I’ve said it once and I’ll say it again – no one cooks better vegetarian and vegan food than countries in Asia. Some of my favorite foods are vegetarian and vegan: karela chips, traditional Bibimbap, tofu of all kinds, any vegetarian Indian curry. I remember being on my honeymoon in Sri Lanka and feasting on a dozen or more different kinds of vegetarian curries with neither my husband nor I going back for more of the chicken curry. Who wanted it? It didn’t have the same depth of flavor that the banana flower curry or aubergine or any other plant based curry had.
In Asia, people know how to cook vegetables. They know how to handle them and they have a plethora of spices, seasonings and sauces to go with them. Case in point, Chinese fermented soybean paste. It might look a little scary but nothing brings quite the umami as much as this paste when it is added to things like noodles, tofu and vegetables. So, if you think vegetarian or vegan food can be a little boring, try this recipe. It’ll make you consider a trip to this delicious part of the world.