Vietnamese-style Vegan Spring Rolls


2 teaspoons vegetable oil
8 ounces extra-firm tofu, drained, pressed, and cut into thin strips
2 tablespoons gluten-free soy sauce
4 cups warm water
8 sheets rice paper wrappers
1 large carrot, grated
1/2 English cucumber, peeled and cut into thin strips
1-1/2 cups fresh cilantro leaves
1/2 teaspoon Sriracha sauce


  1. In a skillet over medium-high heat, heat oil. Add tofu and soy sauce and stir until tofu is lightly browned and coated, about 5 minutes. Remove from heat and set aside to cool.
  2. Into a wide shallow bowl containing warm water, dip a rice paper wrapper. Let it sit in water for a few seconds to soften, then remove from water and place on a clean kitchen towel.
  3. On a flat work surface, place softened rice paper and arrange a row of tofu strips along the edge nearest to you. Alongside tofu, arrange shredded carrot, cucumber strips, cilantro, and a thin line of Sriracha. Be careful not to overstuff roll. Fold edge of rice paper closest to you over filling, then fold the sides over and roll it up, away from you, to form a neat roll. Repeat with the remaining ingredients.

Makes 8 rolls.

Source: Veg News magazine


Chinese-style Stir-fried Shrimp with Red Fermented Beancurd Sauce


600 g fresh shrimp
1-1/2 stalks green onion, white parts, chopped


1 piece red fermented beancurd (南乳)
6 tbsps sugar
1 tbsp water
1/2 tbsp Shaoxing wine
dash ground white pepper


  1. Remove shells of the body parts of the shrimp. De-vein and reserve heads and tails. Wipe dry. Marinate with 1/2 tsp salt for 30 minutes.
  2. Mash beancurd with a fork. Mix with other sauce ingredients.
  3. Heat oil in wok and saute shrimp till 60% done (when they roll up and turn red). Remove and drain on paper towel.
  4. Discard oil and wipe clean the wok. Heat 2 tbsps of oil in the wok and stir fry green onion until fragrant. Add beancurd sauce and stir-fry until it bubbles.
  5. Return shrimp to wok and cook until done. Remove and serve.

Source: Xi Yan Cuisine

Japanese-style Hamburg Steak with Tofu


1 block (300 g) firm tofu, drained
500 g ground beef
1 onion, peeled and coarsely grated
1 egg
1/2 tsp salt
1/4 tsp nutmeg
2 tbsp vegetable oil
1/4 cup water
1/4 daikon radish, finely grated, to serve
2 spring onions, finely sliced, to serve
steamed rice, to serve


1 tbsp sake
2 tbsp mirin
1/4 cup soy sauce
pinch of caster sugar
2 tbsp lemon juice


  1. Turn the tofu out onto a double layer of paper towel, wrap it, then put a heavy plate on top and let it stand for about 20 minutes to press out any excess water.
  2. Break apart the tofu and mix it together with the beef, grated onion, egg, salt and nutmeg. Refrigerate for 30 minutes then form into four thick oval patties.
  3. To make the ponzu, place the sake and mirin in a small saucepan over medium heat and bring to the boil. Remove from the heat and add the soy sauce, sugar and lemon juice and allow to cool.
  4. Heat the oil in a large frypan over medium heat, add the hamburger patties and fry for about 3 minutes, or until well browned on one side.
  5. Flip and fry for a further minute, then add the water to the pan and cover. Allow the patties to steam for 2-3 minutes, or until they are cooked through.
  6. Squeeze out any excess moisture from the radish. Top each Hamburg with a large spoon of grated radish, scatter with the spring onions and pour over the ponzu. Serve with steamed rice.

Makes 4 servings.


Instead of the grated daikon and ponzu, you could also serve these Tofu Hamburgs with some steamed vegetables and any of your favourite steak accompaniments like demi-glace or sauteed mushrooms, or substitute the water with about a cup of red wine that you can reduce to make a simple red wine pan jus.

Source: Adam’s Big Pot

Spiralized Zucchini Noodles with Meatless Balls


1 large zucchini, spiralized or julienned
1 (15 oz) can of black beans, drained and rinsed
1 small shallot, diced
2 cloves of garlic, minced
2 tbsp bread crumbs
2 tbsp ground flaxseed (or flaxseed meal) plus 6 tbsp. water (or two eggs)
handful fresh parsley, chopped
handful fresh basil, chopped
1 tbsp Italian spices
salt and pepper to taste
your choice of marinara sauce


  1. In a small bowl, add flaxseed and water, mix well and set aside. In a medium bowl, add the black beans and mash with a fork. Add all the other ingredients and mix well. Once the flaxseed and water has thickened, stir into mixture (alternatively, substitute two eggs).
  2. Preheat a large frying pan on medium-high heat. Spray with non-stick spray or drizzle with olive oil. Form mixture into balls, add to the frying pan and heat for 2-3 minutes a side, flipping frequently.
  3. Meanwhile, spiralize or julienne a medium zucchini and add to another frying pan over medium heat. Cook for about 5 minutes, depending on how soft you like them.
  4. Top your cooked zucchini noodles with meatballs and your favorite marinara sauce.

Makes 3 servings.

Source: The Happy Health Freak

Chinese-style Stewed Pork Belly with Cuttlefish


1 cuttlefish, about 600 g
450 g pork belly (with skin)
6 pieces dried black mushrooms
2 slices ginger
2 stalks green onion, cut into sections
1 clove shallot, cut into slices


2 tbsp Chinese cooking wine
1/2 tbsp dark soy sauce
1-1/2 tbsp light soy sauce
1/3 slab brown sugar
3/4 to 1 cup water


  1. Rinse pork belly with the skin on. Scrape off the hair. Blanch in boiling water until it stops bleeding. Rinse and cut into pieces.
  2. Remove the gut of cuttlefish thoroughly. Cut flesh into pieces and make crisscross incisions on each piece without cutting all the way through. Blanch in boiling water, rinse and wipe dry.
  3. Soak dried black mushrooms in water until soft and remove the stems.
  4. Heat about 2 tbsp oil in a wok. Stir-fry ginger slices, green onion and shallot until fragrant.
  5. Add pork, dried black mushrooms and cuttlefish. Pour in seasoning. Bring to a boil. Reduce heat to medium-low and simmer until the ingredients are tender and the sauce thickens. Remove and serve hot.

Source: Simple Treats