Wednesday, 6 February 2019

Vegan Chinese Tofu Short Ribs

It is truly by coincidence that this recipes coincides with Chinese New Year of The Pig.

It is because I am still cooking recipes from The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz and the next recipe I had bookmarked to make was these Tofu Short Ribs which mimic Chinese Pork Ribs.  
These vegan Chinese Tofu Short Ribs were also so easy to make, you bake slices of tofu in the oven and then smother it generously in the sauce made with hoisin sauce, Chinese five spice and other ingredients all of which I found in my kitchen, other than the Hoisin sauce which I had to purchase (Please see my In My Kitchen blog post for brand).  

These Vegan Tofu Short Ribs tasted pretty good too. I will definitely be making them again and perhaps try them with seitan. 
If you want to have a go at making these vegan Chinese Tofu Short Ribs at home and you don't have the cookbook,  Isa Chandra has been generous and shared the recipe on her website  - follow this link for ease.
I had so much of the sauce left over, that we had this again the following day but this time I also included some slices of King Oyster Mushrooms and it was awesome.

Anyway, may I wish all my readers, especially those whom are celebrating the Chinese New Year - A very Happy Year of the Pig. 

8 comments:

  1. I remember eating ribs as a kid, and the other day I really thought about what that meant. Sometimes, those human anatomy classes mean you have knowledge you just don't want! Happily there are vegan substitutes that look so much better. Beautiful colour. Thanks for the link, I'll be making these.

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    1. Joey, I do know what you mean. the first time I saw a whole pig being BBQ on a spitfire (on TV - never in real life - thankfully), its lifeless looked human to me and I found it disturbing. I have never been able to eat meat and. I was a bit of a troublesome child for my parents feeding me, as my preference was always Dal! Yes thank goodness for kinder alternatives, I hope you enjoy

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  2. I love Isa's work--and yet somehow this book is NOT on my radar!!! Must remedy. Thanks for the link in the meantime.

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    1. Its a hefty book let me warn you. I didn't touch it for a couple of years and this year ive been cooking from it non-stop.

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  3. so I was wondering on your IMK post about the difference between your hoisin sauces - do you think either better for the recipe - looks like a pretty interesting recipe - I never had meat ribs but I think I once tried a vegan version so maybe I would like this one!

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    1. Hi Johanna. I actually preferred the M&S one, I found the Lee Kum Lee Hoisin Sauce one 'too meaty' and a bit bland. But it may be more authentic, whereas the M&S one had been altered for the Western palette. They both cost the same £1.50 a bottle and had the same amount. Hope you get to make these some day. I had so much of the sauce left that I made it again the following day with mushrooms.

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  4. All those flavours are perfect for me! What a nice meal!

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  5. Thank you. It really was good to eat.

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