Vegetarian Stir Fry and Asian Vegan Recipes
The most basic vegetarian diet and vegetable preparation includes Chinese Tofu Vegetarian Stir Fry and asian vegan recipes. There are many different variations to a vegetable stir fry and the following 5 recipes are made for vegetarians. Vegetarian Stir fry recipes containing honey may be substituted with raw sugar which makes it a vegan stir fry.
CHINESE TOFU VEGETARIAN STIR FRY
1 lb. tofu
2 tbsp. sherry
2 tbsp. soy sauce
1 tsp. grated ginger
1 clove garlic, minced
1/2 c. chopped onions
1/2 c. mixed vegetables
1/2 c. sliced mushrooms
1/2 c. red bell pepper, sliced
2 tbsp. olive oil
Noodles or rice
Rinse and drain tofu. Cut the tofu into 1-inch cubes. Make marinade by mixing the sherry, soy sauce, and ginger together. Marinade tofu for 30 minutes. Heat the wok, and add the oil. Add garlic and onion. Stir fry until the onion is limp. Add the carrots and stir fry for a minute or two. Add the rest of the vegetables and cook until the broccoli turns a bright green. Stir fry for another 3 minutes. Do not overcook. Serve over noodles or rice. Serves 6.
VEGETARIAN STIR FRIED VEGETABLES WITH TOFU
1 lb. tofu, drained & cut into cubes (1/2" pieces)
2 tbsp. oil
1 clove garlic, crushed or 1/2 tsp. granulated garlic
2 slices fresh ginger root (do not use powdered ginger)
1/2 lb. mushrooms, sliced
1 c. carrots, thinly sliced
1 c. broccoli tips, halved
1 c. scallions, sliced
SAUCE:
1/4 c. soy sauce
1/4 c. dry sherry
1 tbsp. cornstarch
Combine sauce ingredients in a bowl and set aside.
Heat wok or skillet on medium high. Put 1 tablespoon of oil in pan, add garlic and ginger; stir-fry until browned, then remove garlic and ginger and discard. Add cubed tofu to seasoned oil, and stir-fry for 4 minutes. Remove tofu and set aside.
Reheat pan with remaining oil, add a tiny bit more oil if you need it. One at a time add the carrots, broccoli and mushrooms. Cook each vegetable for 1 minute before adding the next. Stir constantly. Vegetables should be tender but crisp. Then add tofu and scallions. Stir fry 2 minutes. Stir sauce briefly and then add to pan. Stir until sauce thickens. May be served as a meal over rice or as a side dish.
SZECHUAN VEGETARIAN STIR-FRY VEGETABLES
4-6 c. chopped raw vegetables, mixed, such as carrots, celery, broccoli, peppers, zucchini, etc.
Garnishes such as chopped green onion, water chestnuts, tofu
SAUCE:
1/2 c. orange juice
1/4 c. soy sauce
1 tsp. ginger or 1 tbsp. fresh ginger
2-3 cloves crushed garlic
1-2 tbsp. honey
2 tsp. Chinese sesame oil
Hot red pepper flakes to taste (optional)
2 tbsp. cornstarch
Combine first 7 sauce ingredients. Carefully mix in cornstarch. Heat 1 tablespoon of vegetable or peanut oil in wok or large skillet. Add vegetables and sauté. When vegetables are about 2/3 of the way done, add sauce (make sure cornstarch is evenly distributed before adding sauce to the wok). Add garnishes when the vegetables are cooking, and heat briefly. Serve stir-fry over rice or thin noodles.
VEGAN STIR FRIED VEGETABLES AND TOFU
1 lg. onion, cut in half and sliced thin
1 green pepper, cut in strips
1 red pepper, cut in strips
1 yellow pepper, cut in strips
3-4 ribs celery, sliced thin on an angle
1 carrot, cut in half lengthwise and sliced thin
1 lb. snow peas, cut in half on an angle
1 summer squash, cut in half lengthwise and sliced thin
1/2 head broccoli flowerets
1/2 head cauliflower
1 lb. firm tofu, cut in 1/4 inch strips
1/2 tbsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. ground ginger
3-4 tbsp. soy sauce
Olive oil
Heat wok, coat with olive oil. Cool tofu until browned. Set aside until later.
Reheat wok and coat again with olive oil. Add all vegetables, salt, pepper, garlic and ginger. Stir vegetables continuously for 2-3 minutes. Add soy sauce and continue to stir for about 1 more minute. Remove from heat. Fold in tofu until heated. Serve. Makes 8-10 servings.
HONEY AND GINGER VEGETABLE AND TOFU STIR-FRY
MARINADE:
1 sm. onion, finely chopped
1/4 c. peanut oil
1/4 c. lemon juice
1/4 c. reduced-sodium soy sauce
2 tsp. honey
1 tbsp. fresh ginger, grated
2 cloves garlic, minced or crushed
8 oz. firm tofu
1 tsp. fresh ginger, grated
2 cloves garlic, minced
1 c. mung bean sprouts
5-6 green onions (white and green parts), sliced
1 c. (1 med.) red bell pepper, diced
1 c. mushrooms, sliced
2 c. Chinese cabbage, shredded
6 c. cooked brown rice or 12 oz. Chinese noodles, cooked and drained
In a small bowl, combine the marinade ingredients. Add the tofu chunks. Refrigerate for several hours.
Drain the tofu. Reserve 1/2 cup of marinade. Strain it into a small saucepan. Warm the marinade over low heat.
In a wok or skillet, heat the oil until it begins to smoke, about 30 seconds. Add ginger and garlic; saute over medium heat for 1 to 2 minutes. Increase the heat and add the tofu chunks. Stir-fry for 2 to 3 minutes until tofu starts browning.
Slide the tofu to one side of the wok or skillet. Add vegetables and stir constantly for 2 to 3 minutes or until vegetables are crisp-tender. Add 2 tablespoons of the warmed marinade. Cook for another 3 minutes. Serve over rice or Chinese noodles. Serves 6.
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