One of my favourite dishes at a Chinese restaurant is the Braised Tofu with Vegetables dish. In this raw vegan version, I’ve replaced the tofu with mushrooms and courgette instead. This will go well with a bowl of cauliflower rice.
Serves 2
Ingredients
- 93 g white button mushrooms, sliced
- 75 g courgette, peeled and cubed
- 72 g baby corn, cut on a diagonal
- 35 g fresh shiitake mushrooms, sliced
- 64 g carrot, sliced
- 45 g broccoli florets, cut into bite-sized pieces
- 46 g fresh sweet peas in the pod, cut into bite-sized pieces
For sauce
- 4 g dried shiitake mushrooms
- 6 tbsp water
- 2 tbsp soy sauce
- 2 tbsp coconut nectar
- 2 tsp Chinese Shaoxing wine
- 2 tsp miso paste
- 2 tsp tahini
- 1 tsp fresh ginger root, grated
- 1 tsp garlic, minced
- 1/8 teaspoon ground white pepper
Method
- Advanced prep: Place baby corn, carrot, broccoli, sweet peas and courgette onto a tray in a single layer. Place in freezer and freeze for a minimum of 4 hours.
- Remove from freezer and allow to thaw for 4 hours at room temperature. Alternatively, you can warm them up in the dehydrator for 30 minutes at 45°C.
Note: The freezing and thawing method will enable the vegetables to have a texture similar to cooked vegetables.
For sauce
- Place all ingredients into a high-speed blender and blend till smooth.
To assemble
- Add vegetables, button mushrooms, shiitake mushrooms and sauce into mixing bowl and stir to combine.
- If preferred, warm up dish in dehydrator at 45°C for 30 minutes prior to serving.
Raw Chef Yin is a raw vegan chef, TEDx speaker and bestselling author. She is passionate about helping people create delicious raw vegan dishes, especially Asian food. You can find her on Instagram and YouTube.