This is my take on the dish noodle dish I had at Slanted Door. I stumbled upon some yuba strips at Molly Stones when I was grocery shopping. I’ve never cooked with it before and the first time I had it was at Slanted door.
For this dish, I basically stir fried onions, garlic, Chinese cabbage, and the yuba strips in peanut oil. I didn’t add much seasoning since the yuba strips were already seasoned. All I added was a vegetarian oyster sauce and chili pepper. Lastly, I added vermicelli noodles.
My husband and I stumbled upon this restaurant while we were hanging out in Palo Alto last week. I’ve had Vegan Chinese food before BUT NEVER THIS GOOD! OMG! Mouthwatering and on point! We had the tofu corn soup, orange chicken, chicken chow mein, and walnut prawns. It was so good that we went back on Saturday and ordered food to go for our family get together celebrating the Pacquio Fight. The food was a smash!
Stumbled upon this at the grocery store today and had to try it out. This is a fairly easy dish to prepare. On the directions, it says pan fry the chick’n and defrost the sauce for a couple of minutes. I didn’t do that. I baked the chick’n at 450 for about 20 minutes. While the chick’n was baking I heated the orange sauce stove top on low. When the chick’n was done, I tossed the chick’n and the sauce together in a bowl and garnished with sliced green onions.
Three words for you… pretty darn good.
8 oz cremini mushrooms, sliced
1/2 bundle of asparagus, sliced into 1 inch pieces
3 garlic cloves, minced
1 tbs of ginger, minced
8 oz of tofu cut into cubes
1-2tbs of hoisin sauce
1 cup of vegetable broth
1 tsp sesame oil
Salt and Pepper to taste
1. Coat pan with peanut oil and heat on medium heat.
2. Saute garlic and ginger for 2-4 minutes. Constantly stir.
3. Add tofu, salt, and pepper. Cook for about 4 minutes or until both sides brown.
4. Add 1/2 cup of vegetable broth and hoisin sauce. Cook for about 3 minutes.
5. Add sesame oil, mushrooms, asparagus, and the rest of the broth. Cover and cook for about 4-5 minutes. make sure you are string ingredients together to coat all the vegetables and tofu with the sauce.
3/4 cup of vegetable broth
one of my favorite chinese restaurants in sd is royal manderin in national city. they make the best salted pepper chicken wings (when i used to eat chicken that is). since being vegetarian, it’s ironic that they came up with a salted pepper tofu dish!!! my mom always orders it for me when we have family parties. here is my play on their dish. all i can say is once i was done cooking it, i couldn’t keep my hands off of it while i was taking this photo! soooooo delicious!
1 package of fried tofu cubes ( i made it easier on myself but if you want, go ahead and buy a package of tofu and fry it yourself).
2 bunches of finely chopped green onions
salt and pepper
5-8 cloves of minced garlic
1-2tbs red chili oil
2-3 tbs canola oil
1) heat both oils on medium heat.
2) saute garlic and red pepper together. make sure you keep stirring to avoid burning the garlic.
3) add tofu and constantly stir making sure all the tofu is coated with garlic and chili oil. cook until tofu is heated through. season with salt, pepper and garlic salt.
4) add green onions and cook for about 2-3 more minutes.
2 bundles of fresh bok choy
3 gloves of minced garlic
1 1/2 tbl of vegetarian stir fry sauce
2 tsp of peanut oil
1 tbl water
salt and black pepper (you can also use chinese 5 spice)
1) heat peanut oil and saute minced garlic on medium heat for about 30 secs.
2) add bok choy, vegetarian sauce and water. stir fry for about 3 mins. add salt and pepper to taste.
you can purchase vegetarian stir fry sauce at any asian supermarket. i used the lee kum kee brand.
last night for dinner i was craving soup. i was looking in my Vegan Planet cook book and hot and sour soup sounded yummy. my meal needed another dish. i figured i’d stick to with the chinese dish theme and cook something easy…sauteed bok choy…yup, quick and simple.
hot and sour soup
** adapted from vegan planet cookbook**
1/2 cup of shitake mushrooms
1 cup of canned or fresh sliced bamboo shoot
4 tsp peanut oil
8 oz extra firm tofu, drained and cut into strips
2 garlic clove
1 tbl minced ginger
4 cups of vegetable stock
2 tblspn soy sauce
2 tblspn rice vinegar
1/2 tsp sugar
2 tsp chili paste (i like my soup spicy)
1 tsp of cornstarch dissolved in
2 tsp of water
1 tblspn sesame oil
2 tbl chopped scallions
1 tbl chopped cilantro
salt and black pepper
1. in a large pot, heat 2 tsp of peanut oil and cook tofu until golden brown on both sides, and set aside.
2. in the same pot, heat the remaining 2 tsp of peanut oil(medium heat) and saute garlic and ginger for 30 secs.
3. add stock, soy sauce, vinegar, sugar, and chili paste. bring to boil over high heat then reduce to medium to simmer.
4. add tofu, bamboo shoot, and mushrooms and simmer for about 5 mins.
5. remove pot from heat and add the remainder of the ingredients- sesame oil, scallions, cilantro, and salt and pepper to taste.