Chinese Style Vegan Fish

Chinese Style Vegan Fish
Seafood was the last thing I gave up before becoming vegan way back when. And in that time there hasn’t been a good vegan fish option. But then late last year while on holiday, I found Gardein Fishless Filets at a small, regional supermarket of all places.

Now, it’s regularly available at my local Whole Foods and I’ve been enjoying it immensely. The flaky texture, fish-like taste and batter is spot on. From fish n’ chips to fish tacos to fish sandwiches, it’s all tasty and good. Yet something was still missing, what I really wanted is the taste of Chinese style fish.

Asian Style Vegan Fish
Typically, the Chinese dish would be a fresh whole fish steamed or deep-fried and finished with a dressing or sauce. So far, I’ve prepared it two ways. The first is a Cantonese ginger and vinegar dressing. Basically, it’s no different than eating fish n’ chips with malt vinegar except the vinegar has an Asian flavor.

Vegan Fish with Sweet and Sour Sauce
The second way is a sweet and sour sauce. Usually seen on pork, chicken or tofu, it’s also quite delicious on fried fish. Of the two ways, I liked the sweet and sour just a little bit more. The sauce is thicker so it clings to the fillet better. Next time, I’ll tweak the ginger and vinegar dressing into a thicker sauce and see how it goes.

Vegan Fish with Sweet and Sour Sauce
Serves 2-3

1 package Gardein Fishless Filets
1 green onion, chopped for garnish
Sesame seeds for garnish

Sweet and Sour Sauce
1 garlic clove, minced
1/2-inch piece of fresh ginger, minced
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar or apple cider vinegar
1 tablespoon sugar
1 tablespoon ketchup
2 tablespoons water
1 tablespoon corn starch mixed with 1 tablespoon water
1 teaspoon oil

Heat the vegan fish according to the package instructions. In a bowl, combine the soy sauce, vinegar, sugar, ketchup and water; set aside.

Heat a wok to hot and add the oil, swirl to coat the wok. Add the garlic and ginger, stir-fry for a few seconds. Add the bowl mixture and bring to a boil. To thicken the sauce, slowly add in the cornstarch mixture until it’s the desired consistency. You don’t have to use all of the cornstarch mixture.

Spoon the sauce over the fish and garnish with the green onions and sesame seeds. Serve immediately with rice.

Cantonese-Style Vegan Fish
Cantonese-Style Vegan Fish
Serves 2-3

1 package Gardein Fishless Filets
1 green onion, chopped for garnish

Ginger and Vinegar Dressing
1 1/2 tablespoons soy sauce or tamari
1 tablespoon fresh ginger, minced
1 tablespoon green onion, chopped
1 tablespoon rice wine vinegar or apple cider vinegar
1/4 teaspoon chili garlic sauce

Heat the vegan fish according to the package instructions. Combine the dressing ingredients in a bowl and set aside.

Spoon some of the dressing over the fish and/or serve on the side as a dip. Garnish with the green onions. Serve immediately with rice.

Disclosure: This post contains Amazon links, I get a few coins tossed my way if you click on any of the links and make a purchase of anything.

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Whole Foods Vegan Taquitos

Whole Foods Vegan Taquitos

It’s Cinco de Mayo. Once again I find myself running behind and totally unprepared for a holiday. But then I spotted vegan taquitos at the hot food bar in Whole Foods.

Whenever I feel like having taquitos, I usually bake up a batch of jackfruit carnitas taquitos at home as there’s no way I’m frying anything in my kitchen (I’m much too lazy to clean up the mess).

The Whole Foods taquitos are actually pretty good. I got them right around lunchtime so they were fresh and still kinda hot. Sure, they’re fried – that’s what makes them taste so good. I really don’t mind having a bit of fried food once in awhile. The key words being once in awhile. My body has no qualms about letting me know if I foolishly decide to eat more than a serving of fried at any one time.

I was going to make green chile potato enchiladas (the whole reason why I was in the store in the first place) but then laziness and taquitos took over…

Roasted Tofu in Lemon Sauce

Roasted Tofu in Lemon Sauce
Noticed something different?

Long overdue, the ol’ blog finally has a new look. Google made me do it with all that mobilegeddon talk (nothing like a deadline to get me off of my bum). Please excuse the ongoing work while I continue updating and tweaking, and if you see anything wonky, please let me know.

Fresh Lemons in Colander
Meanwhile, back in the kitchen, I have a bounty of freshly picked backyard lemons to use up. As I’m not a big lemonade drinker, I figured I would make lemon tofu. It’s basically roasted tofu cubes tossed in Chinese lemon sauce.

I’m a huge fan of roasted tofu, I’ve used it many times with various sauces, from buffalo style to leeks and black bean to pesto. It only takes 1 teaspoon of oil so it’s a bit healthier than pan-frying. I also made the lemon sauce lighter and not super sweet but you can easily adjust both to your own taste.

All of that worked out well, but wouldn’t you know it, the recipe uses up a grand total of one lemon. One. I still have to figure out what to do with the rest of them lemons.

Roasted Tofu in Lemon Sauce
Roasted Tofu in Lemon Sauce
Serves 2
1 14-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika
1 green onion, chopped for garnish
Sesame seeds for garnish

Preheat the oven to 450 degrees.

In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on one side, flip over to the other side and roast for another 15 minutes for a total of 30 minutes. While the tofu is roasting, make the lemon sauce.

Lemon Sauce
1 teaspoon oil
1 garlic clove, minced
1/2 tablespoon fresh ginger, minced
1 cup vegetable stock
1 teaspoon lemon zest
Juice of 1 lemon, about 4 tablespoons
1 tablespoon brown sugar
1 tablespoon agave nectar or to taste
Salt to taste
1 tablespoon cornstarch mixed with 1 tablespoon water

Heat a wok to hot and add the oil, swirl to coat the wok. Add the garlic and ginger, and stir-fry for a few seconds. Add the vegetable stock, lemon zest and juice, brown sugar, agave nectar to taste and salt to taste, bring to a boil. Turn down the heat and let simmer until the sugar is completely dissolved. To thicken the sauce, slowly add in the cornstarch mixture until it’s the desired thickness. I rarely use all of the cornstarch mixture as I prefer my sauce to be on the thinner side.

When ready to serve, transfer most of the sauce to a bowl. Then add the tofu to the pan and spoon as much sauce as desired onto the tofu and toss until thoroughly coated. Garnish with the green onions and sesame seeds and serve immediately with white rice and a side vegetable such as broccoli.

Related Posts
Buffalo Style Roasted Tofu
Roasted Tofu with Leeks and Black Bean Sauce
Roasted Tofu Lollipops With Pesto