Reduce the heat to medium, cover, and steam 15 minutes.

In a small bowl, combine the oyster sauce, soy sauces, and sesame oil. Set aside.

To serve, carefully remove plate with tofu from the steamer basket and drain off any accumulated water. Drizzle the tofu evenly with half the oyster sauce mixture. Garnish with the remaining scallions and serve at once, with the remaining sauce passed separately.

{PER SERVING} Calories 132 • Protein 12g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 2g • Sodium 623mg

Braised Curried Tofu with Sweet Potatoes

Precooking the sweet potatoes ensures that this delicious and fragrant dish is ready in about 20 minutes.

MAKES 6 SERVINGS

2 tablespoons canola oil

1 pound extra-firm tofu, drained well, cut into
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-inch cubes

2 large cooked (baked or microwaved) sweet potatoes (about 8 ounces each), peeled, cut into
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-inch cubes

1 medium onion (about 6 ounces), thinly sliced into half-circles

1 tablespoon chopped fresh ginger

1 cup reduced-sodium vegetable broth

1 to 2 tablespoons reduced-sodium soy sauce

1 tablespoon mild curry powder

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teaspoon salt

Freshly ground black pepper, to taste

In a large nonstick skillet with a lid, heat 1 tablespoon of the oil over medium-high heat. Add tofu and cook, stirring often, until lightly browned, about 5 minutes. Remove from skillet and set aside. Add sweet potatoes and cook, stirring often, until lightly browned, 2 to 3 minutes. Remove from skillet and set aside.

Add remaining 1 tablespoon oil, onion, and ginger to skillet; cook, stirring often, about 2 minutes, or until softened and fragrant. Add broth, soy sauce, curry powder, salt, and pepper and let come to a boil, stirring often. Reduce heat to medium-low and return the tofu and sweet potatoes to skillet, stirring to combine. Simmer, covered, 5 minutes, stirring occasionally. Uncover and simmer another few minutes, if necessary, stirring occasionally, until liquid is greatly reduced. Serve at once.

{PER SERVING} Calories 308 • Protein 15g • Total Fat 13g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 36g • Dietary Fiber 7g • Sodium 572mg

Sweet-and-Sour Tofu Balls

Serve these delectable little tofu balls over rice for supper, or alone as appetizers.

MAKES 4 MAIN DISH OR 6 TO 8 APPETIZER SERVINGS

3 tablespoons cornstarch, or more, if necessary

16 ounces extra-firm tofu, drained

4 to 6 scallions, white and green parts, chopped

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cup finely chopped fresh cilantro

2 tablespoons peanut butter

1 tablespoon Asian sesame paste or sesame tahini

1 to 2 teaspoons Chinese chili paste, or to taste (optional)

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teaspoon salt, or to taste

Freshly ground black pepper, to taste

2 tablespoons peanut oil

Sweet-and-Sour Sauce, below

In a small bowl, place the cornstarch and set aside.

In a medium bowl, mash the tofu well with a fork (or use your fingers) and add the scallions, cilantro, peanut butter, sesame paste, chili paste (if using), salt, and pepper. Mix until thoroughly combined. (If desired, cover and chill in refrigerator about 30 minutes for easier handling.) Form into lightly packed 2-inch balls (about 24). (At this point, tofu balls can be refrigerated, covered, up to 24 hours before proceeding with the recipe.) Roll in the cornstarch, shaking off excess.

In a large skillet, heat the oil over medium heat. Add the tofu balls and cook until browned on all sides, turning often yet gently (they are fragile), 5 to 7 minutes. Remove skillet from heat and add the sweet-and-sour sauce. Return the skillet to the heat and cook over low heat, gently turning the tofu balls in the sauce, about 5 minutes, or until heated through. Serve warm.

{PER SERVING} Calories 361 • Protein 13g • Total Fat 20g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 38g • Dietary Fiber 4g • Sodium 501mg

SWEET-AND-SOUR SAUCE

This classic Chinese sauce can be used with countless tofu dishes and vegetables.

MAKES ABOUT 2 CUPS

1 cup water

1 medium green bell pepper (about 6 ounces), cored, seeded, and chopped

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small carrot (about 2 ounces), chopped

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cup ketchup

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cup distilled white vinegar

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cup sugar

2 tablespoons crushed canned pineapple

2 tablespoons cornstarch mixed with 2 tablespoons water

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tablespoon toasted (dark) sesame oil

In a small saucepan, combine water, pepper, carrot, ketchup, vinegar, sugar, and pineapple; bring to a boil over medium heat, stirring occasionally. Add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat and add the oil, stirring until thoroughly blended. Serve warm. Completely cooled sauce can be stored, covered, in the refrigerator for several days before reheating over low heat.

{PER SERVING} (about
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cup, or 1/8 of recipe) Calories 58 • Protein 0g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 1g • Sodium 92mg

Grilled Tofu and Vegetable Kebabs with Cilantro

Kebabs are popular street food all over China, especially in Xi’an, which has a huge Muslim quarter almost exclusively devoted to selling delicious ethnic food. Chunks of fresh pineapple and cherry tomatoes can replace 1 zucchini and 1 bell pepper, if desired. Bamboo skewers should be soaked in cold water for 30 minutes before grilling to prevent them from burning.

MAKES 4 SERVINGS

16 ounces extra-firm tofu, drained

3 tablespoons reduced-sodium soy sauce

2 tablespoons orange juice

1 tablespoon plain rice vinegar

2 tablespoons toasted (dark) sesame oil

1 teaspoon finely chopped fresh ginger

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teaspoon five-spice powder

2 tablespoons finely chopped cilantro

2 medium zucchini (about 6 ounces each), trimmed, each sliced into 8 pieces

2 medium red bell peppers (about 6 ounces each), cored, seeded, each cut into 8 chunks

8 large fresh shiitake mushrooms, stemmed, halved

4 jalapeño peppers, seeded, each cut into 4 pieces

4 to 8 sprigs cilantro, for garnish

Prepared hoisin sauce, Hoisin Sauce (
page 116
), Quick Spicy Hoisin Sauce (
page 140
), or Fresh Peanut Sauce (
page 120
), to serve

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut into 16 cubes.

In a medium bowl, combine the soy sauce, orange juice, vinegar, 1 tablespoon sesame oil, ginger, and five-spice powder. Stir in the chopped cilantro and add the tofu, tossing to coat. Cover and marinate in the refrigerator 15 minutes to 1 hour, or overnight, stirring a few times.