Category Archives: Asian

Nasi Goreng


BoldVegan’s recipe for this delicious fried-rice dish is super simple and very much in the comfort-food category. I followed the recipe pretty much to the letter, except I used freshly-made jasmine rice, and added some pan-fried tofu.


Pad Thai


This pad thai recipe from Vegan Flavorista is so simple and quick to make – without the fish sauce of traditional pad thai, it does lack a little umami, but it’s still a fantastic dish. I only made two changes to the original recipe:
– I subbed Thai basil for cilantro
– I used a 1/2 tbsp less of sugar


Orange and Sesame Tofu


This is a Donna Klein recipe, via Your Vegan Mom, and it is DELICIOUS. I think I’ll be purchasing her vegan-Chinese cookbook soon.

Here’s what I did slightly differently, to make enough for 4 generous servings :
– I used the largest block of Wildwood tofu (extra firm), frozen and then thawed. I pressed it out for about an hour, after cutting it into 1″ cubes.
– 3 heads of broccoli and two medium red peppers.
– I left out the chili because I am a baby.
– I used regular soy sauce and seasoned rice vinegar.
– I subbed brown sugar for white.
– I forgot the spring onions.

This was really very simple to make, just a little bit fussy, and I’d definitely make it again. It reheats really well – I’d almost say it tastes better the second day, after the sauce has soaked into the tofu a little bit.

Stir Fry


It’s pretty difficult to do a true stir fry unless you have the fancy-ass butane set up, but after hunting round on the internet for stir recipes and tips, I found this most helpful. There are a bunch of different sauce recipes at the bottom of the link, I chose the basic soy sauce one.

In the past, when I’ve made my own version of a stir fry, I’ve always used a non-stick pan, but this recipe also suggested a cast iron skillet. I gave it a go, and it was pretty terrifying at first but it worked out amazing – just make sure that as soon as you’re done cooking, you empty the pan and fill it with water to soak for a bit!

This makes enough for about 3 people.

1 package of extra firm tofu, frozen and thawed
1 tbsp soy sauce
1 tbsp dry sherry

Squish the tofu between some papertowels, to squeeze out the excess water. Crumble into a bowl, then add the soy and sherry, combine and set aside.

Put a large cast iron skillet (mine is enamelled, so I put it on medium only and let it heat for at least 20 mins) on high heat while you prepare the following:

Mix together

1/4 c soy sauce
1 tsp not-chicken bouillon
1/4 c warm water
pinch of sugar
2 tsp of toasted sesame oil
2 tsp rice vinegar

and set aside.

In another small bowl, mix together

2 tsp cornstarch
2 tbsp warm water

and set aside.

Slice up the following veggies into same-sized pieces*

2 small yellow peppers
1/4 head of cabbage
7 shiitake mushrooms
1 medium yellow onion

and also have on hand

a big handful of pea shoots
4 cloves of minced garlic
1″ knob of ginger, minced

Have everything in bowls ready to go. Add to the pan

2 tbsp peanut oil

then throw in half the tofu and stir briskly for a couple of minutes. Now, it will look like the bottom of the pan is burning and it’s all turning shit (this is what I thought) but DON’T PANIC. It’s going to be okay, but if you have one of the exhaust vent things above your oven, now is a good time to turn it on, and make sure any doors between you and a smoke alarm are closed. Do the tofu in two batches so you don’t crowd the pan. Remove from the pan and set aside. Add to the pan

1 tbsp peanut oil

and then throw in the onions, stir briskly for about 3 minutes. Add the garlic and ginger, then the cabbage and continue to stir. There will be brown flecks from the bottom of the pan, but this is going to add a really nice, smoky sort of flavour, so don’t stress about it. Cook the cabbage for about 2 minutes, then add the mushrooms. Stir for 3 minutes, then add the peppers. Stir again for 3 minutes and add the pea shoots. Add the tofu back in, and pour over the soy sauce mixture. Combine everything and then add the cornstarch slurry into the bottom. Stir it all up, remove from heat and serve with rice.

*Obviously, you can choose whateve veggies you prefer. When it comes to adding them to the pan, you want to start with the densest veg, the one that takes longest to cook, since it will be in the pan longest.

Summer Rolls


This recipe is a sort of hodge-podge of a bunch of different recipes I used for inspiration. I still need a good peanut satay dipping sauce for these, though – I tried 3 different recipes and was really unhappy with all of them. Our local favourite Thai place does a delicious sauce, but I haven’t the faintest idea how to replicate it. If anyone has any ideas, I’d love to hear them!

This makes … a bunch of rolls. I’m not sure how many. Enough to feed two people for dinner, with leftovers. You can roll them a bunch of different ways, but ensure you’re using a double layer, either by using two papers stacked or folding one paper in half. They also need to be rolled pretty tight or shit just falls out everywhere.

1 handful of thin rice noodles

Fill a medium pot with water, add a tbsp of salt and bring to the boil. Add the noodles and cook 3 minutes. Drain and rinse under cold water. Set aside to drain completely.

1 package of baked tofu (Wildwood’s Royal Thai flavour is really good), sliced into thin strips

2 small carrots, finely diced
1 big handful of mung bean sprouts, roughly chopped
1/2 a romaine heart, finely sliced
1 big handful of mint leaves, roughly chopped
1 handful of basil leaves, roughly chopped
1 big handful of dry roasted peanuts, finely chopped
2-3 green onions, finely sliced
a few drops of toasted sesame oil
a splash of seasoned rice vinegar

Toss everything – except the tofu – in a bowl and combine completely.

16 rice papers (approx.)

Take a bowl big enough to completely fit a rice paper at its widest point, fill with hot water.

Set up your station: the tofu on a plate, the bowl of noodles, the bowl of other stuff, and a couple of plates lined with dampened paper towels. Lay a clean tea towel out on your counter. Take a rice paper and dip in the hot water for about 5 secs – it’ll still feel stiff but it will loosen up as you work with it.  Lay out either two rice papers on top of each other, or fold one in half. Set a couple pieces of tofu on the paper, a spoonful of the salad mix, a pinch of noodles, then attempt to roll it up tightly into a roll (the burrito method works pretty well for this). Repeat till you run out of rice papers or fillings. Serve with a dipping sauce and enjoy.

Vegan Chicken Lettuce Wraps


Recipe taken from here.

These didn’t quite end up looking like I imagined, but that was mostly due to me buying the wrong lettuce – you want big sturdy leaves, and I got mini romaines. BUT these still tasted really good, and they only really took a few minutes to pull together.

1 package of Gardein scallopine “chicken”
1 tbsp toasted sesame oil
4 cloves of garlic, minced
1 bunch of spring onions, sliced fine
1 tsp minced fresh ginger OR a dash of ground ginger
1/4 c vegan hoisin sauce
1 tbsp honey
1 small splash of mirin
1 small splash of rice vinegar

4 medium carrots, grated
a bunch of large lettuce leaves
cooked rice noodles

Take your Gardein straight out of the freezer and zap it in the microwave for about 30 secs, just to slightly soften it to make it easier to dice – then dice it!

Heat the sesame oil in a pan on med-high, throw in the chicken and garlic and ginger, stir-fry for a few minutes then add the spring onion, stir-fry for another few  minutes, add the mirin and vinegar to deglaze,  then add the hoisin and honey, mix well and remove pan from heat.

To assemble, sprinkle some grated carrot onto the lettuce leaves, pile on the rice noodles and then add the chicken. Eat!

Vegan Thai Curry


A friend recommended this recipe for my first attempt at making curry, and it was pretty delish.

This serves 2 generously, or 3 regular portions.

6 tbsp coconut cream*
4-6 tbsp Thai green curry paste

1 red bell pepper, diced
1 japanese eggplant, diced
1 zucchini, diced
1 small onion, diced
1 small sweet potato, diced
*Take a can of coconut milk, don’t shake it, open and scrape off the 6 tbsp. Pour the rest of the can into a bowl, whisk to combine so there are no lumps, and keep aside.

Put the 6 tbsp of coconut cream into a large pan and heat on med-high till it bubbles. Add the curry paste, reduce heat to med-low, and whisk continuously till smooth. Add in all the veggies, toss, let heat through for a few minutes and then add the rest of the coconut cream. Stir well, bring the heat up to medium and let it simmer for about 15 mins – it’ll be less if you don’t use sweet potato, more if you’ve cut the sweet potato too big.

1/2 c veggie stock or broth (I actually used fake-chicken this time)
4 tsp soy sauce
4 tsp brown sugar

Combine the above and stir into the curry, till well combined. Let it cook another couple minutes till it’s all soaked up.

juice of 1 lime
8 large basil leaves, chiffonaded

Add a little bit of lime juice at a time and taste for preference. Serve over rice with the basil sprinkled over top.