Chinese Vegetarian Noodle Soup (中式素汤面) from

  • 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)
  • (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.

General Tso’s Chicken

General Tso's Tofu, by thewoksoflife.comFor the tofu:

  • 1½ tablespoons honey
  • 2 teaspoons Louisiana hot sauce, such as Crystal
  • 1 block of regular or firm tofu, drained, pat dry, and cut into 1-inch squares
  • 1 ½ tablespoons sesame seeds
  • 2 to 3 tablespoons cornstarch (depending on how wet the tofu is)
  • ⅓ cup peanut or canola oil, for shallow frying

For the rest of the dish:

  • ½ teaspoon minced ginger
  • 2 cloves minced garlic
  • 7 whole dried Chinese red chili peppers (optional)
  • ½ of a red bell pepper, cut into large pieces
  • ½ tablespoon Shaoxing wine
  • 1 cup water or vegetable stock
  • 2 cups broccoli florets
  • 1½ tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons rice vinegar
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • ½ teaspoon sesame oil
  • 1½ tablespoons cornstarch, mixed with 1 tablespoon water

Mix the honey and Louisiana hot sauce in a bowl until well combined. Add the tofu to the bowl, and toss together gently with a spatula until the tofu is well-coated.

Next, sprinkle the sesame seeds over the tofu, and toss until evenly distributed.

Next, sprinkle the cornstarch over the tofu until lightly coated. If the tofu is still too wet, add a little more cornstarch.

Heat 1/3 cup oil in a medium-sized frying pan (we like to use a cast iron skillet) until the oil is about 350F, or when a bamboo chopstick bubbles when inserted into the oil. If you want to make the tofu frying easier, use more oil to achieve a deep fry.

Carefully place the tofu pieces into the pan, ensuring that the pieces are not touching, and let fry for about 2 minutes.

Turn them over to continue frying on the other side. Work quickly and turn the heat down if you need more time for turning, or if you see they are starting to burn. Continue to cook the tofu until a nice crust is formed, and they turn golden brown (about 4-5 minutes time in total). Transfer the tofu pieces to a sheet pan with a slotted spoon.

Heat your wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds.

Next, stir in  the red bell peppers and Shaoxing wine.

Now add the water or vegetable stock, and let the mixture come up to a boil. Add the broccoli florets.

Immediately add the soy sauces, rice vinegar, salt, sugar, and sesame oil. Let the mixture come up to a boil. Immediately add the cornstarch mixture slowly while stirring.

The sauce should be thick enough to coat a spoon. Feel free to add more or less of the cornstarch mixture depending on how thick you like your sauce, but give it 30 seconds to 1 minute between additions, as it does take some time for the sauce to thicken.

Toss in your fried tofu and give everything a quick stir to make sure the tofu is coated.  And serve with steamed rice!

Shou Zhua Bing (Chinese Pancakes)


3 tablespoons oil
4 scallions, white parts only (whole, not chopped)
3 star anise
1 tablespoon Sichuan peppercorns
3 tablespoons all-purpose flour
1/8 teaspoon five-spice powder
In a small saucepan over low heat, add the oil. Throw in the scallion pieces, star anise, and Sichuan peppercorns. Keep the pan over low heat for about 10 minutes, until fragrant. Pick out all the spices, so you essentially have a pot full of spiced oil. Stir in the flour and five-spice powder to create a thin roux. Set it aside, and let it cool completely.

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup boiling water
3/4 cup cold water
In a mixing bowl, combine the flour and salt. Make a well in the flour and add the boiling water. Mix with a fork or a pair of chopsticks. Gradually add the cold water and knead everything together to form a smooth dough ball. Cover with a damp cloth and let it rest for 30 minutes.

1 1/2 tablespoons sesame seeds
1/4 cup finely chopped scallions (optional)
Salt, to taste
Depending on the pancake size you want, divide the dough into 4-8 equal pieces. Lightly brush some oil on a clean work surface. Roll each piece of dough into a long rope, and then use a rolling pin to roll it flat.

Stand the roll upright and press it down with your palm. Lightly roll out the resulting circle until you get a pancake that’s between 1/4-1/2” thick. It’s ok of the outer edges break open a bit. Repeat for each pancake.

At this point, you can cook them, or freeze them by separating each pancake with a layer of plastic wrap or wax paper, and then putting them in a freezer bag. There’s no need for thawing when you want to cook them.

Heat a pan over medium heat and add a tablespoon or two of oil. Place the pancake in the pan. Once the bottom starts to turn a little golden, add two teaspoons of water to the sides of the pan (don’t pour the water on the pancake), and immediately cover with a lid. Cook 3 minutes. Uncover the pan, flip the pancake, and do the same steps with the other side.

To finish, uncover the lid again, turn up the heat slightly, and brown both sides while flipping the pancake occasionally. When it’s golden brown, use a pair of chopsticks to squeeze and pinch the pancake a couple times to loosen the layers (this step is optional), because you ideally want to see the layers when you hand-pull it apart. The cooked pancake should be crispy and slightly chewy.