Discover the vibrant flavors of China with these 20 authentic and delicious vegan Chinese recipes. From classic stir-fries to comforting noodle dishes, we’ve got you covered. In this article, we’ll take you on a culinary journey through the Far East, exploring the rich and bold flavors that make Chinese cuisine so beloved around the world.
From savory mapo tofu with mushrooms to sweet and sour tofu, these vegan recipes are sure to please even the most discerning palates. And the best part? They’re all easy to make and packed with plant-based goodness.
So, without further ado, let’s dive into our collection of 20 flavorful vegan Chinese recipes that will transport your taste buds to the bustling streets of Beijing and beyond.
Mapo Tofu with Mushrooms
Mapo tofu is a classic Sichuan dish that combines the creaminess of silken tofu with the bold flavors of Sichuan peppercorns and chili oil. This recipe adds the earthy depth of mushrooms to create a rich and satisfying vegetarian dish.
Ingredients:
– 1 block silken tofu, drained and cut into small cubes
– 2 cups mixed mushrooms (such as shiitake, cremini, and oyster), sliced
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 teaspoon chili flakes
– 2 tablespoons soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add mushrooms and cook until they release their liquid and start browning, about 5 minutes.
3. Add garlic, ginger, Sichuan peppercorns, and chili flakes. Cook for 1 minute.
4. Add tofu, soy sauce, and Shaoxing wine. Stir-fry until the mixture is well combined and heated through.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Vegetable Stir-Fry with Garlic Sauce
This savory and aromatic dish is a staple of Chinese cuisine, packed with a variety of colorful vegetables and a rich garlic sauce. In just 20 minutes, you’ll have a flavorful and nutritious meal ready to devour.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup bell pepper slices
– 1 cup carrots, peeled and grated
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– 1 tablespoon cornstarch
– 2 tablespoons chicken broth
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add broccoli, bell peppers, and carrots; cook for 5 minutes, stirring occasionally.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and chicken broth.
5. Pour the mixture into the wok or skillet; stir until the sauce thickens, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 20 minutes
Vegan Kung Pao Chicken with Seitan
Vegan Kung Pao Chicken with Seitan: A flavorful and spicy Chinese-inspired dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1/2 cup seitan, cut into bite-sized pieces
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– 1 tablespoon vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 tablespoon Kung Pao paste (or 2 teaspoons Szechuan peppercorns and 1 teaspoon chili flakes)
– 1/4 cup cashews
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. In a medium bowl, whisk together soy sauce and cornstarch. Add seitan and toss to coat.
2. Heat oil in a wok or large skillet over high heat. Add garlic, onion, and bell pepper; stir-fry until vegetables are tender-crisp.
3. Add Kung Pao paste (or Szechuan peppercorns and chili flakes) and cook for 1 minute.
4. Add seitan mixture and cashews; stir-fry until seitan is coated with the sauce and cashews are toasted.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Buddha’s Delight (Jai)
A traditional Indian dish from the state of Gujarat, Buddha’s Delight is a flavorful and nutritious curry made with a variety of vegetables, lentils, and spices. This recipe is perfect for vegetarians and vegans looking for a healthy and satisfying meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 cup mixed vegetables (carrots, green beans, peas)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion and cook until softened.
3. Add garlic, tomato, mixed vegetables, cumin, coriander, and turmeric powder. Cook for 5-7 minutes or until the vegetables are tender.
4. Add the lentils and salt to taste. Mix well and simmer for 10-15 minutes or until the lentils are cooked through.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Sweet and Sour Tofu
A classic Chinese-inspired dish that’s quick, easy, and deliciously tangy! This recipe combines crispy pan-fried tofu with a sweet and sour sauce, perfect for serving with rice or noodles.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1/2 cup cornstarch
– 2 tablespoons vegetable oil
– 1 cup sweet and sour sauce (see below)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Sweet and Sour Sauce:
– 1 cup ketchup
– 1/2 cup granulated sugar
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 2 tablespoons water
Instructions:
1. In a shallow dish, mix together cornstarch and soy sauce.
2. Add tofu cubes to the mixture and toss until coated.
3. Pan-fry tofu in vegetable oil until golden brown, about 5 minutes.
4. In a separate pan, combine sweet and sour sauce ingredients. Whisk until smooth.
5. Add pan-fried tofu to the sauce and simmer for 2-3 minutes or until coated.
6. Serve hot with rice or noodles.
Cooking Time: 15-20 minutes
Vegan Char Siu Tofu
A plant-based twist on the classic Cantonese dish, this Vegan Char Siu Tofu recipe is a flavorful and tender delight. Marinated in a sweet and savory mixture of soy sauce, hoisin sauce, and spices, this tofu dish is perfect for a quick weeknight dinner or as an appetizer for your next vegan gathering.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tablespoons hoisin sauce
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, hoisin sauce, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using).
2. Add the tofu pieces to the marinade and toss to coat. Let sit for at least 30 minutes or up to several hours.
3. Preheat oven to 400°F (200°C). Remove the tofu from the marinade, letting any excess liquid drip off.
4. Sprinkle cornstarch evenly over the tofu, then place on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until golden brown and crispy.
6. Garnish with chopped scallions (if using). Serve hot.
Cooking Time: 20-25 minutes
Chinese Eggplant with Spicy Garlic Sauce
This recipe combines tender eggplant with a savory and spicy garlic sauce, perfect for a quick and flavorful dinner. With just a few ingredients and simple steps, you’ll be enjoying this delicious dish in no time.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 cloves of garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon vegetable oil
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, until tender.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
4. Pour the garlic-sauce mixture over the cooked eggplant and stir to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions (if desired) and serve hot.
Cooking Time: 15-20 minutes
Vegan Wonton Soup
Vegan Wonton Soup Recipe
Warm up with this comforting and flavorful vegan wonton soup recipe. This twist on the classic Chinese dish replaces traditional pork or chicken filling with a delicious tofu and vegetable mixture, making it a perfect option for vegans and vegetarians.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup firm tofu, crumbled
– 1/4 cup finely chopped scallions
– 1/4 cup grated carrot
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons vegetable broth
– 2 cups vegan chicken broth (homemade or store-bought)
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. In a mixing bowl, combine tofu, scallions, carrot, garlic, soy sauce, and vegetable broth. Mix well.
2. Lay a wonton wrapper on a clean surface. Place 1 tablespoon of the filling in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal.
4. Repeat with remaining wrappers and filling.
5. In a large pot, combine vegan chicken broth and sesame oil. Bring to a simmer over medium heat.
6. Add wontons to the pot and cook for 8-10 minutes or until they float to the surface.
7. Season with salt and pepper to taste. Garnish with chopped scallions and sesame seeds if desired.
Cooking Time: 15-20 minutes
Stir-Fried Green Beans with Fermented Tofu
This recipe is a tasty and healthy side dish that combines the crunch of green beans with the savory flavor of fermented tofu. The umami taste from the fermented tofu pairs well with the natural sweetness of the green beans, making it a great accompaniment to many meals.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1/2 cup fermented tofu (doubanjiang), crumbled
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the green beans and cook for 3-4 minutes, or until they start to soften.
3. Add the garlic, fermented tofu, and soy sauce. Stir-fry for another 2-3 minutes, or until the green beans are tender but still crisp.
4. Season with salt and pepper to taste.
5. Serve hot.
Cooking Time: 8-10 minutes
Vegan Dan Dan Noodles
This plant-based take on the popular Chinese noodle dish combines the creamy, savory flavors of traditional Dan Dan noodles with the comfort and convenience of a vegan recipe.
Ingredients:
– 1 cup soba or rice noodles
– 2 tablespoons soy sauce (make sure it’s vegan)
– 2 tablespoons tahini
– 2 tablespoons rice vinegar
– 1 tablespoon maple syrup
– 1 teaspoon ground ginger
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– 1/4 cup chopped scallions, for garnish
– Sesame seeds and extra soy sauce, for serving (optional)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine soy sauce, tahini, rice vinegar, maple syrup, ginger, and red pepper flakes. Blend until smooth.
3. Add the cooked noodles to the sauce mixture and toss to coat.
4. Serve immediately, garnished with chopped scallions and additional sesame seeds or soy sauce if desired.
Cooking Time: 15 minutes
Servings: 1-2 people
Braised Tofu with Shiitake Mushrooms
Savor the rich flavors of this comforting and savory dish, where tender tofu and earthy mushrooms come together in perfect harmony. This easy-to-make recipe is a great option for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 block extra-firm tofu, drained and cut into cubes
– 2 cups shiitake mushrooms, sliced
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
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 skillet and set aside.
3. In the same skillet, add the mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes.
4. Add the onion, garlic, and ginger; cook for an additional 2 minutes.
5. Stir in soy sauce and rice vinegar; bring to a simmer.
6. Return the tofu to the skillet and braise for 10-12 minutes, or until the flavors have melded together and the tofu is coated in the sauce.
Cooking Time: 20-22 minutes
Vegan Spring Rolls
Vegan Spring Rolls Recipe
Bring the flavors of spring to your plate with these crispy and delicious vegan spring rolls! Made with a variety of colorful vegetables, these bite-sized treats are perfect for snacking or as a side dish.
Ingredients:
– 1 package of rice paper wrappers (usually found in the Asian food section)
– 1/2 cup finely chopped cabbage
– 1/2 cup sliced carrots
– 1/4 cup sliced bell peppers
– 1/4 cup sliced mushrooms
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water for about 10-15 seconds, until it becomes pliable.
3. Remove the wrapper from the water and place it on a flat surface.
4. Arrange the chopped vegetables along the center of the wrapper, leaving a 1-inch border at the top.
5. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
6. Repeat with remaining wrappers and filling ingredients.
7. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: 0 minutes (assembled spring rolls can be served straight away)
Scallion Pancakes (Vegan Version)
These crispy and savory vegan scallion pancakes are a delicious twist on traditional Chinese street food. Perfect for snacking or as a side dish, they’re sure to please.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup cold water
– 1/4 cup vegan butter or margarine, melted
– 1/2 cup chopped scallions (green onions)
– Sesame oil or neutral oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and baking powder.
2. Gradually add cold water, mixing until dough forms.
3. Knead the dough for 5 minutes.
4. Divide dough into 4-6 portions, depending on desired pancake size.
5. Roll out each portion into a thin circle.
6. Brush with melted vegan butter or margarine and sprinkle with chopped scallions.
7. Heat about 1/2 inch of sesame oil or neutral oil in a large skillet over medium-high heat.
8. Fry pancakes for 2-3 minutes on each side, until golden brown.
9. Drain on paper towels and serve hot.
Cooking Time: 10-12 minutes per batch (depending on number of pancakes)
Vegan Hot and Sour Soup
This comforting soup is a twist on the classic Chinese dish, made vegan-friendly with the use of plant-based ingredients. With its bold flavors and soothing warmth, it’s perfect for a cozy night in.
Ingredients:
– 1 tablespoon sesame oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup firm tofu, cubed
– 1 cup mushrooms (such as shiitake or cremini), sliced
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon sesame paste
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Chopped scallions, for garnish
Instructions:
1. Heat the sesame oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the vegetable broth, tofu, mushrooms, soy sauce, rice vinegar, sesame paste, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions.
Cooking Time: 25-30 minutes
Sticky Rice with Lotus Leaves (Lo Mai Gai)
A classic Cantonese dish, Lo Mai Gai is a flavorful and aromatic rice bowl filled with lotus leaves, chicken, and vegetables. This comforting recipe is perfect for any occasion.
Ingredients:
– 1 cup uncooked glutinous rice
– 2 cups water
– 2 lotus leaves (fresh or dried)
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– Salt to taste
– Sesame oil and chopped scallions for garnish
Instructions:
1. Rinse rice and soak in water for at least 4 hours or overnight.
2. Preheat oven to 375°F (190°C).
3. Cook chicken and vegetables in a wok or large skillet with vegetable oil until done. Set aside.
4. In a separate pot, combine soaked rice and 2 cups of fresh water. Bring to a boil, then reduce heat and cover. Simmer for 15-20 minutes or until rice is cooked.
5. To assemble Lo Mai Gai, place a scoop of sticky rice onto a lotus leaf-lined plate. Top with chicken and vegetables. Drizzle with sesame oil and garnish with scallions.
Cooking Time: 45 minutes
Vegan Chow Mein
This recipe is a vegan twist on the classic Chinese dish, featuring a medley of colorful vegetables and savory seasonings. In just 20 minutes, you’ll have a delicious and nutritious meal that’s perfect for any occasion.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup firm tofu, cut into small cubes
– 1 cup mixed vegetables (such as bell peppers, carrots, and snap peas)
– 2 cups cooked rice noodles
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the tofu and mixed vegetables; stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
4. Add the cooked rice noodles, soy sauce, and sesame oil. Stir-fry for an additional 2-3 minutes, ensuring everything is well combined.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 20 minutes
Steamed Dumplings with Spinach and Tofu
This recipe combines the flavors of spinach, tofu, and Chinese spices to create a delicious and healthy dumpling dish. Perfect as an appetizer or main course, these steamed dumplings are easy to make and packed with nutrients.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 cup firm tofu, crumbled
– 1/2 cup fresh spinach leaves, chopped
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine crumbled tofu, chopped spinach, soy sauce, sesame oil, and garlic.
2. Lay a wonton wrapper on a clean surface. Place a small spoonful of the tofu mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
5. Repeat with remaining wrappers and filling.
6. Steam the dumplings over boiling water for 8-10 minutes, or until they float to the surface.
Cooking Time: 15 minutes
Vegan Peking Duck with Mock Duck
Reimagine the classic Chinese dish with a plant-based twist! This Vegan Peking Duck recipe uses mock duck made from tofu and a special marinade to replicate the tender, savory flavors of the original.
Ingredients:
– 1 block firm tofu, drained and cut into thin strips
– 1/2 cup mock duck marinade (homemade or store-bought)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon maple syrup
– 1 teaspoon cornstarch
– 1/4 teaspoon sesame oil
– Scallions, for garnish
– Vegan pancakes, for serving
Instructions:
1. In a shallow dish, whisk together mock duck marinade, soy sauce, rice vinegar, maple syrup, and cornstarch.
2. Add the tofu strips to the marinade and toss to coat. Refrigerate for at least 30 minutes or overnight.
3. Preheat oven to 400°F (200°C).
4. Remove tofu from the marinade and place on a baking sheet lined with parchment paper. Drizzle with sesame oil.
5. Bake for 15-20 minutes, or until crispy and golden brown.
6. Serve with vegan pancakes, garnished with scallions.
Cooking Time: 15-20 minutes
Stir-Fried Bok Choy with Oyster Sauce
This quick and flavorful recipe elevates the humble bok choy to new heights by pairing it with savory oyster sauce. A perfect side dish for any meal, this stir-fry is easy to make and packed with nutritious goodness.
Ingredients:
– 1 bunch of bok choy (about 4-5 leaves)
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 2 teaspoons of oyster sauce
– Salt and pepper, to taste
– Optional: 1/4 teaspoon of red pepper flakes for added heat
Instructions:
1. Cut the bok choy into bite-sized pieces, leaving the white stems intact.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Add the bok choy and stir-fry for 2-3 minutes until it starts to soften.
5. Pour in the oyster sauce, salt, and pepper. Stir-fry for another minute until the greens are tender.
6. Taste and adjust seasoning as needed.
Cooking Time: 5-7 minutes
Vegan Fried Rice with Mixed Vegetables
A flavorful and nutritious vegan twist on a classic Chinese dish, this recipe combines cooked rice with a variety of colorful vegetables and savory seasonings. Perfect for a quick weeknight dinner or as a meal prep option.
Ingredients:
– 2 cups cooked white or brown rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Add the mixed vegetables; stir-fry for 2-3 minutes or until they start to soften.
4. Add the cooked rice, soy sauce, and sesame oil. Stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 10-12 minutes
Summary
Discover the flavors of China with these 20 vegan and authentic recipes! From savory stir-fries to comforting soups, there’s something for everyone. Try your hand at Mapo Tofu with Mushrooms or Vegetable Stir-Fry with Garlic Sauce. For a protein-packed option, go for Vegan Kung Pao Chicken with Seitan or Braised Tofu with Shiitake Mushrooms. Don’t miss Sweet and Sour Tofu, Vegan Char Siu Tofu, or Scallion Pancakes (Vegan Version) – all inspired by traditional Chinese cuisine. Whether you’re a seasoned chef or just starting out, these recipes are sure to please.
