Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 tsp dried red chili flakes
optional: 1/4 tsp Sichuan pepper
1 heaping tbsp freshly grated tangerine or orange peel (orange part only, preferably organic)
1 tbsp rice, cider or white wine vinegar
1 cup vegetarian broth
Toss the sherry and soy sauce with the tofu and let marinate for at least 10 minutes.
Toss the marinated tofu in the flour, reserving the extra marinade.
Heat a large wok or heavy skillet over high heat. When it’s hot, add 1 tbsp of the oil. When the oil is
hot, add the half floured tofu cubes. Stir-fry until they are fairly crisp and browned. Remove them from
the pan, add the second tbsp of oil, let it reheat and cook the remaining tofu the same way.
Add the first batch of tofu back to the pan along with the pepper flakes, Sichuan pepper and tangerine
peel. Stir-fry for a minute, then add the vinegar, remaining marinade and broth. Cook over high heat until
most of the broth evaporates. Serve hot.
Dan Dan Noodles
4oz thin rice noodles or 6 oz spaghettini or Japanese soba noodles or angel hair pasta
1 1/2 cups hot vegetarian broth
2 tbsp peanut butter
Sauce:
1 tbsp oil
1 medium onion, chopped
4 dried Chinese black mushrooms, soaked in hot water for 20 minutes, stems discarded and sliced
2 cloves garlic, minced
optional: 1 tbsp chopped Sichuan pickled vegetables
1/3 cup soy protein granules soaked in 1/4 cup boiling water or 1/2 cup vegetarian hamburger crumbles
1 tbsp light soy sauce
1 tbsp brown bean paste or light miso
1 tbsp chili garlic paste
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