Posts tagged asian
Posts tagged asian
The sexy #vegan dinner I made for my #boyfriend and I tonight! #veg #veggie #vegetarian #stirfry #soysauce #rice #asian #nom :) #veganfoodshare #veganfoodporn
…make lovely vegan dim sum! I had these dumplings there which were full of lovely veggies. Nom!
…again a part of the meal I cooked the other day! It is so yummy. Warming but not overpoweringly spicy….noodley, crunchy and filling!
Ingredients (for 4-6 people)
For the broth:
3 pints vegetable stock
2 star anise
4 sticks lemongrass, cut up into 3 bits each
3-4 inches ginger, sliced
4 teaspoons dark soy sauce
1 teaspoon chilli flakes
2 teaspoons caster sugar
1/2 sheet nori seaweed
For the ‘filling’:
2 carrots, peeled and chopped thinly
2 small tins drained bamboo shoots
8 spring onions, chopped finely
4 baby pak chois, chopped
3-4 handfuls beansprouts
a few tofu cubes each
4 bundles ramen noodles
Method of making!
1. Put all your broth ingredients into a large saucepan. Put on a low heat and cook for as long as you can without letting it boil. I cooked for about 3 hours, but about half an hour will do if you’re short on time. .
2. Take off the heat and strain, then put it back into the pan.
3. Add your cut up veggies to the broth and then cook the ramen noodles in another saucepan.
4. Drain the noodles and put in the bottom of your deep bowls, along with the few tofu cubes.
5. Spoon in some of the veggies and broth.
6. Nom! :D
….okay. This doesn’t look pretty. It isn’t in it for the looks, but it definitely is all about the flavour! I won’t put a recipe as this is so easy. It is just a jacket potato cooked in the oven with some Vitalite and normal baked beans on top but with my left over hoisin sauce on the top. Of course, if you like you can mix in the hoisin when you cook the beans…I used about half a sachet of the stir-fry sauce on a big potato.
This is my new favourite jacket. It is that good!
…with tofu and chilli, naturally. This is one of the bestest recipes I have invented. I had it two days running it was that good!
Ingredients for one
25g dried quinoa (sounds like a little but makes a lot!)
4-6 mushrooms (depending how much you like them!)
1/4 block extra-firm tofu, pressed
For the marinade
10 tablespoons soy sauce
1 clove garlic, finely chopped
1/4 green chilli, finely chopped
2 tablespoons agave syrup
Let’s get this show on the road!
1. First things first, press the tofu for 10 minutes minimum. We want FLAVOUR not WATER! =D Whilst that’s going on, pop all your marinade ingredients into a bowl and mix up until the agave has combined with the soy sauce.
2. Chop up the pressed tofu into small cubes and put in the marinade. If the marinade doesn’t cover the tofu completely, just add in a little more soy sauce.
3. Pop the tofu in the fridge to become flavourful for at least one hour. After half an hour or forty minutes have gone by, rinse your quinoa and put on to boil until it looks like so:
4. While the quinoa is cooking, chop up the shrooms and place them in a non-stick saucepan and cook for a couple minutes, stirring…
…then drain half the soy sauce from the tofu bowl and stick the tofu and rest of the marinade in to the saucepan. Cook for a few more minutes until tofu is hot through.
5. Drain your quinoa, add to the mixture to combine then serve!
6. Enjoy. This is so awesome and simples…!
…these are without a doubt the bestest nuggets on the earth AND they’re (almost) good for you. The best bit about this is that you could use ANY sticky kinda sauce to make these…the possibilities are endless!
Ingredients for one piggy (moi!) or two with healthy stuff like salad
Half a block of extra-firm tofu
Half a sachet stir-fry hoisin sauce
1/3-1/4 tub instant breadcrumbs (you can DIY…but let’s face it. This IS fast food!)
Enough oil of your choice for deep frying, about 3-4 inches in a pan
Boom, shake shake shake the room!
1. The key to getting the lovely hoisin in, is to get the bland water out. Press your tofu for at least 10 minutes, or as long as you can bear. I use the very technical ‘plate plate chopping board’ technique.
2. Cut your tofu up into nugget sized cubes, and mix with the hoisin. Put in the fridge to marinate for at least one hour, preferably more!
3. Pre-heat your oil. Whilst this is going, take your breadcrumbs and put them in another bowl…
…then grab the tofu and roll all the cubes in it until they are all well covered.
4. Your oil should now be hot. Pop your tofu cubes in and deep fry for about 4-5 minutes.
5. Serve with healthy stuff or jacket potato like me! I also used the other half a sachet for dipping the nuggets in…mmm…
…a totally random recipe as I just bought whatever was reduced in Asda, haha. It came out well. I’ve never used enoki mushrooms before but they’re yum!
Ingredients for one
1 nest wholewheat noodles
1 pack enoki mushrooms
1 pack baby sweet peppers
Half sachet of Blue Dragon wasabi plum stir fry shot
Let’s do this!
1. Boil up your noodles. I used Blue Dragon wholewheat ones!
2. Cut up your enoki mushrooms and sweet peppers.
3. Fry your peppers in a little olive oil for a couple of minutes.
4. Add your sauce, drained noodles and enoki mushrooms and cook for a minute until hot through.
You could of course add in whatever veggies you like, or even cubes of tofu =)