18 Delicious Vegan Chinese Recipes Authentic

Craving the rich flavors of Chinese cuisine but keeping it plant-based? You’re in luck! Our roundup of 18 Delicious Vegan Chinese Recipes brings authentic tastes straight to your kitchen. From quick weeknight stir-fries to comforting bowls of noodles, these dishes prove vegan eating is anything but boring. Dive in and discover how easy it is to whip up mouthwatering meals that’ll have everyone asking for seconds!

Kung Pao Tofu

Spice up your weeknight dinner with this vibrant Kung Pao Tofu, a plant-based twist on the classic that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1/2 cup roasted unsalted peanuts
• 3 dried red chilies, stems removed
• 1 red bell pepper, diced
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, heat remaining 1 tbsp oil. Add peanuts and dried chilies, stir for 1 minute until fragrant.
3. Add bell pepper, green onions, garlic, and ginger. Stir-fry for 2 minutes until vegetables are tender-crisp.
4. Return tofu to the skillet. Add soy sauce, rice vinegar, hoisin sauce, sugar, and red pepper flakes. Stir to combine.
5. Pour in cornstarch mixture and cook for 1 minute until sauce thickens.

The magic of this dish lies in the contrast between the crispy tofu and the sticky, slightly sweet sauce, with just the right amount of heat to keep things interesting.

Tip: For an extra crunch, toast the peanuts in a dry pan before adding them to the dish.

Vegetable Lo Mein

Whip up this quick and flavorful Vegetable Lo Mein for a weeknight dinner that’s sure to please everyone at the table.

Ingredients

• 8 oz lo mein noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Cook the lo mein noodles according to package instructions, then drain and set aside.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Add the sliced bell peppers, carrots, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp sugar, and 1/4 tsp black pepper.
5. Add the cooked noodles and sauce mixture to the skillet with the vegetables. Toss everything together and cook for another 2 minutes until well combined and heated through.
6. Garnish with sliced green onions before serving.

The secret to this dish’s irresistible flavor is the perfect balance of savory soy sauce and rich oyster sauce, with a hint of sweetness from the sugar.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Mapo Tofu

Spice up your dinner routine with this bold and comforting Mapo Tofu, a Sichuan classic that’s surprisingly simple to make at home.

Ingredients

• 1 block (14 oz) soft tofu, cut into 1-inch cubes
• 1/2 lb ground pork
• 2 tbsp Sichuan peppercorns
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a wok over medium heat. Add Sichuan peppercorns and stir for 1 minute until fragrant, then remove and discard.
2. Increase heat to medium-high. Add ground pork, breaking it apart with a spatula, and cook until browned, about 5 minutes.
3. Stir in garlic, ginger, and doubanjiang, cooking for another 2 minutes until aromatic.
4. Pour in chicken broth, soy sauce, and sugar, bringing the mixture to a simmer.
5. Gently add tofu cubes, simmering for 5 minutes to absorb flavors.
6. Stir in cornstarch mixture to thicken the sauce, cooking for 1 more minute.
7. Garnish with green onions before serving.

The magic of Mapo Tofu lies in the numbing heat of Sichuan peppercorns balanced by the silky tofu, creating a dish that’s as exciting to eat as it is to make.

Tip: For an extra kick, add a teaspoon of chili oil with the doubanjiang.

Vegan Dumplings

These Vegan Dumplings are a delightful twist on the classic, packed with vibrant flavors and a satisfying texture that will win over even the most devoted meat-eaters.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1 tbsp olive oil
• 1 cup finely chopped mushrooms
• 1/2 cup grated carrots
• 1/4 cup chopped green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp salt

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Gradually add 1/2 cup warm water and 1 tbsp olive oil, kneading until a smooth dough forms. Cover and let rest for 30 minutes.
2. While the dough rests, heat 1 tbsp sesame oil in a pan over medium heat. Add 1 cup finely chopped mushrooms, 1/2 cup grated carrots, and 1/4 cup chopped green onions. Cook for 5 minutes until soft.
3. Stir in 2 tbsp soy sauce and 1 tsp grated ginger. Cook for another 2 minutes, then remove from heat and let cool.
4. Divide the dough into 20 pieces. Roll each into a circle, place a spoonful of the filling in the center, and fold to seal.
5. Steam the dumplings for 10 minutes or until the wrappers are translucent and the filling is hot.

The combination of earthy mushrooms and sweet carrots, enhanced by the umami of soy sauce and the warmth of ginger, makes these dumplings irresistibly flavorful. Steaming preserves their delicate texture, making each bite a light yet satisfying experience.

Tip: For a crispy bottom, pan-fry the steamed dumplings in a bit of oil until golden after steaming.

Sweet and Sour Tofu

Get ready to fall in love with this Sweet and Sour Tofu, a dish that perfectly balances tangy and sweet flavors with a satisfying crunch.

Ingredients

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup pineapple chunks
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ginger powder

Instructions

1. Toss the tofu cubes in cornstarch until fully coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Add tofu and fry until golden and crispy, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, add the red and green bell peppers. Cook for 2-3 minutes until slightly softened.
4. Add pineapple chunks, apple cider vinegar, brown sugar, ketchup, soy sauce, garlic powder, and ginger powder to the skillet. Stir well and bring to a simmer.
5. Return the tofu to the skillet, tossing to coat in the sauce. Cook for another 2 minutes until everything is heated through.

The magic of this dish lies in the crispy tofu soaking up the vibrant sweet and sour sauce, creating a texture and flavor contrast that’s utterly addictive.

Tip: For an extra crispy texture, let the coated tofu sit for 10 minutes before frying to allow the cornstarch to adhere better.

Buddha’s Delight

Buddha’s Delight is a vibrant, plant-based stir-fry that’s as nourishing for the soul as it is for the body, packed with a variety of textures and flavors that come together in perfect harmony.

Ingredients

• 1 cup shiitake mushrooms, sliced
• 1 cup bamboo shoots, sliced
• 1 cup baby corn, halved
• 1 cup snow peas, trimmed
• 1 cup carrots, julienned
• 1 cup napa cabbage, chopped
• 1/4 cup vegetable broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (vegetarian substitute available)
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 2 cloves garlic, minced
• 1 inch ginger, grated

Instructions

1. Heat sesame oil in a large wok or skillet over medium-high heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
2. Add shiitake mushrooms, bamboo shoots, baby corn, snow peas, and carrots. Stir-fry for 5 minutes until vegetables begin to soften.
3. Pour in vegetable broth, soy sauce, oyster sauce, sugar, and salt. Toss to combine and bring to a simmer.
4. Add napa cabbage and continue to stir-fry for another 3 minutes, until all vegetables are tender but still crisp.
5. Remove from heat and serve hot, garnished with sesame seeds if desired.

The magic of Buddha’s Delight lies in its symphony of textures—from the crunch of snow peas to the tender bite of shiitake mushrooms—all coated in a savory, slightly sweet sauce that’s utterly addictive.

Tip: For an extra layer of flavor, try adding a splash of rice wine vinegar to the sauce mixture before simmering.

Vegan Spring Rolls

These Vegan Spring Rolls are a fresh, crunchy delight, packed with vibrant veggies and wrapped in delicate rice paper for a light yet satisfying bite.

Ingredients

• 8 rice paper wrappers
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup shredded purple cabbage
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp sriracha sauce
• 1/2 cup warm water (for dipping rice paper)

Instructions

1. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sriracha sauce until smooth. Set aside.
2. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until just pliable. Lay flat on a clean surface.
3. On the lower third of the wrapper, layer a small handful of carrots, cucumber, cabbage, cilantro, and mint leaves.
4. Fold the sides of the wrapper over the filling, then roll tightly from the bottom to enclose the filling. Repeat with remaining wrappers and ingredients.
5. Serve the spring rolls immediately with the peanut sauce for dipping.

The combination of crisp vegetables and fresh herbs with the creamy, spicy peanut sauce makes these spring rolls irresistibly flavorful and perfect for a quick lunch or appetizer.

Tip: Keep your rice paper wrappers covered with a damp towel as you work to prevent them from drying out.

Stir-Fried Green Beans

Stir-fried green beans are a vibrant, crunchy side dish that brings a pop of color and flavor to any meal, ready in just minutes!

Ingredients

• 1 pound fresh green beans, trimmed
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the green beans and stir-fry for 4-5 minutes, until they start to blister and turn bright green.
3. Add the minced garlic, soy sauce, sesame oil, red pepper flakes, and salt. Continue to stir-fry for another 2-3 minutes, until the garlic is fragrant and the beans are tender-crisp.
4. Remove from heat and serve immediately. The secret to this dish's addictive quality? The perfect balance of savory soy sauce and the nutty depth of sesame oil, with just a hint of heat.

Tip: For an extra crunch, try blanching the green beans in boiling water for 1 minute before stir-frying.

Vegan Hot and Sour Soup

Warm up with this vibrant Vegan Hot and Sour Soup, a plant-based twist on the classic that doesn’t skimp on flavor or texture.

Ingredients

• 6 cups vegetable broth
• 8 oz firm tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 1/2 cup bamboo shoots, sliced
• 1/4 cup rice vinegar
• 3 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp sugar
• 1/2 tsp ground white pepper
• 2 tbsp cornstarch mixed with 3 tbsp water
• 2 green onions, sliced
• 1 tsp sesame oil

Instructions

1. In a large pot, bring the vegetable broth to a boil over medium-high heat.
2. Add the tofu, shiitake mushrooms, and bamboo shoots. Reduce heat to medium and simmer for 10 minutes.
3. Stir in the rice vinegar, soy sauce, sriracha, sugar, and white pepper. Simmer for another 5 minutes.
4. Slowly pour in the cornstarch mixture, stirring constantly, until the soup thickens slightly, about 2 minutes.
5. Remove from heat and stir in the green onions and sesame oil.

The magic of this soup lies in the balance of tangy vinegar and spicy sriracha, creating a depth of flavor that’s both comforting and exciting.

Tip: For an extra kick, add more sriracha to taste just before serving.

Braised Tofu with Mushrooms

This Braised Tofu with Mushrooms is a cozy, flavor-packed dish that brings a touch of elegance to your weeknight dinners, with minimal fuss.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups mixed mushrooms (shiitake, cremini, or oyster), sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup vegetable broth
• 2 green onions, sliced
• 1 tsp sesame oil

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté mushrooms until they start to soften, about 3 minutes.
3. Add minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.
4. Return the tofu to the skillet. Add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/2 cup vegetable broth. Stir to combine.
5. Reduce heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld.
6. Remove from heat, drizzle with 1 tsp sesame oil, and garnish with sliced green onions.

The magic of this dish lies in the braising technique, which infuses the tofu with the deep, umami flavors of the mushrooms and sauces, creating a surprisingly meaty texture.

Tip: For an extra flavor boost, marinate the tofu in the soy sauce and oyster sauce for 30 minutes before cooking.

Vegan Peking Duck

Craving the rich flavors of Peking Duck but keeping it plant-based? This Vegan Peking Duck recipe is a game-changer, offering all the crispy, savory goodness without any meat.

Ingredients

• 1 large eggplant, sliced into 1/2-inch thick strips
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp maple syrup
• 1 tsp five-spice powder
• 2 tbsp vegetable oil
• 1/4 cup water
• 2 green onions, thinly sliced
• 4 small whole wheat tortillas

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp maple syrup, and 1 tsp five-spice powder.
3. Brush both sides of the eggplant strips with the sauce mixture, then place them on the prepared baking sheet. Reserve any leftover sauce.
4. Bake for 25 minutes, flipping halfway through, until the eggplant is crispy and golden.
5. While the eggplant bakes, heat 2 tbsp vegetable oil in a small saucepan over medium heat. Add the reserved sauce and 1/4 cup water, simmering for 2 minutes until slightly thickened.
6. Warm the tortillas according to package instructions.
7. To serve, place a few strips of baked eggplant on each tortilla, drizzle with the thickened sauce, and sprinkle with sliced green onions.

The magic of this dish lies in the eggplant’s ability to mimic the texture of duck, crisping up beautifully in the oven while soaking up all the classic Peking flavors.

Tip: For an extra crunch, broil the eggplant for the last 2 minutes of baking.

Szechuan Eggplant

Get ready to spice up your dinner routine with this irresistibly bold Szechuan Eggplant, a dish that perfectly balances heat, sweetness, and umami.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon Szechuan peppercorns, crushed
• 1/2 teaspoon red pepper flakes
• 1/4 cup water
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add eggplant cubes and cook for 5-7 minutes, stirring occasionally, until they start to soften and brown.
2. Add minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
3. In a small bowl, whisk together soy sauce, rice vinegar, sugar, crushed Szechuan peppercorns, and red pepper flakes. Pour this mixture over the eggplant, adding water to help deglaze the pan.
4. Reduce heat to medium and simmer for 5 minutes, allowing the eggplant to absorb the flavors and the sauce to thicken slightly.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the Szechuan peppercorns, offering a unique tingling sensation that elevates the eggplant’s creamy texture.

Tip: For an extra kick, add a drizzle of chili oil before serving.

Vegan Wonton Soup

Warm up with this comforting Vegan Wonton Soup, packed with flavorful dumplings and a savory broth that’s sure to delight.

Ingredients

• 1 package vegan wonton wrappers
• 1 cup finely chopped shiitake mushrooms
• 1/2 cup grated carrots
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 4 cups vegetable broth
• 2 cups water
• 1 tbsp rice vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup baby spinach leaves

Instructions

1. In a bowl, mix shiitake mushrooms, carrots, green onions, garlic, soy sauce, sesame oil, and ginger to make the wonton filling.
2. Place 1 tsp of filling in the center of each wonton wrapper. Wet the edges with water, fold into a triangle, and press to seal.
3. In a large pot, bring vegetable broth and water to a boil. Add rice vinegar, salt, and black pepper.
4. Gently add wontons to the boiling broth. Cook for 5 minutes, or until they float to the top.
5. Stir in baby spinach and cook for another minute until wilted.

The magic of this soup lies in the delicate wontons, which are surprisingly easy to make yet impress with their rich, umami-packed filling.

Tip: For an extra flavor boost, garnish with additional green onions and a drizzle of chili oil before serving.

Garlic Bok Choy

Garlic Bok Choy is a quick, flavorful side that brings a crisp texture and a punch of garlic to any meal. It’s so simple, you’ll wonder why you haven’t been making it all along!

Ingredients

• 1 lb bok choy, ends trimmed and leaves separated
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
2. Add bok choy to the skillet. Sprinkle with salt and black pepper. Cook for 2-3 minutes, stirring occasionally, until the leaves start to wilt.
3. Drizzle soy sauce over the bok choy and continue to cook for another 2 minutes, until the stems are tender-crisp.
4. Remove from heat and serve immediately. The key to this dish is the contrast between the tender leaves and the crunchy stems, all coated in that irresistible garlicky sauce.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Vegan Char Siu

Craving the sweet and savory flavors of char siu but keeping it plant-based? This Vegan Char Siu recipe uses jackfruit to mimic the traditional texture, glazed with a sticky, aromatic sauce that’s utterly irresistible.

Ingredients

• 2 cans (20 oz each) young green jackfruit in water, drained and rinsed
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp five-spice powder
• 1/4 tsp red food coloring (optional, for color)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the soy sauce, hoisin sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, five-spice powder, and red food coloring (if using) to make the marinade.
3. Shred the jackfruit with your hands or a fork to resemble pulled pork. Add it to the marinade, stirring to coat evenly. Let it sit for 10 minutes to absorb the flavors.
4. Spread the marinated jackfruit on the prepared baking sheet in a single layer. Bake for 25 minutes, flipping halfway through, until the edges are caramelized and slightly crispy.
5. Brush with any remaining marinade halfway through baking for extra flavor.

The magic of this Vegan Char Siu lies in the jackfruit’s ability to soak up the rich, smoky-sweet marinade, creating a texture that’s surprisingly close to the real deal. Perfect for stuffing into bao buns or serving over steamed rice.

Tip: For an even more authentic char siu experience, broil the jackfruit for the last 2-3 minutes of baking to get those signature slightly charred edges.

Scallion Pancakes

There’s something irresistibly comforting about the crispy, flaky layers of a scallion pancake, especially when it’s homemade. This version is simpler than you might think, with a dough that comes together quickly and a filling that packs a punch of green onion flavor.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 1 cup finely chopped scallions
• 2 tablespoons vegetable oil, plus more for frying
• 1/2 teaspoon sesame oil

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 3/4 cup warm water, stirring until a dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Divide the dough into 4 pieces. Roll each into a thin circle, brush with a mix of 2 tablespoons vegetable oil and 1/2 teaspoon sesame oil, then sprinkle with 1/4 cup chopped scallions.
3. Roll each circle into a tight log, then coil into a spiral. Flatten gently with your palm, then roll out again to a 1/4-inch thick circle.
4. Heat a skillet over medium heat with a thin layer of vegetable oil. Fry each pancake for 3 minutes per side until golden and crispy.

The magic of these pancakes lies in the layers—each bite delivers a satisfying crunch followed by the soft, savory interior. Perfect for dipping in soy sauce or enjoying on their own.

Tip: For extra flaky layers, try brushing the rolled-out dough with oil before adding the scallions, then folding it like a letter before rolling into a spiral.

Vegan Fried Rice

Who says you need eggs for a killer fried rice? This vegan version packs all the umami and texture you crave, with a colorful veggie twist.

Ingredients

• 2 cups cooked and cooled jasmine rice
• 2 tbsp vegetable oil
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1/2 cup diced carrots, 1/2 cup peas, and 1/2 cup bell peppers. Stir-fry for 3 minutes until veggies are slightly tender.
2. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
3. Add 2 cups jasmine rice, breaking up any clumps. Stir-fry for 2 minutes until rice is heated through.
4. Pour in 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and cook for another 2 minutes.
5. Remove from heat and stir in 2 sliced green onions.

The secret to this dish’s depth of flavor? A final drizzle of sesame oil that brings a nutty richness to every bite.

Tip: For the best texture, use day-old rice that’s been stored in the fridge—it fries up much better than fresh!

Black Bean Tofu Stir Fry

This Black Bean Tofu Stir Fry is a quick, flavorful dish that brings a protein-packed punch to your weeknight dinner rotation.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp black bean sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup water
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, heat remaining 1 tbsp oil. Add red bell pepper and broccoli, stir-frying for 3 minutes until slightly tender.
3. Add garlic and ginger, cooking for 1 minute until fragrant.
4. Return tofu to the skillet. Stir in black bean sauce, soy sauce, sugar, and water. Cook for 2 minutes, allowing the sauce to thicken slightly.
5. Garnish with green onions before serving.

The magic of this dish lies in the bold, savory black bean sauce that clings perfectly to the crispy tofu and vibrant veggies.

Tip: For extra crispiness, toss the tofu cubes in a bit of cornstarch before frying.

Conclusion

We hope this roundup of 18 Delicious Vegan Chinese Recipes inspires your next kitchen adventure! Each dish brings authentic flavors to your table, proving vegan meals can be just as hearty and satisfying. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next culinary quest. Happy cooking!