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Tag Archives: chinese

Sweetfire Seitan

14 Sep Sweetfire Seitan

Most people who know me know I worked in a famous Asian restaurant for well over a year. I was very limited in my meal options there; I pretty much exclusively ate white rice and vegetable spring rolls. Every once in a while I would cook my own meals using the ingredients available to me. One meal I ate regularly was vegetables cooked in their sweet chili sauce (which they called sweetfire.) I was never able to add a vegan protein to it there, but recreating it at home gave me that option.

Sweetfire Seitan

I used seitan I had dipped in a soy/flour mixture and fried, because the recipe from my work used deep-fried chicken bites. You could easily sub tofu or unbreaded seitan as well. This recipe is extremely quick and easy, especially if you use premade sauce and seitan. Perfect for busy work nights or long days with a teething toddler.

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Mapo Tofu-Revisited

11 Aug

Mapo tofu is still one of our favorite meals here – it’s one of my go to dishes when I’m low on time, because it doesn’t require a huge prep time. I’ve improved on my original recipe a lot, specifically by adding the broad bean paste and szechuan pepper. The szechuan pepper adds an almost – citrus flavor that’s perfect for this spicy dish.

Mapo Tofu-Revisited

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Sweet and Sour Seitan

3 Jan

One of my favorite meal growing up was sweet and sour meatballs. My mom used a recipe from the original orange Betty Crocker (you know the one, your mom had it too.) I love adapting old recipes, so here’s my version.

I use seitan instead of meatballs, but you could easily substitute tofu. Feel free to add different veggies, but the pineapple is essential.

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Mapo Eggplant

3 Nov

This could easily be called sichuan eggplant, but I prefer to think of it as mapo eggplant, as that’s what inspired the recipe. I’ve expressed how much I love mapo tofu in my previous post and this dish runs a close second. I came up with this to use up our abundance of eggplant in our garden this year; my desire for spicy foods prevailed over  traditional dishes like moussaka.

The eggplant gets a perfect soft and chewy texture when fried, and soaks up the sauce perfectly. I use mushrooms and seitan to mimic the pork in traditional mapo tofu and add some green onions for color. I usually grind my own sichuan peppercorns and make my own chili oil, but you don’t have to go through all that effort if you can buy them both. The fermented black beans and chili bean paste are key in this recipe; you can make it without them, but they add a depth you can’t get without them.

Mapo Eggplant

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