Friday, June 24, 2011

Steamed Eggplant Miso Dressing 味增茄子

I usually make a light easy dressing of soy sauce, white pepper and sesame oil for these steamed babies. Add some fried shallots - that will be almost heaven!

Today's version is done with red miso (in replacement of soy sauce). Miso (fermented soy) gives an added complexity to the otherwise "flatter" savory soy sauce.

Note: A simple technique to making a non-grainy bowl of miso soup is to slowly strain the miso over warm water. Hot boiling water might "kill" the good bacteria in miso. Adding miso-paste directly to boiling water will also be disastrously "grainy", sometimes "lumpy".

Friday, June 17, 2011

Potato Stir-Fry 清炒土豆丝

Other than roast or bake, tossed in salad, added to soup or mashed - potatoes can be stir-fried too! 

For this dish, low-temperature cooking was used so that the steam from the heat partially cook the vegetable mixture in the covered pan. Thee vegetables turned out tender-crisp. Not soggy. The flavors are fresh and refreshing esp. with that added touch of not-so-ripe mango.

Friday, June 10, 2011

Soy Milk Savory Steamed Tofu 咸豆浆蒸豆腐

It is never difficult to whip up vegetarian dishes that taste good. Shed the image that vegetarian food is bland boring and half the battle is won.

It has gotta do with practice. The more vegetarian cooking I do, the more comfortable I am when it comes to creating flavorful fresh dishes.

Steamed Savory Tofu in Soy Milk

Ingredients: Soft silken tofu, unsweetened soy milk, bunashimeiji mushrooms, tomatoes, toasted nori seaweed, sesame oil, coriander leaves, pinch of salt and ground white pepper to taste

Directions: Scoop tofu from package and lay them in the bowl. Add soy milk till tofu is partially submerged. Lay the mushrooms, tomatoes and seaweed on top. With the steamer ready, place the tofu mixture to steam for 5-8 minutes. Drizzle sesame oil, garnish with coriander leaves, salt and pepper to taste

Related post: Savory Tofu Pudding

Welcome to The Vegetarian Table

The Vegetarian Table is dedicated to those who enjoy and embrace fresh produce and vegetables. I am not a strict vegetarian with part of my diet dedicated to seafood. However, with my gradual love for vegetables, The Vegetarian Table will be a comfort zone for delicious vegetarian cooking and hopes to embrace and share the veggie-love around.

You will find easy vegetarian* (*vegetarian including dairy such as milk, eggs; also garlic, onions etc.) cooking and ideas here, with efforts to cover various cuisines - mainly Chinese, sometimes Indian and Western. Or simply call it, home-cooked vegetarian dishes.


Hui Leng Tay
Author, An Escape to Food
Author, The Everything Rice Cooker Cookbook