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Such a simple recipe and so much flavor in this Vegan Chinese Tofu. Am I actually becoming a fan of tofu?
Jump to RecipeCarnivores unite. This can’t be. Tofu is for the FLOWER CHILDREN. OK, I just dated myself. How many of you know the term flower children? Flower children referred to the hippies from the 1960’s. It was the first counter culture movement in the United States. One of the generalizations about the flower children was that they were vegetarians (don’t hurt anyone including animals), and therefore, ate tofu.
Why does this food blogger like tofu? Tofu takes on the flavor of whatever you create. It is a great vessel for dishes. At first, I must say that I did not love the consistency of the tofu. It is not as firm as eating meat. It does have some texture but the ingredients you add with the tofu, is the real place to create the texture. In this dish, the texture comes from the carrots and the bell peppers.
The tofu marinade and sauce for the dish is a combination of tomato sauce, soy sauce, hoisin sauce, rice wine vinegar and sugar. The tofu is marinated in this sauce, and then, the extra sauce is added during the cooking. So simple and lots of flavor. Quick comment on Asian recipes. The most time in these kind of dishes is in the prep, in the cutting of the vegetables. Once the cooking begins, it takes somewhere between 5 – 10 minutes.
Tofu ingredients
The Rice Noodles.
The Vegan Chinese Tofu plated.
Vegan Chinese Tofu
Creating a simple, flavorful vegan dish with this Vegan Chinese Tofu. My recipe comes together so quickly it takes more time to prep than cook.
Ingredients
Tofu & Marinade
- 1 Package Tofu cubed
- 1/4 Cup Hoisin
- 15 Ounces Tomato sauce
- 2 Tbsp Dark Soy Sauce
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Sugar
Vegetables & Cooking
- 1 Whole Shallot sliced
- 2 Large Carrots cut in matchstick
- 1/4 Whole Green & Red Bell Pepper medium dice
- 1 Whole Yellow pepper
- 1 Tbsp Olive oil
- 1 Package Konnyaku flour and Oat fibre noodles
Instructions
Tofu & Marinating
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Begin by combining the liquid ingredients and the sugar. Mix well. Add in the cubed tofu and marinate for an hour. Remove the tofu and reserve the marinade.
Vegetables & Cooking
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Add the oil in a wok on medium high heat. Add in the tofu and crisp up on all sides. Remove from pan and set aside.
Begin the vegetables by adding in the shallots. Cook for 1 minute. Now add the carrots. Cook for 2 minutes. Then, add the peppers and cook for 1 minute.
Add back in the tofu and the remaining sauce. Mix well and cook for 2 minutes. Serve with rice noodles. Enjoy!
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