Tag Archives | vegan

Cassava Cake (Banh Khoai Mi Nuong)

Super easy recipe for Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.comDeliciously starchy cassava (yuca or manioc) is combined with creamy coconut milk and fragrant mung bean to make this scrumptious sweet treat. My recipe makes a simple batter that when baked yields a golden cake that is moist, slightly chewy and just sweet enough. Cut the cake into small pieces and enjoy as finger-food. It makes a perfect little snack or a casual dessert. Enjoy!

Notes on the Recipe, Tips and Tricks

Use fresh or frozen cassava. Frozen cassava is really convenient but fresh cassava definitely tastes better.  See my video for how to prepare fresh cassava.

Be sure to mix the mashed mung well so there aren’t big chunks in the batter. Optionally, use an electric mixer to get the batter smooth.

If you’d like a chewier texture, add another 1-2 Tbsp tapioca starch.

This cake is medium in sweetness. Adjust the sweetness to your preference. Optionally, use a sugar substitute.

If you don’t want to add the mashed mung bean, add more grated cassava to make up the difference.

Line the cake pan with parchment paper to make removing the cake a cinch.

The cake will deflate when it cools and this is normal.

Store any remaining portions in the refrigerator and consume within the week. To reheat, warm the cake in the microwave for 15-20 seconds. You can freeze the cake for up to 3 months when stored in an air-tight container.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Pumpkin Cassava Cake (Banh Khoai Mi Bi Do), Silkworm Cassava Cake (Banh Tam Khoai Mi), and Steamed Banana Cake (Banh Chuoi Hap).


1 lb frozen grated cassava, thawed
1/2 cup mashed mung bean
3/4 cup sugar
3 Tbsp tapioca starch
1 cup coconut milk
1/2 tsp vanilla extract
1/2 tsp vegetable oil
1/2 tsp melted butter


Preheat the oven to 375 degrees Fahrenheit.

Transfer the thawed cassava into a colander and allow to drain for 15 minutes.

In a large bowl, add the drained cassava, mashed mung bean, sugar, tapioca starch, coconut milk and vanilla extract. Mix well making sure the batter is free of lumps.

Coat a 9-inch round pan evenly with vegetable oil.

Pour the batter into the oiled baking pan. Holding the sides of the pan, jiggle the pan gently and tap on the counter a few times to settle the batter.

Bake for 40 minutes.

Check to see if the cake is done by inserting a toothpick. It should come out clean.

Brush the top of the cake with melted butter.

Bake on 425 degrees Fahrenheit for 5-7 minutes or until the cake is golden on top.

Remove from the oven and allow to cool for 1 hour.

Run a spatula around the cake to loosen it from the pan. Remove the cake from the pan using a large spatula.

To serve, cut into small wedges or bite-sized pieces.

Yields: 4-6 servings

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Super easy recipe for Vietnamese Cassava Cake (Banh Khoai Mi Nuong) | recipe from

No-Fuss Recipe for a sweet and tasty Viet treat: Cassava Cake (Banh Khoai Mi Nuong) | recipe from*This post contains affiliate links.*

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Tofu / Bean Curd (Dau Hu)

Make Tofu (Dau Hu) at Home with this Simple Recipe | recipe from runawayrice.comFragrant and delicious, tofu is so easy to make at home with this simple 3-ingredient recipe. Talk about goodness that’s so much fresher and healthier than the store-bought versions. There are no preservatives or ingredients you can’t pronounce in this tofu. If you’re familiar with making Soy Milk, you’ll find this recipe to be a cinch! Hope you give this recipe a try and share your results with me! 🙂

 Notes on the Recipe, Tips and Tricks

Use organic soybeans if possible.

To cut the soaking time of the beans in half use hot water.

I do not recommend using store-bought soy milk. Some of the milks have stabilizer and preservatives which prevent the milk from separating into the curds and liquid whey.

If fresh soy milk is available, you can start with this instead of making your own from the soybeans. Simply add 2 cups water to the milk and follow the remaining instructions.

I use distilled white vinegar with an acidity of 5%. You can substitute the vinegar for the same amount of lemon or lime juice but you will have to use more of the coagulant to get the separation.

Cheesecloth comes in different grades. I am using a double layer of grade 90 cheesecloth. The grade 60 cheesecloth, commonly sold at the grocery stores, will work just fine too.

Make sure the heat is Low when adding the coagulant. Do not allow the milk boil or this will break up the curds.

If after adding 1/2 cup + 3 Tbsp coagulant you still don’t see the separation, continue adding 1 Tbsp and letting it rest for 3 minutes. Repeat this process until you see the separation.

You can change the firmness of the tofu by adding more coagulant. More coagulant will make larger curds resulting in a firm tofu. Also increasing the pressing time will also yield a firmer tofu. Below are some guidelines:

10-15 minutes = Soft
20-25 minutes = Medium
30+ minutes = Firm

Soaking the tofu in ice water helps to firm up the tofu. If you prefer a soft tofu, you can skip this step.

Some other things you can use to make your own tofu mold: take-out food containers, plastic baskets for fruits and berries, disposal foil pans, plastic food storage containers. Optionally you can just buy a tofu maker. (This one is fairly inexpensive.)

If not using right away, store the tofu immersed in water in the refrigerator. Change the water daily to keep it fresh. The tofu is best consumed within 1 week.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Soy Milk (Sua Dau Nanh) and Yogurt (Yaourt).


1/2 lb (approximately 1 1/3 cups) organic soy beans
10 cups water
1 cup water + 2 Tbsp distilled white vinegar (Note: Used in this recipe is 1/2 cup + 3 Tbsp)

Other Items
4 cup tofu mold or container with holes throughout
cheesecloth (Grade 90 or 60)
object weighing 2-3 lbs (soup can, small box salt, sugar, etc)


Sift through the dry soy beans and remove any which are mis-shapened or covered with dark spots and discard.

Wash the soybeans by swirling around in cold water for 1 minute and then pouring off the cloudy water. Repeat this process 2 more times making sure the final wash water is clear. Soak the beans in cold water for 8 hours or overnight.

Wash the beans one more time and then drain well.

Transfer the soybeans into a blender. Add 2 1/2 cups water. Starting first on Low speed, gradually increase to High speed. Blend for 1 minute. Add another 2 1/2 cups water and continue blending on High speed for another 30 seconds.

Pour the soy milk into a nut milk bag. Firmly squeeze the bag extracting the soy milk into a large bowl. Pour the soy milk into a large saucepan.

Transfer the soy pulp back into the blender. Add 5 cups water. Blend on High speed for 30 seconds. Again pour into the nut milk bag, extract the milk and then pour into the saucepan.

Make the coagulant by combining 1 cup water with the 2 Tbsp distilled white vinegar. Set aside for now.

Cut a double layer of cheesecloth to fit the tofu mold. Wet the cheesecloth and then wring out the water. Line the tofu mold with the cheesecloth.

Invert a small bowl or dish inside a large dish or pan. Place the tofu mold on top.

Warm the soy milk over Medium Low heat. Stir frequently to prevent the milk from burning on the bottom. Skim off the foam and discard. When the milk comes to a gentle boil, reduce the heat to Low and simmer for 10 minutes.

Reduce the heat to Low. Quickly stir the soy milk a few times to get it swirling. Slowly Add 1/2 cup + 2 Tbsp coagulant by drizzling it into the soy milk. (You should see bubbles forming and the milk starting to curdle.) Stir gently in a back and forth motion to distribute the coagulant. (Small curds should be visible in the milk now.) Let the mixture rest for 5 minutes.

Check to see if the liquid has separated into curds and liquid whey. If it has not, drizzle in another 1 Tbsp coagulant and stir gently. Let rest for another 3-4 minutes.

The milk liquid should separate into curds and an opaque liquid (liquid whey). Using a slotted spoon, transfer just the curds into the tofu mold.

Use a spatula to evenly distribute the curds into the mold. Fold the cheesecloth covering up the tofu. Add the lid and place a weight on top. Allow the tofu to be pressed for 20 minutes.

Fill a large bowl with ice water. Invert the tofu into the cold water and remove the mold. Unwrap the tofu and remove the cheesecloth. Allow the tofu to rest in the ice water for 15 minutes.

Enjoy the tofu fresh or as an ingredient in your favorite dishes.

Yields: 1 lb tofu

Love tofu? Here are some tasty dishes to try:

Tofu in Tomato Sauce (Dau Hu Sot Ca)

Fermented Chili Tofu (Chao)

Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao)

Braised Tofu and Mushrooms (Dau Hu Kho Nam)

Sweet and Sour Tofu Stir-Fry (Dau Hu Xao Sot Chua Ngot)

Tools I Love and Use in My Kitchen

Fresh Tofu (Dau Hu) - Amazing when Homemade, a Must-Try! | recipe from

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Vegetable Curry (Ca Ri Chay)

Easy recipe for making this hearty and delicious Vietnamese-style Vegetable Curry | recipe from runawayrice.comVegetarian’s Delight! This Vietnamese-style curry is loaded with hearty vegetables–potatoes, sweet potatoes, carrots, celery, red bell pepper and onions and cooked in a savory sauce infused with flavorful curry spices, aromatic lemongrass and creamy coconut milk. Perfectly balanced, it’s not overly rich or heavy. Whether you’re a vegetarian or just looking for a meat-free meal, this dish is guaranteed to be a palette pleaser. Enjoy!

Notes on the Recipe, Tips and Tricks

Use any vegetables you like in this recipe. (I like to use seasonal vegetables.) Feel free to substitute the root vegetables with taro root, yams, turnips, etc.

I like the potatoes and sweet potatoes cut bigger than the rest of the vegetables. They hold their shape better when cooked. With the bigger pieces, they need to be cooked longer and that’s why we don’t add all of the vegetables at the same time.

When preparing potatoes and sweet potatoes, if not cooking them right away, soak them in cool water and a bit of salt to prevent them from oxidizing and turning brown. When ready to use, rinse and drain well.

Curry powder comes in many varieties and hotness levels. Some curries are stronger than others and if this your first time cooking with a particular brand, use just half the amount and then adjust accordingly. I purchased my curry powder from my local Vietnamese grocery store. The Indian curry powders work well too, but I find they are a bit stronger.

Don’t skip the lemongrass, it adds a lovely aroma to the curry!

Substitute the coconut milk with any nut milk, cow’s milk or creamer.

The thickener made with corn starch and water can be omitted if you prefer more liquid in your curry–this is great for dipping crusty French bread or serving over rice noodles.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Curry Lemongrass Seitan Stir Fry (Mi Can Xao Xa Ot) and Slow Cooker Chicken Curry (Ca Ri Ga).


1/2 medium yellow onion
1 lemongrass stalk
3 medium Yukon potatoes
2 medium sweet potatoes
2 large celery stalks
2 medium carrots
1 medium red bell pepper
1/2 Tbsp vegetable oil
2 Tbsp curry powder
4 cups vegetable stock
3 bay leaves
2/3 cup coconut milk
1 Tbsp soy sauce
1 tsp sugar
2 Tbsp corn starch + 3 Tbsp water


Cut off the ends and remove the skin from onion. Cut the onion half into chunks.

Trim off the end of the lemongrass and cut off a 6-inch section. Peel away the tough and dry outer layers of the lemongrass and discard. Cut the stalk in half. Using a pestle, smash the lemongrass slightly.

Chop the celery into chunks about 1/2-inch thick.

Peel the carrots and cut into chunks a little less than 1/2-inch thick.

Remove the seeds from the red bell pepper and cut into bite-sized pieces.

Remove the skin from the Yukon potatoes and cut into large chunks.

Remove the skin from the sweet potatoes and cut into chunks about the same size as the potatoes.

Heat a large pot over Medium High heat and add vegetable oil. Add the onions and lemongrass and stir-fry for 15 seconds. Add the curry powder and stir-fry for another 15 seconds. Add the potatoes and sweet potatoes and combine together. Add the vegetable stock and bay leaves and combine well. Spread out the potatoes so they are all in the liquid. Cover the pot and bring to a boil over High heat. When it comes to a boil, stir everything. Cover the pot and cook on Low heat for 10 minutes.

Add the remaining vegetables, coconut milk, soy sauce and sugar and combine together. Cover and cook on Medium heat for 10 minutes.

Combine the corn starch and water and stir until smooth. Add the thickener to the curry and gently combine. Continue cooking until the sauce thickens, approximately 3-4 minutes.

Remove the bay leaves and lemongrass and discard.

Serve the Vegetable Curry while it’s piping hot with crusty French bread, with rice or over rice noodle. Top the Vegetable Curry with freshly ground black pepper and serve with a side of lime wedges and a salt and pepper combo.

Yields: 4 servings

Hearty and delicious Vietnamese-style Vegetable Curry served with crusty French bread | recipe from runawayrice.comTools I Love and Use in My Kitchen

A must-try dish! Vietnamese-style Vegetable Curry served over rice noodle | recipe from

Looking for more vegetarian dishes? Check out these recipes:

Braised Tofu and Mushrooms (Dau Hu Kho Nam)
Tofu and Eggplant Stir-Fry (Dau Hu Xao Ca Tim) Braised Seitan and Vegetables (Mi Can Kho Chay)
Vegetarian Spring Rolls (Bi Cuon Chay)
Sweet and Sour Tofu Stir Fry (Dau Hu Xao Sot Chua Ngot)
Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao)

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Braised Tofu and Mushrooms (Dau Hu Kho Nam)

Vegetarian's Delight: Braised Tofu and Mushrooms | recipe from runwayrice.comHealthy eating is made easy with this delicious dish of pan-fried tofu cooked in a light and savory sauce. The firm tofu and assorted fresh mushrooms are full of flavor and texture making this dish really hearty and satisfying. Whether you’re a strict vegetarian or like to enjoy an occasional meat-free meal, this is a recipe to bookmark. Enjoy!

Notes on the Recipe, Tips and Tricks

Firm tofu has a meat-like texture and compliments the mushrooms nicely. If using a softer tofu be gentle when pan-frying and handling so it doesn’t break.

Use any type of mushrooms you like in this dish. If fresh mushrooms are difficult to find, the canned ones work well too. In a pinch, I love the canned straw mushrooms. It’s delish!

When pan-frying, I like to use an oil spray and mister bottle to coat the pan and the tofu. I can coat the tofu evenly without using a lot of oil.

As there’s a lot of tofu in this recipe, you’ll most likely have to pan-fry in 2-3 batches.  Leave room in between the tofu pieces to make them easier to rotate them. I like my tofu to have a crispy, golden brown crust. If you want them less crispy, fry just until they are lightly golden.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Tofu and Eggplant Stir-Fry (Dau Hu Xao Ca Tim) and Sweet and Sour Tofu Stir Fry (Dau Hu Xao Sot Chua Ngot).


2-14 oz packages firm tofu
1 lb Baby Bella mushrooms
8 oz oyster mushrooms
1 shallot
1 cup coconut water
2 Tbsp Hoisin sauce
2 Tbsp soy sauce
1 Tbsp vegetable oil
1/4 tsp ground black pepper


Remove the tofu from the packaging and gently rinse with cool water. Blot dry using paper towels. Cut the tofu into 3/4-inch cubes.

Separate the oyster mushrooms by cutting close to the root. For the Baby Bella mushrooms, trim off the end of the stem. Cut any larger mushrooms in half or quarters. Rinse the mushrooms with cool water two times. Allow to drain while continuing with the next steps.

Peel and chop the shallots. Set aside in a small bowl for now.

In a measuring cup, add the coconut water, soy sauce and Hoisin sauce. Stir together combining all of the ingredients well.

Heat a large skillet over Medium High heat. Coat the skillet with vegetable oil and then quickly add the tofu cubes leaving some room in between each piece. Cook on the first side for 5 minutes or until golden. Lightly coat the tofu with vegetable oil. Flip the tofu onto the next side and cook for a few minutes or until golden. Continue cooking until all sides are golden. Transfer the tofu to a clean plate.

Heat the same skillet over Medium heat. Add vegetable oil and the shallots and stir-fry for 15 seconds. Add the mushrooms and saute for 2-3 minutes drawing out the liquid.

Increase the heat to High and add the sauce. When the sauce comes to a boil, reduce the heat to Medium and add the tofu. Combine together making sure the tofu is evenly coated with the sauce. Cook for 5 more minutes combining occasionally. During this time some of the liquid evaporates and the sauce will thicken. Add freshly ground black pepper.

Serve hot!

Yields: 4 servings

Tools I Love and Use in My Kitchen

Full of flavor and texture: Braised Tofu and Mushrooms (Dau Hu Kho Nam) | recipe from

Love vegetarian food? Here are a few more dishes to try: Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao), Vegetarian Spring Rolls (Bi Cuon Chay), Curry Lemongrass Seitan Stir Fry (Mi Can Xao Xa Ot)

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Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao)

Refreshing vegetarian cold noodle salad...Dig in! | recipe from One of my all-time favorite dishes is Lemongrass Beef and Rice Noodles.  It is so refreshingly light and flavorful with the aromatic lemongrass, fresh greens and herbs and springy noodles.  When I decided to focus more on a vegetarian diet, this was one of the first dishes I revamped by substituting the beef for tofu.  Believe me, you won’t miss the meat.  Using firm tofu makes the dish really hearty and gives it that meaty texture.  The seasonings enhance the tofu without making it overly salty and you can still serve it with a dipping sauce.  This vegetarian version is just as flavorful as the original recipe.  So if you’re looking for a new go-to vegetarian dish, you must give this one a try.   Enjoy!

Watch the video below for instructions.


14 oz firm tofu
1 small leek
1/2 Tbsp vegetable oil
2 Tbsp minced lemongrass
1 Tbsp soy sauce
1 Tbsp vegetarian stir-fry sauce
4 oz bean sprouts
1/8 tsp ground black pepper
2 Tbsp crushed roasted peanuts
20 oz cooked rice vermicelli/thin rice noodles

1 bunch mint, plucked and washed
1 bunch cilantro, washed
2 cups chopped green leaf lettuce
1/2 cup carrot and radish pickles
red chilies
1 lime, cut into wedges


Trim off the end of the leek and discard.  Cut off a 1/2-inch section of leek, white part, and finely mince.  Set aside on a small plate.  Cut off a 2-inch section of leek, green part, and then cut into thin strips.  Set aside on the same plate.

Remove the tofu from its packaging and gently rinse with cool water.  Pat the tofu dry using paper towels.  Cut the tofu into strips.

Heat a wok over Medium High heat and when hot add vegetable oil.  Add the minced leeks and lemongrass and stir-fry for 20 seconds.  Add the tofu and pan-fry for 5-6 minutes or until the pieces are golden brown.

Add the remaining leeks.  Drizzle the soy sauce and vegetarian stir-fry sauce over the tofu pieces.  Toss everything together and cook for 2-3 minutes.

Turn off the heat and add the bean sprouts.  Toss together and cook for another 2-3 minutes.

Add freshly ground black pepper.

To assemble the dish, put the chopped green leaf lettuce into a salad bowl.  Add a layer of rice noodles and then the stir-fried lemongrass tofu on top of the noodles.  Add fresh herbs and a generous amount of carrot and radish pickles.  Top with the crushed roasted peanuts.

Serve with Honey Soy Dipping Sauce, a vegetarian dipping sauce or salad dressing.

Yields:  4 servings

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Tofu and Eggplant Stir-Fry (Dau Hu Xao Ca Tim)

This scrumptios dish is super easy to make and will become your go-to stir-fry.A vegetarian’s delight, this dish with pan-fried tofu and eggplant is healthy and delicious.  (Sorry, this is not the deep-fried and overly saucy dish you find in many Asian restaurants.)  It’s a light and flavorful dish that allows you to enjoy the tasty goodness of fresh vegetables without all the oil and heavy sauce.  This basic stir-fry is super versatile and works well with most vegetables.  Feel free to add more veggies or swap out the eggplant for squash, zucchini or whatever you prefer.

Notes on the recipe, tips and tricks

Feel free to substitute the tofu with seitan or tempeh.  Both are great meat-free alternatives.

If you cannot find Chinese eggplant, the classic Black Bell or Italian eggplant works well too.

Soaking in the salt and lemon juice solution is unique to the preparation of the eggplant as it helps to remove the sap from the eggplant.  If you’re using other vegetables, you do not need to soak them.

It you prefer a saucier dish, don’t cook down the stir-fry sauce and this will become more of a braised (kho) dish rather than a stir-fry.

The coconut water is the secret ingredient, so don’t skip it.  It makes the eggplant nice and tender and gives the sauce lots of subtle flavor.

Cook the eggplant to the doneness you like.  Some people like the eggplant really soft (cooked about 10-12 minutes).  I enjoy it more on the crunchy side and so cook for 6-8 minutes.

I mentioned this in the video but will re-iterate:  it’s normal for both the skin and the flesh of the eggplant to turn brown when cooked.  This does not affect the taste and is just the natural oxidation process.

Watch the video below for instructions.


14 oz firm tofu
2 Tbsp vegetable oil
1/2 small onion
1 red bell pepper
1 Tbsp lemon juice
1 tsp salt
4 Chinese eggplant (approximately 1 lb)
2 Tbsp soy sauce
1 Tbsp vegetarian stir fry sauce
1 cup coconut water
1/8 tsp ground black pepper


Remove the tofu from the packaging and gently rinse with cool water.  Dry the tofu using paper towels.  Cut the tofu into 1/2-inch thick slices.  Cut each slice into 4 equal pieces.  Lay the tofu pieces on a large plate covered with a paper towel.  Allow the tofu to drain further while continuing with the next steps.

Peel the onion and cut into chunks.  Core the red bell pepper and cut into bite-sized pieces.  Trim off ends of the eggplants.  Cut each eggplant at a diagonal into slices approximately 1-inch thick.  In a large bowl, add the sliced eggplant, salt and lemon juice.  Fill up the bowl with cold water.  Place a plate, slightly smaller than the bowl, on top to submerge the eggplant in the water.  Allow the eggplant to soak for 15 minutes.

In a measuring cup, combine the soy sauce, vegetarian stir-fry sauce and coconut water.   Combine together.

Heat a large skillet or wok over Medium heat and when hot add 1 Tbsp vegetable oil.  Add the tofu.  Pan-fry on each side for 3-4 minutes or until golden brown.  Transfer to a clean plate and set aside for now.

Drain the eggplant using a colander and then rinse with cool water.  Toss the eggplant in the colander to shake off any excess water.

Heat the same skillet over Medium High heat and when hot add 1 Tbsp vegetable oil.  Add the onions and stir-fry for 30 seconds.  Add the tofu and stir-fry sauce.  Increase the heat to High and cook until half of the liquid is evaporated, approximately 4-5 minutes.   Reduce the heat to Low, add the red peppers and eggplant and combine together.   Cover the skillet and cook for 8-10 minutes or until the eggplant is tender.   Top with freshly ground black pepper.

Serve over hot rice with a side of soy sauce and chopped red chilies.

Yields: 4-6 servings

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