Vegan Recipe Collection Over 800 Vegan Recipes

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stir-fry for 10 seconds. Add the scallions, stir-fry for 5 seconds. Put in the tofu and fry for 1 minute. Turn
heat to low, stir the sauce and pour it over the tofu. Mix gently and bring to a simmer. Let the sauce
thicken, stirring gently every now and then as it does so. Serve with rice.
Carrots and Beans with a Japanese Bean Curd Dressing
2x 8oz tofu cakes
3/4 lb green beans
3/4 lb carrots
4 tbsp roasted and ground sesame seeds
1 tbsp sugar
1 tbsp mirin
1 tsp salt
1 tsp soy sauce
2 tbsp dashi or water
method
put the tofu cakes into a small pot and cover with water (about 3 cups). Bring to a boil. Lower the heat
and simmer very gently for 10 minutes. Drain.
Meanwhile, prepare the vegetables. French cut the beans into 2 inch long diagonal strips. Trim, peel and
cut the carrots into very fine 2 inch julienne strips.
Put the drained bean curd, the roasted and ground sesame seeds, sugar, mirin, salt, soy sauce and dashi
into the container of a food processor or blender. Blend until you have a paste. Set aside.
Bring two pots of water to a boil. When boiling, drop the ‘Frenched’ beans into one pot and the carrots
into the other. Drain the carrots after 2-3 minutes. They should be cooked through but still crunchy. Drain
the beans after about 4 minutes. They should be cooked through but still have a bite to them.
Put the carrots and beans in a bowl, add the dressing and mix well. Serve hot, warm or at room
temperature.
Tofu Dengaku (toasted bean curd with a miso topping)
12 ounces medium or hard tofu
6 spinach leaves
6 tbsp white miso
2 tbsp sake
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