Category Archives: Chinese Food

Play with Your Food – Vegan Tofu Peanut Wraps

Well, I subtitled this blog ‘adventures in eating to live,’ so I guess I’ll go with that theme and make my food an adventure.  Okay, so I’m not travelling the world to get this recipe: I’m just bringing the world into my home.  One thing I’ve learned about the Americanized recipes, especially Asian type recipes, have all been, well, Americanized:  you probably know what I’m talking about. Extra sugar and fat and even fake things have been added to cater to the American tastes.  Of course, eating nutritarian style, one tries to not add the extra sugars and fat.  I’ve only travelled to northern European countries, where they do try to add the extra sugar and fat, so I’m not an expert on authentic Asian cuisine.  I do know what I like to taste and I know the flavor profile I’m going for, so this is my version of southeast Asian cuisine.

I learned a trick for putting a crisp on tofu.  I can’t believe I never tried this before.  I just baked it.  Seriously, I’ve been cooking tofu for about 30 years and I’ve tried cooking it many different ways, but I’ve never baked it.  I love the texture of it baked.  It gets a little crispy and still is soft on the inside.  It’s very yummy.  I even have the non-tofu eaters in the family coming over to the dark side.  The baked tofu gives a nice mouth feel to the sandwich.

This sandwich makes a good dinner.  You could even serve it with a side of brown rice or quinoa.  It was satisfying enough to eat just on its own, though.  I had leftovers for lunch today, but I just put the tofu on the sandwich cold and then topped it with shredded raw cabbage and raw carrots.  I liked it as much as the cooked version.  There are a few steps to the recipe, but it’s a nice adventure away from the regular ‘beans and whatever’ meal I’ve been eating lately.  Hope you’ll give it a try.

Vegan Peanut Tofu Wraps

Vegan Peanut Tofu Wraps


1 Pkg. Extra Firm Tofu, drained

½ Cup Vegetable Broth

3 Cups Shredded Napa Cabbage

4 Carrots, peeled and julienned

1 Tablespoon Liquid Aminos, plus extra for tofu

1 ½ Teaspoons Ground Ginger

1 Teaspoon Granulated Garlic

4 Vegan Sandwich Wraps

Peanut Sauce:

Juice of 1 Lime

Zest of 1 Lime

½ Cup Natural Peanut Butter

¼ Cup Water

2 Medjool Dates

2 Tablespoons Liquid Aminos

¼ Teaspoon Ground Ginger

Grated Carrot, Chopped Peanuts, and Sliced Green Onion for garnish


Preheat oven to 400◦. Slice the tofu into long, thin strips. Grease and cookie sheet. Place the tofu on prepared cookie sheet and drizzle with liquid aminos. Bake in preheated oven for 20 minutes, until it is slightly browned.

Prepare the sauce: in a small food processor, add all ingredients and whir until smooth. Set aside.

In a hot skillet, add in the vegetable broth, liquid aminos, and ground ginger. Add in the cabbage and carrots and cook over medium high heat until carrots are slightly tender.

When tofu is done, layer some tofu, cabbage mixture and sauce on a sandwich wrap and roll up. Top with some extra sauce, chopped peanuts, grated carrots and sliced green onion. Makes 4 servings.


Vegan Party Food – Sweet and Sour Tempeh Meatballs

Last night was my first vegan New Year’s Eve party. We had our church over to our house for a Wednesday night service and then a ringing in of the new year. Of course, there were the no-brainers: hummus, baba gahnoush, veggie tray. Then there were the other things that weren’t no-brainers, but simple anyway. Really, cooking isn’t rocket science. If you have taste buds, you should be able to cook. Vegan cooking does take a little bit of cooking trickery, like creating creaminess without adding dairy or processed oils, or creating the mouth feel that meat has. But it’s still not rocket science. I did quite a bit of party food last night, so I’ll probably be posting those recipes through the week. My first in the series are my tempeh meatballs (which my family tirelessly teased me about: there’s no meat, so why do you call them meatballs? To which I reminded them that nuts have ‘meat’ as well.) We all decided it didn’t sound very appetizing to just call them tempeh balls. hmmmm…. Anyway, I digress. These were simple to make and I was able to make them the night before and have them easy to reheat the night of the party. I kept the sauce and meatballs separate until I heated them up for the party just in case the sauce would degrade them, but they are all intact this afternoon so it didn’t seem to have any effect on them. The sauce is a typical sweet and sour sauce. It’s very high in sugar and if you’re trying to avoid processed sugar, you could experiment with some agave syrup, but that’s pretty processed as well. But, this is party food and not something you eat every night, so you could just overlook the sugar and throw caution to the wind. And, if you wanted to have them for a weeknight meal over some quinoa or brown rice, you could use my stir fry sauce recipe in lieu of the sweet and sour sauce. Here’s the recipe. I hope you like it. Oh, and Happy New Year!
Tempeh Meatballs
Tempeh Meatballs

1 Small Onion, peeled and chopped
3 Cloves Garlic
1, 8 oz. Pkg. Tempeh
½ Cup Whole Oats
2 Tbsp. Almond Milk
1 Tbsp. Cashew Butter
1 Tbsp. Liquid Aminos

Preheat oven to 400◦. Grease a cookie sheet.
Sauté onion a garlic with a bit of vegetable stock in a small frying pan. In a food processor, combine remaining ingredients, plus the sautéed onion and garlic, and process until smooth. Scoop onto prepared cookie sheet. Bake in preheated oven for about 20 minutes, turning every 5 minutes until browned. Makes 20 meatballs.

For sweet and sour sauce: combine ½ cup brown sugar, 2 tablespoons arrowroot powder, ⅓ cup rice vinegar, ⅓ cup organic ketchup, 2 tablespoons liquid aminos, ½ teaspoon garlic powder, ½ teaspoon ground ginger, 2/3 cup of pineapple juice in a small saucepan. Whisk together and bring to a boil until thickened.

Vegan Stir Fry Sauce

I could probably eat stir fry every day. I love sauteing veggies and having them either plain or on rice or quinoa. That’s kind of my regular meal I have a lot: it’s easy and you can switch it up easily. Sometimes I’ll make it a curry. Sometimes I’ll get fancy and make like a coconut curry sauce with coconut milk in it. Stir Fry Sauce_edited-1 Sometimes I’ll use Asian type spices to make it taste Chinese-ish. Sometimes I’ll use Italian seasonings and serve it on gluten free noodles or zucchini noodles. It’s all basically the same thing, though. I was searching through Pinterest looking for some new ideas and I came across a stir fry sauce and remembered that I used to make a stir fry sauce that was a Moosewood recipe. So, I adapted to the Fuhrman philosophy and came up with a stir fry sauce that has no extra processed sugar or oil. Surprisingly, you really don’t miss any of those in this sauce.It turned out tasty. The stir fry I made had cauliflower, eggplant, bean sprouts, broccoli, mushrooms, onion, snow peas, tofu, and fresh ginger. I sauteed the veggies in a little vegetable broth until they were done and then I added the stir fry sauce. It’s very tasty and very Chinese-ish tasting. I hope you enjoy it!
Stir Fry
Vegan Stir Fry Sauce

¼ Cup Liquid Aminos
¼ Cup Vegetable Broth
2 Tsp. Arrowroot Powder
4 Medjool Dates
3 Tsp. Rice Vinegar
1” Piece of Fresh Ginger, minced
2 Garlic Cloves, minced

Combine all ingredients in a blender and blend until smooth. Prepare your favorite stir fry and add sauce once it is cooked through. Cook until thickened. Makes 2 servings of stir fry.