Vegan Recipe Collection Over 800 Vegan Recipes

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Heat a large wok or heavy skillet over high heat. When hot, add the oil. When the oil is hot, add all of
the vegetables. Stir-fry over high heat for 1 minute. Add the tofu an stir fry 1 minute more. Stir in the
cooking sauce. Bring to a boil, then simmer for 3 minutes over medium heat until the sauce thickens.
Pour onto a heated platter or shallow serving bowl and top with toasted nuts. Serve immediately.
Mapo Doufu
Cooking sauce:
1 1/2 cups water
1/4 cup light soy sauce
4 tsp chili garlic paste or 2 crumbled dried hot chili peppers
1 cup dried textured soy protein granules soaked 5 minutes in 7/8 cup boiling water
2 tsp dry sherry
2 tsp soy sauce
2 tsp hoisin sauce
1/2 tbsp oil
2 tsp minced garlic
4 tsp minced fresh ginger
1 lb medium-firm fresh tofu, cut into 1/2 inch cubes and placed in a colander to drain.
4 green onions, thinly sliced
4 tbsp cornstarch mixed with 4 tbsp cold water
Combine the cooking sauce ingredients in a bowl and set aside.
Mix the soaked textured soy protein with sherry, 2 tsp soy sauce and hoisin sauce. Set aside.
Heat a large wok or heavy skillet over high heat. When it’s hot, add the oil. When the oil is hot, add the
garlic and ginger and stir-fry briefly. Add the textured soy protein mixture and stir-fry for 2 minutes. Add
the tofu and cooking sauce and simmer for 3 minutes.
Add the green onions and the cornstarch mixture and stir over high heat until thick and bubbly. Serve
immediately.
Hunan Hot and Sour Vegetarian “Duck”
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