I love making a batch of this tea-brined tofu and keeping it in the fridge. It lasts for up to two weeks, and the longer you let the tofu sit, the more flavorful it gets. You can dish it out to serve to guests as an appetizer to nibble on before a meal.

What’s in the brine?

If you’ve been cooking Chinese food for a while, you might be familiar with some of these spices. Part medicinal and part culinary, a few of them share uses in the West, like bay leaf and cloves, but others are less common, although readily available in any Chinese supermarket.

• Bay leaf (xiangye): provides an herbal, slightly floral note that’s more on the savory side
• Cloves (dingxiang) are rich, pungent and warming
• Fennel seeds (xiao huixiang) provide a sweet, licorice-like flavor
• Black cardamom (caoguo) is resinous with notes of citrus and eucalyptus
• Cassia bark (guipi) is basically cinnamon (it’s called Chinese cinnamon), although more assertive
• Star anise (bajiao) also has a strong black licorice flavor, although it isn’t related to either anise or fennel
• For the tea, you can use black tea (hongcha) or oolong tea (wulongcha). Black is stronger in color and flavor. (I only had oolong on hand, and I love the more delicate, subtle aroma!)

The rest of the brine is very simple, just soy sauce or tamari and rock sugar. Also salt.

What kind of tofu should I use?

I use dougan, which is a kind of pressed tofu that’s extra-firm, sold in the Asian supermarket. It’s chewy to the point of rubbery, and the resultant brined tofu reminds me of jerky. If you want a softer bite, use medium or firm tofu. I’ve also used store-bought fried tofu puffs, which absorb the brine like sponges.

Do I need to fry the tofu first?

Frying tofu is an efficient way to prepare the tofu for brining. It makes the surface sturdier and adds richness, and pulls out some of the water. The bubbly golden crust that develops also transforms the tofu’s surface, resulting in pleasantly chewy edges.

You can always skip the frying, but I recommend it for the best flavor and texture.

Storing and serving

The tofu can be stored up to two weeks in a container in the fridge. The longer you let it sit in the brine, the more flavor it takes on. Sweet-salty and heady with spices, stained dark with the color of the tea leaves, it’s a sophisticated yet simple little appetizer. I’m always fishing out a piece or two with my chopsticks to snack on, it’s hard to resist.

Here I serve the brined tofu chilled, with soft five-spice boiled peanuts. It’s a play on “Q” textures: tender and chewy.

📖 Recipe

Tea-Brined Pressed Tofu 茶香干

A crowd-pleasing little appetizer: chewy, flavor-potent cubes of pressed tofu (dougan) brined with Chinese herbs, spices, and oolong tea leaves. 

• Author: Hannah
• Prep Time: 15
• Cook Time: 35
• Total Time: 1 day
• Yield: 4
• Category: Appetizers
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 14–16 ounces (450 grams, 1 pound) medium tofu, firm tofu, or plain white pressed tofu (dougan 豆干)*, or 8 ounces (120 grams) fried tofu puffs
• 1 cup vegetable oil, for frying

For the tea brine:

• ½ cup (120 grams) rock sugar, crushed into small pieces, or regular granulated sugar
• ½ cup + 2 tablespoons (150mL) tamari or soy sauce
• 1 bay leaf
• 1 star anise
• 2 teaspoon fennel seeds (xiaohuixiang)
• 1 black cardamom pod (caoguo)
• 1 tsp whole cloves (dingxiang)
• 3–4 heaping tablespoons loose-leaf oolong or black tea
• 2 teaspoons salt, plus more as needed

Instructions

1. Fry the tofu. Cut the tofu into 1-inch cubes. In a deep saucepan or wok, heat the oil until it reaches 350°F/177°C. Add about a third of the tofu to the oil and fry for 5 to 6 minutes until the edges take on a golden color. Remove with a slotted spoon or spider and transfer to paper towels to drain. Wait for the oil to return to the frying temperature, then repeat for the remaining tofu.
2. Prepare the brine. In a heavy-bottomed saucepan set over low heat, heat the rock sugar, stirring occasionally, until it starts to change color. Add 3 cups (720mL) water, the tamari or soy sauce, bay leaf, star anise, fennel seeds and cloves. Bring to a boil over medium high heat. Reduce the heat to a simmer, and add the tea leaves. Steep for about 5 minutes, then add the salt. Taste and adjust as needed— the brine should be very flavorful, and slightly saltier than how you would season a soup.
3. Add the fried tofu. Fold the tofu into the liquid (spices and tea still in the pot) and continue to cook at a gentle simmer for 30-45 minutes, stirring occasionally, until the tofu is visibly darkened in color. Try a cube— you should be able to taste the flavor of the brine, although it will continue to absorb over time.
4. Transfer to a container. Remove the pot from heat. Cool to room temperature, then spoon the tofu into a lidded container. Pour in enough of the brine to cover. Chill in the fridge overnight.
5. Serve. Using clean chopsticks, transfer the amount of tofu you wish to serve to a small dish. You can enjoy the tofu whole or cut each cube into slices to showcase the cross section.

Notes

• *The texture of the tofu will depend entirely on what type of tofu you use. I used pressed tofu, which is extra firm tofu that’s chewy and quite sturdy, like jerky.  For a more tender bite, fry medium tofu or firm tofu, which is more porous, or use pre-fried tofu puffs.

This Buddhist appetizer is nearly a thousand years ago, but I first encountered it on a trip to Shanghai in 2019. I was eating lunch in a charming vegetarian restaurant that smelled of incense and old mahogany furniture, and as I watched the server bring the “bird” out, beautifully plated and skin crisped to a deep golden brown, it struck me that this would be perfect as a vegan holiday dish.

The “goose” is made from layers of semi-dried tofu skin (腐皮), also known as beancurd sheets. They’re usually in the frozen section of an Asian supermarket. You stack three or four skins, wetting them with a sauce mixture, pile on a heap of the slivered mushroom carrot filling, fold them up into a packet and steam until the layers soften and wrinkle. After frying, the outside gets shatteringly crisp, in imitation of crispy goose skin.

Origins of Vegetarian Roast Goose

Su shao’e (素烧鹅) or “vegetarian roast goose” originated in one of the oldest and largest Buddhist populations in China in Jiangnan Province, which was a hub of vegetarian cuisine during the Song dynasty. Yuan Mei, the legendary Chinese poet and gastronome, included this dish in his classic treatise and cookbook Recipes from the Garden of Contentment from the Qing dynasty.

You’ll find variations across regional cuisines, and some chefs leave out the filling entirely, trying to replicate the actual texture of the goose, but my favorite is the traditional version stuffed with thin slivers of bamboo shoots, carrot, and shiitake mushrooms. Something crunchy, sweet, and savory in each bite. Nowadays, mock meats and the old imitation-style dishes are considered outdated in modern vegetarian restaurants in China, but this dish is enduringly popular on menus, probably because it’s delicious in its own right.

Instructions

The variety of tofu skin we’ll be using is frozen semi-dried tofu skin, also labeled as “beancurd sheets.” It typically comes in packs of 1 lb or ½ lb sizes, sold in most Asian supermarkets.

Note: the two sizes below actually have the same thing inside — the sheets in the smaller package are just folded several more times.

Do not use the shelf-stable packs of beancurd sheets / sticks that are also sold as tofu skin. Those are brittle and will not work for this recipe, where you want sturdiness but also flexibility.

Step 1

Thinly sliver the ingredients: Soak the mushrooms in the hot or boiling water for 30 minutes, until plump. Snip off and discard the mushroom stems and cut the caps into thin slivers. Reserve the soaking liquid.

Step 2

Combine the sauce in a small saucepan along with 2 tablespoons of the mushroom soaking liquid. Heat just long enough for the sugar to dissolve. Take off the heat and allow it to cool as you make the filling.

Step 3

Cook the filling: Heat a seasoned wok over medium heat and add the vegetable oil, swirling to coat the sides. Add the ginger and stir-fry until aromatic, about 30 seconds. Add the mushroom caps, bamboo shoots, and carrot. Stir-fry to combine. Pour in about 2 tablespoons of the sauce and stir-fry until the sauce has been absorbed, then season with salt to taste. It should be fairly salty, as this will provide most of the flavor for the tofu skin. Scrape into a bowl.

Step 4

In the meantime, trim off the string-like edges of the tofu skin sheets. Discard or use as a “brush.” On a flat surface, lay out one tofu skin sheet with the straight edge toward you. Using the trimmed edges, a spoon, or a pastry brush, rub a light layer of the remaining sauce over the first sheet. Top with a second sheet and brush again. Repeat with one more sheet, for three layers.

Pile half the filling in the center of the stacked sheets, about 3 inches from the straight bottom edge. Fold the left and right sides of the stack toward the center, then press down gently. Brush a thin layer of the sauce on the bottom edge to help seal it. Fold the bottom up and over the filling, then roll it into a packet about 4 × 8 inches in size. Set on a plate and cover so it doesn’t dry out. Use the remaining 3 sheets and filling to make a second packet.

Line two bamboo steamer baskets with a muslin cloth or perforated parchment paper. Bring a pot of water to a boil. Place the rolls seam-side down in the steamer, cover, and steam over medium-high heat for 10 to 12 minutes, until the tofu skin is wrinkled and noticeably darkened. Remove from the steamer and let cool briefly.

Heat about 3 inches of oil in a wok over medium-high heat to 325°F (162°C). Gently slide the steamed rolls into the wok and deep-fry, turning the rolls once, until both sides are golden brown, about 3 minutes on each side. You can also use a large skillet and pan-fry the rolls— heat about ½ inch of oil in the pan. Remove and let cool on a paper towel– lined plate. With a sharp knife, cut the rolls into 1-inch-wide pieces.

Video Instructions

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📖 Recipe

Chinese Vegetarian Roast Goose 素烧鹅 (Vegan)

A “goose” made from layers of semi-dried tofu skin (腐皮), also known as beancurd sheet. Filled with a slivered mushroom carrot filling, fold it up into a packet and steamed, then fried to a shatteringly crisp exterior, in imitation of crispy goose skin.

• Author: Hannah Che
• Prep Time: 30
• Cook Time: 30
• Total Time: 1 hour
• Yield: 4 to 6
• Cuisine: Chinese
• Diet: Vegan

Ingredients

The Sauce:

• 2 tablespoons Shaoxing wine
• 2 ½ tablespoons soy sauce or tamari
• 2 tablespoons sugar
• 1 teaspoon dark soy sauce*
• 1 teaspoon toasted sesame oil

The Filling

• ¾ ounce (20 grams) dried shiitake mushrooms (about 4 large)
• 1 cup (240 mL) hot water
• 2 tbsp vegetable oil
• 1 (2-inch) piece (15 grams) fresh ginger, peeled and thinly slivered
• ½ cup (70 grams) thinly julienned fresh, canned or thawed frozen winter bamboo shoots
• 1 medium carrot, julienned
• ½ tsp kosher salt, plus more to taste
• 3 (24-inch) circular semi-dried tofu skin sheets, halved to make 8 semicircles (about 5 ounces / 135 grams)
• Vegetable oil, for frying

Instructions

1. Soak the mushrooms in the hot or boiling water for 30 minutes, until plump. Snip off and discard the mushroom stems and cut the caps into thin slivers. Reserve the soaking liquid.
2. Prepare the sauce. Combine all the sauce ingredients in a small saucepan along with 2 tablespoons of the mushroom soaking liquid. Bring to a simmer and heat, stirring occasionally, until the sugar dissolves. Take off the heat and allow to cool as you make the filling.
3. Stir-fry the filling. Heat a seasoned wok over medium heat and add the vegetable oil, swirling to coat the sides. Add the ginger and stir-fry until aromatic, about 30 seconds. Add the mushroom caps, bamboo shoots, and carrot. Stir-fry to combine. Pour in about 2 tablespoons of the sauce and stir-fry until the sauce has been absorbed, then season with salt to taste. It should be fairly salty, as it’ll be inside the layers of tofu skin. Scrape into a bowl.
4. Layer the tofu skin sheets. In the meantime, trim off the string-like edges of the tofu skin sheets. Discard or use as a “brush.” On a flat surface, lay out one tofu skin sheet with the straight edge toward you. Using the trimmed edges, a spoon, or a pastry brush, rub a light layer of the remaining sauce over the first sheet. Top with a second sheet and brush again. Repeat with two more skins.
5. Wrap the filling. Pile half the filling in the center of the stacked tofu skin sheets, about 3 inches from the straight bottom edge. Fold the left and right sides of the stack toward the center, then press down gently. Brush a thin layer of the sauce on the bottom edge to help seal it. Fold the bottom up and over the filling, then roll it into a packet about 4 × 8 inches in size. Set on a plate and cover so it doesn’t dry out. Stack and fill the remaining 4 tofu skins to make a second packet
6. Steam. Line two bamboo steamer baskets with a muslin cloth or perforated parchment paper. Bring a pot of water to a boil. Place the rolls seam-side down in the steamer, cover, and steam over medium-high heat for 10 to 12 minutes, until the tofu skin is wrinkled and noticeably darkened. Remove from the steamer and let cool briefly.
7. Fry or pan-fry. Heat about 3 inches of oil in a wok over medium-high heat to 325°F (162°C). Gently slide the steamed rolls into the wok and deep-fry, turning the rolls once, until both sides are golden brown, about 3 minutes on each side. You can also use a large skillet and pan-fry the rolls— heat about ½ inch of oil in the pan. Remove and let cool on a paper towel– lined plate. With a sharp knife, cut the rolls into 1-inch-wide pieces. Drizzle some of the remaining sauce on top or serve as is.

Notes

• Use tamari for a gluten-free version of this dish.
• The tofu skin sheets dry out and crack very easily, so be sure to keep them in an airtight bag and freeze them after opening.
• The dark soy sauce provides a deeper color. If you don’t have it, replace with 1 teaspoon regular soy sauce or tamari.
• If you want more of the sauce liquid, double the sauce ingredients. Reduce the remainder in a pan until it’s slightly thickened, then drizzle on top when serving.
• I prefer to serve the roast goose without a sauce, for the crispiest skin

After a few attempts at a vegan version, I realized a combination of cashew or macadamia nuts, mung beans, and coconut oil provided the right proportion of fat and protein. Flavor-wise, I was surprised at how closely the tangy, miso-infused saltiness resembled a true salted duck egg yolk.

Above: my vegan version on the left, traditional salted duck egg yolks on the right.

For an additional component, you can add taro as well— cooked taro has a floury, stick-to-your-mouth savoriness reminiscent of a boiled egg yolk, and I simply steamed taro, seasoned it and wrapped it around the other component for a more realistic, two-toned look. This is totally optional, however— the main flavor is in the richer macadamia/cashew and mung bean mixture.

Recipe below.

I used these salted egg yolks in my recipe for vegan mooncakes.

📖 Recipe

Vegan Salted Egg Yolks

Miso-macadamia ‘egg yolks’ bolstered with the creamy richness of nuts, the protein of mung bean and the fattiness of coconut oil, set with tapioca into a firm gel. Salty with an umami punch.

• Author: Hannah
• Prep Time: 1 day
• Cook Time: 15 minutes
• Total Time: 24 hours 15 minutes
• Diet: Vegan

Ingredients

For the gel-like center:

• ¼ cup (55 grams) peeled mung beans, soaked overnight in cool water (you can find peeled/shelled mung beans at an Asian grocery store)
• ½ cup (65 grams) raw macadamia or cashew nuts, soaked overnight in cool water and drained
• 2 tablespoons nutritional yeast
• 2 tablespoons miso paste
• 1 teaspoon mushroom bouillon powder
• 1 teaspoon lemon juice
• 2 softgels beta-carotene*, for color (sub ¼ cup carrot juice, or a few drops of food coloring— I have tested all and found I like the beta-carotene the best)
• 2 tablespoons refined coconut oil, melted
• ¼ cup tapioca starch
• ½ teaspoon salt, more to taste

For the outer softer layer (optional):

• Half of a peeled taro root, cubed, about 1 cup (5 ounces / 140 grams)
• 1 tablespoon refined coconut oil
• 1 softgel beta-carotene, oil only
• ½ teaspoon mushroom bouillon powder
• 1 tablespoon miso paste
• ½ teaspoon salt, more to taste

Instructions

1. In a small saucepan, add the shelled mung beans and enough water to cover. Bring to a boil, then reduce to a simmer. Cook until soft and easily crushable between the fingers, about 10 minutes. Drain well.
2. Combine the cooked mung beans and soaked macadamia or cashew nuts in a food processor or high-speed blender and blend with ¼ cup water (if using carrot juice, use it here in place of the water) until very smooth, about 2 minutes. Add the nutritional yeast, miso paste, mushroom powder, lemon juice, and blend again until combined.
3. Preheat the oven to 350°F/177°C. Scrape into a non-stick saucepan. Add the tapioca starch, beta carotene (squeeze out the rich red/orange oil and discard the capsules), and coconut oil and stir until incorporated. Turn the heat on to medium-low and cook, stirring continuously, until the mixture starts to thicken. When the consistency is firm enough so that it pulls away from the spatula, remove from heat. Taste and stir in the salt, adding more as necessary, until the mixture is very salty, almost too salty to eat straight. When cool enough to handle, divide into small yolk-sized balls and place on a parchment-lined baking sheet. 
4. Bake until they “egg yolks” are firm and glossy in color, about 5-8 minutes. Let cool on the baking sheet, then place in an airtight container and chill in the fridge until you want to use them.
5. Optional: To make the taro portion, steam the peeled taro for 5 minutes until a chopstick pokes easily through the flesh. In a medium bowl, mash the taro with the beta carotene (squeeze out the oil from the softgel and discard the capsule), mushroom powder, miso and salt to taste. Taking a small portion, wrap around the chilled egg yolk centers. Repeat with the remaining portions. Chill in the fridge until use.

Notes

• Use refined coconut oil— it doesn’t taste like coconut and won’t add a coconut flavor (unlike unrefined coconut oil).
• *I got the idea for using beta-carotene from the book This Cheese is Nuts!, a vegan cookbook by Julie Piatt. The author’s note: “My absolute favorite way to add color and healing properties to cheese is by using beta-carotene. Yes, there are ingredients such as turmeric and annatto, made from the seeds of the achiote, that can also add color. But with turmeric you have to deal with the bitter taste, and annatto is not as easy to find. Beta-carotene capsules will last a long time stored in your refrigerator. Add one to four drops to get your favorite, deliciously golden shade.”

Keywords: salted egg yolk, vegan egg yolk, vegan salted egg yolk

This year I wanted to try my hand at traditional baked mooncakes.

Chinese people typically don’t mooncakes at home— they’re more like gifts you buy to give to loved ones over the Mid-Autumn Festival. (They can be expensive, often twenty to thirty dollars for a small box!) I’ve been making vegan snowskin mooncakes for some time, which are delicious, but more delicate and difficult to ship. Also, there’s just something to the glamorous, embossed look of baked mooncakes that makes them both appealing and intimidating.

Turns out, homemade mooncakes are surprisingly easy to make. You will need two specific ingredients— golden syrup and lye/alkaline water, and mooncake molds.

Filling-wise, I’ve noticed these days that mooncakes in China and in Taiwan tend to be more inventive than traditional, toying with wild, unexpected combinations— salty-savory, spiced and numbing, milky and cheesy, or some crazy molten center. I had fun playing around with a few ideas, and these are my six favorites: fruity, nutty/salty-sweet, traditional bean/seed paste, and one chocolate.

Read on for the full recipe and guide. I’ll be ranking these too, so scroll to the end to see which one was my favorite.

How to Make Vegan Mooncakes

STEP 1: Prepare the filling(s) of choice in advance.

The most time-consuming part of mooncakes is preparing the filling. Unless you buy ready-made sweetened bean pastes (which you certainly can), making these from scratch will involve some combination of soaking and cooking or toasting, and the most important step, chilling overnight.

Each of these filling recipes will make 9 30g filling balls, for 9 50g-sized mooncakes.

Option 1: Red Bean Paste and Vegan Salted Egg Yolk

For the red bean paste:
1 cup (200 grams) dried adzuki beans, soaked overnight or at least 4 hours
½ cup (100 grams) sugar
¼ teaspoon salt
2 tablespoons (28 grams) refined coconut oil
9 (10 grams each) vegan salted ‘egg yolks‘, prepared and chilled in advance

Make the red bean paste: Drain the soaked beans and place them in a small pot or Instant Pot pressure cooker. Add enough water to cover the top by 2 inches, then seal and cook on high pressure for 25 minutes, then let pressure release naturally for 10 minutes. OR, bring to a boil on the stovetop and simmer for 60-90 minutes until they are soft and easily crushable between your fingers. Transfer the cooked beans to a food processor, with just enough liquid to puree.

In a thick-bottomed pan or nonstick pan, heat the oil over medium-low heat. Add the bean puree and the sugar, and cook down, stirring every couple of minutes, until the puree has thickened and pulls away from the pan, holding its shape (a rubber spatula should come out clean). This will take about 8-10 minutes. Taste and adjust sugar as desired. Transfer to a heat-proof container and cool completely in the refrigerator.

Take one 20g portion of chilled red bean paste, flatten into a disc, place one 10g vegan egg yolk in the center, and tuck and wrap the red bean paste around to enclose, for 30g balls. Chill in the fridge until ready to use.

Option 2: Matcha Lotus Seed Paste with Black Sesame Filling

For the lotus seed paste:
100 grams (1 cup) dried lotus seeds, soaked for 3 hours or overnight, green shoots inside removed
45 grams (¼ cup) refined coconut oil
50 grams (¼ cup) sugar
2 teaspoons matcha powder, optional
For the black sesame filling:
70 grams (½ cup) black sesame seeds, toasted
50 grams (¼ cup) sugar
½ teaspoon salt

28 grams (2 tbsp) refined coconut oil

Make the lotus seed paste: Follow the same instructions for the red bean paste. The only difference is that the cooking time is shorter, 15 minutes for Instant Pot or 1 hour for stovetop. After removing from heat, stir in the matcha powder until smooth. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the black sesame filling: toast the black sesame seeds until they pop in the pan, then transfer immediately to a plate and cool slightly. Add to a food processor or blender with the sugar and salt and pulse into a fine meal. Stir in the coconut oil and chill in the refrigerator to harden.

Divide the black sesame filling into 10g portions (you will have extra; save the rest for another use). Take a 20g portion of the prepared lotus seed paste, flatten into a disc, place the ball of black sesame filling in the center, and tuck and wrap the lotus seed paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

Option 3: Caramelized Pineapple Jam Filling

1 (14-ounce) can crushed pineapple, drained OR 1 medium pineapple, trimmed, flesh and core cut into 1-inch chunks
2 tablespoons (28 grams) vegan butter or refined coconut oil

½ cup (100 grams) brown or granulated sugar
½ teaspoon salt
1 tablespoon (8 grams) cornstarch, more if needed

If using fresh pineapple, pulse the chopped pineapple flesh in a food processor until it resembles crushed pineapple. In a heavy-bottomed saucepan, heat the vegan butter over medium low heat, stirring constantly, until it foams and then forms light brown specks at the bottom and smells fragrant, about 5 minutes. Add the brown sugar, crushed pineapple and salt, and cook over medium heat, stirring frequently, until the liquid has evaporated and the pineapple is thick and caramelized, about 20-30 minutes. Transfer to a heat-proof container and let cool.

When cool enough to handle, portion into nine 30g balls (you will have lots of extra pineapple, reserve for another use). If the filling is too sticky to work with, add 1 tablespoon cornstarch. Chill the balls in the refrigerator until ready to use.

Option 4: Chinese Red Date Walnut and Chocolate Truffle Filling

For the jujube paste:

3.5 ounces (100 grams) dried jujube/red dates
¼ cup (25 grams) shelled and halved walnuts, toasted
1 tablespoon (8 grams) cornstarch or glutinous rice flour
1 tablespoon (14 grams) refined coconut oil

For the dark chocolate truffle centers:
1-3.5 ounce bar (100 grams) dairy-free dark or semi-sweet chocolate (I used 75%), very finely chopped
2 tablespoon (30 grams) full-fat coconut milk OR 2 tablespoon peanut butter

Make the red date walnut paste: Pit the dates. Place in a steamer and steam over boiling water on high heat until they’re softened and wrinkly, about 8-10 minutes. Add the dates to a food processor with the roasted walnuts and pulse until finely chopped. Transfer to a bowl and stir in the cornstarch and coconut oil, then form into nine 20g balls. You will have date paste leftover; reserve for another use. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the chocolate truffles: Melt the chocolate either in the microwave in 30-second intervals or in a double boiler (place a saucepan on the stovetop with 1-inch of water, simmering, and a glass or metal bowl over top that rests high enough to not touch the water). When the chocolate is melted, remove from heat and stir in the coconut milk or the nut butter until the mixture is smooth. Transfer to a heat-proof container and cool completely in the refrigerator, then divide into 10g portions and shape into round ‘truffles’.

Take a 20g portion of date walnut paste, flatten into a disc, place the chocolate truffle in the center, and tuck and wrap the date paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

Option 5: Sichuan Peppercorn Peanut Sesame Filling

1 cup (140 grams) unsalted roasted peanuts
¼ cup (35 grams) white sesame seeds, toasted
2 tablespoons (18 grams) black sesame seeds, toasted
¼ cup (85 grams) honey, or ¼ cup agave nectar or maple syrup + 1 tablespoon sugar
½ teaspoon ground Sichuan peppercorn (toast and grind whole peppercorns for the best flavor) and ½ teaspoon black pepper
2 tablespoon (15 grams) cornstarch
¾ teaspoon salt

In a food processor, add the roasted peanuts and process until coarsely ground. Add the toasted sesame seeds, honey, ground Sichuan peppercorn, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.

Option 6: Salty Seaweed Pistachio and Nut Filling (makes enough for 9 mooncakes)

1 cup (120 grams) shelled unsalted pistachios, toasted
¼ cup (35 grams) unsalted peanuts, roasted pumpkin seeds, or roasted sunflower seeds
¼ cup (18 grams) store-bought furikake seasoning OR 4 roasted nori sheets, torn into small pieces
¼ cup (85 grams) honey OR ¼ cup agave nectar/maple syrup + 1 tablespoon sugar
1 tablespoon (8 grams) cornstarch
½ teaspoon salt (omit if using furikake seasoning)

In a food processor, combine the pistachios, pumpkin/sunflower seeds/peanut, and process until coarsely ground. Add the roasted torn nori sheets or furikake, honey, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.

Make the dough

Combine the flour, oil, golden syrup, and lye or alkaline water in a large mixing bowl. I made my own golden syrup since I couldn’t find it in a store nearby (see Notes below).

You can also make your own alkaline water using baked baking soda, which I’ve done before to make pretzels. It’s very simple, although you have to make it in advance.

Stir to form a dough, then knead with your hands until smooth and glossy, about 5 minutes. Form into a disc and rest in a covered bowl at room temperature for an hour.

Divide the dough into 20g portions and roll into balls. Take one ball and place it in your palm, and use the heel of your other palm to flatten it into a 3 ½-inch round. Place the 30g filling in the center and wrap the edges of the dough up around the filling. Continue to pinch the dough to completely enclose the filling. It might take some squeezing and smoothing and maneuvering to completely wrap the filling in. It’s okay if some cracks form, just pinch them together. Roll between your palms into a smooth ball, then roll it gently into an oblong shape.

Press/shape the mooncakes:

Prepare a 50g mooncake mold of choice— I used this set that I bought online. It came with three square designs and three round designs, which was perfect for 6 kinds of mooncakes.

Tuck the oblong ball (see photo below) into the mold, invert it, and press down firmly but gently to imprint the design. You may need to dust the inside of the mold with flour but I didn’t find it necessary, as the dough has quite a bit of oil.

Release the mooncake from the mold and arrange it on a parchment-lined baking sheet. Repeat for all mooncakes, placing them at least 2 inches apart.

Bake the mooncakes:

In the meantime, preheat the oven to 350°F/177°C. Bake the mooncakes for 9-10 minutes until the edges are lightly golden. Remove the mooncakes from the oven and allow to cool on the sheet for 10 minutes.

Allow to cool for 10 minutes.

Then, brush on the egg wash (I used a mixture of Just Egg and water) with a pastry brush (or a rolled up paper towel), on both the top and sides. Be careful not to add too much egg wash, as the pattern on top won’t be as distinct after baking.

Bake a second time:

Return the sheet to the oven and bake until the mooncakes are a deep, caramel brown color, about 8-10 more minutes.

Cool and Store the Mooncakes

Place the baking sheet to cool on a wire rack, then carefully transfer the mooncakes to an airtight container. Store at room temperature for up to a week. The dough will soften over time and fully absorb the oil, achieving a beautiful glossy shine and a softer exterior after 1-2 days.

Tips for Making Mooncakes

• I recommend using a digital kitchen scale to weigh the ingredients. It’s so much easier to add everything to one bowl (tared to zero each time) than it is to scoop and measure everything by volume, and the dough will turn out a lot better because of the precise ratios.
• The filling should be pretty solid— if the filling is too soft, or if there’s too little of it in the pastry, the center will drop as it bakes and your mooncake will sag. I like a ratio of 20 grams dough to 30 grams filling for a 50g mooncake— you get a thin pastry skin (a sign of a good mooncake) and a nice, substantial filling.
• Don’t omit the ‘egg’ wash (see photo above). But don’t brush on too much of it either— you don’t want the egg to bake over the grooves and conceal the intricate, beautiful design.
• On the second round of baking, make sure the mooncake is nice and deep in color. I pulled one batch of mooncakes out too early, when they were still on the lighter golden-brown side, and after cooling overnight I realized they were too soft. I had to bake them again the next day for a sturdier crust. This is especially important if you’re planning to box or ship the mooncakes.

Results

Here’s the breakdown of the six flavors with my personal rankings!

RED BEAN PASTE. Delicious. I was pleasantly surprised how closely the tangy, miso-infused saltiness resembled a true salted duck egg yolk.

LOTUS SEED (莲蓉, lian rong)— this was so creamy and luxurious with a marzipan-like flavor. I thought the earthy matcha flavoring and the slightly bitter, salty richness of the black sesame was a great balance.

PINEAPPLE. This reminded me of a Taiwanese pineapple cake (凤梨酥). The pineapple’s juice and fibrous flesh cooks down into a caramelized, jammy sticky filling, and paired with the vegan browned butter, this was a delight.

CHOCOLATE, WALNUT, and RED DATE. Fudgey, deep, and delightfully decadent. The studded walnuts and the smooth, bitter chocolate in contrast to the sweet date paste was the perfect combination.

PEANUT, SESAME, HONEY. This was insanely good. I love how the Sichuan peppercorn added a nice kick, with a citrusy aroma and buzz of savoriness.

SALTY SEAWEED PISTACHIO. I love nori and all things furikake. This was my favorite.

That’s it! If you make any of these mooncakes, please tag me on Instagram @hannah.che and leave a review here, I love to see it. Let me know if you have any questions in the comments!

📖 Recipe

Vegan Mooncakes (with six fillings!)

★★★★★

5 from 2 reviews

Traditional Chinese baked mooncakes with six vegan fillings.

• Author: Hannah
• Prep Time: 1 day
• Cook Time: 2 hours
• Total Time: 2 days
• Yield: 18 mooncakes
• Category: Desserts and Sweets
• Method: Bake
• Cuisine: Chinese

Ingredients

Dough (makes ~380g, enough for 18 50g-sized mooncakes):

• 175 grams (1 ¼ cups) all-purpose flour
• 25 grams (3 tbsp) cornstarch
• 70 grams (5 tbsp) vegetable oil or other neutral-flavored oil
• 105 grams (⅓ cup) golden syrup
  • To make homemade golden syrup, see Notes. You will need 2 cups (400 grams) sugar and 2 tablespoons lemon juice.
• 6 grams (¾ teaspoon) lye or alkaline water (kansui)

Optional egg wash:

• 3 tbsp JustEgg (equivalent of 1 egg)
• 2 tablespoons water

Fillings: See instructions below.

Instructions

1. Prepare two filling(s) of choice in advance. Follow instructions below to make eighteen 30g filling balls. Allow to rest in the refrigerator while you’re making the dough. 
2. Make the dough: combine the flour, oil, golden syrup, and alkaline water in a large mixing bowl. I made my own golden syrup since I couldn’t find it in a store nearby (see Notes below). You can also make your own alkaline water using baked baking soda, which I’ve done before to make pretzels. It’s very simple, although it adds some more prep time. Stir to form a dough, then knead with your hands until smooth and glossy, about 5 minutes. Form into a disc and rest in a covered bowl at room temperature for an hour.*
3. Fill the mooncakes: divide the dough into 20g portions and roll into balls. Take one ball and place it in your palm, and use the heel of your other palm to flatten it into a thin, 3 ½-inch round. Place the 30g ball of filling in the center and wrap the edges of the dough up around the filling. Continue to pinch the dough to completely enclose the filling. It’s okay if some cracks form; pinch them together. The dough is pretty forgiving. Roll between your palms into a smooth ball, then roll it gently into an oblong shape to make it easier to place into the mold.
4. Press/shape: Tuck the oblong ball (see photo below) into the mold, invert it, and press down firmly but gently to imprint the design. Some recipes will say to dust the inside of the mold with flour but I didn’t find it necessary, as the dough has quite a bit of oil. But it will help prevent sticking. Release the mooncake from the mold and arrange it on a parchment-lined baking sheet. Repeat for all mooncakes, placing them at least 2 inches apart.
5. Bake the mooncakes. Preheat the oven to 350°F/177°C. Bake until edges are lightly golden for 10 minutes. Remove the mooncakes from the oven and allow to cool for 10 minutes.
6. Lightly brush on a thin coating of the vegan egg wash, both the top and sides. Be careful not to brush on too much— the pattern on top, if covered, won’t be as distinct after baking. Place in the oven and bake a second time until the mooncakes are a deep, caramelly golden brown color, about 8-10 more minutes.
7. Place the baking sheet to cool on a wire rack, then carefully transfer the mooncakes to an airtight container. Store at room temperature for up to a week. The dough will soften over time and fully absorb the oil, achieving a beautiful glossy shine and softer exterior after 1-2 days.

Filling Instructions

Option 1: Red Bean Paste and Vegan Salted Egg Yolk (makes enough for 9 mooncakes)

• For the red bean paste:
  1 cup (200 grams) dried adzuki beans, soaked overnight or at least 4 hours
  ½ cup (100 grams) sugar
  ¼ teaspoon salt
  2 tablespoons (28 grams) refined coconut oil
• 9 (10 grams each) vegan salted ‘egg yolks‘, prepared and chilled in advance

Drain the soaked beans and place them in a small pot or Instant Pot pressure cooker. Add enough water to cover the top by 2 inches, then seal and cook on high pressure for 25 minutes, then let pressure release naturally for 10 minutes. OR, bring to a boil on the stovetop and simmer for 60-90 minutes until they are soft and easily crushable between your fingers. Transfer the cooked beans to a food processor, with just enough liquid to puree.

In a thick-bottomed pan or nonstick pan, heat the oil over medium-low heat. Add the bean puree and the sugar, and cook down, stirring every couple of minutes, until the puree has thickened and pulls away from the pan, holding its shape (a rubber spatula should come out clean). This will take about 8-10 minutes. Taste and adjust sugar as desired. Transfer to a heat-proof container and cool completely in the refrigerator.

Take one 20g portion of chilled red bean paste, flatten into a disc, place one 10g vegan egg yolk in the center, and tuck and wrap the red bean paste around to enclose, for 30g balls. Chill in the fridge until ready to use.

 

Option 2: Matcha Lotus Seed Paste with Black Sesame Filling (makes enough for 9 mooncakes)

• For the lotus seed paste:
  100 grams (1 cup) dried lotus seeds, soaked for 3 hours or overnight
  45 grams (¼ cup) refined coconut oil
  50 grams (¼ cup) sugar
  2 teaspoons matcha powder, optional
• For the black sesame filling:
  70 grams (½ cup) black sesame seeds, toasted
  50 grams (¼ cup) sugar
  ½ teaspoon salt
• 28 grams (2 tbsp) refined coconut oil

Make the lotus seed paste: Follow the same instructions for the red bean paste. The only difference is that the cooking time is shorter, 15 minutes for Instant Pot or 1 hour for stovetop. After removing from heat, stir in the matcha powder until smooth. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the black sesame filling: toast the black sesame seeds until they pop in the pan, then transfer immediately to a plate and cool slightly. Add to a food processor or blender with the sugar and salt and pulse into a fine meal. Stir in the coconut oil and chill in the refrigerator to harden.

Divide the black sesame filling into 10g portions (you will have extra; save the rest for another use). Take a 20g portion of the prepared lotus seed paste, flatten into a disc, place the ball of black sesame filling in the center, and tuck and wrap the lotus seed paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

 

Option 3: Caramelized Pineapple Jam Filling (makes enough for 9 mooncakes)

• 1 (14-ounce) can crushed pineapple, drained OR 1 medium pineapple, trimmed, flesh and core cut into 1-inch chunks
• 2 tablespoons (28 grams) vegan butter or refined coconut oil 
• ½ cup (100 grams) brown or granulated sugar
• ½ teaspoon salt
• 1 tablespoon (8 grams) cornstarch, more if needed

If using fresh pineapple, pulse the chopped pineapple flesh in a food processor until it resembles crushed pineapple. In a heavy-bottomed saucepan, heat the butter, stirring constantly, until it starts to foam and then forms brown specks at the bottom (and smells fragrant), about 5-8 minutes. Add the sugar, crushed pineapple and salt, and cook over medium heat, stirring frequently, until the liquid has evaporated and the pineapple is thick, sticky and caramelized, about 20-30 minutes. Transfer to a heat-proof container and let cool. 

 

When cool enough to handle, divide into nine 30g balls (you will probably some extra pineapple, reserve for another use). If the filling is too sticky to work with, add 1 tablespoon cornstarch. Chill the balls in the refrigerator until ready to use.

 

Option 4: Jujube Date, Walnut, and Chocolate Truffle Filling (makes enough for 9 mooncakes)

For the red date paste:

• 3.5 ounces (100 grams) dried jujube/red dates
• ¼ cup (25 grams) shelled and halved walnuts, toasted
• 1 tablespoon (8 grams) cornstarch or glutinous rice flour
• 1 tablespoon (15 grams) refined coconut oil
• For the dark chocolate truffle centers: 1-3.5 ounce bar (100 grams) dairy-free dark or semi-sweet chocolate (I used 75%), very finely chopped
• 2 tablespoon (30 grams) full-fat coconut milk OR 2 tablespoon peanut butter

Make the red date walnut paste: Pit the dates. Place in a steamer and steam over boiling water on high heat until they’re softened and wrinkly, about 8-10 minutes. Add the dates to a food processor with the roasted walnuts and pulse until finely chopped (add some hot water from the pot if the dates are too dry). Transfer to a bowl and stir in the cornstarch and coconut oil, then form into nine 20g balls. You will have date paste leftover; reserve for another use. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the chocolate truffles: Melt the chocolate either in the microwave in 30-second intervals or in a double boiler (place a saucepan on the stovetop with 1-inch of water, simmering, and a glass or metal bowl over top that rests high enough to not touch the water). When the chocolate is melted, remove from heat and stir in the coconut milk or the nut butter until the mixture is smooth. Transfer to a heat-proof container and cool completely in the refrigerator, then divide into 10g portions and shape into round ‘truffles’.

Take a 20g portion of date walnut paste, flatten into a disc, place the chocolate truffle in the center, and tuck and wrap the date paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

 

Option 5: Sichuan Peppercorn Peanut Sesame Filling (makes enough for 9 mooncakes)

• 1 cup (140 grams) unsalted roasted peanuts
• ¼ cup (35 grams) white sesame seeds, toasted
• 2 tablespoons (18 grams) black sesame seeds, toasted
• ¼ cup (85 grams) honey, or ¼ cup agave nectar or maple syrup + 1 tablespoon sugar
• ½ teaspoon ground Sichuan peppercorn (toast and grind whole peppercorns for the best flavor)
• ½ teaspoon black pepper
• 2 tablespoon (15 grams) cornstarch
• ¾ teaspoon salt

In a food processor, add the roasted peanuts and process until coarsely ground. Add the toasted sesame seeds, honey, ground Sichuan peppercorn, pepper, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.

 

Option 6: Salty Seaweed Pistachio and Nut Filling (makes enough for 9 mooncakes)

• 1 cup (120 grams) shelled unsalted pistachios, toasted
• ¼ cup (35 grams) unsalted peanuts, roasted pumpkin seeds, or roasted sunflower seeds
• ¼ cup (18 grams) store-bought furikake seasoning OR 4 roasted nori sheets, torn into small pieces
• ¼ cup (85 grams) honey OR ¼ cup agave nectar/maple syrup + 1 tablespoon sugar
• 1 tablespoon (8 grams) cornstarch
• ½ teaspoon salt (omit if using furikake seasoning)

In a food processor, combine the pistachios, pumpkin/sunflower seeds/peanut, and process until coarsely ground. Add the roasted torn nori sheets or furikake, honey, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.

Notes

• I highly recommend the egg wash for the glossy sheen. I love JustEgg, but if you can’t find it, use a mixture of 2 tablespoon coconut or almond milk + 1 teaspoon of agave nectar or maple syrup, whisked in a small bowl. 
• How to make golden syrup:
  • Add 2 cups (400g) sugar and 1½cup + 2 tablespoons (300ml) water in a medium heavy-bottomed saucepan. Bring to a boil, then stir in 2 tablespoons lemon juice and reduce the heat to low, until the mixture is slowly simmering.
  • Cook, uncovered, WITHOUT STIRRING, until the mixture is darkened to a golden color and measures 230°C/110°F— this will take between 45 minutes to an hour.  Remove the pot from heat and allow the syrup to cool; it will continue to thicken as it cools. 
• *You can refrigerate the mooncake dough, covered, for up to a night. It will be hard the next day; allow to soften and warm before using. 
• Use any 50g mooncake mold of choice— I used this set that I bought online. It came with three square designs and three round designs, which was perfect for 6 kinds of mooncakes.

Keywords: mooncake, vegan mooncakes, mooncakes, Chinese mooncakes, vegan

Blanching is a common Chinese preparation to cook tender greens and vegetables like broccoli/gailan, asparagus, choy sum, or green beans. You dip the ingredient in boiling water for a brief period (sometimes just 30 seconds) until cooked al dente, drain or shock in ice water, then serve with a simple sauce of soy sauce and oil.

Sometimes, you’ll see aromatics like thinly slivered ginger, scallions, or chiles laid as a garnish on the ingredients. Right before serving, a ladleful of smoking hot oil is poured on top, releasing all the delicious aromas in one vigorous sizzle— this is a method called jiao you (浇油), “dashing oil.”

For this dish, I add the ginger directly to a sauce pan and let it frizzle for a while so that you get all those flavors in the sauce itself.

Chef tips for Chinese blanched dishes or liang cai:

1. Use the most tender and delicate vegetables at their peak flavor and freshness.
2. When blanching, be careful not to overcook the vegetable. Submerge it quickly in cold water to halt the cooking process and capture the vivid color in the pot. The cooking time should be just long enough to bring out the vegetable’s most vibrant color and optimal texture.
3. Mix the seasonings in a separate bowl and taste it to adjust the flavors until just right. Consider the various ways to add it, either drizzling over the ingredients (淋味 lin wei), tossing to coat (拌味 ban wei), or serving on the side as a dip (沾味 zhan wei).
4. Don’t make blanched dishes too far in advance, as they will lose their vibrancy and flavor— you want to serve it immediately after it’s dressed.
5. Chinese cooks usually add a bit of oil to the boiling water so that the ingredient gets coated with some of it when you scoop it out— adds to the flavor and gives it a beautiful gleam and shine.

Notes

*I add an optional amount of sand ginger (沙姜 sha jiang) to the soy sauce. Sand ginger is a kind of rhizome that looks like galangal, used in the southern coastal provinces of China and southeast Asia. In China, we often grated the fresh root for juice, but most Asian supermarkets in the U.S. sell sand ginger as a powder. It is paler in color than ground ginger, and just a pinch in steamed dishes and appetizers adds intriguing flavor—best described as a musky, peppery savoriness with a slightly piney aroma.

Variation

In the spring, I recommend using young asparagus instead of green beans; Cantonese chefs eagerly await the arrival of the first asparagus after the cold, with its delicate, pencil-thin stalks and crisp, sweet flavor. Blanch them for 30-40 seconds until vibrant green, then prepare as below.

Find recipes like this one and more in my new cookbook, The Vegan Chinese Kitchen.

📖 Recipe

Blanched purple beans with aromatic ginger soy sauce 姜蓉豆角

★★★★★

5 from 1 reviews

Tender, delicate green beans seasoned with a simple and aromatic Cantonese soy sauce with ginger and sesame oil. A beautifully understated Chinese dish that works best as a cold appetizer or starter.

• Author: Hannah
• Prep Time: 10
• Cook Time: 5
• Total Time: 15 minutes
• Yield: 4
• Category: Appetizer
• Method: Blanch
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 10 ounces (280 grams) slender purple beans, yellow wax beans, or green beans, ends trimmed
• 1 ½ tablespoons vegetable oil, divided
• 2 tablespoons minced ginger

For the sauce:

• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing cooking wine, or water
• ½ teaspoon sugar
• ¼ teaspoon MSG, or ½ teaspoon mushroom bouillon powder
• ½ teaspoon ground sand ginger (optional)*
• ¼ teaspoon ground white pepper
• ½ teaspoon sesame oil

• Fresh red chile, thinly sliced, for garnish

Instructions

1. Prepare a bowl of ice water. Bring a large pot of water to a boil, then add a generous amount of salt and drizzle in ½ tablespoon of the oil. Blanch the green beans for 50 to 60 seconds, until they turn a vivid color and are crisp-tender. Transfer immediately to the ice water to stop the cooking process and preserve color and crispness. Drain the beans well and pat dry with a clean towel. Arrange the beans in a neat stack on a serving dish. Trim with a sharp knife so that they’re the same length, and discard or eat the ends.
2. In a small saucepan over medium heat, heat the remaining 1 tablespoon oil until shimmering. Add the minced ginger and fry until fragrant and just beginning to brown, about 1-2 minutes. Reduce to low heat and add the soy sauce, Shaoxing wine or water, sugar, MSG, ground sand ginger powder, white pepper, and sesame oil. Bring to a boil and allow to simmer for 1 minute until the sugar is fully dissolved.
3. Pour the sauce on top of the green beans, so that the ginger stays on top and the sauce pools to the bottom. Garnish with a few threads of red chile before serving.

Zucchini has spongy flesh that releases a lot of water, so it can quickly become soft and mushy when cooked, or remain undercooked with a raw bite.

To prevent either of these outcomes, salt the zucchini before stir-frying. This extra step will get some flavor into the zucchini and break down the spongy flesh, creating a wonderfully al-dente but tender texture after just a brief time in the wok.

With its slightly sweet, tangy flavors and aromatic garlic, this dish is delicious with a bowl of rice to soak up all those umami-rich juices.

How to Make Stir-Fried Zucchini

1. Cut and salt the zucchini. Cut each zucchini in half crosswise, then slice lengthwise into quarters. Cut off the seedy portions and discard (or eat); cut wedges into lengthwise ¼ inch slices. Toss in a large bowl with salt and let sit for 7-8 minutes. Rinse off the salt from the zucchini and gently squeeze to drain off water.

2. Prepare the sauce. In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, ketchup, and sugar. 

3. Stir-fry the zucchini. Heat a wok or saute pan over high heat until it is nearly smoking, then add the oil and quickly swirl it around to coat the bottom. Immediately add the garlic and cook until it smells delicious but hasn’t started browning, about 20 seconds. Add the zucchini and stir-fry to coat everything in the fragrant oil, about 1 minute. Add the sauce and stir-fry until the zucchini is softened and the sauce is slightly reduced, about 2 minutes.

OPTIONAL GARNISH, IF USING HOMEGROWN ZUCCHINI: Use the squash blossoms to make an extra whimsical, crunchy garnish. Heat about a cup of oil in a small pot to 350°F (177°C). Whisk the cornstarch and flour together in a bowl, and add enough cold water to make a thin batter. Dip the squash blossoms in the batter and let the excess drip off. Drop in the oil and fry, turning frequently, until golden brown, about 4 minutes. Cut in half before garnishing.

Plated with the optional tempura squash blossom, garnished with sesame seeds.

📖 Recipe

Simple stir-fried zucchini with garlic 小炒西葫芦 

★★★★★

5 from 2 reviews

Simple and flavorful Chinese method to cook zucchini, with aromatic garlic and a special technique that keeps the zucchini al dente. Serve as part of a meal with rice and several other Chinese dishes, or as a vegetable side.

• Author: Hannah
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 3
• Category: Stir-Fry
• Method: Stir-Fry
• Cuisine: Chinese
• Diet: Vegan

Ingredients

For the stir-fry:

• 2 medium or 3 small (1 pound / 450 grams) zucchini (courgette)
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 3 cloves garlic, thinly sliced

For the sauce:

• 1 tablespoon soy sauce
• 2 teaspoons vegetarian oyster sauce
• 1 tablespoon ketchup 
• 2 teaspoons granulated sugar

Instructions

1. Salt the zucchini. Cut each zucchini in half crosswise, then slice lengthwise into quarters. Cut off the seedy portions and discard (or eat); cut wedges into lengthwise ¼ inch slices. Toss in a large bowl with salt and let sit for 7-8 minutes. Rinse off the salt from the zucchini and gently squeeze to drain off water.
2. Prepare the sauce. In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, ketchup, and sugar. 
3. Stir-fry the zucchini. Heat a wok or saute pan over high heat until it is nearly smoking, then add the oil and quickly swirl it around to coat the bottom. Immediately add the garlic and cook until it smells delicious but hasn’t started browning, about 20 seconds. Add the zucchini and stir-fry to coat everything in the fragrant oil, about 1 minute. Add the sauce and stir-fry until the zucchini is softened and the sauce is slightly reduced, about 2 minutes. Plate with the tempura squash blossom, garnish with sesame seeds and serve.

Notes

To make the squash blossom tempura garnish (optional):

2-3 squash blossoms

2 tablespoons cornstarch + 2 tablespoons flour

Ice-cold water

Heat about a cup of oil in a small pot to 350°F (177°C). Whisk the cornstarch and flour together in a bowl, and add enough cold water to make a thin batter. Dip the squash blossoms in the batter and let the excess drip off. Drop in the oil and fry, turning frequently, until golden brown, about 4 minutes. Cut in half before garnishing

Lately I’ve been craving kongguksu. The broth for this Korean cold noodle dish is made by blending soaked soybeans (and sometimes pine nuts) until creamy, the freshest, savoriest soy milk. it’s a mild dish with subtle flavors, meant to soothe rather than stimulate, and traditionally, you top it with julienned cucumber and tomatoes and eat it with bites of kimchi or other spicy, acidic banchan.

For my version, I used soba noodles instead of traditional somen wheat noodles to complement the rich, nutty broth, and garnished with cherry tomatoes pickled in ume plum (umeboshi) vinegar and sugar. The brine contains sea salt and red shiso, so instead of plain tomato, you get intensely tart, sweet pops of juice to go with the silky chilled soup.

How to make the ume-pickled tomatoes:

Cut an “x” on the tomatoes with the tip of a sharp paring knife. Bring a small pot of water to a boil. Drop in the tomatoes and blanch for 20 seconds. Rinse under cold water and peel— the skins should slide right off. Combine the ume plum vinegar, sugar, and rice vinegar in a glass container. Add the tomatoes. Cover the jar tightly and refrigerate for at least 3 hours.

How to make the soy milk broth:

Rinse the soaked soybeans. In a large saucepan, cover the beans with enough water to submerge by 2 inches and bring to a boil over high heat. Reduce the heat and simmer for 10-15 minutes until the beans are cooked but still slightly crunchy. Drain and rinse off any loosened skins. Puree the beans in a high-speed blender with the water, roasted sesame seeds, peanuts, and and salt, until creamy and smooth. Chill in the refrigerator.

📖 Recipe

Kongguksu with soba noodles and ume plum pickled tomatoes

Chilled soy milk noodle soup in a nutty, creamy broth, topped with ume plum vinegar-pickled tomatoes, fresh julienned cucumber, and crispy rice.

• Author: Hannah
• Prep Time: 90
• Cook Time: 30
• Total Time: 2 days
• Yield: 2
• Cuisine: Korean
• Diet: Vegan

Ingredients

For the soy milk broth and noodles:

• ½ cup (90g) dried soybeans*
• 2 cups (480ml) water
• 2 tbsp toasted sesame seeds
• 2 tbsp roasted peanuts
• 1 tsp kosher salt
• 5 oz (140g) dried soba noodles or somyeon (wheat noodles)
• 1 Persian cucumber, julienned

For the ume plum-pickled tomatoes:

• 1 pint (340g) cherry tomatoes
• ⅓ cup (80 ml) ume plum vinegar
• ½ cup (100g) sugar
• ¼ cup (60 ml) rice vinegar

For the crispy rice (optional): 

• ½ cup (70g) cooked and cooled jasmine rice

Instructions

1. Make the soy milk broth. Soak the soybeans overnight, or for at least 8 hours. Rinse well. Transfer the soaked soybeans to a large saucepan and cover with enough water to submerge by 2 inches. Bring to a boil over high heat. Reduce the heat and simmer for 10-15 minutes until the beans are cooked but still slightly crunchy. Drain and rinse off any loosened skins. Puree the beans in a high-speed blender with the water, roasted sesame seeds, peanuts, and and salt, until creamy and smooth. Chill the milk in the refrigerator.
2. Make the pickled tomatoes (prepare 2 hours in advance). Cut an “x” on the tomatoes with the tip of a sharp paring knife. Blanch for 20 seconds in boiling water, transfer to a bowl of cold water, and peel— the skins should slide right off. Combine the brine ingredients in a glass container and add the tomatoes. Refrigerate for at least 2 hours to infuse the tomatoes with flavor.
3. Make the crispy rice (optional). Break up the cooled rice with your fingers to get rid of any clumps. Fry in oil heated to 350°F (177°C), stirring often and turning with a skimmer until the rice is crispy and golden-brown, about 5 minutes. Drain on a paper towel.
4. Assemble. Cook the noodles according to its package instructions, until al dente. Drain and rinse in cold water and divide into 2 bowls. Pour the chilled broth over the noodles. Top with pickled tomatoes, julienned cucumber and crispy rice.

Notes

*If you don’t have dried soybeans, there are two alternatives for making the broth. These shortcuts will not taste nearly as delicious as homemade soy milk broth, but they are convenient if you don’t have time to soak soybeans.

• Use 2 cups storebought unsweetened soy milk. This will only work with fresh soy milk found in an Asian supermarket, not the sweetened Western kind with additives. Blend with the toasted sesame and roasted peanuts.
• Use a block of store-bought soft or silken tofu. Blanch the block of tofu in a pot of boiling water before blending. Tofu is made from cooked soybeans, so the texture and protein content will be similar.

Keywords: kongguksu, soy milk

I’ve been obsessed with romanesco. A type of cruciferous vegetable, romanesco has pale green, fractal-like heads that are denser and nuttier than broccoli or cauliflower. The stems have lots of crunch, and each romanesco flower is surrounded with tender finger leaves that roast up crispy and caramelized like roasted brussels sprouts.

I spotted a vendor selling tiny romanesco at the downtown farmers market in Portland last week— the first few of the season— and I had to take some of the cone-like gems home to stir-fry. 

For cooking harder vegetables like romanesco and cauliflower, a great method is dry stir-frying (gan guo 干锅 or “dry pot”). You flash cook the raw florets by oil-blanching, literally “passing through oil” (过油), to lock in their vibrant color and crisp up their edges. Then, pour out the oil from the wok and return it to the heat. Stir-fry the aromatics (garlic, dried chiles, chili bean paste), and return the vegetables to the wok.

Because the liquid seasonings are minimal, caramelization happens quickly, reducing the condiments and sauce at the bottom of the wok into a glaze that coats the crannies of the crisp-tender florets with intense, smoky flavor.

To plate, I fried up some yucca root wedges— boiled first until chopstick-tender, fried until golden, then seasoned with five-spice and maldon flake salt. The crunchy, golden wedges had a dry, floury bite that played well with the saucy, caramelized florets and thin-skinned shishito peppers.

I wanted to play around with figs too, imagining their caramel, woody notes would go well with the slightly bitter, sulfurous notes of romanesco. There are just a few pieces on the plate, enough to get a bite here and there, chewy morsels of seedy, concentrated sweetness that balance the salty doubanjiang and eliminate the need for sugar in the sauce.

The rice paper tuile was just for fun, a shattering crisp, fragile garnish that melts on the tongue, leaving a buttery savoriness. 

📖 Recipe

Stir-fried romanesco and shishito peppers with chili bean paste and garlic 干锅绿花菜

Romanesco florets stir-fried in Sichuan “dry pot” style, with spicy doubanjiang and garlic, glazed figs, five-spice yucca fries, and a crispy rice paper tuile.

 

• Author: Hannah
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 4
• Diet: Vegan

Ingredients

For the stir-fry:

• 1 pound (450g) romanesco
• 7–8 shishito peppers
• Vegetable oil, for frying
• 8 dried chiles, snipped into 2-cm segments, seeds shaken out
• 3 cloves garlic, thinly sliced
• 1 tablespoon Sichuan chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• A handful of dried figs, cut into quarters

For the yucca fries and crispy tuile (optional):

• 8 oz (224g) yucca root, peeled and roll-cut into wedges
• Vegetable oil for frying
• 1 small round sheet of rice paper (the kind used for wrapping Vietnamese spring rolls)
• Kosher salt, to taste
• 1 tsp five-spice powder

Instructions

1. Trim and cut the romanesco into florets, retaining as many leaves as possible. Cut the shishito peppers  at a diagonal bias into 2-inch pieces. Heat about 2 cups oil in a wok to 350°F (177°C). Drop in the romanesco and oil-blanch for 2 minutes, until stems are bright green in color and florets are turning golden-brown on the edges. Remove with a slotted spoon and transfer to a paper towel-lined plate. Drop the shishito peppers and fry for 10 seconds (very briefly!), then transfer to the same plate.
2. If frying the yucca fries and rice paper tuile, do that now (see step below). Pour out the oil into a heat-proof container, retaining about 1 tablespoon in the wok.
3. Heat the wok over medium-high heat and add the dried chiles. Stir-fry until fragrant and starting to darken, then add the garlic slices. When the garlic is fragrant not yet browned, about 30 seconds, push the aromatics up the sides of the wok and add the chili bean paste, soy sauce, and dried figs. When the sauce is bubbling, add the oil-blanched romanesco and shishito peppers and stir-fry over high heat until the sauce is slightly reduced and coats the vegetables like a glaze, about 2 minutes. Remove the wok from the heat.

For the yucca fries and crispy rice paper tuile (optional):

1. Bring a small pot of water to a boil. Blanch the yucca pieces until a knife slides through the pieces with ease. Remove gently with a slotted spoon and pat dry with a clean towel. Fry until crispy and golden-brown and drain on a paper-towel-lined plate. Drop the sheet of rice paper into the oil— it will puff up immediately and turn white. Remove before it burns and transfer to a paper towel. Sprinkle with salt and five-spice.

To serve: 

1. Arrange a few pieces of fried yucca on the plate. Transfer the stir-fried romanesco on top. Scatter a few of the glazed figs around the plate, and garnish with the rice paper tuile. Serve immediately.

Keywords: shishito, romanesco, sichuan

The first time I ate liang fen was in Chengdu. It was a humid, lazy afternoon, and the street vendor selling the noodles filled a paper bowl with freshly cut jelly noodles and topped it with a spicy, red-oil laced dressing and a crunchy topping of fried peanuts. My mouth watered even before I tasted that first bite.

This dish is all about texture. Cool, slick noodles that glide pleasingly in the mouth, juicy crunchy julienned cucumber, snappy fried peanuts and toasty bits of chili oil. Each mouthful you slurp up is tingling on the tongue, spicy with heat and brightened with vinegar. It’s a joy to eat in the summer.

Ingredients

The “jelly” noodles are made with mung bean starch and water. As you cook this mixture, it thickens, and after several hours in the refrigerator, it sets into a bouncy, slightly translucent solid. Mung bean jelly is naturally gluten-free. It’s also low in calories and said to be cooling in nature. In many provinces, potato starch or pea starch is used in place of mung bean starch.

You can find mung bean starch (lü dou fen 绿豆粉）in small bags in the dry goods aisle of Chinese or Korean supermarkets.

How to Serve

There are two options for serving. Many times, you’ll see jelly noodles cut into thick fingers or batons.

You can also cut the jelly into noodles: the extra surface area gives each bite more flavor. You can even buy a specialized liang fen cutting tool (a round, grater-like surface with preforated holes), although a sharp knife will work just as well.

To make green noodles, I blended spinach leaves with water and used the strained juice to make the mung bean slurry.

You can prep the sauce separately and make the jelly in advance (it takes on a firmer, bouncier texture after chilling overnight) and dress the noodles right before serving.

📖 Recipe

Sichuan jelly noodles (liang fen 凉粉) with chili oil sauce

★★★★★

5 from 1 reviews

Jade-colored liang fen (mung bean jelly noodles) anointed in a spicy, vinegary dressing and topped with crushed peanuts and julienned cucumber. Serve chilled as a snack or an elegant appetizer. Vegan and gluten-free.

• Author: Hannah

Ingredients

For the jelly noodles:

• ⅓ cup (50 grams) mung bean starch
• ½ teaspoon kosher salt
• 1 large handful (3.5 ounces, 100 grams) fresh spinach
• 1 ⅔ cup (400 mL) water

For the chili oil sauce:

• 3 tablespoons soy sauce (sub tamari if gluten-free)
• ½ teaspoon sugar
• ¼ teaspoon mushroom bouillon seasoning or MSG (optional)
• 1 tablespoon Chinkiang black vinegar
• 3 cloves garlic, minced
• ½ teaspoon toasted sesame oil
• 2 tablespoons homemade chili oil, or lao gan ma chili crisp condiment

For serving:

• 1 small Persian cucumber or ½ hothouse cucumber, julienned
• 2 bird’s eye chiles, seeded and thinly sliced
• ¼ cup (35 grams) roasted or fried peanuts, coarsely chopped
• 1 scallion, green part only, thinly sliced (optional)

Instructions

1. Blend the spinach with 1 ⅔ cup (400 mL) cold water, then strain and discard pulp. Prepare an 8 inch square baking pan or 8 x 4 inch glass container. In a small bowl, whisk together the mung bean starch, salt, and ⅔ cup cold water. Add the remaining 1 ⅓ cups water to a medium saucepan, and heat over medium heat for 2 minutes, until you can see small bubbles rising from the bottom of the pot. Add the slurry and stir continuously for about 2 minutes; it will begin to thicken rapidly.
2. Reduce the heat to low and continue stirring with a wooden spoon or spatula, gently scraping the spatula across the bottom and sides of the pot. The clouded mixture will become translucent and glossy as you stir, about 1 minute. Do not bring the mixture to a full boil. Remove from heat.
3. Use the spatula to scrape the jelly mixture into a rectangular pan or a medium bowl and tap a few times to eliminate any air bubbles. Refrigerate for at least 2 hours, until the jelly is completely opaque in color and has separated from the sides of the container (there will be a thin layer of water at the bottom).
4. Meanwhile, in a small bowl combine the soy sauce, sugar, stock, Chinkiang vinegar, garlic, sesame oil, and chili oil. Set aside.
5. Slide the spatula around the sides of the pan to loosen the cooled jelly and invert onto a cutting board. Dip a sharp knife into water and cut the jelly into rectangular batons ½-inch by 4inch long, or thin noodles/ribbons. Stack or heap the jelly pieces in a serving dish and pour the sauce on top. Top with the cucumber, crushed peanuts, scallion, and chopped chilies, and mix together before eating. Serve chilled.

Young soybeans (毛豆 máodòu), also called edamame, are soybeans that are harvested while still pale green and immature. In China, they’re usually boiled whole in their pods in salted water, which lightly seasons them.

When I was growing up, my parents would buy big bags of frozen soybean pods from the Asian supermarket and toss them in a large pot, simmering them with a few spices until they were tender and infused with flavor. They were a lot of fun to eat: we used our teeth to tease out the tasty beans, scraping the shell clean of its fuzzy, salty skin before discarding the pod.

You can serve these on the table as an appetite-whetting starter dish, like in Chinese restaurants, or simply keep the boiled soybeans in the fridge and enjoy a handful any time of the day as a snack. Just 1 cup of edamame (shelled) provides 15 grams of protein and a considerable amount of fiber, calcium, and iron. Since they’re best cold, I especially enjoy eating these in the summer for a light and satiating snack.

Where can I buy soybeans with pods?

You can find big bags of frozen soybean pods at your Asian supermarket. I try to look for an organic variety; they’re usually very cheap, costing just a few dollars a pound.

Fresh soybean pods are difficult to find in the United States, unless you grow them yourselves. I prefer frozen anyways because they’re pre-cooked and can be boiled straight from the package.

Tips and Tricks

There are two ways of cooking the pods:

1. start the pods in cold water and gradually bring to a boil
2. boil the water first, then add the pods

After testing, I found you get the best flavor and texture by boiling the water first. The pods are vivid green in color, not dull or brownish, since you’re essentially blanching them in the salted water, and the beans are perfectly cooked, tender but still with a nice bite.

The problem with this brief cooking time is getting the flavor infused in the beans— it’s really hard to do this with only 5-6 minutes of cooking. I found two solutions:

1. Trim off the ends of the soybean pods so that the flavorful liquid enters the hard shells easily.
2. Soak the boiled beans in the cooled broth overnight. As they marinate, they will continue taking on salt and flavor without the danger of overcooking. This was the key step that made the biggest difference in flavor.

I also like to add a handful of Chinese five-spices usually used for braised dishes, and ginger and scallions for extra aroma.

Instructions

1. Take the bag of frozen soybeans out of the freezer. In a large, heavy-bottomed pot, toast the dried chiles, peppercorns, star anise, and bay leaves over medium-low heat, stirring them around the base of the pot. When the chiles are slightly darkened and the spices smell very fragrant, pour in 8 cups (1920 mL) water and bring to a boil over high heat. Add the salt and reduce to a gentle simmer. Cover the lid but keep it slightly ajar, and allow the broth to continue building in flavor while you prepare the soybeans.

2. Using a pair of sharp scissors, snip about ¼ inch off the ends of each soybean pod. You can skip this step if you’re short on time, but this allows the liquid to penetrate each pod so that the beans have more flavor. 

3. Uncover the pot and bring the simmering broth back to a rolling boil. Toss in the soybeans and boil on high heat for 5-6 minutes, stirring occasionally. To check doneness, crack one open and taste a bean— it should be tender but still have a bite to it, not mushy, and the pods should still be a vibrant green color.
4. Remove from heat and let the soybeans continue soaking in the pot— they are essentially marinating as they sit in the cooling broth. You can serve these at room temperature after 2 hours, but for the tastiest results, transfer to the refrigerator and continue soaking overnight, and enjoy chilled. 

How to Store

Refrigerate the remaining soybeans in their liquid in a covered container for up to five days.

📖 Recipe

Chinese five-spice boiled green soybeans (edamame) 五香煮毛豆

A guide to making Chinese boiled soybeans, also called edamame. Simmered in a savory broth with aromatics like chiles, ginger, scallions, peppercorns, and star anise, these protein-rich soybeans are salty, full of flavor and delicious served chilled as a snack or an appetizer.

• Author: Hannah
• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 4
• Category: Snacks and Appetizers
• Method: Cook
• Cuisine: Chinese

Ingredients

• 2 pounds (900 grams) frozen green soybeans in their pods
• 2 tablespoons whole Sichuan peppercorns
• 4–5 dried red chiles
• 2 star anise pods
• 1 Chinese cinnamon stick (cassia), optional
• 3 bay leaves
• 4-inch piece ginger, cut into thin slices (doesn’t need to be peeled)
• 3 scallions, trimmed and cut into 1 ½-inch sections, both green and white parts
• 2 ½ tablespoons kosher salt*

Instructions

1. Take the bag of frozen soybeans out of the freezer. In a large, heavy-bottomed pot, toast the dried chiles, peppercorns, star anise, cinnamon, and bay leaves over medium-low heat, stirring them around the base of the pot. When the chiles are slightly darkened and the spices smell very fragrant, pour in 8 cups (1920 mL) water and bring to a boil over high heat. Add the scallions, ginger, and salt and reduce to a gentle simmer. Cover the lid but keep it slightly ajar, and allow the broth to continue building in flavor while you prepare the soybeans.
2. Using a pair of sharp scissors, snip about ¼ inch off the ends of each soybean pod. You can skip this step if you’re short on time, but this allows the liquid to penetrate each pod so that the beans have more flavor. 
3. Uncover the pot and bring the simmering broth back to a rolling boil. Toss in the soybeans and boil on high heat for 5-6 minutes, stirring occasionally. To check doneness, crack one open and taste a bean— it should be tender but still have a bite to it, not mushy, and the pods should still be a vibrant green color.
4. Remove from heat and let the soybeans continue soaking in the pot— they are essentially marinating as they sit in the cooling broth. 
5. You can serve these at room temperature after 2 hours, but for the tastiest results, transfer to the refrigerator and continue soaking overnight, and enjoy chilled. 
6. Store remaining soybeans in their liquid in the fridge for up to five days.

Notes

• *You want the liquid to be quite salty, since the flavor has to penetrate through the shells to the beans. Taste and adjust the recipe as needed; I use Diamond Crystal kosher salt, so if you’re using Morton kosher salt or sea salt, I would decrease this amount to 2 tablespoons.
• You do not need to fully thaw the frozen soybeans prior to cooking. Thawing them slightly will just make the ends easier to trim.
• To preserve the color of the soybeans, remove them from the liquid immediately after cooking and spread out on a baking sheet. Wait until the hot broth has fully cooled before you return the pods to the liquid. This is an extra step but it prevents the green from dulling.

Keywords: edamame, soybeans, Chinese boiled soybeans, boiled edamame