General Tso’s Tempeh

Description

Our two varieties of organic tempeh pair incredibly well with savory sauces. This at-home vegan version of a spicy Chinese take-out favorite is likely to become a staple on your family’s dinner rotation. If you like your meals on the saucy side, or if you’ll be heating up the leftovers, consider doubling the sauce ingredients. Just don’t forget to take out the spicy chili peppers before serving!

Servings: 4

Instructions

  1. Cut the tempeh into 1”x1” chunks and place in a mixing bowl.
  2. Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in the refrigerator for at least an hour.
  3. Add cooking oil to a wok-style pan on medium-high heat and fry tempeh until browned on both sides. Remove from pan.
  4. In the same pan, add in oil and sesame oil and warm on medium-high heat.
  5. Add the garlic, ginger, and chilis and cook for about 1 minute.
  6. Add the tomato paste and vegetable broth, and stir until incorporated, then add soy sauce and rice vinegar and stir until incorporated.
  7. For the cornstarch slurry, mix the cornstarch with the water in a small bowl until it has the texture of a paste. Add the cornstarch slurry into sauce mixture and stir until sauce thickens.
  8. Return the tempeh to the pan and allow to incorporate with the sauce.
  9. To garnish, top with sesame seeds (optional).

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Cold Sesame Peanut Noodles

Description

This easy vegan recipe for cold Asian sesame peanut noodles uses regular pasta and SoyBoy Tofu Lin Organic baked tofu for added protein.

Servings: 6-8

Instructions

  1. Bring a large pot of water to a boil and cook whole wheat spaghetti according to directions. Drain through a colander in the sink and run cold water over to cool. Toss with 1-2 Tbs. sesame oil to keep from sticking together.
  2. Meanwhile, add 2 tsp. sesame oil to a large, nonstick pan and sauté 9-ounces of baby spinach (in batches if you need to) to wilt. Turn off heat, toss with toasted sesame seeds and allow to cool to room temperature.
  3. Use a large mixing bowl to combine ¼ cup peanut butter, ¼ cup tahini, ¼ cup soy sauce, 2 Tbs. sesame oil, 3 Tbs. rice wine vinegar, 1 generous Tbs. minced peeled fresh ginger, 1 medium minced peeled clove of garlic and garlic chili past to taste and mix to combine.
  4. Add the cooled, cooked spaghetti and gently toss to combine. Add the spinach, cubed tofu and thinly chopped cucumber and gently toss to combine. Adjust seasonings to taste.
  5. Serve right away or keep cold in a tightly sealed container until you’re ready to eat. Serve with more toasted sesame seeds sprinkled over the top.

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Tofu Salad Sandwich

Description

This quick and easy SoyBoy recipe for tofu salad sandwiches features Asian flavors and the texture of toasted walnuts.

Servings: 4-6

Instructions

  1. Plan ahead and drain the block of tofu really well. Then gently squeeze it in a clean kitchen towel to remove any excess water.
  2. Meanwhile, add 2 tsp. vegetable oil to a heavy bottomed pan on medium heat and toast 1⁄2 cup chopped walnuts, stirring regularly, until lightly browned, season with salt to taste and immediately take them out of the pan to cool. (Alternately, substitute 1-2 Tbs. already toasted sesame seeds)
  3. Use a large mixing bowl to combine the drained tofu, tahini, soy sauce, sesame oil, mustard, cilantro, green onion and minced ginger. Add 2-3 Tbs. vegan mayonnaise and gently mash everything together, adding more mayonnaise if desired.
  4. Fold in the toasted chopped walnuts (or toasted sesame seeds) and keep cold in a tightly sealed container in the fridge until ready to serve on whole grain bread with optional sliced tomatoes and fresh baby spinach.

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