Chinese cuisine is renowned for its bold flavors, vibrant colors, and rich textures. However, for vegans, exploring the world of Chinese cooking can be a challenge – especially when it comes to replicating the iconic dishes that typically feature meat and seafood as main ingredients. But fear not! With a little creativity and some clever substitutions, it’s entirely possible to create mouthwatering, plant-based versions of your favorite Chinese dishes.
In this article, we’ll dive into 18 flavorful vegan Chinese recipes that will satisfy your cravings for noodles, stir-fries, soups, and more. From classic Kung Pao Tofu with Peanuts to innovative Vegan Dumplings with Spicy Dipping Sauce, these recipes showcase the incredible versatility of plant-based cuisine. Whether you’re a seasoned vegan or just looking for some inspiration in the kitchen, get ready to ignite your taste buds with these 18 must-try vegan Chinese recipes!
Kung Pao Tofu with Peanuts
A classic Sichuan dish gets a vegan twist! This Kung Pao Tofu recipe combines the spicy and numbing flavors of Sichuan peppercorns with the crunch of peanuts and the tender bite of extra-firm tofu.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1/4 cup roasted peanuts
– 1/4 cup chili peppers (such as Szechuan peppercorns), crushed or 1-2 dried red chilies, crushed
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes.
3. Add garlic, ginger, peanuts, and chili peppers; stir-fry for 1 minute.
4. In a small bowl, whisk together soy sauce and rice vinegar.
5. Pour sauce into the wok and stir-fry for another minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using).
8. Serve immediately.
Cooking Time: 10-12 minutes
Vegetable Fried Rice with Tofu
A flavorful and nutritious Chinese-inspired dish that combines the best of vegetables, tofu, and rice.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup firm tofu, drained and cut into small cubes
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add the onion and garlic; stir-fry until the onion is translucent.
4. Add the mixed vegetables and cooked rice to the pan. Stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
5. Return the tofu to the pan and stir in soy sauce.
6. Taste and adjust seasoning as needed.
7. Transfer to a serving platter and garnish with chopped scallions (if using).
Cooking Time: 15-20 minutes
Mapo Tofu with Mushrooms
This recipe combines the creamy richness of tofu with the earthy flavor of mushrooms, all wrapped up in a spicy and numbing Mapo sauce. Perfect for a quick and flavorful dinner.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup Sichuan peppercorns, toasted and ground
– 2 tablespoons chili bean paste (doubanjiang)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat.
2. Add mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes.
3. Add tofu, garlic, ginger paste, Sichuan peppercorns, chili bean paste, soy sauce, rice vinegar, and cornstarch mixture. Stir-fry for 1 minute.
4. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Sweet and Sour Pineapple Tofu
Sweet and Sour Pineapple Tofu: A tangy and savory twist on traditional pineapple dishes!
Ingredients:
– 1 block of firm tofu, drained and cut into cubes
– 1 cup pineapple chunks
– 1/4 cup granulated sugar
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon cornstarch
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together sugar, vinegar, soy sauce, and cornstarch.
2. Heat the oil in a wok or large skillet over medium-high heat.
3. Add tofu and cook until golden brown, about 5 minutes.
4. Remove tofu from pan and set aside.
5. Add pineapple chunks to the pan and stir-fry for 2-3 minutes.
6. Pour the sweet and sour sauce into the pan and bring to a boil.
7. Return tofu to the pan and stir to coat with the sauce.
8. Cook for an additional 1-2 minutes, or until sauce has thickened slightly.
9. Season with salt and pepper to taste.
10. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Vegan Dumplings with Spicy Dipping Sauce
Savor the comfort of traditional dumplings with a plant-based twist, served with a bold and spicy dipping sauce.
Ingredients:
For the Dumplings:
– 1 package vegan wonton wrappers (about 20-24 wrappers)
– 1/2 cup cooked and mashed tofu
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
For the Spicy Dipping Sauce:
– 1/2 cup vegan mayo
– 1/4 cup sriracha sauce
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat a large pot of water to boiling.
2. In a small bowl, mix together tofu, scallions, garlic, soy sauce, and sesame oil.
3. Place a wonton wrapper on a flat surface and place a small spoonful of the filling in the center.
4. Fold the wrapper into a triangle or pleats, sealing the edges with water.
5. Cook the dumplings for 5-7 minutes, then drain and serve hot with Spicy Dipping Sauce.
Cooking Time: 10-12 minutes
Buddha’s Delight Stir Fry
A harmonious blend of colors and flavors, Buddha’s Delight Stir Fry is a vegan-friendly dish that will satisfy your cravings. This quick and easy recipe combines the crunch of vegetables with the warmth of spices.
Ingredients:
– 1 cup broccoli florets
– 1 cup bell pepper slices
– 1 cup carrots, peeled and grated
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic, broccoli, bell peppers, and carrots. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.
3. Stir in soy sauce, cumin, salt, and pepper.
4. Continue cooking for an additional minute to combine flavors.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 10-12 minutes
Szechuan Eggplant with Garlic Sauce
This spicy and savory Szechuan eggplant dish is a staple of Chinese cuisine, where tender eggplant is smothered in a rich garlic sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the eggplant slices in batches, cooking until they are tender and lightly browned, about 3-4 minutes per batch.
3. In a small bowl, whisk together soy sauce, vinegar, cornstarch, and ground peppercorns. Add the garlic and mix well.
4. Pour the sauce mixture over the cooked eggplant and stir to combine.
5. Cook for an additional minute to allow the flavors to meld.
6. Serve hot, garnished with toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Vegan Wonton Soup
Warm up with a comforting bowl of tender wontons and savory broth, all plant-based and free from animal products.
Ingredients:
– 1 package vegan wonton wrappers (about 20-24 wrappers)
– 1/2 cup firm tofu, crumbled
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
– Chopped bok choy or spinach for garnish (optional)
Instructions:
1. Preheat a large pot of water over medium heat.
2. In a small bowl, mix together tofu, scallions, garlic, soy sauce, and sesame oil.
3. Lay a wonton wrapper on a flat surface. Place 1 tablespoon of the tofu mixture in the center of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal.
5. Repeat with remaining wrappers and filling.
6. Add wontons to the boiling water, cook for 3-5 minutes or until they float to the surface.
7. Strain broth and discard excess liquid. Serve soup hot, garnished with chopped greens if desired.
Cooking Time: 15-20 minutes
Chow Mein with Tofu and Vegetables
This classic Chinese dish is a staple of many cuisines, and this recipe makes it easy to enjoy at home. With just 20 minutes of cooking time, you’ll have a flavorful and nutritious meal in no time.
Ingredients:
– 1 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g. bell peppers, carrots, snap peas)
– 2 cups cooked chow mein noodles
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add onion and garlic to the pan; cook until onion is translucent, about 2-3 minutes.
4. Add mixed vegetables and cook until tender-crisp, about 3-4 minutes.
5. Stir in cooked noodles, soy sauce, and oyster sauce (if using). Cook for 1 minute.
6. Return tofu to the pan and stir to combine. Season with salt and pepper to taste.
7. Garnish with scallions and serve hot.
Cooking Time: 20 minutes
General Tso’s Cauliflower
Add a delicious twist to your cauliflower side dish with this sweet and savory General Tso’s recipe.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with vegetable oil, garlic, soy sauce, oyster sauce (if using), honey, ginger, salt, and pepper until florets are evenly coated.
3. Spread cauliflower mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until cauliflower is tender and caramelized.
5. Garnish with sesame seeds and chopped scallions (if desired).
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Hot and Sour Soup with Tofu
A classic Chinese soup that combines the spicy and sour flavors of Szechuan peppercorns, soy sauce, and vinegar with tender tofu, mushrooms, and vegetables.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable broth
– 2 teaspoons soy sauce
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 2 tablespoons rice vinegar
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mushrooms; cook until tender, 5-6 minutes.
4. Add broth, soy sauce, Szechuan peppercorns, and rice vinegar. Bring to a boil; reduce heat and simmer for 10 minutes.
5. Stir in cornstarch mixture (mix 1 tablespoon cornstarch with 2 tablespoons water); cook until thickened, 1-2 minutes.
6. Add tofu; cook until heated through.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Vegan Spring Rolls with Peanut Sauce
Experience the perfect blend of Asian flavors and vegan goodness with these crispy spring rolls served with a creamy peanut sauce. Perfect as an appetizer or snack, these bite-sized treats are sure to delight.
Ingredients:
For the Spring Rolls:
– 1 package of rice paper wrappers (usually found in the Asian food section)
– 1/2 cup shredded carrots
– 1/2 cup chopped scallions
– 1/4 cup sliced mushrooms
– 1/4 cup cooked and mashed tofu
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt to taste
For the Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 1/4 cup water
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
Instructions:
1. Prepare filling ingredients by chopping, slicing, and mashing as needed.
2. Fill each rice paper wrapper with a small amount of filling, leaving a 1-inch border at the top.
3. Roll up tightly and secure with a toothpick (if needed).
4. Serve with peanut sauce made by whisking all ingredients together until smooth.
Cooking Time: None! Simply assemble and serve.
Black Bean Tofu Stir Fry
This vegan-friendly stir-fry is a flavorful and nutritious meal option, packed with protein-rich tofu, fiber-rich black beans, and crunchy vegetables.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 1 cup cooked black beans
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the mixed vegetables and garlic to the pan. Cook until the vegetables are tender-crisp, about 5 minutes.
4. Stir in the cooked black beans, soy sauce, salt, and pepper.
5. Return the tofu to the pan and stir to combine with the vegetable mixture.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Vegan Dan Dan Noodles
A classic Chinese noodle dish gets a plant-based twist with this vegan version of Dan Dan noodles.
Ingredients:
– 1/2 cup firm tofu, drained and crumbled
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon ground ginger
– 1/4 teaspoon red pepper flakes (optional)
– 8 ounces vegan noodles (such as rice-based or soba noodles)
– 2 tablespoons tahini
– Salt and pepper to taste
– Chopped scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine tofu, soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes (if using). Blend until smooth.
3. In a large skillet, heat the tahini over medium heat. Pour in the blended tofu mixture and stir to combine.
4. Add the cooked noodles to the skillet and toss with the tofu mixture until well coated.
5. Season with salt and pepper to taste. Garnish with chopped scallions and toasted sesame seeds (if using).
6. Serve immediately, enjoying the flavorful and spicy vegan version of Dan Dan noodles.
Cooking Time: 20-25 minutes
Sticky Sesame Tofu
Sticky Sesame Tofu Recipe
A classic Chinese-inspired dish that’s easy to make and packed with flavor, this sticky sesame tofu is perfect for a quick weeknight dinner or as a satisfying snack. The combination of crispy exterior and tender interior, combined with the sweet and savory sauce, will have you hooked!
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 2 tablespoons rice vinegar
– 2 teaspoons sesame oil
– 1 teaspoon grated ginger
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon cornstarch
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.
2. Add water and whisk until smooth.
3. Cut tofu into desired shape and place on a plate or tray.
4. Pour the sesame sauce over the tofu, making sure each piece is coated.
5. Sprinkle cornstarch evenly over the top of the tofu.
6. Pan-fry in a non-stick skillet with 1-2 tablespoons oil until crispy and golden brown.
7. Sprinkle toasted sesame seeds on top and serve immediately.
Cooking Time: 15-20 minutes
Vegetable Lo Mein with Tofu
A classic Chinese dish gets a protein-packed twist with the addition of tofu, making it a satisfying and nutritious meal option. This recipe is quick, easy, and adaptable to your favorite vegetables.
Ingredients:
– 1 cup lo mein noodles
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, broccoli, and mushrooms)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Cook lo mein noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add onion and garlic. Cook until onion is translucent, about 2 minutes.
4. Add mixed vegetables and cook until tender-crisp, about 3-4 minutes.
5. Stir in soy sauce and oyster sauce (if using). Cook for an additional minute.
6. Combine cooked noodles, tofu, and vegetable mixture. Season with salt and pepper to taste.
7. Garnish with chopped scallions and serve hot.
Cooking Time: 15-20 minutes
Vegan Char Siu Seitan
This recipe reimagines the popular Cantonese BBQ dish, Char Siu, using seitan as a substitute for meat. With a sweet and savory sauce, this vegan take is sure to please even the most dedicated meat-eaters.
Ingredients:
– 1 package of store-bought or homemade seitan (about 8 oz), cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tablespoons maple syrup
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon five-spice powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together soy sauce, maple syrup, rice vinegar, and vegetable oil.
3. Add garlic, ginger, and five-spice powder; mix well.
4. Add seitan pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
5. Remove from refrigerator and bake for 20-25 minutes, or until seitan is lightly browned.
6. Serve warm with steamed rice, noodles, or as part of a larger stir-fry.
Cooking Time: 20-25 minutes
Garlic Bok Choy with Tofu
This flavorful vegetarian dish combines the natural sweetness of bok choy with the savory taste of garlic and tender tofu, perfect for a quick weeknight meal.
Ingredients:
– 1 bunch bok choy, cleaned and chopped
– 1/2 cup firm tofu, cut into small cubes
– 3 cloves garlic, minced
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Optional: sesame seeds and soy sauce for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add the minced garlic and stir-fry for 30 seconds until fragrant.
4. Add the chopped bok choy to the pan and stir-fry until it starts to wilt, about 2-3 minutes.
5. Return the tofu to the pan and stir-fry everything together until the bok choy is tender-crisp, about 1-2 minutes.
6. Season with salt and pepper to taste.
Cooking Time: Approximately 10-12 minutes.
Summary
Discover the bold flavors and vibrant colors of vegan Chinese cuisine with these 18 mouth-watering recipes! From classic dishes like Vegetable Fried Rice with Tofu and Mapo Tofu with Mushrooms, to innovative twists on traditional favorites like General Tso’s Cauliflower and Vegan Spring Rolls with Peanut Sauce. These recipes showcase the versatility of plant-based ingredients in Chinese cooking, from tofu and seitan to vegetables and legumes. Whether you’re a seasoned vegan or just looking for new ideas, these flavorful and easy-to-make dishes are sure to delight your taste buds and satisfy your cravings for international flavors.
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