Vegetable Stew

Ingredients

2 cups brown rice, dry
2 Tbsp cornstarch
1/4 cup olive oil
2 medium-large carrot, diced
5 stalks celery, diced
1 large parsnips, diced
2 tsp dried thyme
2 tsp dried rosemary
1 large sweet potatoes, peeled and chopped
2 to 3 red potatoes, peeled and chopped
1 large bunch curly kale, stems removed and torn into small pieces
4 cups vegetable broth
1 jar vegan Bolognese
1 package tofu, drained and cut into cubes
salt and pepper, to taste

Method

1. Cook rice according to package directions.
2. In a small bowl, whisk cornstarch with 2 Tbsp water to make a slurry, set aside.
3. Heat olive oil in a very large (5 qt.) pot or Dutch oven over medium-high.
4. Add carrots, celery, parsnips, thyme, and rosemary to the pot. Stir and cook for 5 minutes.
5. Add sweet potatoes, red potatoes, Bolognese Sauce, broth, and kale. Stir ingredients together well, seasoning with salt and pepper.
6. Stir in cornstarch slurry and bring liquid to a boil.
7. Once boiling, reduce heat to medium-low and allow to simmer (uncovered) for 25 minutes.
8. At the 25-minute mark, gently stir cubed tofu into the pot and continue to cook for an additional 10-15 minutes, or until veggies are fork tender (but not falling apart).
9. Serve stew hot over brown rice.

Makes 6 servings.

Source: Fody

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Crispy Shanghai Spring Rolls

Ingredients

12 spring roll wrappers, thawed if frozen
2 tablespoons all-purpose flour mixed to a paste with water
sunflower oil, for deep frying

Filling

6 Chinese dried mushrooms, soaked for 30 minutes in warm water
5 ounces fresh firm beancurd (tofu)
2 tablespoons sunflower oil
8 ounces finely minced pork
8 ounces peeled cooked shrimp, roughly chopped
1/2 teaspoon cornstarch, mixed to a paste with 1 tablespoon light soy sauce
3 ounces each shredded bamboo shoot or grated carrot, sliced water chestnuts and bean sprouts
6 scallions or 1 young leek, finely chopped
a little sesame oil

Dipping Sauce

scant 1/2 cup light soy sauce
1 tablespoon chili sauce or finely chopped fresh red chili
a little sesame oil
rice vinegar, to taste

Method

1. 1 Make the filling. Drain the mushrooms. Cut off and discard the stems and slice the caps finely. Cut the beancurd (tofu) into slices of a similar size.
2. Heat the oil in a wok and stir-fry the pork for 2-3 minutes or until the color changes. Add the shrimp, cornstarch paste and bamboo shoot or carrot. Stir in the water chestnuts.
3. Increase the heat, add the bean sprouts and scallions or leek and toss for 1 minute. Stir in the mushrooms and beancurd. Off the heat, season, then stir in the sesame oil. Cool quickly on a large platter.
4. Separate the spring roll wrappers. Place a wrapper on the work surface with one corner nearest you. Spoon some of the filling near the center of the wrapper and fold the nearest corner over the filling. Smear a little of the flour paste on the free sides, turn the sides to the middle and roll up. Repeat this procedure with the remaining wrappers and filling.
5. Deep fry the spring rolls in batches in oil heated to 375°F until they are crisp and golden. Drain on paper towels and serve at once with the dipping sauce, made by mixing all the ingredients in a bowl

Makes 12 pieces.

Source: Asian Cooking

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Vietnamese-style Tofu and Mung Bean Vermicelli Cake

Ingredients

2 blocks traditional tofu
30 g mung bean vermicelli
2 wood ear fungus
2 tbsp shredded carrot
2 tbsp corn kernels
2 tbsp green peas
1 egg

Seasoning

1 tsp salt
1 tsp mushroom essence
1/2 tsp ground white pepper
1 tbsp cornstarch

Method

1. Crush tofu in cheese cloth and squeeze to remove excess water. Put tofu in a bowl and set aside.
2. Soak vermicelli until soft. Drain and and squeeze out water. Shred and set aside.
3. Soak and clean wood ear fugus. Dice when softened.
4. Crack egg and separate egg yolk from egg white.
5. Mix tofu, all the other ingredients except egg yolk and the seasoning ingredients together.
6. Line a rectangular loaf pan with plastic wrap. Add tofu mixture and press to fill the pan and flatten the top.
7. Steam tofu mixture in high heat over boiling water for 25 minutes.
8. Remove from steamer and apply a layer of beaten egg yolk on the top surface while hot. Allow to cool completely.
9. Before serving, cut tofu cake into individual cubes. Garnish with mint on top and serve.

Makes 6 servings.

Source: Vegetarian Cuisine

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Crispy Bean Curd Sheet Rolls

Ingredients

1 bean curd sheet
8 oz shrimp paste
1 egg white, beaten

Seasonings

dash ground white pepper
1 teaspoon salt
2 teaspoons cornstarch

Method

1. Wipe bean curd sheet clean, remove hard edges, trim into 8 squares. Cover with damp cloth.
2. Mix shrimp paste with seasoning ingredients, stir well. Chill for several hours.
3. Divide shrimp paste into 8 portions. Line bean curd sheet flat, put a portion of shrimp paste in the centre. Fold up the sides and roll forward. Seal with egg white.
4. Deep-fry rolls in oil over medium heat until crispy.

Makes 8 pieces.

Source: Distinctive Snacks of Hong Kong

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Deep-fried Tofu Skin Rolls with Beef Filling

Ingredients

1/2 sheet tofu skin
225 g fresh minced beef
2 stalks coriander
1 egg

Seasoning

2 tsp light soy sauce
dash ground white pepper
1/4 tsp salt
1/4 tsp sugar
1/8 tsp sesame oil

Method

1. Cut tofu skin into two pieces.
2. Rinse and dice coriander.
3. Whisk the egg and set aside.
4. Put minced beef into a large bowl. Add seasoning, coriander and half of the whisked egg. Put in about 3/4 tbsp of cornstarch. Mix well and divide into two portions.
5. Wrap one portion of beef mixture in each piece of tofu skin. Roll into thick cylindrical shaped. Brush egg wash at the end to seal the seam.
6. Cut the beef rolls into sections diagonally. Coat the cut ends in cornstarch.
7. Deep-fry in hot oil until the skin is crispy and the beef is done. Drain excess oil in paper towel. Serve with your favourite dipping sauce.

Source: Simple Treats

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