Tag Archives: tofu

Vegan Recipe Challenge 2

15 Jan

I meant to post this last week when I actually cooked this but I forgot, or rather I was too lazy. While I was planning on cooking something from Vegan Planet each week, I felt like making this stir-fry the other week. It was good but not mind blowing, it’s something I had made before but with some variants. Or let’s say, I made stir-fry with soy sauce before or just tofu marinated in soy sauce on lazy days. This had a bit more additions which made it much better. I’m definitely going to make it again sometime.


1 small Thai pepper, minced
1 tsp. minced ginger
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1×1/2-inch pieces
1 tsp. soy sauce
2 carrots, cut into 2-inch strips
1 red pepper, sliced
1 large bok choy (or 4-5 baby bok choy), cut into 1/2-inch pieces
1/2 medium onion, sliced
1/2 cup yellow squash, sliced into 1/2-inch-thick pieces
Cooked lo mein or soba noodles

I did vary my recipe a bit with different vegetables and I added some brown sugar for a bit sweetness. I also didn’t go to the process of transferring the sauce and tofu to a separate bowl. Maybe it does something special I’m not aware of but the step just seemed silly to me and I was hungry.
I didn’t make it with noodles but with rice because I’m in love with my new rice cooker.stirfry1

I then proceeded to chop up my ginger, garlic and peppers. I didn’t have red peppers (or well I did as I discovered the other day but I didn’t remember when I made this) so I used milder green ones as those where the only ones I thought I had. As a huge garlic lover I can never just put in 1 clove, that’s just silly!



After that I heated some oil


And sliced my tofu.


Then I stir-fried the ginger, garlic and peppers.


Added the soy sauce, water and cornstarch, be careful to stir this in very quickly or you’ll get lumps!


I then added my tofu which I had fried in a bit of oil in another pan first but you can also skip this step I guess, depends on how you like it.

stirfry8And finally my veggies.


I served it over the rice and enjoyed it a lot! It was super easy and quick to cook so definitely going to make it again on days I need a quick dinner because it doesn’t require any special ingredients and you can basically make it with any kind of veggies you have at home.



Pita with Cabbage

23 May

Photo credit: royalholiday from morguefile.com

I still had a white cabbage that I needed to do something with so I looked for some recipes, came across this one that sounded tasty so I tried it out tonight. Here’s the original from Allrecipes:

1 1/2 pounds ground pork sausage
1 medium head cabbage, shredded
1 small onion, chopped
1 tablespoon crushed red pepper
1 tablespoon white sugar
salt to taste
1/2 cup water
1/3 cup sour cream
1 (8 ounce) package pitas, halved

In wok or skillet, brown pork sausage, drain and set aside.
Combine in wok or skillet: Shredded cabbage, onion, crushed red pepper, sugar, salt, and water. Steam covered for approximately 20 minutes or until cabbage is tender; stirring occasionally.
Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.

I kinda altered it and used tofu instead of sausages to make it healthier and I didn’t get actual pita but a different kind of flatbread. I also added some chili sauce to the mixture and as I realize now, I kinda forgot the sugar. It was really good all the same though! I’ll definitely be making it again, maybe with sausages some time which will give it a different kind of taste I guess but I really like tofu so it was all good. The only thing that takes a bit of time is cutting up the cabbage and cooking it but other than that it’s a quick and easy dinner!