Asian Archives - Forks Over Knives

Soft Tofu with Black Sesame and Wasabi Sauce

Darshana Thacker Wendel — Wed, 18 Aug 2021 17:11:22 +0000

This eye-catching dish might be simple to make, but its flavors are deliciously complex! Silken tofu soaks up a succulent sauce loaded with rich umami and spicy heat. Be sure to prepare the sauce in a blender so that it thoroughly emulsifies. Sprinkle everything with fresh chives or scallions for an elegant appetizer or a quick main dish when you’re craving Asian flavors but are short on time.

Yield: Makes 6 pieces

½ of a 12.3-oz. package silken extra-firm or firm tofu, drained
2 teaspoons black sesame paste
¼ teaspoon wasabi paste
¼ teaspoon tamari
1 tablespoon chopped Japanese chives (garlic chives) or scallion

Instructions

Cut tofu into six ¼-inch-thick pieces. Arrange on a platter.
In a small blender combine sesame paste, wasabi paste, tamari, and 1 tablespoon water. Cover and blend until smooth. Drizzle sauce over tofu. Sprinkle with chives.

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Vegan Spring Rolls

Darshana Thacker Wendel — Mon, 11 Sep 2017 22:03:15 +0000

Loaded with vermicelli noodles, mushrooms, and other fresh veggies, this recipe for Asian-style wraps is ideal for packed lunches. The wraps will stay fresh for a few days if tightly wrapped and stored in the refrigerator. Use any kind of mushroom you like—whether mild button, earthy shiitake, or another that you prefer—all will be delicious here.

Yield: Makes 12 to 16 wraps

Ingredients

For the noodles

7 ounces mung bean vermicelli
4 ounces mushrooms, sliced (about 1½ cups)
1 tablespoon finely chopped peeled fresh ginger
1 cup finely chopped green onions, white and light green parts
3 tablespoons low-sodium tamari
¼ teaspoon freshly ground white or black pepper

For the wraps

24 to 48 baby spinach leaves, stems trimmed
10 large romaine lettuce leaves
12 to 16 (8½-inch) rice paper sheets
2 medium carrots, grated
1 large cucumber, peeled and cut into thin strips about 3 inches long
1 cup finely chopped fresh cilantro
1 cup finely chopped fresh mint leaves
Serve with Wasabi Orange Sauce

Instructions

Bring a medium saucepan of water to a boil. Add the vermicelli, cover the pan, and remove the pan from the heat. Let stand until the noodles are translucent, about 15 minutes. (Alternatively, follow package instructions.) Drain the noodles and use scissors to snip them into shorter pieces (2 to 3 inches long). Set aside. (The noodles shouldn’t sit too long or they will stick together).
Meanwhile, in a large skillet with a lid, combine the mushrooms, ginger, and 1/4 cup water; cook over medium heat, covered, until the water is sizzling, about 2 minutes. Add the green onions, tamari, and pepper and cook, covered, until the mushrooms are tender but still have bite, about 2 minutes. Add the cooked vermicelli and mix gently, using a fork to separate the noodles. Cook, uncovered, until all the liquid has evaporated, about 2 minutes. Transfer the mixture to a bowl, and set aside to cool.
Rinse the spinach leaves in cold water. Pat the leaves dry on a towel, or spin them dry in a salad spinner. The leaves need to be completely dry. Repeat with the lettuce leaves. Cut the center ribs out of the lettuce leaves and cut the remaining leaves into roughly 3- x 2-inch pieces. Fill a medium bowl halfway with water and set it at your work area. Arrange the following items so they are also close at hand: the rice paper, a wooden cutting board, the noodle mixture, and the carrots, cucumber, cilantro, and mint.
To assemble the wraps, gently submerge a sheet of rice paper in the bowl of water and let it soak for 20 seconds. Remove it from the water and place it on the cutting board. On the side closest to you, place 2 pieces of lettuce. Top with 1/3 to 1/2 cup of the noodle mixture. Place a few strips of carrot and cucumber on top. Sprinkle with cilantro and mint leaves. Cover the stuffing with 2 to 3 spinach leaves.
Fold the edge of the rice paper that is closest to you over the stuffing and tuck it under on the other side, while pulling the package toward you. Hold the fold in place with one hand, and fold in the left and right sides of the rice paper with your other hand, to seal in the stuffing. Roll the wrap away from you until it is all rolled up. Set aside and repeat with the remaining rice paper and filling ingredients.
When all the wraps are assembled, you can serve them right away or transfer them to an airtight container and store in the refrigerator for 2 to 3 days. Let the wraps come to room temperature before serving. When ready to serve, dip a sharp knife in water and use it to cut each wrap in half. Place the halves on a serving tray and serve the Wasabi Orange Sauce in a bowl alongside.

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Chinese Noodles in Ginger Garlic Sauce

Darshana Thacker Wendel — Thu, 28 Jul 2016 14:28:25 +0000

This quick and flavorful dish can be made quicker still by using frozen veggies in place of fresh. Instead of chow mein or lo mein noodles, which are traditionally made with processed wheat flour and egg, use whole wheat spaghetti or any other long whole grain noodles.

From Forks Over Knives Family

Yield: Makes about 7 cups

8 ounces dry whole grain spaghetti
3 tablespoons arrowroot powder
¼ cup low-sodium soy sauce or tamari
2 tablespoons brown rice vinegar
1½ tablespoons grated fresh ginger
9 small garlic cloves minced (about 1½ tablespoons)
7 to 8 scallions, white and green parts, thinly sliced diagonally into 1-inch-long strips (about 2 cups)
8 ounces button mushrooms, trimmed and sliced (about 3 cups)
1 large carrot, thinly sliced (about 1 cup)
1½ cups broccoli florets in ½-inch pieces (about 5 ounces)
2 baby bok choy, trimmed and cut into 1-inch pieces (about 3 cups)
2 tablespoons finely chopped fresh cilantro
2 tablespoons cashews, toasted and chopped (optional)

Instructions

Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain, rinse with cold water if necessary, and drain again.
Meanwhile, in a medium bowl, mix the arrowroot powder, soy sauce, vinegar, and 1½ cups water until smooth. Set the slurry aside.
In a large sauté pan, place the ginger, garlic, scallions, mushrooms, carrots, and ¼ cup water. Cover and cook over medium heat until the vegetables are halfway cooked, about 5 minutes.
Add the broccoli and bok choy to the vegetables. Stir the reserved slurry and add it to the pan. Cover and cook until all the vegetables are crisp-tender and the sauce is slightly thickened, about 5 minutes.
Add the noodles to the vegetables; toss until well combined. Heat over medium-low if necessary to warm all the ingredients and add a little water to loosen the sauce, if necessary. Garnish with cilantro and cashews (if using) and serve hot.

https://www.youtube.com/watch?v=5_OIG7iGYdA

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