Omg I’m so excited to share this recipe with you!!!
The tofu has the exact same texture as chicken, it’s crispy, hearty, savory and spicy! And the kung pao sauce is absolutely the bomb! I’ve tested this recipe a few times now and I’m proud to finally present this to you!
The greens that I used are broccoli (which is the best vegetable ever!), spinach and peas, I used dried chilis to make the chili paste but you can use store bought as well and also decrease or increase the amount according to your preference!
This crispy tofu is so amazing that you will keep making this every week even if you don’t make the sauce to go with it. It is oil free and baked to crispy perfection. It can be eaten all day long without feeling bad about eating crispy tofu. 😀 Have it with any vegan sauce you like, but they taste best with barbecue sauce!
In the earlier versions that I made of this recipe, I ended up with soggy tofu after I added it to the kung pao sauce but then I figured out that I should bake it with the sauce instead of cooking it in the pan, and it was perfect.
These are the ingredients of the sauce, as many of you were wondering when I posted the picture of a test recipe on my instagram. In this recipe I decided to add up crispy tofu and broccoli just because I felt like! Most recipes use peanuts but I decided to go with almonds because they are better than peanuts!
Kung Pao Tofu with Soba Noodles
||1 hour 15 minutes
Oven baked crispy tofu with vegetables in a kung pao sauce served with soba noodles which amplify the awesomeness!
Category: Gluten Free, Snacks, High Fiber, High Protein, Healthy, Baked
Author: The Vegan Psyche
For the Crispy Tofu
- 1 Pack Tofu
- 1/2 Cup Flour (I used Bajra Flour you can use any!)
- 1/2 Cup Water
- 1/2 Cup Bread Crumbs
- 1 Large Onion
For The Sauce
- 2 tbsp Soy Sauce
- 1 and 1/2 tbsp Wine
- 1 tbsp Vinegar
- 1 and 1/2 tbsp Chili Paste
- 1 tbsp Sugar
- 1 tsp Cornflour + 2 tbsp Water
- 1 tbsp Almond Butter
- 3 Small Cloves Garlic
For The Noodles
- 1 Pack Soba Noodles
- 1 Broccoli Head
- Handful Spinach
- 1 Cup Peas
- 1 tsp Slivered Almonds (to garnish)
- Cut up the vegetables into bite size pieces
- In a bowl add up all the ingredients needed for the sauce and keep aside.
- Preheat the oven at 210 degree Celsius for 15 minutes.
- Break the tofu into rough uneven pieces (to look like chicken) and use a fork to first coat them in the flour mixture then in the bread crumbs (like shown in picture). Put on a non stick silicon sheet or parchment paper.
- Cook these for 35-40 minutes in the oven until crispy but not brown.
- Then dip them in the sauce and cook further in the oven for 10-15 minutes until crispy!
- Cook the soba noodles.
- Then cook the veggies in a pan and add the noodles and sauce.
- Serve hot and add the tofu just as you’re serving it so that you can enjoy it’s crispy awesomeness! Garnish with slivered almonds and enjoy!
Oil free dim sums full of plant based protein that have a filling that feels and tastes like meat, served with an oil free and delicious tomato chili garlic sauce that is spicy and rich with flavor, sounds too good to be true right? But it’s true!!!
For the protein meat like texture I’ve used textured vegetarian protein or TVP or soy chunks, whatever you want to call it. It has 12 grams of protein for every 24 grams and no fat at all, which is pretty freaking sweet! It has a meat like texture and can easily confuse any meat eater if seasoned with the right spices. Chicken doesn’t really have a taste of its own and is seasoned to give you that meat taste!
I just soak the TVP in boiling water for 10 mins, take them out, squeeze the excess water and blend them up in a food processor and they give me a keema (minced meat) like consistency.
In this recipe I’ve used absolutely no oil, I know it sounds weird but hear me out! You just add some water when the pan starts to heat up and cook the veggies in that, and then keep adding water whenever it begins to dry up, and keep doing this till it cooks up. To watch a video about how to do this click here!
Then there’s this sauce again without oil. This is my dad’s recipe which I had posted earlier and I just removed the oil from it and instead cooked in water, it’s pretty simple and no one even gets to know the difference!!! Try it out once and you’ll be surprised. I found out about this way of cooking about a month back and have been experimenting and exploring the various possibilities consisted in it!
For the dim sum skin I came up with this idea on my own and I have all the copyrights to this! In all the recipes that I saw there was either only wheat and water or the addition of yogurt which I didn’t want to add. The wheat and water gave me a flimsy skin which was easily breaking off. So I added tofu instead, this gives it a firmer and fuller texture!! I just blended it with some water and it created this beautiful consistency, you can make pasta sauces and vegan mayonnaise with it as well!
This just looks complicated because I’ve added tons of pictures in this but when you start to cook it it’s pretty simple and the filling can be made in advance and be used as a grilled sandwich or parantha filling as well! Enjoy!<3
Wholewheat Soy Dim Sums with an Oil Free Chili Garlic Sauce
Oil free dim sums full of plant based protein that have a filling that feels and tastes like meat, served with an oil free and delicious tomato chili garlic sauce that is spicy and rich with flavor.
Category: Snacks, High Fiber, High Protein
Author: The Vegan Psyche
- 2 Cups Dry TVP/Soy Chunks
- 7 Small Garlic Cloves
- 1/2 Inch Ginger
- 1 Large Onion
- Bunch of Coriander
- 2 teaspoons Dried Coriander
- 2 teaspoons Dried Thyme
- 1 teaspoon Pepper
- 1 green chili
- Himalayan Pink Salt to taste
- For the Skin: 1 and 1/2 Cups Whole Wheat Flour
- 1/3 Cup Blended Tofu (Blend it with 2-3 tbsp water till cream like consistency is achived)
- 1/2 Cup Water
- Salt to taste
Ingredients For Sauce
- 9 Tomatoes
- 80 Grams Dried Chili
- 10 Medium Cloves of Garlic
- 1 Large Onion
- 1 tsp Cinnamon
- 1 tsp Ginger Powder
- 1 tsp Cumin
- 1 tsp Pepper
- 2 tsp Unrefined Cane Sugar
- 1/2 tsp Black Salt
- Pink Salt to taste
Instructions For the Dimsums
- Soak the TVP in boiling water for 10 minutes. Then, Squeeze out all the excess water amd then blend in a food processor till a mince meat like consistency is achieved.
- Cut up the ginger, garlic, onion, chili and garlic finely.
- Cook them in a pan with oil or water until translucent and aromatic.
- Add the minced TVP and all the spices and mix together, add some water and cook on medium flame with a lid on.
- Check it every 2-3 minutes till all the water has evaporated and the TVP is cooked.
- For the skins add the ingredients for it and make a dough. Divide it into small 1/2 inch diameter circles and roll them out in a thin circle.
- Add the filling and close them up like I have showed in the pictures in the post.
- Steam for 10-12 minutes until fully cooked.
Instructions For the Sauce
- Break up the chilies and put boiling water in the dried chilies and let them soak for 15-20 minutes so that the seeds come out.
- In the meantime cut up the chili, garlic and onion and blend up the tomatoes.
- After the soaking of chilies, blend them up separately.
- Cook the garlic and onion i water or oil till translucent.
- Add the tomatoes and cook for 10-12 minutes till water has evaporated.
- Add the chili paste, spices and vinegar and cook for a further 5-6 minutes on medium flame.
- Your oil free sauce is ready!