Vegan Chinese Food: 5 Knockout Recipes Even Your Meat-Loving Friends Will Crave (Part 2)

Welcome back, plant-powered gourmands! If Part 1 was your vegan Chinese food survival guide, Part 2 is where we take over the damn kitchen. Because why beg restaurants to leave out the oyster sauce when you can make better-than-takeout vegan Chinese food at home?

These five recipes are bold, saucy, and 100% cruelty-free—plus, they come with sass, pro tips, and enough flavor to make General Tso himself question his life choices. Let’s wok and roll.

🥢 1. Crispy Kung Pao Tofu That’ll Make You Forget Chicken Ever Existed

Inspired by: The Vegan Chinese Kitchen by Hetty McKinnon

Why It Rules:

• Spicy, sweet, and stupidly crunchy
• Uses Sichuan peppercorns for that ma la tingle
• Ready in 30 minutes (faster than delivery)

Ingredients:

• 1 block extra-firm tofu (pressed, cubed, and cornstarch-fried)
• ½ cup roasted peanuts (or cashews for fancy points)
• 3 dried chilies (or 1 tsp chili flakes if you’re sensitive)
• Sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp hoisin (vegan!), 1 tsp sesame oil

Pro Tip:

Double-fry the tofu for maximum crispiness. Trust me, it’s worth the extra 5 minutes.

🍜 2. Dan Dan Noodles (Without the “Dan”)

Adapted from: The Food of Sichuan by Fuchsia Dunlop (veganized, obviously)

Why It Rules:

• Creamy, spicy, peanutty perfection
• Traditionally pork-heavy, but we’re using mushroom mince
• The kind of dish you’ll slurp loudly and unapologetically

Ingredients:

• 8 oz wheat noodles (check for egg-free!)
• “Meat”: 1 cup minced shiitake mushrooms + 1 tbsp soy sauce
• Sauce: 3 tbsp peanut butter, 2 tbsp chili oil, 1 tbsp black vinegar, 1 tsp sugar
• Toppings: Scallions, crushed peanuts, cilantro

Pro Tip:

Save your pasta water! A splash makes the sauce silkier than a Shanghai socialite’s qipao.

🥬 3. Garlic Bok Choy That’s Sexier Than It Sounds

Inspired by: Every legit Cantonese grandma’s kitchen

Why It Rules:

• 3 ingredients, 5 minutes, infinite elegance
• Proof that vegan Chinese food doesn’t need to be complicated
• Pairs perfectly with literally everything

Ingredients:

• 4 heads baby bok choy (halved)
• 5 garlic cloves (sliced, not minced—this isn’t amateur hour)
• 1 tbsp veg oil + 1 tsp sesame oil
• Salt to taste

Pro Tip:

Blanch the bok choy first for vibrant green color, then flash-fry with garlic. Chef’s kiss.

🍍 4. Sweet & Sour “Pork” (Made With King Oyster Mushrooms)

Inspired by: Lucky Peach’s veganized classics

Why It Rules:

• Sticky, tangy, and 100% guilt-free
• Mushrooms mimic pork’s texture uncannily well
• Comes with built-in drama (hello, pineapple chunks!)

Ingredients:

• 2 king oyster mushrooms (shredded into “ribbons”)
• 1 bell pepper + 1 cup pineapple chunks
• Sauce: 3 tbsp ketchup, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp soy sauce

Pro Tip:

Air-fry the mushrooms first for extra chew. Or deep-fry if you’re feeling ~decadent~.

🥟 5. Scallion Pancakes (Cong You Bing) – Flaky, Chewy, Vegan AF

Adapted from: The Woks of Life (vegan hack)

Why It Rules:

• Street food royalty—crispy outside, doughy inside
• Uses no butter or lard (unlike traditional versions)
• Dip in chili oil and thank me later

Ingredients:

• 2 cups flour + ¾ cup hot water (for the dough)
• Filling: ½ cup scallions + 2 tbsp sesame oil + salt
• Oil for frying (duh)

Pro Tip:

Roll, coil, and roll again for maximum flaky layers. Patience = crispy rewards.

🔥 Final Thoughts: Vegan Chinese Food > Takeout

Look, I get it—sometimes you just want to yell “Extra spring rolls!” into a phone. But these recipes prove vegan Chinese food isn’t just possible… it’s next-level delicious.

Want More?

• Follow @veganchinese (Instagram) for daily inspo
• Grab The Vegan Chinese Kitchen for 100+ recipes
• Try vegetarian mock meats (like OmniPork) for extra authenticity

Now go forth and wok your world. 🥢✨

📌 Sources Cited:

1. McKinnon, Hetty. The Vegan Chinese Kitchen. Clarkson Potter, 2022.
2. Dunlop, Fuchsia. The Food of Sichuan. W.W. Norton, 2019.
3. The Woks of Life (Blog). “Vegan Scallion Pancakes.”
4. Lucky Peach (RIP). “Veganizing Classic Takeout.”

Hungry for Part 3? Check out sassy vegan dim sum recipes next