VEGAN RECIPES FROM ASIA

Vegan Korean Tofu and Leek Barbeque

•Ingredients

  • 1 (16 ounce) package firm tofu, cubed

Marinade:

  • 1 cup cored and quartered apples

  • ¼ cup soy sauce

  • ¼ cup sesame oil

  • 2 tablespoons maple syrup

  • 2 tablespoons gochujang (Korean hot pepper paste)

  • 1 tablespoon toasted sesame seeds

Skewers:

  • 8 skewers, or as needed

  • 1 leek, cut into thick wedges

  • cooking spray

  • 1 tablespoon toasted sesame seeds

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Directions

  1. Place tofu in a large bowl. Combine apples, soy sauce, sesame oil, maple syrup, hot pepper paste, and 1 tablespoon sesame seeds in a blender; puree until smooth. Pour marinade over tofu. Cover with plastic wrap and refrigerate 8 hours to overnight.

  2. Drain tofu and discard marinade. Thread tofu and leek pieces alternately onto skewers.

  3. Heat a grill pan over high heat and spray with cooking spray. Grill skewers until browned on all 4 sides, about 2 minutes per side. Sprinkle with sesame seeds.

Vegan Japchae Korean Noodles


•Ingredients

  • 1 (12 ounce) package Korean sweet potato noodles (dangmyun)

  • 5 teaspoons sesame oil, divided

  • ¼ cup soy sauce

  • 4 teaspoons white sugar

  • 1 tablespoon vegetable oil

  • 3 carrots, cut into matchsticks

  • 1 onion, thinly sliced

  • 1 cup shiitake mushrooms, sliced

  • 6 green onions, chopped

  • 4 cloves garlic, minced

  • 1 (16 ounce) bag fresh spinach

  • 1 tablespoon sesame seeds (Optional)

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    Directions

    1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.

    2. Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.

    3. Combine soy sauce and sugar in a bowl; set aside.

    4. Heat vegetable oil in a skillet over medium-high heat. Sauté carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Sauté until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.

    5. Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.