Vegan Pad Thai/ Kway Teo Pad Thai

 “Pad Thai” or, “Kway Teo Pad Thai“, a favourite street food from Thailand is one of our favourite meals. Traditionally made with fish sauce, shrimp and often with eggs and meat. My vegan Pad Thai version takes away all the animal products and retains the goodness of vegetables, making this a really healthy and quick meal to make at home with dried rice noodles along with a plethora of veggies. I have used silken tofu to mimic and replace eggs and diced firm tofu for protein in a tamarind sauce. Using bean sprouts, turnip, tomato and carrots makes a refreshing dish, other vegetables can also be used such as green onions, radish, bell pepper, etc.

 

Vegan Pad Thai
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Vegan Pad Thai

Gluten-free, nut-free wok cooked rice noodles with a variety of garnishes.

Priya: Priya@MasalaVegan
Ingredients
  • 3 cups Dried Rice Noodles
  • 2 tablespoons Oil
  • 1/2 cup Silken Tofu
  • 3/4 cup Firm Tofu, cubed
  • 1 cup Shallots
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, crushed
  • 2 cups Diced Vegetables (Carrot, Bell Pepper, Mushrooms)
  • 1 cup Bean Sprouts
  • 1 medium Tomato, deseeded and diced
  • 1 medium Cucumber, diced
  • 1 medium Avocado, cubed
  • Dried Chilli Flakes, to taste
  • Salt, to taste
For the Sauce
  • 3 - 4 tablespoons Soy Sauce
  • 2 tablespoons Tamarind Paste
  • 1 tablespoon Cider Vinegar
  • 2 - 3 tablespoons Coconut Sugar
Instructions
  1. Boil water and soak the rice noodles until soft. Drain and set aside.
  2. Airfry or bake the firm Tofu until golden brown and set aside.
  3. Heat oil in a wok, and toss in the shallots, silken tofu and vegetables until wilted (around 5 - 8 minutes).
  4. Mix the ingredients for the sauce until smooth and add to the vegetables in the wok.
  5. Toss in the drained rice noodles, bean sprouts and baked/ airfried Tofu cubes.
  6. Season with salt and chilli flakes.
  7. Garnish with avocado, tomato and cucumber pieces.

If you like this recipe, please check out my Vegan Fried Quinoa recipe too! 

 

 

Vegan Lemon Seitan Chik’n

In all my explorations of the local Asian vegan food scene, “Seitan” in different forms seems to come up a great deal. Sometimes, as nuggets or, strips or chunks. Fancy forms like fish and prawns tend to be made with a combination of soy or yam starch in case of the prawns. This Lemon Chicken tastes very much according to the real thing according to the omnivores who tasted the dish. I loved the sticky lemon sauce and the convenience of getting my food ready under half an hour with the Seitan strips. For anyone, following a gluten-free diet Seitan would be replaced by tofu or shiitake mushrooms for a similar mouthfeel. Tastes great with Fried Rice, Noodles or, plain Quinoa.

Vegan Lemon Seitan Chik’n

(A quick weeknight stir fry that goes well with rice or Quinoa.)

INGREDIENTS – 

Seitan Strips – 1 cup
Sesame Oil – 1 tablespoon
Ginger – Garlic Paste – 2 teaspoons, heaped
Red Capsicum, cut into long strips – 1/2 cup
Cornflour – 1 tablespoon
Soy Sauce – 1 tablespoon
Raw/ Coconut Sugar – 2 tablespoons
Apple Cider Vinegar – 1 tablespoon
Lemon Juice – 1 tablespoon
Water – 5 to 6 tablespoons
Red Chili Flakes – 1 to 2 teaspoon
Fresh Bean Sprouts – optional for garnishing

DIRECTIONS – 

Heat a deep wok with the sesame oil covering the surface.
Layer the Seitan in a single layer and cook until crisp and brown on one side. Flip over and cook the other side. Drain the strips and set aside.
Add the ginger garlic paste into the remaining oil in the wok. Cook until the raw smell goes off.
Mix in the capsicum strips and cook until softened.
In a small jug dissolve the cornflour and sugar in water. Add in the soy sauce, vinegar and lemon Juice. Mix well.
Return the Seitan strips to the wok.
Tip the cornflour mixture on top of the strips and stir well.
Mix the chili flakes in, if using.
Stir the contents of the wok on medium heat until the sauce thickens.
Take off the heat and garnish with bean sprouts.

NOTES –

Tastes great with rice or, quinoa or, noodles.

Steamed Egglant with Green Beans Stirfry

Eggplants are one of my favorite vegetables. They contain large amounts of fiber, good for digestion and phytonutrients that are heart friendly. Eggplants tend to soak up a great deal of oil, steaming them prior to tossing in sesame oil helps use much lesser oil while, still providing the perfect flavour. Green beans add nutritional goodness, colour and compliment the gorgeous flavour eggplants provide to this Stir Fry. Coming together quickly after the vegetables have been steamed, this quick Stir Fry is great with Rice or Noodles.

Steamed Eggplant with Green Beans Stir Fry

(Vegan, gluten-free and nut free. Substitute coconut Aminos in place of soy sauce to avoid soy.)

INGREDIENTS – 

Large Eggplant, cut into long strips – 2 cups
Green Beans, trimmed (fresh or frozen) – 1 cup
Sesame Oil – 2 teaspoons Pinch of salt
Garlic Cloves, minced – 1 tablespoon
Ginger Root, minced – 1/2 tablespoon
Fresh Red Chillie, minced – 1 teaspoon
Soy Sauce – 3 tablespoons green onions
Scallions, thinly sliced- 1/2 cup (optional, for garnishing)
Water – 4 cups + Salt

DIRECTIONS – 

Boil water in a large pot with a dash of salt.
Toss in the eggplant strips until cooked but firm, approximately (7 – 10 minutes).
Drain the eggplant and add the green beans to the boiling water for 6 to 7 minutes until lightly cooked.
Drain the beans.
In the meanwhile heat the sesame oil in a deep wok and add the green beans.
Cook until the surface of the green beans blisters and turns golden, about 6 to 7 minutes.
Mix the soy sauce with the minced chillie, garlic and ginger in a bowl in the meanwhile.
Add the eggplant strips to the wok with green beans.
Pour the flavoured soy sauce mixture over the vegetables.
Stir everything together on full heat to mix in flavours.
Take off the heat and sprinkle with scallions if using.

NOTES – 

Serve warm along with fried rice or noodles.
Happy cooking!

Tofu with Teriyaki Sauce, Vegan & Airfryer Recipe

Tofu Teriyaki comes from Japan and, is a combination of two words – “Teri” meaning shiny and “Yaki” refers to the cooking method, i.e. pan cooked. Tofu in all its myriad forms and consistencies is a great option to quickly conjure up weeknight dinners. As much as, I love silken tofu in all my sauces and cakes, firm tofu definitely has a place in my weekly shopping list, fridge and of course in my tummy! This quick Tofu Teriyaki comes together in minutes and tastes great with plain rice or Quinoa. Using my Airfryer to bake the tofu chunks is even easier after assembling the sauce, or to use as a marinade. The sauce essentially consists of equal parts of Mirin (a sweet fermented rice vinegar ), Soy sauce and Sake (rice wine with alcohol). Mirin does contain some amount of alcohol too but in a much lesser percentage as compared to Sake. To make my recipe child friendly, I’ve substituted Mirin with a mix of Coconut Syrup and Apple Cider Vinegar and, completely omitted Sake.

Vegan Tofu Teriyaki

(Vegan. Contains soy. Use gluten free corn flour to avoid gluten.)

INGREDIENTS – 

Firm Tofu – 450 grams cut into even pieces
Soy Sauce – 1/2 cup
Coconut Syrup – 1/3 cup
Apple Cider Vinegar – 1 tablespoon
Water – 1/3 cup
Garlic Clove, minced finely – 1 teaspoon
Ginger Root, minced finely – 1 teaspoon
Corn Flour – 1 heaped teaspoon
Toasted Sesame Oil – 2 teaspoons

DIRECTIONS – 

Add everything except the tofu cubes into a mixing bowl and whisk well.
Set the tofu cubes in a foil lined tray.
Drizzle the Teriyaki sauce over the tofu until covered.
Bake in the Airfryer at 200° Celsius for 25 to 30 minutes until the tofu is beautiful golden brown.
In the meanwhile, heat the remaining Teriyaki sauce gently in a saucepan until slightly thickened.
Remove baked tofu from the Airfryer and top with the cooked Teriyaki sauce.

NOTES – 

Top with toasted sesame seeds and finely sliced scallions if desired.
Tastes great with Quinoa or, as a light meal with salad and bread.

Vegan Chilli Garlic Eggplant in Sun Butter Sauce

The first time I ate this delicious eggplant in peanut butter dish, was at an Malay restaurant where this was one of the completely vegan items on their menu. Needless to say, I was hooked from my first spoon and just couldn’t stop eating it.  The steamed eggplant tasted heavenly enveloped in their hot and spicy peanut sauce. I decided to recreate this dish at home by substituting the peanut butter with Sunflower butter making an allergy free dish for everyone’s enjoyment.

We need,

  • Eggplant, cut into wedges – Either 1 medium sized or, 6 small ones
  • Oil – 1 tablespoon
  • Garlic Cloves, minced- 5 to 6
  • Scallions, sliced thinly – 1/2 cup
  • Sunflower Butter – 3 to 4 tablespoons
  • Soy Sauce – 1 tablespoon
  • Lime Juice – 2 tablespoons
  • Coconut Sugar – 1 tablespoon
  • Red Chilli, sliced finely – 1 teaspoon
  • Salt, to taste
  • Fried Shallots to sprinkle on top – optional, but highly recommended

Directions,

  1. Steam the eggplant in a microwave steamer for 5 – 6 minutes.
  2. In the meanwhile blend together, the sunflower butter, soy sauce, lime juice, coconut sugar and red chillies.
  3. Heat oil in a deep pan and add the garlic. Cook until aromatic.
  4. Stir in the scallions and cook until just wilted.
  5. Mix in the sauce with the above.
  6. Add the eggplant pieces and coat with the sauce.
  7. Cover and simmer on low heat for 4 – 5 minutes.

Garnish with fried shallots to serve. We ate ours with Schezwan Noodles 😊 Enjoy!

Vegan Yellow Curry with Veggies & Soy Fish

Who knew a thing such as “Soy Fish” existed, completely unrelated to the living things in the sea?! I found some on my excursion to the Asian Grocery Store last week and realised, that these were the same things I’d eaten at one of my favourite vegan restaurants a while ago. A flavoursome and spicy yellow curry with lots of vegetables works out to be the perfect base for Soy Fish. My trusty pressure cooker was in attendance to cook the spice paste and veggies. The air fryer made perfectly golden brown and crisp pieces of Soy Fish.

We need,

For the curry:

  • Oil – 2 tablespoons
  • Mixed Vegetables (broccoli, carrots, bell pepper, peas & celery) – 1 cup
  • Potatoes, diced – 2 medium
  • Coconut Milk – 2 cups
  • Salt, to taste

For the Yellow Curry Paste:

  • Shallots – 2
  • Garlic Cloves – 20 to 25
  • Ginger Root – 2″
  • Dried Thai Chillies, whole – 8 to 10
  • Turmeric root – 2″ piece
  • Lemongrass Paste – 2 tablespoons
  • White Vinegar – 1/4 cup
  • Coriander, leaves, stem & root (well cleaned) – 2 tablespoons
  • Salt, to taste

Directions,

  1. Soak the dried chillies in vinegar.
  2. Chop the shallots, garlic, ginger and turmeric and dry roast until aromatic.
  3. Grind the chillies, shallots, garlic, ginger, turmeric and coriander into a smooth paste.

In the mean time,

  1. Heat oil in a thick bottomed pan (I used my pressure cooker pan)
  2. Add the yellow curry paste and fry on low heat for 5 minutes.
  3. Air fry for 10 minutes at 200 degrees Celsius or, bake the Soy Fish until golden.
  4. Mix the potatoes and vegetables into the yellow curry paste.
  5. Season with salt, add water and cover.
  6. Cook on the highest setting for 10 minutes.
  7. Release the pressure and stir in the coconut milk.
  8. Tip in the golden Soy Fish pieces and bring to a boil.

Serve hot with fluffy steamed rice, sprinkled with chopped cucumber, enjoy!

Please do share your favourite Thai curry in the comments below 😊

Vegan Ma-Po Tofu

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I was hooked from my first spoon of Mapo Tofu on a cold wintry night in Hong Kong. There are many stories about how the dish came about, but the flavours are absolutely impeccable. Here’s my simplified version,

We need,

  • Firm Tofu, crumbled – 1 block
  • Button Mushrooms, chopped – 1/2 cup
  • Green Bell Pepper, chopped – 1/2 cup
  • Soy Crumbles – 1/2 cup
  • Water – 1 cup
  • Salt, to taste
  • Sesame Oil – 1 tablespoon
  • Ginger, minced finely – 1 teaspoon
  • Garlic, minced finely – 1 teaspoon
  • Sichuan Peppers, powdered – 1 teaspoon
  • Shallots, finely sliced – 2 to 3, for garnishing
  • Black Bean Sauce – 2 teaspoons
  • Soy Sauce – 1 tablespoon
  • White Vinegar – 1 tablespoon
  • Corn Flour – 1 tablespoon

Directions,

  1. Mix soy sauce, black bean sauce and vinegar with 1/2 cup water then dissolve the cornflour.
  2. Heat oil in a deep skillet and fry the Sichuan pepper powder, ginger and garlic for 2 minutes.
  3. Add the vegetables, soy crumbles and crumbled tofu and mix well.
  4. When the vegetables look slightly browned then add in the sauce mixture.
  5. Add more water if required, simmer for 3 – 5 minutes on gentle heat till sauce starts to bubble up and thicken.
  6. Take off the heat and stir in the shallots.

Enjoy hot with steamed or, fried rice or, as is, in a big bowl!

Hawker Style Vegan Chowmein Noodles

 

Chowmein, traditionally is a way of separately cooking noodles and then, topping them with your choice of sauces, vegetables and spices in the wok. My fondness for street food is quite well known among my family and friends. The following attempt is to preserve taste and flavour but reduce the overall oil content.

I boiled Hokkien vegan noodles available from the local Asian store for my Chowmein. I had to make sure they were eggfree as there were many, many varieties in the noodle aisle!

We need,

  • 2 cups Boiled Noodles
  • 1 Large Brown Onion, chopped finely
  • 1 cup Cabbage, shred finely
  • 1 Carrot, peeled and cut in strips
  • 1 Bell Pepper, cut in strips
  • 1/2 cup Mushrooms, finely sliced
  • 1/2 cup Green Peas
  • 2 tablespoons Sesame Oil
  • 2 teaspoons Chinese 5 Spice Powder
  • 3 cloves of Garlic, minced finely
  • 1″ piece Ginger, minced finely
  • 1/2 cup Shallots, finely chopped
  • Salt, to taste

To make,

  1. Heat oil in a wok and toss the onions in.
  2. After the onions are slightly browned add in ginger and garlic.
  3. When slightly browned, throw in the cabbage, carrot, bell pepper, mushrooms and peas in.
  4. Sauté lightly till the vegetables wilt a little.
  5. Season with salt and 5 spice powder.
  6. Add the noodles and cook till well coated.
  7. Take off the heat and sprinkle top with chopped shallots.

Sprinkle with Soy Sauce and Vinegar just before serving. Tastes great hot or cold 😊

 

Bao-Zi (Chinese Steamed Buns)

The first time I saw these steamed fluffy white balls several years ago in Hong Kong I wasn’t sure what to expect. Now Bao-Zi is a family favourite as a popular lunch box option and afternoon tea with sweet bean and, savoury fillings made of tofu and vegetables. Once made, these can be frozen up to a month and steamed in the microwave for a quick fix. A quick recipe for savoury ones follows below,

For the dough we need,

  • Self Raising Flour – 300 grams
  • Instant Active Yeast – 2.5 teaspoons
  • Lukewarm Water – 150 ml
  • Vegetable Oil – 1 tablespoon

For the filling we need,

  • Firm Tofu, crumbled – 100 grams
  • Cabbage, chopped finely – 4 tablespoons
  • Carrot, grated – 4 tablespoons
  • Spring Onions, finely chopped – 3 tablespoons
  • Ginger – Garlic – Chilli paste – 2 teaspoons
  • Salt, to taste
  • Vegetable oil – 1 teaspoon

DIRECTIONS:

I make the dough first as it needs to rise for 45 minutes – 1 hour.

For the dough,

  1. Dissolve the yeast in the lukewarm water and leave for 5 minutes.
  2. Sift the flour and add to a large mixing bowl.
  3. Mix the flour with the yeast mixture and oil until a soft and sticky dough is formed (I used my stand mixer with the dough hook attachment).
  4. Cover and set aside. After the dough doubles in size, knead well and make 2″ balls.
  5. Use dry flour to roll out the little balls flat. Keep covered with a damp towel.

For the filling,

  1. Heat oil up and add the ginger -garlic – chilli paste till roasted.
  2. Add the tofu and vegetables. Cook until wilted.
  3. Mix in the salt and add the spring onions lastly before turning off the heat.

The filling should be cooled before stuffing into the dough wrappers.

Finally,

  • Boil water in a large steamer vessel and use a plate lined with baking paper to steam the Bao-Zi.
  • Place approximately 1 big tablespoon of filling in the wrappers and pinch the sides together to seal.
  • Carefully place on the prepared plate and cover to steam for 12 -15 minutes in boiling water.

Serve warm with Tomato Garlic relish!