Vegetarian Lettuce Wraps | Copycat PF Changs from wellplated.com


3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola or grapeseed oi
1 (12- to 14-ounce) package extra-firm tofu (do not use silken)
8 ounces baby bella (cremini) mushrooms, finely chopped

1 (8-ounce) can water chestnuts, drained and finely chopped
2 cloves garlic, minced      note I used 2 tsp ginger/garlic paste
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes
4 green onions, thinly sliced, divided
8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
Optional for serving: grated carrots, additional red pepper flakes

In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.

Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.

Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

The tofu filling can be refrigerated for 3 to 5 days. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs!

Chinese Vegetarian Noodle Soup (中式素汤面) from omnivorescookbook.com

Tofu
  • 1/2 block (16 ounces / 450 g) extra firm tofu
  • 2 tablespoons soy sauce (or tamari for a gluten-free alternative)
  • 1 tablespoon maple syrup (or agave nectar)
Soup
  • (3.5 ounces) 100 grams noodles (*Footnote 1)
  • 1 tablespoon peanut oil (or vegetable oil)
  • 6 cups vegetable broth (or homemade Detox Vegetable Broth)
  • 2 cups (1/2 pound) mushrooms, sliced
  • 1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
  • 2 green onion, chopped
  • 1 large piece ginger
  • 4 cup chopped kale
  • 1 tablespoon soy sauce (or tamari for a gluten-free alternative)
  • Salt to taste
  • 2 teaspoons sesame oil
Serving options
  • Poached or boiled eggs
  • Chopped cilantro and chopped green onion for garnish
  • Pickled vegetables (zha cai) and fermented tofu
  • Homemade Chili Oil or Sriracha
  • Notes: 1. For wheat noodles, you can use chuka soba, udon noodles, somen noodles, and any other wheat noodles that only contain wheat flour and water (and maybe some salt). For gluten-free noodle soup, use rice noodles, Vermicelli or Shirataki noodles.
    2. Alternatively, you can dust the tofu with 2 tablespoons cornstarch — it will create an even crispier crust.

asian noodles/soup instant pot

1/2 lb. fresh korean noodles
4 tbsp soy sauce
2-3 tbsp garlic/ginger paste
1/4 c sliced mushrooms
carrot, julliened
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1/2 onion, diced
4 scallions, sliced
snow peas (opt)
1/2 tsp sambal
3 c veggie stock
2 tbsp sesame oil

1-2 min then QR
add green part of scallions after cooking
1 egg (optional) whisked and added to soup, stirring constantly

Okonomiyaki from food52.com

Sauce
1/2 cup mayonnaise
tablespoons soy sauce
teaspoons sriracha, more or less to taste
Pancakes
large eggs
teaspoon soy sauce
teaspoon sesame oil

  • teaspoon sea salt
  • 1/3 cup all-purpose flour
  • cups cabbage, shredded with a mandoline or finely chopped
  • bunch scallions, trimmed and chopped
  • 3/4 cup (roughly) baby or chopped shrimp
  • Canola oil for frying
  • 1-2 tablespoons toasted sesame seeds
  • Bonito flakes (optional)
  1. Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
  2. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  3. Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

Somen with Broccoli, Butter and Soy from food52.com

  • tablespoons unsalted butter, divided
  • large cloves garlic, minced
  • tablespoons soy sauce, divided (2/1)
  • 3 to 4 cups small broccoli florets
  • 1/2 cup water
  • ounces Somen noodles (or other very thin wheat noodles)
  1. Start boiling a pot of water for the noodles. They will only take a couple of minutes to cook.
  2. In a large saute pan with a lid, melt 3 tablespoons of the butter. Add the garlic and cook on low heat just until the garlic becomes fragrant. Stir in two tablespoons of soy sauce.
  3. Add the broccoli florets and pour the water over. Stir, cover and cook on medium heat just until the broccoli becomes crisp tender.
  4. Cook the noodles in the boiling pot of water while you’re waiting on the broccoli Like I said, they will cook very quickly. Drain, saving a little of the cooking liquid.
  5. Stir the noodles into the broccoli along with the last tablespoon of butter and the second tablespoon of soy sauce. Add a little of the noodle cooking liquid to loosen everything up and serve right away.  Makes about 3 sides or two mains
  6. I used ramen noodles

General Tso sauce from NY Times

  • 1 small chunk of ginger, 1 1/2 inches long, peeled and roughly chopped
  • 1 clove garlic, roughly chopped
  • 1/4 cup soy sauce
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons mirin
  • 1/2 teaspoon sesame oil
  • 1 1/2 small red dry Chinese chilis
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon xanthan gum, optional

In a blender combine ginger, garlic, soy sauce, sweet soy sauce, vinegar, mirin, and sesame oil. Add chilis, salt, sugar, and xantham gum, if using. Process until smooth. Transfer to a small bowl, and set aside.

Coconut Red Curry With Tofu from Melissa Clark

  • 14 ounces extra-firm tofu
  • 1 tablespoon peanut or safflower oil
  • 1-inch ginger root, peeled and minced
  • 2 shallots or 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
  • 2 tbsp chopped cilantro stems
  • 8 oz cremini mushrooms, quartered
  • ½ tsp sea salt, more to taste
  • 3 tbsp prepared red curry paste
  • 1 cup unsweetened coconut milk
  • 2 tsp Asian fish sauce
  • Zest and juice of 1 lime
  • 1 cup snow peas
  • Basil and/or cilantro leaves, for garnish
  • Brown or white rice, for serving
  1. Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  2. Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  3. Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

 

Sesame Noodles from thisoldgal.com

  • 16 ounces Chinese Egg Noodles
  • 3.5 cups Fresh Water
  • 8 Scallions Sliced Thin
  • 1 Tbsp Toasted Sesame Oil
Sauce
  • 1/2 cup Soy Sauce, Low Sodium
  • 8 cloves Fresh Garlic Minced
  • 8 Tablespoons Canola Oil
  • 5 Tablespoons Pure Sesame Oil
  • 4 Tablespoons Seasoned Rice Vinegar
  • 4 Tablespoons Sugar
  • 1 teaspoon Hot Chili Oil
Add Ons
  • Hard Boiled Eggs
When preparing the noodles on the stove in a sauce pan, you will drain and rinse them and then pour on the sauce. 
  1. Whisk sauce ingredients together in a measuring cup and set aside.

  2. Place noodles into your Pressure Cooker cooking pot and add 3.5 cups of fresh water  Dump in sauce.

  3. Lock on Lid and close Pressure Valve.  Cook at High Pressure for 0 minutes.  When Beep sounds, allow a 2 minute Natural Pressure Release and then carefully and slowly release the rest of the pressure.

  4. Remove cooking pot from Pressure Cooker and dump into a big serving bowl.  Toss with scallions and drizzle with Toasted Sesame Oil.  Serve.

Recipe Notes

If using Rose Brand Gourmet Chinese Egg Noodles, set your Pressure Cooker to “0” minutes.  If using another type of thin noodle, set Pressure Cooker to 2 minutes less than half the time of the lower number on the package directions.

Momofuku’s Ginger-Scallion Noodles with Tofu

  • 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/2 cup grapeseed or other neutral oil, divided
  • 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste
  • 1 pound firm tofu, cut into 1-inch wide planks
  • 1 pound Asian wheat noodles
  • Sriracha hot sauce for serving (optional)

    In a medium bowl, mix together the scallions, ginger, 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.

    Bring a large pot of water to a boil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium until shimmering. Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.

    Drain the noodles and toss them with the ginger scallion sauce in a large bowl. Transfer to individual bowls and top with the tofu. Serve with sriracha, if desired.

 

Momofuku ginger scallion noodles

2 12 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
12 cup finely minced peeled fresh ginger
14 cup grapeseed or other neutral oil
1 12 tsp. usukuchi (light soy sauce)
34 tsp. sherry vinegar
34 tsp. kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.