Tag Archives: Vegan Recipes

Korean Pan Fried Tofu with Spicy Sauce

Tofu itself has a very mild taste so the sauce is really important.  In this recipe, the tofu is crispy on the outside and soft inside.  With the combination of the spicy sweet soy sauce, this is one of the best fried tofu dish I’ve had. 🙂


  • 6 slices of firm tofu (each about 1/4 inch thick)
  • 1 clove garlic, minced
  • 1 tablespoon Japanese style soy sauce (kikkoman)
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 teaspoon chili flakes
  • 1 stalk scallions, finely chopped
  • sesame seeds


  1. Slice tofu into 1/4 inch thick rectangles.
  2. Heat oil in a skillet over high heat.  Add the tofu, pan fried for 1 minute, then lower the heat.  Cook over low heat on each side for 6-8 minutes or until golden brown.
  3. In a bowl, mix the garlic, soy sauce, honey, chili flakes, and sesame oil.
  4. Pour the sauce over the tofu. Sprinkle sesame seeds and serve.

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Hijiki with Carrot

If you like seaweed salad, this is another kind of sea vegetables you can try.  A healthy side dish that’s low in calories and rich in fiber.



  • 1/2 cup dried hijiki
  • 1 tablespoon of carrot, shredded
  • 1/2 cup of water or dashi*
  • 1.5 tablespoons of soy sauce
  • 2 tablespoons of honey or mirin
  • 1 tablespoon of sesame oil
  • 1 teaspoon of sesame seeds


  1. Rinse Hijiki and soak in warm water for 15 minutes, drained.
  2. In a saucepan, heat up sesame oil, add carrot and cook until softened (turn heat to medium)
  3. Stir in Hijiki, soy sauce, honey and water until all liquid evaporates
  4. Sprinkle sesame seeds and serve cold


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Sweet and Sour Tempeh with Spicy Peanut Sauce

Tempeh is made of soybeans and tasteless by itself.  My first experience with tempeh at a restaurant was terrible.   So I went home and experimented with a few recipes I found online and this sweet and sour spicy sauce really can bring everyone’s appetite. 🙂


  • 1 pack of tempeh, cut into 1 inch cube
  • 1/2 lb of okra, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1/2 onion, diced
  • 2 shallots, minced

Tempeh sauce ingredients:

  • 2 tablespoon of sesame oil
  • 3 tablespoon of soy sauce
  • 3 tablespoon of mirin
  • 3 tablespoon of rice vinegar
  • 1/3 cup of water
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced

Peanut sauce ingredients:

  • 2/3 cup of unsalted peanut butter
  • 2.5 tablespoon of maple syrup or honey
  • 2 tablespoon of soy sauce
  • 2 tablespoon of rice vinegar
  • 1 tablespoon of finely chopped fresh ginger
  • 2 cloves of garlics
  • 1/3 teaspoon of cayenne pepper or chili flakes
  • 1/2 cup of water


  1. Prepare the tempeh sauce by mixing everything together.
  2. In a saucepan, combine tempeh with tempeh sauce.  Bring it to boil and reduce the heat to low.  Cover the pan and cook for 25 minutes.  Uncover and cook until the pan is dry.
  3. In a separate skillet, pan fry shallots, garlics and gingers, stir in peppers, onions and okra.  Add a pinch of salt.
  4. In a blender, combine all peanut sauce ingredients.  You may add more water until it becomes a creamy mixture.
  5. Place vegetables on a plate, cover with tempeh.  Pour the peanut sauce over.


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紫衣薯餅 Seaweed Potato Pancake

This is a recipe from a vegetarian cookbook.  Ingredients are simple but it’s healthy, delicious and easy to prepare!




Ingredients: (makes 2 rolls of 10 pieces)

  • 2 pieces of Nori Seaweeds, cut in half
  • 1.5 potatoes
  • 1 tablespoon of corn
  • 1 tablespoon of carrot, diced
  • 1/2 red onion, diced
  • 1 tablespoon of corn starch
  • 1 tablespoon of finely chopped fresh cilantro
  • pinch of salt


  1. Place potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
  2. Mash the potatoes and mix with corn, carrot, onion, scallion, corn starch and salt.
  3. Spread a thin layer of mashed potatoes over the seaweed and cover it with another sheet of seaweed.  Cut it into 4-5 strips.
  4. In a saucepan, add oil, pan fry seaweed potato pancakes for 2 min on each of the 4 sides, or until cook through. Remove from pan.
  5. Mix 1 tablespoon of vegetarian oyster sauce or regular oyster sauce with 1/2 tablespoon of corn starch in a bowl.   Cook the mixture in pan for 1-2 min.  Apply sauce on potato pancakes.


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椰汁砵仔糕 Little Pudding Cake

Coconut Little Pudding Cake or Put Chai Ko is a snack originating from Hong Kong.   It’s a palm sized pudding cake served in a porcelain bowl/aluminum cup or with two bamboo sticks.   I made two different variations of Put Chai Ko, one with brown sugar with azuki beans, and the other one with white sugar and azuki beans.



  • 8 tablespoons of Rice Flour 粘米粉
  • 1.5 tablespoons of Tapioca Starch 太白粉
  • 1.5 tablespoons of Water Chestnut Flour 馬蹄粉
  • 2 tablespoons of Sugars (brown sugar or white sugar)
  • 1 can of coconut milk
  • 1/4 cup of water
  • 1 cup of Red Beans


  1. Cook red beans wtih 2 cups of water for 30 min.  Turn off the stove. Cover for 30 min. Then repeat process for two times or until the beans are soft.
  2. In a saucepan, stir in coconut milk and sugar, until melted.  Turn off the stove and let it cool down for 15 min.
  3. Stir in Rice Flour, Tapioca Starch and Water Chestnut Flour to the sugar mixture.
  4. Apply oil to the muffin pan.  Pour in the flour mixture.
  5. Place muffin pan in steamer.  Steam for 2 min.  Add Azuki beans on top.  Steam for another 8 mins or until the puddings are set. Remove from steamer and let puddings cool down.
  6. Remove with two bamboo sticks.


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