Korean BBQ Style Tofu Stir Fry

Korean BBQ Style Tofu Stir Fry

Posted by on Aug 11, 2018 in Oriental, Vegan Recipes
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Korean BBQ Style Tofu Stir Fry
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This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Korean BBQ Style Tofu Stir Fry
Print Recipe
This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Ingredients
Korean BBQ Marinade
Stir Fry Ingredients
Servings: people
Instructions
Marinade
  1. Add all the marinade ingredients apart from the cornflour and water into a saucepan and heat until the sugar has melted and it begins to boil.
  2. Mix the cornflour with 2 Tbsp water in a separate cup or bowl and add the mixture into the pan. Simmer for 5 minutes or until the mixture thickens.
  3. Cut the tofu into blocks and add to a container. Pour over the marinade and mix in well with the tofu. Refrigerate for a few hours, ideally overnight or 24 hours.
Stir Fry
  1. Heat 1 Tbsp sunflower or vegetable oil in a wok and add the marinated tofu. Set aside any remaining sauce. Fry until browned - about 5 minutes
  2. Add the noodles, pak choi, baby corn and mushrooms along with the rest of the sauce. Fry for around 5 minutes until the corn is tender. Serve with sliced red chilli and spring onion.

Quick Vegetable Stir Fry with Noodles

Posted by on Jul 28, 2018 in Chinese, Vegan Recipes
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Quick Vegetable Stir Fry with Noodles
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When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Quick Vegetable Stir Fry with Noodles
Print Recipe
When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Ingredients
Servings: servings
Instructions
  1. Chop all your veg and heat 1 Tbsp oil in a wok before throwing it all in. Saute for 2 minutes
  2. Add the dark soy sauce and mix well. This will season the veg nicely and add some colour. Add the chinese five spice and ensure everything is covered evenly. You only need about 1/2 tsp of this! Saute for another 2 minutes.
  3. Create a hole in the middle of the wok and add the noodles along with the light soy sauce and white rice vinegar, mix in well. The hotter the pan the better at this stage. Fry the noodles in the middle for 1-2 minutes before mixing with the veg and serving with fresh coriander sprinkled on top.
Recipe Notes

Other great veg options for this include beansprouts, green beans or mange tout, sliced water chestnuts and broccoli. You can make a great stir fry using almost any vegetables you have available!

Vegan Thai Red Curry and Coconut Rice

Posted by on Jul 26, 2018 in Vegan Recipes
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Vegan Thai Red Curry
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Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Vegan Thai Red Curry
Print Recipe
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Curry
Coconut Rice
Servings: people
Instructions
Coconut Rice
  1. Add 1 can of coconut milk and 400ml of boiling water to a large saucepan and bring it to a boil.
  2. Add the jasmine rice, stir well and cover. Simmer on low for 12-15 minutes, stirring occasionally if necessary.
Curry
  1. Heat 1 tbsp vegetable oil in a large pan and fry the onion and ginger for 2 minutes. Add the mushrooms, broccoli, mange tout and baby corn and fry for another 2-3 minutes.
  2. Add the red curry paste, soy sauce and vinegar and continue frying for 2 minutes. Add the coconut milk and stir until it starts to boil. Reduce the heat and simmer for 5 minutes. Turn out the heat and add a large handful of spinach, mix in.
  3. Serve with the rice and sprinkle coriander, fresh chilli, red onion and sesame seeds on top.
Recipe Notes

I like mushrooms in this recipe, but it works equally well with fried tofu. Don't be afraid of subbing any of the vegetable ingredients the recipe calls for—use any type of veg you want!

Vegan Crispy Chilli ‘Beef’

Posted by on Jul 24, 2018 in Vegan Recipes
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Vegan Crispy Chilli 'Beef'
Print Recipe
A ridiculously tasty vegan version of the popular Chinese takeaway favourite: Crispy Chilli Beef! After accidentally creating some sort of crispy beef/steak out of seitan one day, I refined it to closely resemble the look, taste and texture of the real thing before deciding it would be perfect for a vegan 'crispy chilli beef' recipe. I was not disappointed! It takes a bit of prep work, but once you've tried it you'll realise it was time well spent.
Servings Prep Time
2 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 40 minutes
Cook Time
20 minutes
Vegan Crispy Chilli 'Beef'
Print Recipe
A ridiculously tasty vegan version of the popular Chinese takeaway favourite: Crispy Chilli Beef! After accidentally creating some sort of crispy beef/steak out of seitan one day, I refined it to closely resemble the look, taste and texture of the real thing before deciding it would be perfect for a vegan 'crispy chilli beef' recipe. I was not disappointed! It takes a bit of prep work, but once you've tried it you'll realise it was time well spent.
Servings Prep Time
2 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 40 minutes
Cook Time
20 minutes
Ingredients
Seitan 'Beef'
Veggies
Sauce
Servings: people
Instructions
Seitan 'Beef'
  1. In a large bowl, add the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, bouillon powder and beetroot powder and mix well with a fork. Add the dark soy sauce, liquid smoke and 60ml water and mix well. Form into a dough, set aside the bowl and knead on a clean surface for 2-3 minutes. This will toughen up the gluten slightly. If you use too much water, just add a bit more gluten.
  2. Stretch out the dough so it's long and thin; it will have some resistance, but keep at it and apply pressure with your hands and it will stay put.
  3. Slice the seitan into long, thin strips. It doubles in size when cooking so the thinner you slice it, the better. More surface area means more sauce coverage!
  4. In the bowl you set aside, add the cornflour and Chinese five spice and mix well with a fork. Coat each piece of seitan with the mixture.
  5. In a large wok, heat approx. 6 tbsp vegetable oil until hot. Fry the pieces of seitan for about 10 minutes or until browned and crispy. Set aside. (while it's cooking, chop the veggies so you're not hanging around)
Veggies
  1. Thinly slice the red pepper and chilli (with seeds). Slice the spring onions and separate the lighter parts from the green. Mince or slice the garlic into small pieces and slice the ginger into matchsticks. Set aside half the chilli and the green parts of the spring onions.
  2. Fry the ginger, garlic, red pepper, half the chilli and white parts of the spring onions for a 2-3 minutes on a medium heat until soft. Try not to burn the garlic and ginger or they'll go bitter.
Sauce
  1. While the veg is cooking, grab a jug (or bowl) and add the vinegar, light soy sauce, sweet chilli sauce, ketchup and 2 tbsp water. Mix well and add to the wok. Turn up the heat and let it bubble for a minute or two. Add the seitan and ensure the pieces are coated evenly in sauce. Heat for another minute.
  2. Serve on noodles or rice, and sprinkle the green bits of spring onions and remaining chilli on top. Enjoy hot!
Recipe Notes

The seitan could easily be used in any recipe that calls for beef—Chinese or otherwise. You could also make larger quantities of the seitan dough and freeze it for later to save you making it from scratch every time. Also, you can freeze any leftover cornflour/five spice mixture in a bag if you use too much; although it's cheap there's no need to waste anything!