Korean-Inspired Spicy-Braised Tofu - Dobu Jorim (Vegan)

My husband and I had a short 24 hour stop-over in South Korea pre-COVID.  We loved the flavors and regretted that our stop-over was so short.  After being trapped at home for far too many months now because of COVID, we have made tons of Korean-inspired recipes.  This one was by far the easiest and most delicious!  

This dish comes out savory, spicy, and crunchy.  It is best served with rice.  Overall, the spices and garnishes are simple, but incredibly flavorful.

The hardest part of this recipe is finding Korean Hot Pepper Powder, a flaky and bright-red hot pepper powder that doesn't taste like a typical chili pepper powder.  You can find this powder at your local Asian Market.  I found mine at H-Mart.

Ingredients:

1 package extra-firm tofu
3 tablespoons canola oil
1 teaspoon, crushed garlic
1/2 cup onion, diced into small pieces
3 green onions, chopped (set aside a tablespoon for garnish)
1 and 1/2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon hot pepper flakes (found at your local Asian market)
1/2 cup water
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds

Instructions:

Following these instructions exactly will provide the best results.

1. Rinse and drain tofu.  Pat dry the tofu.
2. Cut the tofu into bite sized pieces that are 1/4 inch thick.  Pat dry the tofu pieces again.
3. In a fry pan, add the canola oil to the pan and heat up the oil over high heat.
4. Add in the tofu piece by piece, making sure none of the pieces touch.  Don't move the pieces for about 8 minutes so that the bottoms of the tofu become crunchy.  Flip each piece over one by one with a spatula and let the tofu cook for another 8 minutes.  Remove each piece of tofu after each piece is crispy and golden brown.  Set aside.
5. In a small bowl, combine the soy sauce, sugar, hot pepper flakes, and water.   Set aside.
6. In the same pan with the leftover oil and over medium high heat, add the chopped onion, garlic, and green onion.  Stir until the onion gets golden brown.
7. Add in the sauce and stir for about 3-4 minutes or until the sauce thickens.
8. Add the tofu and braise for about 1-2 minutes.
9. Add the toasted sesame oil and stir.
10. Transfer the tofu to a serving dish and garnish with the toasted sesame seeds and remaining chopped green onion.
11. Enjoy right away with warm rice. Store any leftovers in an airtight container in the fridge for up to 5 days.

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Colorful Chickpea California Rolls (Vegan, Oil-Free)

These Colorful Chickpea California Rolls make an easy, delicious, and nutritious dinner.  They are veggie-packed, tasty, and satisfying!  Just like my Crispy Tofu Spring Rolls, this recipe is wonderful for using up leftover veggies in your fridge!  Ingredients are limitless.  You can put in almost any variety of veggies or easily make these non-vegan (highly recommend cucumber, smoked salmon, and cream cheese). 

Ingredients:

For the rice:
1 cup sushi rice (Japanese short-grain rice)

1 and 1/4 cup water (you may need more)
3 tablespoons rice vinegar
1 tablespoon soy sauce

Remaining Ingredients (Sub/Add as you please)
4-6 Nori Sheets (you can find these at your local Asian market)
1 bell pepper, thinly sliced (your choice of color)
1 carrot, thinly sliced
1/2 cucumber, thinly sliced
2 green onions, thinly sliced
1 cup boiled or canned chickpeas
2 tablespoons sriracha
2 tablespoons mustard

For serving *optional*
Soy sauce
Pickled ginger
Pickled radish
Wasabi
Sesame Seeds

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare the rice:  Start by rinsing and draining the rice three times.  Place the rice in a saucepan and add the water so that the water is about a 1/2 inch higher than the rice line.  Cook over medium heat until the rice is cooked and the water has evaporated.  Remove from heat.
2. While the rice is still warm, add in the rice vinegar and soy sauce.  Mix the rice with a fork until the rice is well mixed.  It should be sticky.  Set aside.
3.  Prepare the chickpea filling:  In a bowl, mash the chickpeas with a fork.  Add in the sriracha and mustard and mix well.  Set aside.
4. To assemble California rolls, place a nori sheet on a dry surface or plate.  The rough side should be facing up and the smooth side should be facing down.
5.  With a spoon, gently spread the sushi rice over the nori, leaving 1 inch at the top of the nori bare.  Make sure the layer of sushi rice is thin.
6. In the bottom third of the nori closest to you, gently spread a tablespoon or two of the chickpea mixture in a straight line.  Then, lay a thin slice of bell pepper, carrot, cucumber, and green onion in a straight line over the chickpea mixture.
7.  With dry hands, begin rolling the nori and rice over the vegetables and chickpea mixture.  Before continuing rolling, make sure the veggies are compressed fairly tightly within the first roll.  Then, continue rolling upwards.  Place the final California roll seam-side down.  Repeat.
8. Once you are ready to serve, gently slice the California rolls into 1 inch pieces with a serrated knife (slow saw motions work best).
9.  Serve the California rolls with the optional soy sauce, pickled ginger, pickled radish, wasabi, and sesame seeds.
10.  Enjoy!  Although, these are best eaten fresh, you may store leftover California rolls in an airtight container in the fridge for 1-2 days.

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Sweet "Buttermilk" Cornbread (Vegan)

This recipe is an easy and fast way to some delicious, lightly-sweet, vegan cornbread.  Have a slice as a side with dinner or have some for dessert (drizzled with maple syrup).  Added plus: learn how to make vegan buttermilk!

Ingredients:

1 cup cornmeal
1 cup all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup melted coconut oil
2 "Flax Eggs"

• 2 tablespoons flax seed meal
• 6 tablespoons water

Vegan "Buttermilk" (to prep 10 minutes beforehand)

• 1 and 1/3 cup almond milk (or, other plant based milk)
• 1 tablespoon vinegar (or, lemon juice)

Instructions:

Following these instructions exactly will provide the best results.

1. Make the vegan "buttermilk" by mixing the almond milk and vinegar together.  Let sit for at least 10 minutes and set aside.
2. Prepare the flax eggs by combining the 2 tablespoons flax seed meal with 6 tablespoons water.  Mix and set aside for at least 5 minutes.
3. In a bowl, combine the cornmeal, all purpose flour, sugar, baking powder, baking soda, and salt.
4. Add in the melted coconut oil, "flax eggs," and vegan "buttermilk."  Stir until well combined.
5. Grease an 8x8 glass pan or metal pan with your choice of oil or tahini.
6. Pour the cornbread batter into the pan, making sure that the batter is evenly dispersed.  Smooth the top with a spatula or butter-knife.
7. Bake for 25 minutes at 375 degrees (or, until a toothpick inserted in the center comes out clean).
8. Let cool slightly before slicing and serving. 
9. Enjoy!  Store any leftovers in an airtight container at room temperature for 2-3 days.

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Spanakopita (Vegan, Dairy-Free)

Growing up, my sister would make us Spanakopita (or, Greek Spinach and Feta Pie) on special occasions.  I loved it, and even ate it when I was allergic to feta cheese.  Why care about a skin rash when it tasted so good? :p

A couple years back, I became aware that you CAN make Spanakopita vegan AND dairy free.  Besides solving my allergy situation, I could also feed this to my vegan dad!  

This recipe is modeled off of the Vegan Word's recipe.  It required quite a few steps, but it was well worth the time.  Try it, fall in love, and repeat!

Ingredients:

10 sheets phyllo pastry
3 tablespoons oil or tahini for brushing the phyllo pastry
1 tablespoon oil
15 cups fresh spinach (about one large Costco pack), steamed, cooled, and drained (squeeze out any excess amounts of water)
1 onion, diced into small pieces
2 cloves garlic, chopped into fine pieces
3 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
6 green onions, chopped, making sure the white parts are chopped finely
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground chili pepper *optional*

Vegan Feta (to prepare beforehand)
1/2 pack drained extra firm tofu, crumbled into feta size pieces
1 tablespoon miso
1 tablespoon rice vinegar
1.5 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon  dried thyme
3 tablespoons nutritional yeast
2 teaspoons tahini

Vegan Ricotta (to prepare beforehand or while cooking) 
1/2 pack drained extra firm tofu, pat dried with a towel
1/4 cup cashews
1 teaspoon lemon juice
1 teaspoon oil
1 garlic clove
2 tablespoons nutritional yeast
1/2 teaspoon salt

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare the vegan feta by mixing the miso, rice vinegar, lemon juice, oregano, thyme, nutritional yeast, and tahini in a separate bowl.  Gently pour the sauce over the crumbled tofu, mix, and marinate in the fridge for at least 8 hours.
2. Prepare the vegan ricotta, by blending the tofu, cashews, lemon juice, oil, garlic, salt, and nutritional yeast until it forms a thick paste.  Set aside.
3. When the cheeses are ready, you can now begin assembling your spanakopita!  Start by preheating your oven to 350 degrees and greasing a 9x13 baking pan with oil or tahini.
4. Layer the first phyllo sheet into the tray and brush oil or tahini over the sheet.  Layer another phyllo sheet on the top of that and brush again with oil or tahini.  Repeat until you have done this for five phyllo sheets.
5. Bake the five phyllo sheets for 10 minutes in the oven.  Then, set aside.
6. In a fry pan, warm 1 tablespoon of oil.  Add the onions and saute until lightly golden brown.
7. Add the garlic, dill, mint, green onions, nutmeg, salt, pepper, and optional ground chili pepper to the fry pan.  Sautee with the onions for about 3 minutes.  Then, remove from heat and set aside.
8. In a large bowl, mix the spinach, fry pan mixture, vegan feta, and vegan ricotta until well combined.
9.   Spread the spinach mixture evenly over the pre-baked phyllo dough layers.

10. Place a phyllo sheet over the spinach mixture and brush oil or tahini over the sheet.  Then, layer another phyllo sheet on top of that and brush again with oil or tahini.  Repeat until you have done this for five phyllo sheets.
11.  Cut through the top layers of the phyllo sheets and spinach mixture, making serving size squares. Do not cut through the bottom layers of the pre-baked phyllo sheets.  This makes it easy to cut clean pieces prior to serving.
12.  Bake for 15 minutes at 350 degrees, and broil for one to two minutes to get a nice lightly golden brown color on top (watch the spanakopita carefully as ovens all vary)!
13.  Remove from the oven, and allow to cool for 20 minutes.  Cut through the bottom layers of the dough, following the square lines made previously.
14.  Serve and eat while warm or at room temperature.
15.  Store any leftovers in the fridge for 2-3 days, making sure to reheat in an oven prior to serving.

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Crispy Tofu Spring Rolls (Vegan)

Want a healthy and delicious appetizer for your meal tonight?   This recipe is incredibly easy to make and is extremely versatile (aka use up leftover veggies in your fridge!).  Make them non-vegan (highly recommend adding panko shrimp!).  Or, make them no oil friendly (by skipping the fried tofu step and simply adding thin strips of firm tofu instead.).

Ingredients:

10-12 rice wrappers

4 oz rice vermicelli (thin noodles)
1 pack extra firm tofu, drained and dried with a towel
3 tablespoons sesame oil (or, sub canola oil)
1/2 bunch cilantro, chopped
1/2 bunch mint, chopped
4-5 green onions, sliced into very thin strips
15-20 Thai basil leaves (look for this at your local Asian grocery store, or sub American basil)
15-20 spinach leaves (or, sub another leafy vegetable)
2-3 chopped Serrano peppers into fine pieces *optional*
1/2 cup other veggies, sliced into very thin strips (carrots, bell peppers, etc) *optional*

Sauce
1/2 cup peanut butter, creamy (or, sub almond butter)
4 tablespoons hoisin sauce
2 tablespoons rice vinegar
3-5 tablespoons water (depending on how thick of a dipping sauce you would like)

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare the vermicelli rice noodles by boiling them for 3-5 minutes.  Drain and set aside.  These should be al dente and not soggy.
2. Cut the tofu into thin and small rectangles, making sure to pat dry each strip.
3. In a fry pan, add sesame oil and warm over medium heat.  When the oil is hot, add the tofu and fry on all sides until golden brown.  This will take about 10 minutes.  Remove from fry pan and set aside.
4. To assemble spring rolls, add hot water to a skillet.  Keep the skillet on low heat until all spring rolls are assembled.
5. Prepare the first spring roll, by taking one rice wrapper and carefully soaking it in the hot water for about 5-7 seconds.
6. Transfer the soaked rice wrapper to a damp surface such as a cutting board or plate.  Make sure all edges are not folded over, and that you maintain the original circular shape.
7. In the bottom third of the wrapper, and a small handful of vermicelli noodles and layer the tofu, cilantro, mint, green onions, Thai basil, spinach, the optional serrano peppers, and the optional other vegetables.
8. Tuck in the left and right edges.  Then, from the bottom, gently roll all the fillings once over, making sure that the fillings stay together.  Finally, continue rolling to the end of the wrapper.  See this video if you need a visual!
9. Place the spring roll seam side down on a serving platter and cover with a damp paper towel.  Repeat steps 4-9, until all your fillings are used.
10.  Serve with the sauce, which is easily prepared by mixing the peanut butter, hoisin sauce, rice vinegar, and water together.  Alternatively, you can serve these with a sweet and sour sauce or a hot sauce of your choice.
11.  Enjoy!  If you have leftover spring rolls or will not be eating the rolls within the next couple of hours, individually wrap each spring roll in cellophane wrap and store in the fridge.

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Creamy Avocado and Chickpea Stuffed Sweet Potatoes (Vegan, No Oil)

Need an easy, delicious, and healthy dinner? Well, here it is!

These stuffed sweet potatoes are packed with flavor, loaded with chickpeas, and are awesomely avocadreamy (aka avocado - dreamy! :p get it?)!

Ingredients:

5 large sweet potatoes 
1/2 cup finely chopped red or white onion
1/2 cup finely chopped red bell peppers
1/3 cup chopped green onions
1 to 2 cups boiled or canned chickpeas
2 avocados
1/2 cup chopped cilantro
1/4 cup lemon juice
1/4 cup water
1-4 green chili peppers (according to taste)
1 tablespoon salt (or, according to taste)
1 teaspoon pepper (or, according to taste) 

Instructions:

Following these instructions exactly will provide the best results.

1. Wash and scrub the sweet potatoes.  Then, bake covered at 400 degrees until tender (about 1 hour).
2. Let the potatoes cool to a working temperature.
3. With a knife, trace and cut a large rectangle in the skin of one side of each potato.  Peel off the skin.
4. With a spoon or fork, scoop 2/3 of the insides of the sweet potato out and into a separate bowl (to be used in the filling).  Be gentle as you want to keep the shape of the sweet potato intact. 
5. In the separate bowl, mash the scooped sweet potato.
6. Add in the chopped onion, bell peppers, green onion, and chickpeas. Mix well and set aside.
7. In a blender, blend the avocado, cilantro, lemon juice, water, chili peppers, salt, and pepper until you get a smooth dressing. Note: this should taste salty as this dressing will be used to flavor the rest of the filling.
8. Combine the avocado dressing with the other ingredients.
9. Stuff the sweet potatoes with the filling.
10.  Serve either at room temperature or heated!  

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Super Creamy Macaroni Salad (Vegan, No Oil)

This is the creamiest vegan macaroni salad I have ever had. And, no mayo! The magic ingredient: silken tofu! This recipe is adapted from Minimalist Baker (go check her out!). Oh, p.s., this is INCREDIBLY EASY.

Ingredients:

4 cups cooked/drained macaroni  (white or whole wheat, follow instructions on packet)
1 cup diced celery
1/2 red bell pepper diced
1/2 cup diced purple onion
1 12oz packet silken tofu (you must use silken or the recipe won't work!)
2-3 tablespoons agave nectar
2 tablespoons yellow mustard
2 tablespoons rice vinegar
3/4 to 1 teaspoon salt
1/2 to 1 teaspoon black pepper
1/2 to 1 teaspoon garlic powder
1/2 teaspoon chili pepper (if desired)

Instructions:

Following these instructions exactly will provide the best results.

1. In a large bowl, combine diced veggies and drained macaroni. Set aside.
2. Using a blender, blend the silken tofu, agave nectar, yellow mustard, rice vinegar, salt, black pepper, garlic powder, and chili pepper (optional) together until smooth and well mixed.
3. Pour the sauce over the macaroni and diced veggies. Stir until the macaroni is well coated.
4. Enjoy right away OR refrigerate for a couple of hours for an even tastier salad (it tastes better if the macaroni has had a chance to sit in the sauce)!
5. Store your leftovers in the fridge, if you have any!

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Zucchini Fries

Want a healthy yet addictive appetizer or side to go with dinner? Zucchini is where it's at! These fries are crispy, tasty, and healthy. Give it a try!

Ingredients:

1 medium round zucchini, cut into thin strips (or 2 to 3 standard zucchinis)

1/4 cup all purpose flour

1/2 teaspoon salt

1/3 cup almond milk

1 cup bread crumbs (I like Italian-style best)

Cayenne Pepper (optional, but recommended)

Instructions:

Following these instructions exactly will provide the best results.

1. Lightly grease a baking pan and set oven temperature to 425 degrees.
2. Mix the flour, salt, cayenne pepper, and bread crumbs together.
3. Dip each zucchini strip into the almond milk and then into the crumb mixture. Place on baking pan.
4. Repeat until all zucchini strips have been coated.
5. Bake for 15 to 25 minutes based on your desired crispiness level. I like mine crispy so I usually bake mine longer!
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