Brown Girl Vegan

Author: ramyaramesh3007

  • Vegan Khao Soi (Thai Coconut Noodle Soup)

    Vegan Khao Soi (Thai Coconut Noodle Soup)

    These addictive Thai ‘egg’ noodles topped with a silky coconut broth, fried tofu, herbs and crispy noodles is delicious and easy to make at home!

    Khao Soi is a mouthwatering and aromatic dish originating from Northern Thailand and is particularly popular in Chiang Mai. It is usually a rich, coconut-based curry broth flavoured with spices and aromatics like turmeric, cardamom, coriander seeds, shallots, garlic and chili.

    Khao Soi has roots in the culinary traditions of the region, influenced by Burmese and Chinese cooking. This explains the use of turmeric, coriander, ginger and garlic (heavily used in Burmese dishes). The dish is believed to have been introduced by Chinese Muslim traders.

    Typically, the dish includes egg noodles, which are often served in two forms: soft boiled which are served as the noodles in the soup and a crispy fried noodle topping for the extra crunch. In this version, we will be using vegan flat yellow ‘egg’ noodles made with wheat flour. You can easily make this gluten free too!

    Toppings vary but usually include shallots, pickled mustard greens, lime wedges, and sometimes a protein like chicken or beef. Here, we’re using crispy fried tofu seasoned with vegan ‘chicken’ seasoning. You can use other proteins or meat-substitutes here too – tempeh, green jackfruit, seitan, plant-based chicken, beef and more.

    Ingredients You Need

    • noodles – egg noodles are commonly the base, and they’re served both soft and crispy. Use vegan flat noodles or rice noodles for a gluten free option.
    • coconut milk – creamy coconut milk adds richness to the broth
    • homemade curry paste – turmeric, coriander seeds or powder, dried red chillies (mild spiciness), shallots, garlic, ginger, cardamom (optiona) and salt
    • protein – fried tofu, tempeh, seitain, jackfruit, plant-based substitutes
    • toppings – fresh garnishes like sliced shallots, pickled mustard greens, lime wedges, fresh cilantro, spring onions

    Gluten free substitutions: Use rice noodles instead of wheat-based noodles. Substitute soy sauce for a gluten free version. Ensure vegan fish sauce and vegan chicken seasoning is gluten free.

    Allium free substitutions: Working on it!

    Print Recipe

    Vegan Khao Soi (Thai Coconut Noodle Soup)

    These addictive Thai 'egg' noodles topped with a silky coconut broth, fried tofu, herbs and crispy noodles is delicious and easy to make at home!
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Thai
    Keyword: noodles, soup, thai recipes
    Servings: 2

    Ingredients

    Homemade Curry Paste

    • 1.5 tbsp coriander seeds
    • 4 mild red chillies
    • 4 shallots
    • 3 cloves garlic
    • 2 tsp ginger
    • 1 tsp cardamom powder
    • 1/4 tsp ground turmeric
    • 1/4 cup water (water used to soak chillies)

    Soup

    • 200 ml coconut milk
    • 2.5-3 cups water
    • 2 tbsp light soy sauce
    • 1 tbsp vegan fish sauce
    • 1 tsp coconut sugar
    • 2 tbsp neutral oil

    Noodles

    • 2 servings flat fresh or dried noodles for noodle soup
    • 2 servings flat fresh or dried noodles for crispy noodle topping
    • 200 g extra firm tofu
    • 1 tbsp vegan chicken or mushroom seasoning

    Garnish

    • chopped cilantro
    • chopped spring onions
    • 2 shallots sliced
    • 1 lime
    • 2 tbsp picked mustard greens

    Instructions

    • Boil noodles according to package instructions and save the noodle water when draining.
    • Soak dried red chillies in 1/4 cup hot water. Add all aromatics to a high speed blender, add the chili water and blend to a smooth paste.
    • In a pan, heat the vegetable oil over medium heat. Add the curry paste. Cook for about 3-5 minutes until fragrant.
    • Add water from the noodles (2.5 cups first), light soy sauce, vegan fish sauce, and coconut milk. Bring to a simmer. Cook for about 10 minutes
    • If broth is too thick, add 1/2 cup more water. Add coconut sugar and salt to taste (if needed).
    • Cut tofu into strips and coat them in vegan chicken seasoning. Fry them in olive oil until crispy.
    • For crispy noodles, heat oil in a separate pan and fry a handful of the cooked noodles until golden brown. Drain on paper towels.
    • Place a portion of the cooked noodles in a bowl. Ladle the hot soup over the noodles.
    • Top with crispy noodles, sliced shallots, pickled mustard greens, cilantro, spring onions and lime wedges.
    • Drizzle with chili oil or sprinkle chili flakes if you like it spicy. Enjoy!
  • Hot and Sour Soup Noodles (Suan La Fen)

    Hot and Sour Soup Noodles (Suan La Fen)

    This hot and sour broth with sweet potato jelly noodles, topped with crumbled tofu, fried peanuts and herbs is the perfect comfort meal!

    These hot and sour soup noodles are one of my go-to comfort meals, even on hot days because if it’s mildly spicy and tangy flavours. Coincidentally, hot and sour noodles in a cup noodle form are particularly popular and they tend to be vegan as well.

    Hot and sour noodle soup is a popular dish in Chinese cuisine, particularly in regions like Sichuan and Yunnan. It blends the distinct flavours of heat (usually from white pepper or chili) and tanginess (often from vinegar). The noodles generally tend to have a glass and jelly-like texture and are often made with sweet potato starch.

    Screenshot

    These noodles, also known as ‘Hotpot Vermicelli Noodles’ can be thin like ramen or very wide and thick. In this recipe, we use the wide and thick sweet potato noodles to soak up all the flavour.

    Ingredients You Need

    • protein topping – extra firm tofu or vegan ground pork
    • seasonings – sesame oil, shaoxing wine (or rice vinegar or mirin), light soy sauce, dark soy sauce
    • hot and sour broth – spring onions, chili oil, black vinegar, light soy sauce, dark soy sauce, sweetener (agave/maple syrup) and sichuan pepper
    • mushroom broth – you just need water and mushroom seasoning or dashi
    • noodles – dried sweet potato noodles
    • garnishes and toppings – roasted peanuts, chopped cilantro, green onions, pickled mustard (optional)

    Gluten free substitutions: Use gluten free soy sauce and omit dark soy sauce. Use tofu or soybean tempeh as the protein.

    Allium free substitutions: Omit spring onions and substitute with more coriander.

    Print Recipe

    Hot and Sour Soup Noodles (Suan La Fen)

    This hot and sour broth with sweet potato jelly noodles, topped with crumbled tofu, fried peanuts and herbs is the perfect comfort meal!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese
    Keyword: gluten free, noodles
    Servings: 1

    Ingredients

    Vegan 'Ground Pork'

    • 150g extra firm tofu
    • 1/2 tbsp toasted sesame oil
    • 2 tsp shaoxing wine
    • 1 tsp dark soy sauce
    • 1 tsp light soy sauce

    Hot & Sour Broth

    • 1 tbsp homemade chili oil
    • 1 tbsp black vinegar
    • 1 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 1/2 tsp agave or maple syrup
    • 1/2 tsp sichuan pepper
    • 2 stalks spring onions
    • 1 serving dried sweet potato noodles (120g)

    Mushroom Broth

    • 2 cups water
    • 1 tbsp mushroom dashi or seasoning

    Toppings

    • roasted or fried peanuts
    • chopped cilantro
    • chopped green onions
    • 1/2 cup blanced beansprouts
    • 1/2 tbsp pickled mustard

    Instructions

    • Cook the sweet potato noodles according to package instructions. Drain, save the water and set aside.
    • Crumble some tofu onto a pan and fry until golden brown. Add the seasonings and saute well.
    • Add 2 cups of that water and mushroom seasoning. Bring to a boil.
    • To a heat-safe bowl, add chili oil, black vinegar, soy sauces, sweetener, sichuan pepper and chopped spring onions.
    • Add mushroom broth first, followed by the noodles. Garnish with ground tofu, toasted peanuts, blanched beansprouts, spring onions and coriander.
    • Give it a good mix and enjoy!

  • Crispy Fried ‘Pork’ Wontons with Chili Oil Mayo

    Crispy Fried ‘Pork’ Wontons with Chili Oil Mayo

    These crispy fried wontons have a flavourful vegan pork filling and pair well with a delicious chili oil mayonnaise dip.

    My love for wontons started young when I was exposed to an array of noodle and soup dishes in my local hawker centre in Singapore. Wontons are a type of dumpling, traditionally filled with a mixture of ground meat (like pork or shrimp) and vegetables. I’ve had the ones served in soup very often – these are also commonly known as Cantonese wontons.

    Fried wontons, on the other hand, have their origins in Chinese cuisine, particularly in southern regions such as Guangdong (Canton). The term “wonton” (or “hun tun”) translates to “swallowing a cloud,” reflecting their soft and delicate nature.

    It was not until recently that I had crispy wontons at a local vegetarian food spot that reminded me of the delicious and addictive flavours. I immediately decided to recreate them to enjoy them at home, anytime!

    Ingredients You Need

    • store bought wonton wrappers – use the square shaped ones for these for traditional fried wontons. You can also fold them in different shapes if you prefer. I folded them into a ‘fishtail’ shape.
    • vegan ground pork – you can also substitute this crumbled tofu or finely diced mushrooms.
    • aromatics – ginger and spring onions
    • seasoning – soy sauce, sesame oil, white pepper
    • neutral oil – for deep frying
    • dipping sauce – homemade chili oil, vegan kewpie mayonnaise

    Gluten free substitutions: Use rice paper instead as the dumpling ‘wrapper’. Ensure the light soy sauce you use is gluten free. Use tofu or mushrooms instead of wheat-based plant based meat.

    Allium free substitutions: Substitute spring onions with coriander. Ensure chili oil doesn’t contain any alliums (like my homemade chili oil!)

    Print Recipe

    Crispy Fried ‘Pork’ Wontons with Chili Oil Mayo

    These crispy fried wontons have a flavourful vegan pork filling and pair well with a delicious chili oil mayonnaise dip.
    Prep Time30 minutes
    Cook Time10 minutes
    Total Time40 minutes
    Course: Appetizer
    Cuisine: Chinese, Fusion
    Keyword: dumplings
    Servings: 4

    Ingredients

    • 20-25 pieces vegan wonton wrappers (1/2 pack)
    • 220 g vegan pork mince
    • 3 tbsp spring onions
    • 1 tsp ginger paste
    • 1 tbsp light soy sauce
    • 1 tsp shaoxing wine
    • 1 tsp sesame oil
    • dash white pepper

    Dip

    • 3 tbsp vegan mayonnaise
    • 1 tbsp chili oil

    Instructions

    • In a bowl, mix the ground vegan pork, green onions, soy sauce, shaoxing wine, sesame oil, ginger, and white pepper until well combined.
    • Place a wonton wrapper on a clean surface. Line the sides of the wonton wrapper with water.
    • Spoon about 1 teaspoon of the filling into the center of the wrapper.
    • Fold the wrapper in half diagonally to form a triangle, pinching the ends. Create folds on either sides of the wrapper to create a 'fish tail'. Make sure there are no air pockets.
    • In a deep pan or pot, heat oil over medium-high heat (about 350°F/175°C).
    • Fry the wontons in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes or until golden brown and crispy. Flip them to check for the colour if required. Remove and drain on paper towels.
    • In a small bowl, mix the mayonnaise and chiliA oil. You can adjust the chili oil to your preferred spice level.
    • Arrange the crispy wontons on a platter and serve with the chili oil mayo on the side for dipping. Enjoy!
  • Jerk ‘Chicken’ Tofu Noodles Stir Fry

    Jerk ‘Chicken’ Tofu Noodles Stir Fry

    The best fusion noodle dish with bold caribbean flavours paired with ramen noodles and jerk-spiced tofu for the ultimate quick meal!

    The first time I ever tried ‘jerk’ anything was ay a fancy vegan restaurant in New York City – we had the jerk mac and cheese which was incredibly creamy, cheesy and super spicy. I then realised the ingredient that made my tongue burn were Scotch bonnet peppers! It was essential to jerk spiced dishes.

    It also made me want to deep dive into the famous Jerk chicken that originates from Jamaica and involves a traditional cooking method that dates back to the indigenous Taino people. The technique involves marinating meat, typically chicken or pork, with a blend of spices and herbs, most famously jerk seasoning – which includes ingredients like allspice, thyme, garlic, and Scotch bonnet peppers.

    The method of cooking jerk meat often involves smoking or grilling over pimento wood, which adds a distinctive smoky flavour. Historically, the dish was developed as a way to preserve meat in the tropical climate of Jamaica. Over the years, jerk chicken has become more prevalent and accessible in many European countries.

    Unfortunately, Caribbean food and ingredients are not widespread, well-known or accessible in Singapore – and hence, I had to make slightly adjustments to my recipe. These Jerk spiced noodles are entirely vegan and we’ll be replacing the chicken with tofu!

    Ingredients You Need

    • vegan noodles of your choice – any noodles work for this recipe. I used air dried instant ramen.
    • extra firm tofu – you can substitute this with any other plant based protein of your choice.
    • aromatics – ginger, garlic, spring onions, scotch bonnet (if you can access it)
    • seasoning – jerk seasoning, paprika, all spice, dried or fresh thyme, cayenne pepper (optional)
    • sauce – jerk barbecue sauce (you can substitute this with sriracha or chili sauce)

    Gluten free substitutions: Use a gluten free soy sauce and omit dark soy sauce. Ensure all purpose seasoning does not contain wheat flour. Use gluten free or rice noodles!

    Allium free substitutions: Omit garlic paste and substitute with hing (asafoetida). Omit spring onions and substitute with chopped coriander. Ensure jerk barbecue sauce does not contain alliums.

    Print Recipe
    5 from 1 vote

    Jerk ‘Chicken’ Tofu Noodle Stir Fry

    The best fusion noodle dish with bold caribbean flavours paired with ramen noodles and jerk-spiced tofu for the ultimate quick meal!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian, Fusion, Jamaican
    Keyword: noodles, tofu
    Servings: 2

    Ingredients

    • 300 g extra firm tofu
    • 2 tsp jerk seasoning
    • 2 tsp corn starch
    • oily for frying
    • 2 ramen cakes
    • 1 tsp ginger paste
    • 2 tsp garlic paste
    • 1 scotch bonnet pepper
    • 2 stalks spring onions
    • 1.5 tsp jerk seasoning
    • 2 tsp paprika
    • 2 tsp all spice or all purpose seasoning
    • 1 tsp dried thyme or 1 sprig fresh thyme
    • 1 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • salt
    • black pepper
    • 1/4 tsp cayenne pepper
    • 1/2 cup jerk bbq sauce
    • noodle water

    Garnish

    • 2 tsp chili oil
    • toasted sesame seeds

    Instructions

    • Cut extra firm tofu into pieces. Coat in jerk seasoning and corn starch.
    • Preheat your stovetop skillet over medium-high heat. Pan fry in olive oil on all sides until crispy.
    • In a pot, bring water to a boil and cook the noodles according to package instructions. Drain, save the noodle water and set aside.
    • In a large skillet, heat olive oil over medium heat. Add ginger and garlic paste. Saute for 1-2 minutes.
    • Add dry spices and saute for a few minutes. Add minced scotch bonnet pepper if adding. Add soy sauces and jerk barbecue sauce.
    • Add a splash of noodle water. Add back in the tofu, noodles and sliced spring onions (2cm long).Toss everything together until well combined and heated through.
    • Garnish with toasted sesame seeds and chili oil. Enjoy!
  • Whipped Dalgona Coffee

    Whipped Dalgona Coffee

    Learn how to make one week’s worth of the viral whipped dalgona coffee (and the frozen version) in one go with ONLY 3 INGREDIENTS!

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    Dalgona coffee – a type of coffee we would have never been familiarised with if it weren’t for the global lockdown in 2020. Dalgona coffee is a type of coffee from South Korea that was popularised on social media in the middle of a pandemic – it’s so easy to make at home and tastes as good as it looks!

    The name “dalgona” refers to a traditional Korean candy, known for its honeycomb texture, which resembles the whipped coffee’s frothy appearance. The drink itself is believed to have roots in a similar whipped coffee called “beaten coffee” that has been enjoyed in other countries, like India, for years.

    Recently, I’ve even seen something similar known as Greek Frappe that has the same concept of whipping coffee until it becomes frothy and serving it over milk.

    The best part is that I’m not an avid coffee drinker but I found this drink super fun to make and drink. It also only requires three ingredients – instant coffee granules, sweetener and water. You can then go ahead and FREEZE it to make frozen whipped coffee over the week!

    Screenshot
    Screenshot

    Ingredients You Need

    • instant coffee – you can jazz it up with flavoured instant coffee as well. I used a vanilla flavoured coffee in this recipe!
    • sweetener – the original recipe uses sugar but I’ve used agave syrup here that worked wonderfully as well! You can also use maple syrup for a refined sugar-free alternative
    • water – make sure your water is very hot.
    Print Recipe

    Whipped Dalgona Coffee

    Learn how to make one week's worth of the viral whipped dalgona coffee in one go with ONLY 3 INGREDIENTS!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Drinks
    Cuisine: Fusion, Korean
    Keyword: coffee, drinks
    Servings: 7

    Ingredients

    • 1/2 cup instant coffee flavoured ones work too!
    • 1/2 cup sugar/agave syrup/maple syrup
    • 1/2 cup hot water
    • oat milk
    • ice cubes

    Instructions

    • In a mixing bowl, combine the instant coffee, sugar, and hot water.
    • Using a hand mixer or whisk, beat the mixture until it becomes light, fluffy, and forms stiff peaks (about 4-5 minutes)!
    • Transfer the whip to a glass container and freeze overnight. Keep the remaining whip to make regular dalgona coffee.
    • In a glass, add ice cubes. Pour in the milk, leaving some space at the top. Spoon the whipped coffee mixture on top of the milk.
    • Before drinking, mix the whipped coffee into the milk.
    • Scoop 1-2 scoops of frozen coffee into a glass with ice. Pour in the milk and give it a good mix to make frozen dalgona whipped coffee. Enjoy!
  • Gochujang Tofu Fries with Spicy Aioli

    Gochujang Tofu Fries with Spicy Aioli

    These spicy, crispy and addictive high protein gochujang tofu fries paired with a spicy aioli are the perfect side or sharing dish!

    Tofu can be prepared in so many creative ways and one of my favourite ways to make them is by turning them into ‘FRIES’! It’s a fun way to eat them and when tossed in an addictive gochujang sauce, the flavours are elevated.

    In this recipe, we pair them with a creamy gochujang aioli to elevate the spice with a high protein dip! You can omit gochujang if you’d prefer less spice.

    Ingredients You Need

    • extra firm tofu – drained from excess water
    • seasonings + condiments – garlic powder, salt, black pepper
    • gochujang glaze – gochujang paste, gochugaru (red pepper flakes), light soy sauce, rice wine vinegar, sweetener, sesame oil
    • gochujang aioli – film silken tofu (firm version of silken tofu – if not you can just use regular silken tofu), gochujang, dijon mustard, lemon juice, minced garlic, salt

    Gluten free substitutions: This recipe doesn’t have a gluten free substitution as gochujang generally tends to be not gluten free. However – you can substitute it with a gluten free chili paste like sambal!

    Allium free substitutions: Substitute garlic powder and minced garlic with hing (asafoetida). Substitute gochujang with an allium free chili paste. Garnish with cilantro instead of spring onions.

    Print Recipe

    Gochujang Fries with Spicy Aioli

    These spicy, crispy and addictive high protein gochujang tofu fries paired with a spicy aioli are the perfect side or sharing dish!
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion, Korean
    Keyword: fries, gochujang, tofu, tofu recipes
    Servings: 4

    Ingredients

    Tofu "Fries"

    • 300 g extra firm tofu
    • 1/4 cup corn starch around 5tbsp!
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tsp garlic powder
    • neutral oil for frying

    Gochujang Glaze

    • 1.5 tbsp gochujang paste
    • 1 tsp minced garlic
    • 1 tbsp sesame oil
    • 2 tsp gochugaru
    • 1 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tsp sweetener

    Spicy Gochujang Aioli

    • 150 g silken tofu
    • 1/2 tbsp gochujang
    • 1 tsp dijon mustard
    • squeeze lemon
    • 1 tsp minced garlic
    • 1 tsp salt

    Instructions

    • Press the tofu with paper towels to remove excess moisture. Cut it into fry-shaped pieces.
    • Combine corn starch with salt, black pepper and garlic powder. Whisk until fully combined.
    • Toss the tofu piece one by one in the corn starch to coat evenly.
    • Heat vegetable oil in a pan over medium heat – add more oil if deep frying and lesser oil if you plan to shallow fry.
    • Add the tofu fries in a single layer (you may need to do this in batches) and fry until golden and crispy. Transfer the fries to a plate lined with paper towels to absorb excess oil.
    • On another pan, combine sesame oil, gochujang and stir over heat. Add gochugaru, soy sauce, rice wine vinegar, sweetener and mix well. Add a splash of water for the sauce to be thick but not too thick.
    • Toss the tofu fries in the sauce.
    • Meanwhile, prepare spicy aioli by combining all the ingredients into a high speed blender.
    • Garnish with tofu fries chopped green onions and toasted sesame seeds and serve it alongside the spicy aioli. Enjoy!

    Notes

    Feel free to adjust the gochujang according to your spice preference!
  • Vegan Tofu Dumplings (Nepali Tofu Momos)

    Vegan Tofu Dumplings (Nepali Tofu Momos)

    These steamed dumplings with a spiced tofu filling on a bed of tomato-chili momo chutney is a classic street dish you need to make at home!

    Momos are steamed dumplings native to the Himalayan region and they are particularly popular in Nepal, Tibet, and some parts of India. Traditionally, momos can be filled with a variety of ingredients, from meat to vegetables, but veg momos have become a staple for for almost everyone looking to indulge in a vegan/vegetarian healthy snack!

    I first tasted these delicious and nutritious dumplings on the streets of Bangalore – where a Nepali lady was serving hot steamed momos fresh from her steel cookware. She paired it with a super spicy momo chutney that was comfort food at its finest. My cousins and I had had a few drinks and we had these right on time to sober up just five minutes away from our house. This memory is etched in my brain like it was yesterday.

    The versatility of momos is amazing which is why I decided to fill these dumplings with crumbled tofu instead of regular vegetables – so these are high in protein too! If you’re avoiding soy, you can also use this Plant Protein Block from Herbyvore – made entirely from yellow split peas.

    Ingredients You Need

    • extra firm tofu or soy-free tofu – I used Herbyvore here (gifted)
    • vegan dumpling wrappers – get the ones that are circular!
    • aromatics – minced ginger, garlic, spring onions
    • dry spices – garam masala, kashmiri chili powder, turmeric
    • sweetener – you can use agave or maple syrup
    • condiments – black pepper and black salt/regular salt
    • light soy sauce
    • momo chutney – tomatoes, dried chillies, cumin (or sichuan pepper), minced garlic, black pepper, sweetener, salt, water to blend

    Alliums free substitutions: Substitute minced garlic with a pinch of hing (asafoetida). Substitute chopped spring onions with coriander.

    Print Recipe

    Vegan Tofu Dumplings (Nepali Tofu Momos)

    These steamed dumplings with a spiced tofu filling on a bed of tomato-chili momo chutney is a classic street food you need to make at home!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer, Main Course
    Cuisine: Fusion, nepalese
    Keyword: chutney, dumplings, momos
    Servings: 25 momos

    Ingredients

    Momos

    • 25 dumpling wrappers
    • 2 tbsp oil
    • 250 g extra firm tofu or minced protein
    • 1 tsp minced ginger
    • 2 tsp minced garlic
    • 1/4 cup chopped spring onions
    • 1 tbsp garam masala
    • 2 tsp chili powder
    • 1/4 tsp turmeric
    • 1/4 tsp sweetener
    • 1/2 tsp black pepper
    • 1 tsp black salt/salt
    • 1 tbsp light soy sauce
    • water

    Tomato-Chili Chutney

    • 2 medium tomatoes
    • 4-5 dried red chillies
    • 1 tsp ground cumin or sichuan pepper
    • 1 tsp minced garlic
    • 1/4 tsp black pepper
    • 1/2 tsp sweetener
    • 1 tsp salt
    • 1/4 cup water

    Instructions

    • Heat some oil in a pan and sauté the garlic and ginger until golden. Add dry spices garam masala, chili powder, turmeric and saute.
    • Crumble tofu and saute until well combined. Add soy sauce, sweetener, black pepper and salt. Add a splash of water if mixture is too dry.
    • Stir in spring onions and let it cool.
    • Line the dumpling wrapper edge with water. Place a spoonful of filling in the center, fold the dough over, and pinch the edges to seal. You can shape them into pleats.
    • Place the momos in a steamer lined with parchment paper. Steam for about 7-8 minutes until the dough is translucent.
    • Prepare tomato-chili chutney by boiling tomatoes and dried red chillies. Drain the excess water.
    • Add tomatoes, chillies, and the other ingredients to a high speed blender and blend until smooth – use the excess water from the boiled aromatics earlier.
    • Enjoy momos with the spicy chutney. Garnish with more spring onions.

    Notes

    TIP: You can also freeze these momos and steam them whenever you’d like! These can last 1 month in the freezer. 
  • Chili Oil Wonton Skin Noodles

    Chili Oil Wonton Skin Noodles

    These versatile noodles made with wonton wrappers are doused in a chili oil sauce to make the easiest 5-minute noodle dish!

    Wonton skin noodles are exactly what they sound like: noodles made from wonton wrappers. These versatile noodles are tossed in dry spices and homemade chili oil and garnish with sliced spring onions.

    You can find wonton wrappers in asian supermarkets – these wrappers, also known as dumpling skins, are thin, square sheets of dough traditionally used to encase fillings for wontons and dumplings. You can use any kind but do note that some contain eggs but there are usually plenty of options made with just wheat flour!

    Wonton wrappers are made with wheat so they are not gluten free. However, you can use rice paper in place of the skins in this recipe – you can check out my Rice Paper Noodles recipe.

    Making noodles with wonton skins is also often a straightforward process that doesn’t require specialised equipment or ingredients. It’s also a great way to use up leftover wonton skins *which is what I often do!

    Ingredients You Need

    • wonton wrappers – you can use most type of wonton wrappers. Be sure to avoid the ones with eggs listed as one of the ingredients.
    • dry spices – sichuan pepper, white pepper, gochugaru
    • chili oil – you can find my homemade chili oil recipe here
    • seasonings – black vinegar and soy sauce

    Allium free substitutions: Substitute spring onions with coriander.

    Print Recipe

    Chili Oil Wonton Skin Noodles

    These versatile noodles made with wonton wrappers are doused in a chili oil sauce to make the easiest 5-minute noodle dish!
    Prep Time2 minutes
    Cook Time3 minutes
    Total Time5 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: chili oil, noodles

    Ingredients

    • 1/2 pack wonton wrappers
    • 1 tsp sichuan pepper
    • 1/2 tsp white pepper
    • 1 tsp gochugaru
    • 1 tbsp sesame oil
    • 1 tsp black vinegar
    • 1 tbsp light soy sauce
    • 1 tbsp chili crisp
    • spring onions
    • toasted sesame seeds

    Instructions

    • Begin by separating the wonton skins and stacking them. Using a sharp knife or a pizza cutter, slice the skins diagonally into triangles.
    • To boiling water, add the wonton skins one by one and let them cook for 1 to 2 minutes.
    • Drain and rinse with cold water.
    • Add dry spices to a plate – sichuan pepper, white pepper, gochugaru.
    • Pour hot sesame oil over the dry spices. Add black vinegar, light soy sauce and chili crisp. Mix well.
    • Add the wonton wrappers and mix them until well-combined.
    • Garnish with toasted sesame seeds and spring onions.
  • “Prawn Paste” Fried Tofu

    “Prawn Paste” Fried Tofu

    A vegan version of the classic prawn paste chicken, this fried tofu tossed in a vegan sambal shrimp sauce is one you’ll be making for a delicious side dish!

    Har Cheong Gai, also known as prawn paste chicken, is a popular dish in Cantonese cuisine – it traditionally features chicken marinated in a mixture of prawn or shrimp paste (har cheong), seasonings and spices, then coated in an umami batter and deep-fried to perfection.

    Today, we’ll be recreating these flavours with extra firm tofu to make the crispiest and most delicious “prawn paste” tofu! The result is a crispy, savoury treat with an unforgettable umami kick. You can also use alternative plant-based protein ‘chicken’ pieces or seitan to replace the tofu.

    Ingredients You Need

    • vegan shrimp paste or sambal belacan – I got a vegetarian sambal belacan here!
      • Alternatively if you want to make your own umami prawn paste at home, gather these:
        • miso paste
        • light soy sauce (gluten free if required
        • liquid smoke
        • ginger powder or grated ginger
        • nutritional yeast
    • sesame oil – for the fragrant marinade
    • shaoxing wine – substitute with rice vinegar or mirin!
    • white pepper – this has a sharper and aromatic than black pepper
    • sweetener – to balance out the spiciness
    • all-purpose flour – you can use a gluten free flour blend instead if you’re gf
    • corn starch – to add crispiness
    • baking powder
    • plant milk – gluten free oat milk or soy milk works great
    • corn starch slurry – to make a sauce out of the remaining marinade!
    • sambal paste – if you want to add some spice!
    Print Recipe

    “Prawn Paste” Fried Tofu

    A vegan version of the classic prawn paste chicken, this fried tofu tossed in a vegan sambal shrimp sauce is one you'll be making for a delicious side dish!
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Appetizer, Main Course
    Cuisine: Chinese, Fusion, Singaporean
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    Marinade

    • 300 g extra firm tofu
    • 2 tsp vegan shrimp paste
    • 1 tsp sweetener
    • 1.5 tbsp sesame oil
    • 2 tbsp shaoxing wine
    • 1/2 tsp white pepper

    Umami Batter

    • 3/4 cup all-purpose flour
    • 2 tbsp corn starch
    • 1 tsp baking powder
    • 1 tsp mushroom seasoning
    • 1 tsp 5-spice powder
    • 1 tsp salt
    • 1/2 cup cold oat milk or any other neutral unsweetened plant milk
    • neutral oil for frying
    • 1 tsp corn starch + 3 tbsp water corn starch slurry
    • 1 tsp sambal paste optional

    Vegan Shrimp Paste (if making at home)

    • 1 tbsp miso paste
    • 2 tsp light soy sauce
    • 1/2 tsp liquid smoke
    • 1/2 tsp ginger powder or grated ginger
    • 1 tbsp nutritional yeast

    Instructions

    • If using tofu, press it to remove excess moisture, then cut it into bite-sized pieces. If using a plant-based chicken substitute, cut it into pieces that mimic traditional chicken sizes.
    • To make your own shrimp paste, combine miso paste, soy sauce, liquid smoke, grated ginger, and nutritional yeast in a bowl. Mix until well combined. This mixture will add great depth and umami.
    • In a bowl, mix shrimp paste, shaoxing wine, sesame oil, sweetener and white pepper. Add the tofu or plant-based chicken pieces and toss to coat. Let it marinate in the refrigerator for at least 20 minutes to absorb the flavours.
    • In a separate bowl, whisk together flour, corn starch, baking powder, mushroom seasoning, 5-spice and salt.
    • Gradually add cold plant milk, whisking continuously to create a smooth batter.
    • Heat vegetable oil in a deep pan or fryer to 350°F (175°C). The oil should be enough to submerge the pieces for even frying.
    • Dip each coated piece of tofu or plant-based chicken into the batter, ensuring it's fully covered. Carefully drop the battered pieces into the hot oil. Fry in batches, being careful not to overcrowd the pan.
    • Cook until golden brown and crispy, about 3-5 minutes per batch. Use a slotted spoon to remove the pieces and drain them on paper towels.
    • With the remaining marinade, add it into a pan with corn starch slurry. Add more vegan prawn paste and sambal paste if required and for more spice. Thicken the mixture over the stovetop.
    • Pour the sauce over the tofu and toss to coat evenly. Alternatively you can serve the fried tofu as a dipping sauce as well. You can serve this with piping hot rice. Enjoy!
  • Xi’an Biang Biang Style Tofu Noodles

    Xi’an Biang Biang Style Tofu Noodles

    These high protein tofu skin noodles are packed with flavour biang biang style with spices, black vinegar and dark soy sauce – naturally vegan and gluten free too!

    If you’ve ever heard of Biang Biang Noodles, apparently the word “biang” is an onomatopoeia that refers to the sound made by the chef when he creates the noodles by pulling the dough and slapping it on the table. Though this recipe doesn’t involve any pulling or slapping literally, the taste does indeed slaps hard.

    Traditionally, Biang Biang noodles refer to noodles made of wheat flour that are hand-pulled to a long, thick and broad shape – they can even be sometimes as wide as a BELT! The texture is chewy and the noodles are served with a spicy sauce.

    In this recipe, instead of using traditional wheat noodles, we will be using naturally high protein, vegan and gluten free beancurd skin that are sliced into flat, long and thick pieces. Then, they can be topped with dry spices with sizzling sesame oil tossed with black vinegar and dark soy sauce.

    You can find tofu skin or beancurd skin at your local asian supermarkets.

    Ingredients You Need

    • tofu skin or beancurd skin – you can find beancurd skin at asian supermarkets
    • sesame oil – or you can use any other neutral oil
    • minced garlic – or you can use garlic powder (omit if alliums free)
    • chili flakes – I used gochugaru
    • sichuan pepper & cumin – must use spices for biang biang noodles!
    • black vinegar – also known as chinkiang vinegar to add acidity and sourness
    • dark soy sauce – to add colour and a slight tinge of sweetness. Substitute with gluten free soy sauce if you’re gluten free
    • light soy sauce – if the dish needs more saltiness
    • herbs – chopped coriander and scallions (omit if alliums free)
    Print Recipe

    Xi’an Biang Biang Style Tofu Noodles

    These high protein tofu skin noodles are packed with flavour biang biang style with spices, black vinegar and dark soy sauce – naturally vegan and gluten free too!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: beancurd skin, high protein, noodles, tofu skin
    Servings: 2

    Ingredients

    • 1 pack tofu skin sheets uncut
    • 1 tbsp gochugaru or chili flakes
    • 1/2 tsp ground cumin
    • 1/2 tsp sichuan pepper
    • 1 tsp minced garlic
    • chopped coriander
    • 3 tbsp sesame oil
    • 1 tbsp black vinegar
    • 1 tbsp dark soy sauce sub with gluten free soy sauce if gf

    Garnish

    • scallions

    Instructions

    • Wash and slice tofu skin sheets into long and wide strips.
    • If using dried tofu skin noodles, soak them in warm water for about 20 minutes or until they become soft and pliable. Drain and set aside.
    • Boil them for about 1-2 minutes to give them a softer texture.
    • Transfer them to a plate and add your dry spices and aromatics – gochugaru, sichuan pepper, cumin, minced garlic and chopped coriander.
    • Pour hot sesame oil over the spices and aromatics and let it sizzle.
    • Add black vinegar and dark soy sauce. Combine well.
    • Garnish with spring onions. Serve the noodles as it is or with some rice. Enjoy!