Tempeh Mini Cubes

This deep-fried tempeh with spices salt can be added to pasta, fried rice, congee and salad or eaten as it is.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 6 pieces (300g) fresh tempeh, small diced
° 1 teaspoon spices salt, or to taste
° oil, for deep-frying

Method
1. Mix the tempeh with spices salt evenly.
2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the tempeh into the hot oil and fry until lightly golden yellow.
3. Remove the tempeh with a slotted spoon. Drain well on kitchen paper and serve.

Purple Yam Roll or Dioscoreae Roll ?

Baked!

Deep-Fried!

What is this? I don’t know the name of this product. It is very delectable. It is purple yam wrapped with a “net wrapper” made of rice vermicelli.

I got them from Friendly Vegetarian Food Supplier and they told me it Chinese Yam or “Purple Yam” (紫山芋 / Dioscoreae) and you deep-fried it. The packet didn’t come with any information related to this product, so let called it Purple Yam Roll or Dioscoreae Roll!

How to cook this? You can brush some olive oil on it and bake/toast it, for a healthier choice. Alternatively, deep-fried it which is nicer.

Simple Deep-Fried Tofu

Firm Tofu/Beancurd before cooking / Cut Deep-Fried Tofu


Tofu diced prior to deep-fried

This is a simple way of cooking firm tofu or beancurd. If silken tofu is used, the water in it must be drained and coated with some corn starch prior to deep-frying. You can either choose to cut the tofu into small cubes prior to deep-frying, if prefer. The deep-fried tofu goes well with various dipping sauce, like light soy sauce, light soy sauce with chilli, chilli or tomatoes sauce, teriyaki sauce etc.

Preparation: 3 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 1 firm tofu/beancurd (225g), pat dry
° oil, for deep-frying

Method
1. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds.
2. Deep fry the beancurd until golden yellow. Remove, drain on kitchen paper and leave to cool.
3. Cut the tofu into smaller square.
4. Serves with light soy sauce with chilli or chilli sauce.

Spicy Seaweed Crisp

I had this in Malaysia and now trying to recreate this. The one that I had does not use Tom Yum paste at all, I guess seasoning is been used. You may have it plain, if desired. If deep-frying is not your option, no worry, just bake or toast it after spraying or brushing some oil on them! Instead of using egg which is the normal practice to “seal” it, I added water to the Tom Yum Paste. And this makes it Vegan Friendly!

Too much of a trouble to do it yourself, then go to The Whole Earth (A Vegetarian Eatery in Singapore), I had eaten something similar there but it is using beancurd skin if I am not wrong.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 1 nori sheet, halved
° 2 pieces spring roll pastry skin, 215 x 215mm
° 1½ -2 teaspoons vegetarian tom yum paste, mixed with 1½ teaspoon water
° vegetable oil, for deep-frying

Method
1. Place a piece of spring roll pastry skin on a chopping board or plate. Brush some vegetarian tom yum paste over it.
2. Place a piece of nori sheet on top, brush with some vegetarian tom yum paste. Fold the spring roll pastry skin over to cover up the nori sheet.
3. Cut into strips or few sections. Repeat with the next spring roll pastry skin.
4. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the seaweed crisp into the hot oil and fry in batches until lightly golden yellow.
5. Remove with a slotted spoon. Drain well on kitchen paper.
6. Serve immediately.

Tofu Croquettes

This is quick and easy to prepare and inexpensive. Reduce calories by baking rather than deep-frying these tofu croquettes.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 1 small firm tofu/beancurd, pat dried and mashed
° 2 (125g) harsh brown, mashed
° 2 (50g) fresh shiitake mushroom, chopped
° 50g fresh corn kernel
° ¼ teaspoon sesame oil
° 40g-50g self-raising flour
° salt and pepper, to taste
° oil, for deep-frying

Method
1. Combine tofu, harsh brown, mushroom, corn kernel, sesame oil, flour, salt and pepper and mix well. Make into 4 patties.
2. Heat oil over a high fire and deep-fry the patties until golden yellow. Remove, drain on kitchen paper and leave to cool.
3. Serve with chilli sauce or dipping sauce.

Tofu Seaweed Roll

This is a simple tofu seaweed roll. You may want to wipe the beancurd sheet thoroughly to remove the saltiness. If not, just omit salt in the filling. Just add any other ingredients such as carrot, water chestnut, pumpkin or mushroom to the mashed tofu, if desired.

This is roughly the way Vegetarian/Mock Fish is made. Just that firm tofu is too soft and need to be replaced or mixed with “Dou Bao” or some other ingredients. With cornstarch added and the finally product is wrapped up with cellophane paper and steamed.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (makes 1)
° 1 small firm tofu, pat dried and mashed
° 1 piece nori sheet
° 1 piece beancurd sheet, cut into 20cm x 22cm and wipe with wet kitchen towel
° ¼ teaspoon sesame oil
° salt and pepper to taste
° granulated mushroom bouillon or seasoning, to taste
° few slices fresh red chilli (optional), finely chopped
° oil, for deep-frying

Method
1. Combine mashed tofu, sesame oil, salt, pepper, mushroom seasoning, chilli in a bowl and mix well.
2. Lay the beancurd sheet on a plate or chopping board. Then, place the nori sheet on top.
3. Spread the mashed tofu on the nori sheet on one side. Roll up as a spring roll. Tap some water at the end to seal up.
4. Heat oil over a high fire and deep fry the beancurd until golden yellow Remove, drain on kitchen paper and leave to cool.
5. Cut into sections and serves with chilli or dipping sauce.

Avocado Fried Wanton

A lovely person left a wonderful comment on one of my avocado’s recipes. The comment: Dipping avocado in sweet and sour chilli sauce. This leads me to the idea of wrapping avocado with wonton wrapper, deep-fry it and then dip with sweet and sour chilli sauce. We can all forget about using minced meat, prawn and tofu for wanton’s filling, just use fruit which is so much simple to prepare, even kid can do it. Try banana, ripe mango and any fruit that you dare to experiment with, it can be a lovely surprise.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (makes 24 pieces)
° 24 pieces wonton wrapper
° 1 ripe avocado, peeled and diced
° oil, for deep-frying

Method
1. Lay a wonton wrapper in front of you. Place a piece of avocado in the middle. Fold up the wonton diagonally, making sure the end meet. Press down firmly on the ends to seal.
2. Heat oil in a deep-fryer or wok and fry in batches until golden yellow.
3. Remove the wonton with a slotted spoon. Drain well on kitchen paper and serve as soon as possible to ensure they remain crispy.

Tip
1. Put wontons in oven or microwave for 1-2 minutes if they lose their crispiness.

Deep-Fried Spring Rolls with Banana

It is something like Pisang Goreng (Banana Fritters) which the banana is dipped in batter and then deep-fried. In here, what we need is to wrap the banana with a spring roll wrapper and just deep-fried. Very simple and that’s! Just don't eat too much deep-fried items!

Preparation: 8 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 1 (200g) ripe banana, peeled, halved and cut 6 sections
° 6 pieces spring roll pastry skin, 125 x 125mm
° vegetable oil, for deep-frying

Method
1. Place a piece of spring roll pastry skin on a chopping board or plate. Place a section of banana on it and roll up. Repeat for the rest.
2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the spring roll into the hot oil and fry in batches until lightly golden brown.
3. Remove the spring roll with a slotted spoon. Drain well on kitchen paper.
4. Arrange on a serving plate and serve immediately.

Mini Cocktail Rolls

There is this cocktail roll that looks like mini spring roll with sambal shrimp filling sold in the supermarkets. I decide to make some little cute mini rolls using wonton wrapper instead of the spring roll pastry skin with tofu or banana filling. If you prefer a spicy version, spread a little bit of sambal chilli on the wonton wrapper before placing the tofu. Or you can make different filling rolls and mix them up. Let there be some elements of mystery, suspense and fun in guessing what are you going to have when you pick one – salty, sweet or spicy!

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (makes 20)
° 20 pieces wonton wrappers
° 1 small firm tofu/beancurd, cut into 20 small rectangles and pan-fried
or
° 2 small bananas, peeled and cut into 20 small rectangles
° vegetable oil, for deep-frying

Method
1. Place a piece of spring roll wrapper on a chopping board or plate. Place a piece of tofu or banana on it and roll up. Repeat for the rest.
2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the mini roll into the hot oil and fry in batches until lightly golden brown.
3. Remove the mini roll with a slotted spoon. Drain well on kitchen paper.
4. Arrange on a serving plate and serve immediately

Chinese Potatoes Chips

Chinese Arrowhead is known as Chinese potatoes or Chi Gu. This can be served as a snack or side dish during Chinese New Year. Usually, we can only purchase Chinese arrowheads during the Chinese New Year period. Surprisingly, I found that one of the stalls in the wet market is selling them now. Bought some and decided to make chips, and it tasted lovely, although too much deep-fried food is no good. But once in a while, a little of it should be fine and homemade chips without any salt are still better. I should have sliced it even thinner and it will absorb less oil and more crispy.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 6 Chinese arrowheads, peeled, thinly sliced and pat dry
° oil, for deep-frying

Method
1. Heat oil in a deep-fryer or wok. Place the Chinese arrowhead in and then fry until golden brown. Drain well on kitchen paper and set aside.
2. Serve immediately.

Spring Rolls (Popiahs)

Lately, there is one Thai Eatery, selling deep fried spring rolls with different type of fillings – tofu filling, vermicelli filling etc. It reminds me of the previous recipe - Vietnamese Popiah.

Just that the wrapper is not rice paper but spring roll wrapper which is more suitable for deep-frying. You don’t need any special culinary skills to whip this up, except deep-frying it which most of us have no problem with. Basically, this can be a 'No Cook' dish too.

I bought a packet of plain Fried Been Hoon (rice vermicelli) from a vegetarian stall for S$0.80 (around 300g) which is enough to make 50 pieces. With some salad sprouts, mint leaves and shredded carrot, I started making the spring rolls. After which, I deep-fried them and they go well with chilli sauce.

If you prefer it not to be deep-fried, just roll up and dip with some sauce (plum sauce mixed with lime juice, sugar, chopped chilli and sesame seeds or some other sauces) ,it tastes good too !

Crispy Mushrooms with Basil

This is a deep fried dish, if you are watching your weight, it is best to avoid this or share among your family members or you need to exercise more and no more deep-fried food for the rest of the week.

Honestly, the deep-fried enoki mushroom is real FANTASTIC. With some crispy basil leaves, this made a real presentable dish if you have any guests around for dinner. By the way, enoki mushroom is said to be able to wards off cancer and have a surprisingly high vegetable protein of 5 per cent. Basil on the other hand is said to help relieve fever, purge wind, cleanse blood and strengthen the stomach. So eat more of these, but not the deep-fried one!

Oh, the oil for deep-frying will get milky due to the corn flour used so strain with a paper coffee bag place in a bowl.

Preparation: 8 mins, Cooking time: 12 mins

Ingredients (serves 2-3)
° 100g enoki mushroom, base discarded and separated
° 6-8 fresh shiitake mushrooms
° small handful (25g) basil leaves
° 2 red chilli padi, sliced
° oil, for deep-frying
° 3-4 tablespoons corn flour
° 1/3 teaspoon Chinese five-spices powder, or to taste
° 1/3 teaspoon salt, or to taste

Method
1. Heat 3 tablespoons of oil in a wok, add in the basil leaves, chilli and fry until crispy. Drain well on kitchen paper and set aside.

2. Combine corn flour, five-spice powder and salt in a plate and mix well. Coat the entire mushrooms with the flour.
3. Heat oil in a wok. Place the mushrooms in and then fry until golden brown. Drain well on kitchen paper.
4. Arrange the basil and mushrooms on a serving plate and serve immediately.

Deep-Fried Vegetarian Drumstick

This vegetarian drumstick is made from beancurd skin and vegetarian spices. This can be easily obtainable at the vegetarian shops/stalls or some supermarket. It can be a dish by itself, finger food or serve with the vegetarian chicken rice.

Preparation: 3 mins, Cooking time: 7 mins

Ingredients (serves 2)
° 8 vegetarian drumsticks
° oil, for deep-frying

Method
1. Heat oil in a deep-fryer or wok. Place the vegetarian drumsticks in and then fry until golden brown. Drain well on kitchen paper and set aside.
2. Serve immediately.

Crispy Tempeh

Fresh Tempeh

Ahh! What is tempeh? Tempeh is made by a natural culturing and controlled fermentation process that binds soybean particles into a cake form. It contains more protein than tofu and also has more vitamins plus it has a nutty flavour. Here is a quick and tasty snack. Crispy tempeh can be made as substitute for meat in some Chinese dishes.

Preparation: 5 mins, plus 15 mins standing time, Cooking time: 10 mins

Ingredients (serves 2)
° 100g fresh tempeh, cut into small chunks or 2cm thick slices
° vegetable oil, for deep-frying
° ¼ teaspoon salt
° ¾ teaspoon Chinese five-spice powder

Method
1. Marinate the tempeh with Chinese five-spice powder and salt for 15 minutes.
2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the tempeh into the hot oil and fry in batches until lightly golden brown.
3. Remove the tempeh with a slotted spoon. Drain well on kitchen paper.
4. Arrange on a serving plate and serve immediately.

Vegan Oatmeal “Butter Prawn”

Vegan Oatmeal “Butter Prawn”

Vegetarian Prawn (Vegetarian Chai Har) made of mushroom, carrot, beancurd puff, chinese swede & seasoning

Oatmeal Butter Prawn is a popular dish in the restaurants in Singapore. By replacing butter with non-dairy margarine, prawn with mock prawn (made of beancurd skin, carrot and radish strips and mushroom), omitting the milk powder and egg, the vegan version is derived. If you find that deep-frying the mock prawns is not ultra-healthy, just brush some oil and bake it instead.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2-3)
° 6 (150g) vegetarian prawns
° 1 tablespoon non-dairy margarine
° 4-6 sprigs curry leaves, stalk removed
° 2-3 fresh chilli padi or 1 fresh red chilli, seeded and sliced
° 3 tablespoons instant oatmeal
° ½ teaspoon salt
° ½ tablespoon sugar
° pepper (optional), to taste
° oil, for deep-frying

Method

1. Heat the oil in a wok over high heat. Place the vegetarian prawns into the hot oil and fry until lightly golden brown. Remove the vegetarian prawns with a slotted spoon. Drain well on kitchen paper and set aside. Alternatively, bush some oil on the vegetarian prawns and bake for a healthy choice.
2. Mix the oatmeal, salt, sugar and pepper in a bowl. Set aside.
3. Heat the margarine in a wok or frying pan over medium heat. Stir fry the curry leaves and chilli for 1 minute. Add in the oatmeal and stir fry until all the ingredients are crispy and aromatic.
4. Add in the vegetarian pawns and stir fry briskly. Dish up and serve hot.

Tempura Vegetable Fritters

Combining chopped vegetables and tempura batter to make lacy, feather-light and a slightly see through crispy vegetable fritters. Serve with a small bowl of tempura dipping sauce with finely grated daikon (radish) and ginger.

Preparation: 15 mins Cooking time: 20 mins

Ingredients (serves 2-3)
° 50g carrot, peeled and cut into short lengths
° 50g white radish, peeled and cut into short lengths
° 6 French beans, tailed and cut into short lengths
° 2 shiitake mushrooms, sliced
° 25g tempura batter mix
° ¼ teaspoon salt, or to taste
° 50ml ice cold water
° oil, for deep-frying
° 1 teaspoon sesame oil (optional), for deep-frying

Tempera Dipping Sauce
° 4 dried kelps in knot
° 150ml water
° 20ml miri or 10ml cooking rice wine
° 25ml shoyu or 35ml light soy sauce
° 20g daikon, peeled, finely grated and squeezed to remove excess liquid
° 1 teaspoon fresh ginger, finely grated

Method
1. Place all the julienned vegetables in a bowl. Add the tempera batter mix, salt, water and mixed well.
2. Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop a heaped tablespoon of the mixture into the hot oil and fry in batches until lightly golden brown.
3. Remove the vegetable fritters with a slotted spoon. Drain well on kitchen paper and keep warm in the oven until ready to serve.
4. Place the dried kelps and water in a small pot to make vegetarian dashi stock. Bring to a boil and simmer for 10 minutes or until 100ml stock left in the pot. Stir in mirin, shoyu and reduce the heat to low and keep warm until ready to serve with grated daikon and ginger.

Tip
1. Use fresh batch of oil and ensure that the deep-fryer or wok is filled with one-third full of oil for deep frying.
2. For every 150g of julienned vegetables, use 25g of tempura batter mix and 50ml of ice cold water.
3. Stir in ¼ teaspoon of sugar if light soy sauce is used for the dipping sauce, if desired.
4. Curry powder can be added to the batter, if desired.

Crispy Tofu Balls

Another delicious snack using tofu, easy to prepare and make and also an excellent party snack with drinks or serve them with other dishes for a main course.

Preparation: 15 mins Cooking time: 15 mins

Ingredients (makes 10-12 pieces)
° 1 (225g) firm tofu (beancurd), washed, pat dry with kitchen paper and mashed
° 2-3 Chinese dried mushrooms, soaked, drained and chopped
° 1 vegetarian ham slice (optional), chopped
° ½ carrot, chopped
° 2 tablespoons self-raising flour
° 1 tablespoon corn starch
° 1 teaspoon sesame oil
° sugar, to taste
° salt, to taste
° pepper, to taste
° flour, for dusting
° oil, for deep-frying

Method
1. Combine the mashed tofu, mushrooms, vegetarian ham, carrot, flour, corn starch, sesame oil, sugar, salt, pepper and mix well.
2. Using your hand, shape the mixture into 10-12 balls. Dust the tofu balls evenly with flour and shake off any excess flour.
3. Heat oil in a deep-fryer or wok and fry in batches until golden brown.
4. Remove the tofu balls with a slotted spoon. Drain well on kitchen paper and serve immediate.

Cauliflower Balls

Unusual but delicious snack that even kid who does not like vegetables will love it. Cauliflower balls could also be served as an appetizer with a dipping sauce.

Preparation: 15 mins Cooking time: 5 mins

Ingredients (makes 10-12)
° 200g cauliflower, cut into florets
° 100g self-raising flour
° 25g corn starch (optional)
° 1 tablespoon vegetable oil
° 1 teaspoon sugar
° ½ teaspoon salt
° ½ teaspoon pepper
° 100ml water
° oil, for deep-frying

Method
1. Combine the flour, corn starch, oil, sugar, salt and pepper into a bowl. Slowly add the water and mix into a batter.
2. Heat oil in a deep-fryer or wok. Dip the cauliflower florets in the batter to coat and then fry in batches until golden brown.
3. Remove the cauliflower balls with a slotted spoon. Drain well on kitchen paper and serve immediate.

Tip
1. Instead of using cauliflower, fresh oyster mushroom can be used to make the fritter, if desired.

Deep-fried Vegetarian Fish with Ginger

This easy steamed dish without much work and is ideal for busy people who have little time to spare.

Preparation: 5 mins Cooking time: 5 mins

Ingredients (serves 2-3)
° 2-3 (100-150g) vegetarian fish slices
° 4-6 thin slices ginger, finely shredded
° 2 cloves garlic (optional), finely chopped
° oil, for deep-frying
° ½-1 tablespoon dark soy sauce

Method
1. Heat oil in a deep-fryer or wok. Place the vegetarian fish slices in and then fry until golden brown. Drain well on kitchen paper and set aside.
2. Remove oil from the wok and leave only 1-2 tablespoons oil. Add the ginger, garlic and fry till slightly golden brown. Drizzle ginger, garlic and dark soy sauce over the fish slices. Serve immediately.

Fried Wanton with Tofu Fillings

Deep-FriendWantons of different shapes - candy shape, triangle and big square.

Deep-Fried Wanton in 'candy shape' with vegetarian salad cream or vegan mayonnaise.

This is a simple to made excellent party snack using tofu. Serve these crispy wontons with chilli sauce.

Preparation: 15 mins Cooking time: 5 mins

Ingredients (makes 40 pieces)
° 2 packs (40pcs) wonton wrapper
° 1 (225g) firm tofu (beancurd), washed, pat dry with kitchen paper and mashed
° 1-2 shiitake mushrooms, chopped
° ½ carrot (optional), blanched and chopped
° 2 spring onions or coriander leaves, chopped
° ½ fresh chilli (optional), chopped
° 1-1.5 tablespoons self-raising flour
° 1 tablespoon corn starch
° 1 teaspoon sesame oil
° sugar, to taste
° salt, to taste
° pepper, to taste
° oil, for deep-frying

Method
1. Combine the mashed tofu, mushrooms, carrot, spring onion/coriander leaves, chilli, flour, corn starch, sesame oil, sugar, salt, pepper and mix well. This is the wonton filling.
2. Lay a wonton wrapper in front of you. Place a bit of filling in the middle. Fold up the wonton diagonally, making sure the end meet. Press down firmly on the ends to seal.
3. Heat oil in a deep-fryer or wok and fry in batches until golden brown.
4. Remove the wonton with a slotted spoon. Drain well on kitchen paper and serve as soon as possible to ensure they remain crispy.

Tip
1. Put wontons in oven or microwave for 1-2 minutes if they lose their crispiness.
2. 1 small mashed potato can be added, and self-raising flour can be removed.
3. Mashed potatoes can be used instead of firm tofu.