Tofu Sweet & Sour
Who doesn't like it!
I think this dish was one of the first I ever tried in a Chinese restaurant.
It actually is not difficult to make. The most tricky part is to find the balance between sweet and sour.
I don't have 100% exact measurements for this recipe. I actually always have the "taste-test" to complete such dishes.
I personally also don't like it to sweet. I often had this kind of dishes in restaurants and I could not finish, because it was to sweet after a while. I found my perfect balance and I am very happy with this dish.
Delicious, simple and actually quick to make.
For 3-4 serves you need:
250 g firm tofu - cubed and covered with potato or corn starch and a pinch of salt
1 big green capsicum - cut into small quarters
1 tin of bamboo shoot slices
1 middle sized onion - cut into wedges
1/3 middles sized fresh pineapple - cut into smaller pieces
1,5 cup fresh bean sprouts
1/2 cup of tomato ketchup
1 splash rice wine vinegar
a bit of raw sugar
1 splash dark soy sauce
approx: 100 - 150ml water
3/4 tsp potato starch dissolved with a splash of water
Yasmin rice to serve with
Cook the rice whilst you make the sweet and sour tofu.
Wash 1 coffee mug with rice and add into a pot with 1,5 of the same mug water. A pinch of salt.
Bring to the boil and turn down to minimum heat. Leave lid close all the time. Steam for 25min - done.
Cover the tofu cubes with the potato starch and deep fry until slightly golden.
Remove from oil and add on paper towel. Set aside.
Heat some sunflower or canola oil into a wok and fry the onion for 1 min.
Add capsicum, pineapple and fry for further 2 min. Add tofu and add the complete tin of bamboo shoots.
With the liquid!
Also add water, vinegar, tomato ketchup. Mix well on middle heat.
Now start to ballance - add sugar and have a taste. Its up to you to ballance with the vinegar and sugar.
To finish add the potato starch dissolved in a splash of water to thicken the sauce.
The sauce should be glossy and smooth. Not to thick.
Turn off the heat and finish with the fresh bean sprouts. Just add and mix through.
Your rice should be done by now --- plate up and enjoy :-)
I FINALLY found the kind of noodles I know from Germany - called "Glass-Noodles"!
This kind of Asian noodles are very popular in Germany. They are used for stir fries and soups.
The famous Glass-Noodle Soup you can get in every Chinese restaurant in Germany!
When I was strolling through Coles, I found this noodles!
And they were for offer, just 1 Dollar a package :-)
I love Asian stir fries - always very tasty and quick to make.
For this one I choose Shiitake mushrooms and vegan prawns. We really enjoyed this.
The Shiitake mushrooms really have a delicious taste and they also bring some texture into the stir fry.
We love Lamyongs vegan prawns -
but if you can't get some, just leave them, the stir fry will be delicous without the prawns as well.
Here are my ingredients I used to make 2 serves:
2 packages sweet potato noodles (glass noodles),
1 cup fresh Shitake mushrooms (use as many as you like) - halfed,
6 vegan prawns - cut into thirds and marinated with 1 small clove of grated galic,
seasalt and a splash of sesame oil,
1\2 bag mixed ready to go veggies,
1\2 a bag bean sprouts,
1 fresh red chili - fine sliced,
1 thumb thick piece of ginger - fine sliced,
1 tbsp sesame oil, 1\2 tsp hot curry powder,
1 generous splash of Shoyu, sunflower oil for frying.
Where to start with this great Japanese dish? Well, I got very inspired by a MKR dish. One team cooked Miso Salmon with Tempura Mushrooms. I thought, except of the fish, everything is vegan. Ok, the tempura batter, they used one egg. But this one egg is so not necessary, it works perfect without! The Wasabi Avocado cream was vegan - so, I thought at my frozen vegan fish and my tofu and started to recreate this dish. And it turned SO DELISHOUS! I changed a couple of elements, also added Okra to the dish. This year my Okra plants really decided to grow a lot of Okras - so I added some to this dish. We really were impressed - the vish and tofu were just adoreable!
I cooked this dish for 2 people - so 2 serves. --- preparing time approx. 30min.
Cooking time all together approx. 1hour (preparation time included!)
I used:
2 soy filets (fish style) from Lamyong, 4 slices of firm tofu, 10 small button mushrooms, 6 Okras.
For th Miso marinate:
2 heaps tbsp of white Miso paste, a generous splash of Shoyu, 1 splash of water, 2-3 tbsp rice malt syrup,
1 tsp coconut sugar.
For the Tempura batter:
1 package tempura mix batter, 3\4 cup sparkling water, 1 tsp curry powder, 2 tsp black sesame seeds, Sunflower oil for deep frying.
Wasabi Avocado cream:
1 small avocado, 2-3 tsp Wasabi paste, 1 squeeze lime juice, seasalt for seasoning.
Veggie Stir Fry:
1\2 package mixed stir fry veggies, 1 small thumb sized piece of ginger - grated, 1 middle sized clove of garlic - grated, seasalt for seasoning, 3 tbsp sunflower oil, 1tsp sesame oil.
I love salads for lunch. It's fresh, healthy and fills your tummy.
Salads are always a great option to mix products.
I love to have noodles in my salad and also marinated and fried vegan meat or tofu.
I have plenty of fresh mint in my herb garden and the best what to do with it, is cooking a great tea or make a salad dressing! I was in the mood for a vietnamese inspired dressing --- ENJOY my Asian Salad :-)
Use whatever meat or tofu you like - I used some leftover vegan meat (chicken stripes):
1 cup of whatever meat or tofu you like, 1 garlic clove - grated, 1 splash Shoyu, 1 generous tsp paprika powder, 1 tsp Masala curry powder, 1/2 tsp ginger powder,
a splash Sunflower Oil
I used for the salad: For the dressing:
1 Cos salad - sliced 1 small bunch fresh mint - chopped
1/2 a red capsicum/pepper - sliced 1/2 a onion -- finely chopped
Cucumber - sliced 1 green chilli -- finely cubed
1 Carrot - cut in small sticks (julienne) 1 big garlic clove -- grated
Cherry tomatoes if you like 1 thumb thick piece of fresh Ginger - grated
A hand full of Bean Sprouts Juice of 1 big lime
1 cup of rise noodles 5-8 tbsp Apple cider vinegar
2-3 tsp raw sugar or rice malt syrup
1 tsp of Miso paste
Approx half a cup of water
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After a loooooooooooooong time I decided to cook a chinese dish again. It has been really a while since we enjoyed something chinese! For the first time I also experimenced with tofu - I deep fried it and also fried it again in the wok. This turned out so great, I love it!
This dish is simple and quick to prepare. All in one I say approx. 45 min with preparation time. Usually I make my own sauce. This time I found a really good vegetarian stir fry sauce I used. I also used for the first time some chinese cooking wine! The result really is delicous and I am happy to have this dish again today - the leftover in my fridge is still waiting for me :-)
Chinese stir-fries are great because you can choose whatever veggie you like!
I decided to use:
1 small flower of broccoli, 8 baby corns - halfed, 1 can of bamboo slices, 2 big stalks of spring onion - cut into chunks, 1 carrot - sliced, half a green capsicum - halfed and sliced, 1 thumb thick piece of ginger - chopped, 1 big clove of garlic - chopped and approx 200g firm tofu - cut into small cubes, 2-3 tbsp potato starch, 1 tbsp roasted garlic, sunflower oil to deep fry and fry, 3/4 cup vegetarian stir fry sauce, 1/4 cup vegan oyster sauce, 1 splash chinese cooking wine, 1 splash soy sauce and a splash of water.
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Japanese Omelette
with fried Green Beans, green Asparagus & Pok Choy with Sesame Teriyaki Sauce and
crispy fried smoked Garlic-Tofu + curried Brown Rice
This dish I created, is really so delicious, I can't believe it by myself, haha. I worked on several omelette's, but these one really is on top of all! When you like Japanese cuisine, you will love this one --- full of falvour, nutrients and zero cholesterol and bad fats! A real winner dish - a vegan delight --- I hope you will like it :-)
I used for the batter:
1/2 silken Tofu, 1 small clove of garlic - grated, 1 generous tbsp fresh grated Ginger, 8 generous tbsp besan flour, 1/2 cup of soy milk, 2 tbsp black sesame seeds, 1 tsp tumeric powder, 3 tbsp Shoyu and some seasalt.
1 tbsp sesame oil + a splash sunflower oil for frying
a hand full green beans, 1 pok choy, 1 bunch asparagus + 2 tbsp of white sesame seeds.
For the smoked tofu cut in slices and spread with fresh garlic
1 tbsp sesame oil + a splash of sunflower oil for frying - some pickled ginger for garnish
For the Teriyaki sauce:
mix 1 tsp of fresh grated Ginger, 1 small clove of garlic - grated, 1/4 cup of Shoyu or Soy Sauce, 1/4 cup water, 1 tsp Rice Malt Syrup and half a tsp sesame oil. Mix well.
Dim Sims
Filling:
Half a tin of vegan mince meat (I use Sanitarium mince) Half a onion – chopped
2 garlic cloves – chopped Fresh Coriander – chopped
3 – 1cm thick slices of smoked Tofu – chopped Salt
Half a teaspoon of Curry powder A good splash of Soy sauce
Fresh Wonton wrapper for dumplings
Dipping Sauce:
Soya Sauce Sesame Oil
Juice of 1 fresh lemon Water
Sugar
Very simple – use a frying pan and heat some oil. Fry the onion, garlic and mince and stir to combine. Add all the ingredients and make a nice mince. When finish let it cool a bit and fill in the wonton wrapper – it is very easy to handle because the dough sticks together very well when you push it together.
When finish with the filling, steam it. I used a Chinese bamboo steamer --- heated some water in a pot and topped the steamer. I steamed the Dim Sims approx 15 min ---
To make the sauce:
Just add the ingredients to make a good balanced sauce between sweet and sour --- I had approx a good splash of Soy Sauce, 1-2 teaspoon of Sesame Oil, half a juice of a lemon, 3 teaspoon raw sugar (or use fruit sugar) and water.
Serve the Dim Sims on a plate – top with the sauce and some fresh chopped spring onions.
ENJOY
.
Half a tin of vegan mince meat (I use Sanitarium mince) Half a onion – chopped
2 garlic cloves – chopped Fresh Coriander – chopped
3 – 1cm thick slices of smoked Tofu – chopped Salt
Half a teaspoon of Curry powder A good splash of Soy sauce
Fresh Wonton wrapper for dumplings
Dipping Sauce:
Soya Sauce Sesame Oil
Juice of 1 fresh lemon Water
Sugar
Very simple – use a frying pan and heat some oil. Fry the onion, garlic and mince and stir to combine. Add all the ingredients and make a nice mince. When finish let it cool a bit and fill in the wonton wrapper – it is very easy to handle because the dough sticks together very well when you push it together.
When finish with the filling, steam it. I used a Chinese bamboo steamer --- heated some water in a pot and topped the steamer. I steamed the Dim Sims approx 15 min ---
To make the sauce:
Just add the ingredients to make a good balanced sauce between sweet and sour --- I had approx a good splash of Soy Sauce, 1-2 teaspoon of Sesame Oil, half a juice of a lemon, 3 teaspoon raw sugar (or use fruit sugar) and water.
Serve the Dim Sims on a plate – top with the sauce and some fresh chopped spring onions.
ENJOY
.
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Fried Tofu with Veggies
This is a very simple and quick dish --- and very tasty!
Prepare firm Tofu and cut in cubes and marinate with some fresh grated garlic, curry powder, soy sauce and sesame oil. Marinate for about 1 hour and start to prepare your veggies. Cube green capsicum, slice some carrots, onion and whatever veggies do you like. I like to keep that simple so I only used 3 different veggies and bean sprouts.
Cook Jasmin rice like advertised on the package and when almost done, start to heat some oil in a wok. Add the marinated tofu and fry on high heat until slightly golden brown --- now add all the prepared veggies and fry for 1 min on high heat then turn down to middle heat. Fry for a short time and add Soy Sauce and the bean sprouts. You can add black sesame seeds if you like, that gives a nice flavour to the dish.
Now plate up and simply ENJOY :-)
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My version of
Sukiyaki
In Germanie's Chinese Restaurants I loved to eat "Sukiyaki" --- It was made with beef. I found a great product from Sanitarium - when I opened the tin I immediately had to think at Sukiyaki and today I wonder, if all this restaurants use really meat at all - this product really is so similar! When I bought the tin I didn't realise that this is a vegan meat product, I thought I bought a gravy. When I opened it I really was surprised to find some vegan meat in it --- luckily, the taste is pretty good. So I planed to cook my Sukiyaki --- but unfortunatley I could not find any Shitake mushrooms so I had to leave them --- but doesn't matter, I replaced it with broccoli.
We really enjoyed this dish --- my partner was so happy, he ate it as dinner as well :-)
Let's get started!
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I used: 1 carrot, half a sliced red onion, 1 big sliced garlic clove, a couple of broccoli roses, 1 small tin of bamboo, 1 green capsicum from my veggie garden (it was a small one and if I had bought 1 I would had used half of it), 1 small pok-choy sliced in pieces, half a tin of the vegan meat (Sanitarium - tender pieces in gravy), 1 cup of vegan beef style stock (I used a stock cube), Vegan gravy powder to thicken it - you also can use corn flour. Mix it with a bit of water and add, fried garlic, sesame oil, sunflower oil and 1 tsp of ground Ginger and Soy Sauce.
Heat the oil in a woc and add the onion, garlic and carrots and fry for 3 min ...
Heat the oil in a woc and add the onion, garlic and carrots and fry for 3 min ...
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... add the pok-choy, capsicum and bamboo and fry for further 2 min (higher heat) ...
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... now add the vegan meat + a bit of the gravy where it is in and stire well together. Also add the ground ginger and soy sauce (how much depends on how saulty you like it).
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Add the stock to the woc and thicken it with the vegan gravy or corn flour. Also add a tsp of fried garlic if you like --- I love it --- its available at Coles in the asian section.
Let it simmer for 5 min than turn off the heat and start to plate.
I served it with Yasmin Rice.
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Enjoy my version of Sukiyaki :-)
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Japanese
Udon Noodles
with Cauliflower, Green Beans and Cashews
The last time I really like to cook asian dishes --- it really inspires me and the taste simply is delicous. Asian cuisine is healthy and full of veggies --- you can create whatever you like with whatever veggies you enjoy. First I wanted to make this dish with rice but I thought --- do something different. When I holded the package of Udon noodles in my hand I thought --- no, that doesn't fit together, cook some rice. But I decided --- no, take the one you think it will not work so good --- and I was right. The Udon noodles worked perfect and I am sure the rice would had been ok as well, but not perfect for this dish. So --- lets get started :-)
You need: half a small cauliflower - separated in small flowers, a good hand full of fresh green beans, a thumb big piece of fresh Ginger, 1 Garlic Clove, Pok Choy - sliced, 1 carrot - sliced, 1 package of Udon noodles, a good hand full of raw Cashew nuts, 1 tsp of Ginger Powder, 1 tsp of sweet paprika powder, 1 tsp of ground coriander, half a tsp of garlic powder, fresh lemon grass or lemon grass paste - about a tsp, a good splash of Soy Sauce, 1 tsp Sesame Oil, Sunflower Oil for frying and some sesame seeds.
![Bild](/uploads/1/2/8/8/12880695/9334724.jpg?404)
Start to separate the Cauliflower and marinate with the ground Ginger powder, paprika powder and ground coriander. Give it a litte splash of oil so you can mix it better. When ready let it rest for 15 min. Prepare the other veggies in that time.
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Heat some Sunflower oil in your woc and start to fry the fresh grated ginger and garlic for 30 sek.
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Add the Cauliflower and Cashews and fry for 3-5 min.
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Add the green beans and sliced carrots and fry for further 2 min.
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Make some space in the middle of the woc and add your Udon Noodles. Stir well to combine and add the sesame oil and soy sauce.
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To the end add the sliced chilli and pok choy --- fry for 2 min again and turn off the heat.
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Give it a little rest - 5 min
and plate up and
ENJOY!
V-Thuna Sushi
From all Sushi rolls I always had, the Thuna one was my absolut favorite. Not the one with the fresh raw thuna on it --- the thuna out of the can. I think I ate my last sushi roll of Thuna approx 2 years ago --- so it was overdue to finally recreate my favorite Sushi. My sweetheart was so happy with it --- he even announced that one to my best Sushi EVER! We enjoyed it as dinner on a plate served with a mix of soysauce and sesame oil --- and also enjoyed it for dinner at the Goldcoast beach yesterday! Life is so good :-)
All you need is:
3 slices of Lamyongs Soy Filets
Seaweed sheeds
Mayonaise (check on my recipe on "homemade products")
1 bunch fresh chives - chopped
a bit of Sunflower oil
Soysauce
fresh cucumber
black & white sesame seeds
Wasabi
All you need is:
3 slices of Lamyongs Soy Filets
Seaweed sheeds
Mayonaise (check on my recipe on "homemade products")
1 bunch fresh chives - chopped
a bit of Sunflower oil
Soysauce
fresh cucumber
black & white sesame seeds
Wasabi