Brown Girl Vegan

Category: 10-Minute Recipes

  • 10-min Chili Oil Peanut Noodles

    10-min Chili Oil Peanut Noodles

    This viral chili peanut noodles is a gamechanger for busy weekday nights! And it’s one of the easiest ramen noodle recipes because it’s delicious, versatile and highly customizable.

    When this Chili Peanut Noodle recipe went viral on Instagram, I was shocked! Not because it didn’t taste good but more so because it was a really simple dish that uses pantry staples. It made me realize that we are always finding ways to simplify what we eat because firstly:


    1. We are always pressed for time.

    Where it’s going to work everyday or managing your workload with family commitments or simply because we fall prey to the hustle culture that we tend to ignore what our body needs to function and give us an optimal amount of energy.

    2. More ingredients = more expensive!

    Okay, I’m definitely someone who spends on groceries because well…I do lots of recipe testing! But if a meal can be made with staple ingredients and I don’t have to go out of the way to get an important ingredients that the dish just won’t taste good without, I’m happy.

    For this recipe, feel free to add on any vegetables or protein for a more balanced meal and for it to be extra filling. I find that having plain ramen noodles in your pantry really helps when you find yourself too tired to cook. I also make sure the ramen noodles don’t contain any preservatives and are made with wheat flour, water, salt only.

    Now that this has becoming trending again, I tweaked the recipes a little to make it even simpler!

    Pantry Staples You Need

    This recipe is really pantry friendly. If you cook Asian recipes often, you must have these ingredients already. Here are some staples I use for many dishes:

    • Light Soy Sauce
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Toasted Sesame Oil
    • Toasted Sesame Seeds
    • Spring Onions
    • Chili Oil

    Gluten Free Option

    For a gluten free option, swap out regular wheat-based ramen for brown rice ramen or rice noodles.

    Remember to use a gluten free alternative to soy sauce, such as a gluten free version. The rest of the ingredients are naturally gluten free.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    Print Recipe

    10-min Chili Oil Peanut Noodles

    This viral noodle recipe is incredibly delicious, versatile and easy to make!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Chinese
    Keyword: noodles
    Servings: 2

    Ingredients

    • 2 blocks ramen noodles or 2 servings
    • 1 tbsp unsweetened smooth peanut butter
    • 3 tbsp chopped spring onions
    • 1.5 tsp toasted sesame seeds
    • 2 tsp chili oil crisp
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • white pepper
    • 2-3 tbsp light soy sauce
    • 2 tbsp shaoxing wine
    • 4 tbsp toasted sesame oil
    • noodle water
    • salt if needed

    Garnish

    • spring onions
    • chili oil crisp

    Instructions

    • Boil ramen brick, drain and rinse it in cold water to ensure the noodles don't stick to one another while you're preparing the sauce.
    • Add all ingredients to a pan.
    • Heat sesame oil until hot (make sure it doesn't burn!). You can heat the oil on medium flame for about 2-3 minutes. Add it to the pan and let it sizzle.
    • Add a splash of hot noodle water and give it a good mix.
    • Add the sauce to the noodles, stir it and heat up if necessary.
    • Garnish with spring onions and chili oil crisp. Enjoy!
  • Spicy Gochujang Enoki Mushrooms

    Spicy Gochujang Enoki Mushrooms

    Try these spicy enoki mushrooms – tender, umami-packed and coated in flavourful gochujang sauce. Pair these with rice for the perfect quick meal!

    These spicy enoki mushrooms are a flavourful, umami-packed dish that’s quick and easy to make. Their delicate, stringy mushrooms make it easy to absorb the sauces and the texture makes it chewy and delicious. You can pair them with rice or on top of noodle bowls for the perfect balanced meal.

    I also love how they look like noodles so they’re easy to slurp and eat by themselves too. If you can’t get enoki mushrooms, you can also use shredded oyster mushrooms, shimeji mushrooms or a mix of many different type of mushrooms for the most umami dish.

    To add some protein, you can also add in some fried extra firm tofu. Adds to the texture and flavours too! You can also add tempeh or vegetables like zucchini, potato, eggplant and sweet potato.

    Ingredients You Need

    • enoki mushrooms – but you can also use other types of mushrooms.
    • aromatics – white part of scallions, minced garlic
    • spicy sauce – gochugaru, gochujang, agave syrup, light soy sauce, rice vinegar, water, toasted sesame oil
    • garnish – green part of scallions, red chilies, toasted sesame seeds

    Gluten free substitutions: Instead of gochujang, use sambal or chili paste. Use gluten free soy sauce / tamari or coconut aminos.

    Allium free substitutions: Use allium free chili paste or sambal. Omit garlic and scallions. Instead, add a pinch of hing to the sauce.

    Print Recipe

    Spicy Gochujang Enoki Mushrooms

    Try these spicy enoki mushrooms – tender, umami-packed and coated in flavourful gochujang sauce. Pair these with rice for the perfect quick meal!
    Prep Time3 minutes
    Cook Time7 minutes
    Total Time10 minutes
    Course: Main Course, Side Dish
    Cuisine: Fusion, Korean
    Keyword: enoki mushrooms, gochujang, mushroom recipes, spicy
    Servings: 2

    Ingredients

    • 1 pack enoki mushrooms
    • 2 scallions white part
    • 3 cloves garlic
    • 1 tbsp gochujang
    • 1 tbsp gochugaru
    • 1/2 tbsp agave syrup
    • 1/2 tbsp light soy sauce
    • 1/2 tbsp rice vinegar
    • 1/3 cup water
    • 1-2 tbsp toasted sesame oil

    Garnish

    • 2 scallions green part
    • toasted sesame seeds
    • 1 red chili

    Instructions

    • Trim the root ends and separate the mushrooms. Rinse lightly and pat dry.
    • Chop garlic and scallions.
    • In a small bowl, mix gochujang, gochugaru, light soy sauce, rice wine vinegar, agave syrup and toasted sesame oil.
    • Heat oil in a pan over medium heat. Saute garlic and scallions for 1-2 minutes.
    • Pour gochujang sauce, water, mix and let it sizzle. Place enoki mushrooms neatly on the pan. Close the lid and cook enoki mushrooms for 5 minutes.
    • As they're cooking, spoon the sauce over the mushrooms. Add more water if sauce becomes too thick. Stir-fry for another 2-3 minutes until coated and slightly caramelized.
    • Sprinkle with green onions, toasted sesame seeds and red chilies. Serve hot with rice, noodles, or in lettuce wraps. Enjoy!
  • Crispy Snowflake Dumplings

    Crispy Snowflake Dumplings

    These crispy skirt vegan dumplings are panfried to perfection and can be made in just 10 minutes. Paired with 2 delicious dipping sauces for the ultimate bite!

    Dumplings + crispy base = perfection! There are many creative ways to eat dumplings but one of my favourite methods is to make these crispy snowflake dumplings – as the name suggest, the dumplings are panfried to perfection with a crispy skirt base that resembles a ‘snowflake’ with an intricate pattern.

    While you can definitely make these with fresh dumplings, this recipe is easy enough to make if you’re want a quick meal – use frozen vegan dumplings (any shape with a flat base works). There are many vegan brands out there but my personal favourite and most accessible to me are the ones from Bibigo.

    If you’d like to make your dumplings from scratch, you can try making the fillings from my Vegan Tofu Dumplings (Nepali Tofu Momos) or Spicy Chili Oil Wontons with Pork & Vegetables.

    Ingredients You Need

    • frozen dumplings – you can use your favourite vegan dumplings of your choice.
    • corn starch & water – to make the crispy skirt for your dumplings.
    • chili oil dipping sauce
      • gochugaru (korean chili flakes)
      • toasted sesame seeds
      • spring onions
      • toasted sesame oil
      • light soy sauces
      • rice wine vinegar
    • coriander dipping sauce
      • light soy sauce
      • rice wine vinegar
      • spring onions
      • chopped fresh cilantro
      • green chili
      • minced fresh ginger
    • garnish
      • spring onions (cilantro for allium free)

    Gluten free substitutions: Unfortunately, there are no gluten free options for this recipe unless you use gluten free and vegan dumplings.

    Allium free substitutions: Use allium free dumplings. Omit spring onions from dipping sauces.

    Print Recipe

    Crispy Snowflake Dumplings

    These crispy skirt vegan dumplings are panfried to perfection and can be made in just 10 minutes. Paired with 2 delicious dipping sauces for the ultimate bite!
    Cook Time10 minutes
    Total Time10 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Chinese
    Keyword: chili oil, dipping sauce, dumplings
    Servings: 4

    Ingredients

    Crispy Dumplings

    • 8-10 frozen dumplings
    • 1/3 cup water
    • 2 tsp corn starch
    • 1/4 tsp salt
    • olive oil for panfrying

    Chili Oil Dipping Sauce

    • 2 tsp chili flakes
    • 1 tsp toasted sesame seeds
    • 1/2 tsp five spice
    • 2 tsp spring onions
    • 1.5 tbsp sesame oil
    • 1.5 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • pinch hing

    Coriander Dipping Sauce

    • 1/2 tsp freshly minced ginger
    • 2 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp chopped coriander
    • 1 tbsp spring onions
    • 1 small green chili

    Instructions

    • In a small bowl, whisk together cornstarch, water, and salt until smooth.
    • Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
    • Arrange the dumplings in the skillet, flat side down, ensuring they do not touch. Fry for 4-5 minutes until the bottoms are golden brown.
    • Pour the batter into the skillet around the dumplings, ensuring it spreads evenly but doesn’t cover the tops of the dumplings.
    • Cover the skillet with a lid and reduce heat to medium-low. Cook for 5 minutes, allowing the batter to set and crisp up while the dumplings cook through.
    • Once the skirt is golden and crispy, remove the lid and cook for an additional 1-2 minutes to let the steam escape and the bottom crisp further (if it hasn't already).
    • While the dumplings are cooking, you can make the dipping sauces – for the chili oil dipping sauce, add chili flakes, five spice, toasted sesame seeds. Pour over hot sesame oil and let it sizzle. Then add light soy sauce, rice wine vinegar and mix well.
    • For the coriander dipping sauce, mix all ingredients together and give them a good whisk.
    • Cover the pan with a plate and flip them over gently. Break apart the skirt or serve them as is with the dipping sauces and garnish with spring onions. Enjoy!
  • Curry Chee Cheong Fun

    Curry Chee Cheong Fun

    These easy steamed rice rolls also known as ‘chee cheong fun’ are drenched in a spicy curry gravy and can be made in just 10 minutes!

    These easy rice rolls were an integral part of my childhood – having these for breakfast was a ritual since high school so it would be a shame not to re-create something that I grew up eating in Singapore. These rolls are traditionally filled with shrimp and are also known as ‘chee cheong fun’ which directly translates to pig intestine noodles (because if its appearance!).

    Well, I never knew that so it was good that we all do now – the only time we’ll ever order ‘pig intestine noodles’ as vegans!

    Traditionally, these rolls are made with with rice flour. You can get the cooked version at asian supermarkets. If you can’t access these rice rolls, you can also use rice paper as a delicious substitute. You don’t get the thickness of the rice rolls but you can eat more of them – I’d say that’s a win win.

    You can find the recipe for that here: Mushroom Rice Paper Rolls (Chee Cheong Fun)

    For this recipe, it only takes 10 minutes which is used to make a simple and easy nyonya-style curry. If you have store bought curry paste, you will only take 5 minutes. Steaming the rice rolls will take about 5 minutes too, so technically you’d have a simple 5-minute recipe!

    What Ingredients Do I Need?

    • fresh rice rolls or rice paper – these can readily be found at vietnamese or asian supermarkets.
    • curry paste – you can use storebought or make it from scratch! You would need…
      • lemongrass stalks, shallots, garlic, red chilies
      • curry powder
      • full fat coconut milk
      • salt or gluten free soy sauce
    • garnish – makes the dish more attractive! Try toasted sesame seeds, fried shallots and chili oil (if you’d like to turn up the heat!)

    Gluten free substitutions: Use gluten free soy sauce, if using. Otherwise, this dish is naturally gluten free!

    Allium free substitutions: Omit fresh shallots and garlic. Use 2 lemongrass stalks instead. Remove fried shallots. Add a pinch of asafoetida (hing) while the curry is cooking.

    Print Recipe

    Curry Chee Cheong Fun

    These easy steamed rice rolls also known as ‘chee cheong fun’ are drenched in a spicy curry gravy and can be made in just 10 minutes!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course, Side Dish
    Cuisine: Chinese, Fusion
    Keyword: gluten free, rice rolls
    Servings: 4

    Ingredients

    • 1 stalk lemongrass purple inner core
    • 4 shallots
    • 3 cloves garlic
    • 1 large red chili
    • water to blend
    • 2 tbsp olive oil
    • 2 tbsp curry powder
    • 2 tsp sambal paste
    • 200 ml coconut milk
    • water if curry is too thick

    Garnish

    • toasted sesame seeds
    • fried shallots
    • chili oil

    Instructions

    • If you’re using a bamboo steam basket, you’ll need to line the bottom with parchment paper / cloth or a lettuce/cabbage leaf to prevent the rice rolls from sticking.
    • Boil water in the bottom part of the steamer (or a wok or large pot with a steamer rack) to create steam. Make sure there’s enough water, but don’t let it touch the steaming tray. Steam for 5 minutes.
    • Blend these aromatics: lemongrass stalks, shallots, garlic, and red chili with some water.
    • Add olive oil to a pan. Add the paste, and fry them off until the oil separates.
    • Add curry powder and saute until spices are cooked. Add more water or oil at this stage if necessary.
    • Then add sambal paste and mix well. Add full fat coconut milk, bring to a boil and simmer for 2-3 minutes.
    • Place the hot steamed rolls on a plate. Spoon over the curry until the rolls are generously covered.
    • Garnish with toasted sesame seeds, fried shallots and enjoy!
  • Gochujang Glazed Sticky Tofu Knots

    Gochujang Glazed Sticky Tofu Knots

    These spicy, chewy and addictive gochujang glazed tofu knots is the perfect high protein snack or meal that can be made in just 10 minutes!

    Tofu can be prepared in so many creative ways and one of my favourite ways to make them is by glazing them with a gochujang sauce! It’s a fun way to eat them but this time instead of tofu, we’re going to be using TOFU KNOTS! They’re basically rolled up beancurd skin that is high in protein, just like tofu.

    Ingredients You Need

    • frozen or dried tofu knots – also known as tofu ‘ribbons or ties’. You can find these in asian supermarkets or amazon.
    • aromatics – minced garlic, red chilies, scallions
    • gochujang glaze – gochujang paste, tomato ketchup, light soy sauce, rice wine vinegar, sweetener like agave, toasted sesame oil, corn starch slurry
    • garnish – scallions, white and black toasted sesame seeds

    Gluten free substitutions: Use gluten free light soy sauce or tamari or coconut aminos instead of regular soy sauce. Instead of gochujang, use sambal paste.

    Allium free substitutions: Omit fresh garlic and use a pinch of asafoetida (hing). Substitute scallions with chopped coriander.  Substitute gochujang with an allium free chili paste. 

    Print Recipe

    Gochujang Glazed Sticky Tofu Knots

    These spicy, chewy and addictive gochujang glazed tofu knots is the perfect high protein snack or meal that can be made in just 10 minutes!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Korean
    Keyword: gochujang, tofu knots, tofu skin
    Servings: 2

    Ingredients

    • 2 cups frozen tofu knots
    • olive oil for frying
    • 2 servings steamed rice
    • 1 tsp minced garlic
    • 1 large red chili finely diced
    • 2 scallions white and green parts separated
    • 1 tbsp gochujang
    • 1 tsp agave
    • 1 tbsp light soy sauce
    • 1 tsp tomato ketchup
    • 1 tbsp toasted sesame oil
    • 1/2 tbsp rice wine vinegar
    • 1 tsp corn starch
    • 1/3 cup water
    • 1/2 tsp lime juice
    • 1 tsp dark soy sauce

    Garnish

    • scallions green part
    • 2 tsp toasted white sesame seeds
    • 2 tsp toasted black sesame seeds

    Instructions

    • Defrost your tofu knots but this is optional. If using dried knots, soak them in hot water for 5 minutes. Chop up your aromatics.
    • In a small bowl, mix together gochujang, light soy sauce, rice wine vinegar, ketchup, agave, corn starch and water. Whisk together until smooth.
    • Fry the tofu knots in olive oil until browned. Take them out.
    • Saute the white part of scallions in toasted sesame oil. Add chilies and minced garlic. Saute for a minute.
    • Add in your sauce and let it thicken for a few seconds. Then add in your pan fried tofu knots and coat it in the sauce.
    • Squeeze lime and add dark soy sauce towards the end for a brighter colour. Mix well.
    • Garnish tofu knots with chopped green onions and toasted sesame seeds and serve it alongside white rice. Enjoy!

  • Spicy Satay Knife Cut Noodles

    Spicy Satay Knife Cut Noodles

    These spicy, nutty, & chewy peanut knife-cut noodles are addictive, filling and make for the perfect 10-minute meal anytime of the day!

    If you love the nutty, slightly spicy goodness of satay sauce, you’re going to LOVE these noodles – a quicker and easier version to make when you’re pressed for time. This recipe combines unsweetened and creamy peanut butter with with savoury, umami and pantry friendly ingredients to make the sauci-est noodles in just 10 minutes! There’s a reason quick recipes are adored by many – here’s why…

    1. We are always pressed for time.

    Where it’s going to work everyday or managing your workload with family commitments or simply because we fall prey to the hustle culture that we tend to ignore what our body needs to function and give us an optimal amount of energy.

    2. More ingredients = more expensive!

    Okay, I’m definitely someone who spends on groceries because well…I do lots of recipe testing! But if a meal can be made with staple ingredients and I don’t have to go out of the way to get an important ingredients that the dish just won’t taste good without, I’m happy.

    For this recipe, feel free to add on any vegetables or protein for a more balanced meal and for it to be extra filling. I find that having plain ramen noodles in your pantry really helps when you find yourself too tired to cook. I also make sure the ramen noodles don’t contain any preservatives and are made with wheat flour, water, salt only. In this case, we’re using these ‘clean’ knife cut noodles.

    Pantry Staples You Need

    This recipe is really pantry friendly. If you cook Asian recipes often, you must have these ingredients already. Here are some staples I use for many dishes:

    • Soy Sauce (Gluten Free Options below)
    • Chili Flakes or Gochugaru – you can find these in asian supermarkets or korean marts!
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Toasted Sesame Oil – adds immense flavour
    • Toasted Sesame Seeds – adds a nutty crunch
    • Spring Onions – subtle and not too pungent to include on top of anything
    • Chili Oil – elevate your dish with my 5-minute Homemade Chili Oil
    • Peanuts and Peanut Butter – easy to include in sauces, dips and smoothies
    • Coconut Cream – perfect for curries, sauce and again, smoothies

    For a gluten free option, swap out regular wheat-based ramen for brown rice ramen or rice noodles.

    Remember to use a gluten free alternative to soy sauce, such as a gluten free version. The rest of the ingredients are naturally gluten free.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice Online
    Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice Online
    Meridian Tamari Soya Sauce
    Coconut Secret Coconut Aminos

    Gluten free substitutions: Use brown rice or gluten free noodles instead of wheat noodles. Use gluten free soy sauce options as shown above.

    Allium free substitutions: Use chopped cilantro instead of spring onions. Ensure chili oil is allium free.

    Print Recipe

    Spicy Satay Knife Cut Noodles

    These spicy, nutty, & chewy peanut knife-cut noodles are addictive, filling and make for the perfect 10-minute meal anytime of the day!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: noodles, peanut butter
    Servings: 2

    Ingredients

    • 2 cakes dried knife cut noodles
    • 2 tbsp gochugaru
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp ginger powder
    • 2 tbsp chopped spring onions
    • 2 tbsp neutral oil
    • 2 tbsp unsweetened smooth peanut butter
    • 1.5 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 3 tbsp coconut cream or full fat coconut milk
    • 1 tbsp coconut sugar or gula melaka syrup
    • squeeze lime juice
    • 1/2-1 cup noodle water

    Garnish

    • 4 tsp chili oil
    • 2 tbsp chopped spring onions
    • 2 tbsp crushed peanuts

    Instructions

    • Boil noodles according to package instructions, drain and save the excess water. Rinse noodles in cold water to ensure the noodles don't stick to one another while you're preparing the sauce.
    • Add gochugaru, onion powder, garlic powder, ginger powder and spring onions. to a heat proof bowl.
    • Heat sesame oil until hot (make sure it doesn't burn!). You can heat the oil on medium flame for about 2-3 minutes. Add it to mixture and let it sizzle.
    • Add peanut butter, soy sauce, vinegar, coconut cream, gula melaka and add hot noodle water. Whisk to give it a good mix. Add a squeeze of lime juice.
    • Add the noodles to the sauce, and toss to combine. Heat up if necessary.
    • Garnish with chili oil, spring onions and crushed peanuts. Enjoy!

  • Vegan Teh Tarik (Pulled Tea)

    Vegan Teh Tarik (Pulled Tea)

    This traditional black tea is pulled with sweetened vegan condensed milk and dairy-free milk to create a sweet, frothy and creamy tea.

    Teh Tarik is a beloved traditional Malaysian and Singaporean drink made from strong black tea, sweetened condensed milk, and evaporated milk, which is “pulled” (or “tarik”) to create a frothy, smooth texture.

    The name “Teh Tarik” literally translates to “pulled tea”, as it points to the method of making it – which includes a dramatic pouring and stretching process that creates foam, froth and a smooth texture.

    The drink is especially popular in mamak stalls (open-air cafes run by Indian Muslim traders) where it’s served alongside traditional Malaysian food. It’s commonly enjoyed during breakfast, after meals, or as an afternoon pick-me-up, often served with roti canai (Indian flatbread).

    How Teh Tarik Is Made:

    Screenshot
    1. The Tea Base
      • Traditionally, strong black tea (often a blend of Ceylon or Assam tea) is brewed. The tea is steeped until it is rich and robust, as the drink needs a strong base to stand up to the sweetness of the milk.
    2. Sweetened Milk
      • A generous amount of sweetened condensed milk is added to the tea, giving it sweetness and a creamy texture. Hence, there is no other sweetener added. For a plant based version, I used sweetened oat condensed milk by Nature’s Charm (not affiliated). They also have a vegan evaporated milk that you can for extra richness – but this recipe doesn’t include it.
    3. The “Pulling” Process
      • This is the signature step where the tea and milk mixture is poured back and forth between two cups at a high height. This helps to mix the tea and milk thoroughly while also creating the characteristic froth and smoothness.
      • The pulling also cools the tea to a drinkable temperature while enhancing its texture, making it rich and velvety.
    Screenshot

    Ingredients You Need

    • black tea leaves – you can use regular black tea, ceylon or assam blends.
    • vegan sweetened condensed milk
    • rich plant milk – oat milk barista blend is a great option (for gluten free, use gluten free oat milk or other milks like cashew or soy)
    Print Recipe

    Vegan Teh Tarik (Pulled Tea)

    This traditional black tea is pulled with sweetened vegan condensed milk and dairy-free milk to create a sweet, frothy and creamy tea.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Drinks
    Cuisine: Malaysian, Singaporean
    Keyword: drinks, tea
    Servings: 2 cups

    Ingredients

    • 4 heaped tsp black tea leaves
    • 1.5 cups water
    • 1 cup barista grade oat milk
    • 3 tbsp vegan condensed oat milk

    Instructions

    • Start by brewing fresh black tea leaves in 1.5 cups water. Bring to a boil and add in oat milk. Let it simmer for about 5 minutes.
    • Strain out the tea leaves using a sock filter and keep the hot tea aside.
    • Add sweetened condensed milk to a cup. Carefully pour the tea from one mug to the cup with the condensed milk. Mix well with a spoon.
    • Get a traditional teh tarik kettle and pour the tea into the kettle. Hold the kettle and the cup at opposite ends and pour in ascending height so the tea mixes well and a frothy head forms.
    • You would need to repeat this process around 5 times to create the signature froth and to cool the tea down to a drinkable temperature.
    • Pour the tea into a glass, with a nice frothy top.
  • Vegan Nasi Goreng (Indonesian Fried Rice)

    Vegan Nasi Goreng (Indonesian Fried Rice)

    This famous Indonesian dish is made with leftover rice stir fried with vegan tofu egg, vegetables, and fresh aromatics. Perfect for a quick and easy meal.

    If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This Indonesian fried rice – also known as Nasi Goreng – is one of my favourite ways to clear out leftover vegetables, protein and rice. “Nasi” means “rice,” and “goreng” means “fried,” so it directly translates to “fried rice.”

    Here are some easy pointers to make this delicious and easy spicy fried rice:

    • Use leftover rice for the perfect fried rice because it has a firmer texture. Using freshly cooked rice can cause the dish to be too mushy.
    • Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu egg and beans.
    • To make this recipe gluten free, substitute the soy sauces with a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces available (look for ones without wheat in them).

    Ingredients You Need

    • rice – usually, day-old rice is preferred because it’s drier and less sticky, making it easier to fry and absorb the flavours.
    • aromatics – shallots, garlic, red chilies (use the small ones for more spice – I used the large one)
    • kecap manis – this sweet soy sauce is a signature component of nasi goreng. It adds a rich sweetness to the dish. However, the version I used is not gluten free – you can substitute this with soy sauce and a pinch of agave.
    • protein – I made a vegan tofu egg but you can also add just fried tofu or tempeh.
    • vegetables – common vegetables include carrots, peas, green onions, and cabbage. Here, I used long beans and maitake mushrooms.
    • garnish – fried shallots, sliced cucumber, tomato, lime and red chilies.

    Gluten free substitutions: 1 tsp kecap manis = 1 tsp gluten free soy sauce + 1/2 tsp agave. You can also use tamari or coconut aminos. Use gluten free soy sauce in place of dark soy sauce as well. If using vegan shrimp paste, ensure it’s gluten free. In place of that, you can use sambal paste too.

    Allium free substitutions: Omit garlic and shallots/red onion (both fresh and in powder forms). Instead use a pinch of asafoetida in both cases. Omit adding white part of scallions. Substitute green part of scallions for coriander for garnish. Omit fried shallots. Ensure sambal paste is allium free.

    Print Recipe

    Vegan Nasi Goreng (Indonesian Fried Rice)

    This famous Indonesian dish is made with leftover rice stir fried with vegan tofu egg, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indonesian, Malaysian
    Keyword: fried rice, zero waste
    Servings: 2 1 if you’re really hungry!

    Ingredients

    Vegan Tofu Egg

    • 100 g extra firm tofu
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tbsp nutritional yeast
    • 1/2 tsp black salt

    Nasi Goreng

    • 1.5 cups cooked white rice day old
    • neutral or olive oil for frying
    • 1/2 red onion sub 2 shallots
    • 1 tsp minced garlic
    • 1/2 large red chili
    • 1 tbsp kecap manis
    • 1 tsp vegan shrimp paste optional
    • 1 cup mushrooms any kind, I used maitake
    • 1/4 cup chopped long beans
    • 1 tsp kecap manis
    • 1 tsp dark soy sauce

    Garnish

    • 2 stalks scallions
    • 4 tomato wedges
    • 6 slices cucumber
    • 2 tbsp fried shallots
    • lime wedges
    • vegan sambal optional

    Instructions

    • If you don’t have day-old rice, cook fresh rice, spread it on a tray to cool, and let it sit for 20-30 minutes to dry out. Cold rice is easier to fry and won’t clump together.
    • Dice shallots or red onion finely.
    • Heat 2 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add your shredded mushrooms and saute with kecap manis until browned. Keep aside.
    • Crumble tofu and add all your seasonings. Mix together and stir fry in the same pan for 1-2 minutes. Remove the tofu and set aside.
    • Add more olive oil if necessary. Sauté the shallots until fragrant and softened, about 2-3 minutes.
    • Add the white part of scallions, red chilies, minced garlic and saute for a minute.
    • Add kecap manis, long beans and other vegetables (if using) to the pan. Stir-fry for another 2 minutes until the vegetables are tender but still vibrant. Add tofu egg and mushrooms back into the pan.
    • Add the cold rice to the pan and break up any clumps. Stir well to combine with the vegetables.
    • Drizzle dark soy sauce. Stir-fry everything together until the rice is evenly coated and heated through.
    • Serve nasi goreng with your choice of garnish: fried shallots, sliced cucumber, tomato wedges, lime wedges, red chilies, and spring onions.
  • 10-Minute Spicy Chili Oil Wontons

    10-Minute Spicy Chili Oil Wontons

    These vegan ‘pork’ and vegetable wontons drenched in a spicy chili oil base are dreamy, addictive and make the perfect appetizer!

    Wontons are traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with firm tofu and added in vegetables like shiitake mushrooms, cabbage and chopped spring onions.

    The folding process may be daunting to some but it’s actually very simple! Make sure you get SQUARE shaped wonton wrappers and place some filling on the wrapper. Get ready some water to make sure the wrapper sticks when you fold.

    Ingredients You Need

    • square wonton wrappers – most of them contain gluten, by default. You could use rice paper as a dumpling wrapper. If you happen to find other gluten free versions, please leave a comment below!
    • filling – tofu as protein and vegetables like shitake mushrooms, spring onions, cabbage
    • OR you can also prep the wontons ahead or use frozen wontons!
    • aromatics – minced ginger
    • sauce – soy sauce, rice wine vinegar, sesame oil, black pepper, salt
    • spices – gochugaru, five-spice powder

    Gluten free substitutions: Use rice paper instead of wheat-based wonton wrappers. Use gluten free soy sauce or tamari or coconut aminos.

    Allium free substitutions: Use chopped coriander instead of spring onions. Omit minced garlic and use hing (asafoetida) instead.

    Print Recipe

    10-min Spicy Chili Oil Wontons

    These vegan 'pork' and vegetable wontons drenched in a spicy chili oil base are dreamy, addictive and make the perfect appetizer!
    Prep Time1 hour
    Cook Time10 minutes
    Total Time1 hour 10 minutes
    Course: Appetizer, Side Dish
    Cuisine: Chinese
    Keyword: chili oil, dumplings
    Servings: 25 wontons

    Ingredients

    • 25-30 square wonton wrappers
    • 300 g extra firm tofu
    • 6 shitake mushrooms
    • 3 tbsp spring onions
    • 1.5 cups shredded cabbage
    • 1 tbsp soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sesame oil
    • 1 tsp minced ginger
    • 1 tsp minced garlic
    • 1/4 tsp black pepper
    • salt if required
    • 25 frozen vegan wontons (if not making from scratch)

    Chili Oil Sauce

    • 1 tsp gochugaru
    • 1/2 tsp toasted sesame seeds
    • 1/4 tsp 5-spice powder
    • 1/2 tsp minced garlic
    • 2 tbsp sesame oil
    • 1 tsp chili oil
    • 1 tbsp light soy sauce
    • 1 tsp rice wine vinegar
    • 3 tbsp hot water

    Garnish

    • green part of spring onions

    Instructions

    • Chop mushrooms, cabbage and spring onions finely. Crumble up extra firm tofu as well.
    • Add sesame oil to pan. Once heated, add minced ginger and sauté until fragrant.
    • Add mushrooms, cabbage and sauté them until they are cooked. Add in spring onions in last and sauté for a few minutes.
    • Then add firm tofu, soy sauce, vinegar, black pepper & salt (if needed).
    • Fold 30 wantons as shown in my video (above). Boil them for 30 seconds-1 minute (they cook really fast!). When they float to the top, drain them and keep the water.
    • Add all dry spices to a heat-proof bowl. Heat up sesame oil and pour over the spices. Add soy sauce, rice wine vinegar and chili oil. Mix well.
    • Add dumplings to the sauce and give it a good toss until well-combined.
    • Garnish with chopped spring onions and toasted sesame seeds. Enjoy!
  • Hoisin Shredded Tofu ‘Duck’ Udon

    Hoisin Shredded Tofu ‘Duck’ Udon

    This 10-minute quick and easy stir fried udon with hoisin shredded tofu ‘duck’ is all you need for a delicious meal if you’re not in the mood to cook!

    This udon stir fry is one of my go-to meals when I have no energy to cook but craving an easy and delicious meal. Shredding tofu is always one of my favourite ways to prepare tofu as it gives a nice and crisp texture when pan fried. When combined with these thick and chewy udon noodles, they make the perfect pair!

    You might have heard of hoisin duck pancakes – Hoisin Duck is a popular dish that is incorporate a lot in Cantonese and Beijing-style cooking. It usually consists of tender duck meat, served with a sweet, savoury hoisin sauce. Hoisin sauce is usually vegan but it would be best to double check the ingredients. I use the one by Lee Kum Kee.

    Hoisin sauce is a sweet, salty, and umami-rich condiment that is commonly used in Chinese cuisine. The sauce is made with fermented soybeans, garlic, vinegar, sugar, and spices. It’s often used to season duck, pork, and other roasted meats. But here, we’ll be using it to season and roast shredded TOFU!

    Ingredients You Need

    • extra firm tofu – drained of excess water
    • fresh udon noodles – you can also use frozen if you can’t find fresh. For gluten free option, use flat rice noodles or thick rice vermicelli noodles instead
    • condiments – vegan hoisin sauce, dark soy sauce, rice wine vinegar, toasted sesame oil
    • aromatics – minced garlic, ginger, spring onions
    • spices – ground 5-spice, white pepper, ground sichuan pepper
    • garnish – toasted sesame seeds, julienned cucumbers, coriander

    Gluten free substitutions: Use gluten free Hoisin Sauce. I use Lee Kum Kee. Substitute dark soy sauce with gluten free light soy sauce, tamari or coconut aminos. For the noodles, use flat rice noodles or thick rice vermicelli noodles instead.

    Allium free substitutions: Omit minced garlic and substitute with a pinch of hing (asafoetida).

    Print Recipe

    This 10-minute quick and easy stir fried udon with hoisin shredded tofu 'duck' is all you need for a delicious meal if you're not in the mood to cook!
    Prep Time2 minutes
    Cook Time8 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: noodles, tofu, tofu recipes, udon
    Servings: 2

    Equipment

    • 1 grater

    Ingredients

    • 150 g extra firm tofu 1 block
    • oil
    • 2 servings fresh udon
    • 3 tbsp hoisin sauce
    • 2 tsp minced garlic
    • 1 tsp minced ginger
    • 2 spring onions white part only
    • 1 tbsp dark soy sauce
    • 1 tsp 5-spice
    • 1 tbsp toasted sesame oil
    • 1 tbsp rice wine vinegar
    • 1/4 tsp white pepper
    • 1/4 tsp sichuan pepper

    Garnish

    • toasted sesame seeds
    • julienned cucumbers
    • chopped coriander

    Instructions

    • Prepare your udon noodles according to package instructions. Let them soak in ice water to prevent any further cooking.
    • Grate tofu and pan fry them in olive oil until crispy. Set them aside.
    • To the same pan, add minced ginger, garlic, and saute. Add the white part of spring onions.
    • Add 5-spice and saute for a minute. Add hoisin sauce, dark soy sauce, rice wine vinegar, sichuan pepper, white pepper and saute for a minute.
    • Add back in your shredded tofu, a splash of water and continue cooking the tofu in the sauce. Add back in your udon noodles. Mix until well combined.
    • Garnish with toasted sesame seeds, julienned cucumbers and chopped coriander. Enjoy!