San Francisco Wholly Vegan: Chef Jennifer Bie
San Francisco Wholly Vegan: Chef Jennifer Bie Inspires Thousands Each Week Online: What She Can’t Live Without in the Kitchen and Her Favorite Recipes at Home
Q: What can’t you live without in the kitchen?
A: Santoku knife.
Q: Five of your favorite ingredients?
A: Broccoli, cashews, Fresno chiles, coconut milk, and ginger.
Q: How long have you been a vegan?
A: 6 years.
Q: Why is it important to you?
A: I choose to live a vegan lifestyle for the animals, for my health, and for the health of the planet.
Coconut Lemongrass Tofu
2 tbsp cooking oil
2 large cloves of garlic, minced
½ of a large onion, thinly sliced
1 lemongrass stalk, leaves and outer layer removed,
white part finely chopped
2 Thai chiles, finely chopped (optional)
2 cups extra firm tofu, cut into cubes or triangles
1 cup broccoli florets, cut into bite-sized pieces
2 tsp curry powder
½ cup coconut milk
1 tsp tamari
1 tsp unrefined sugar
Cilantro for garnish
- Heat the oil in a large skillet over medium to high heat.
- Add the garlic, onion, lemongrass, and chiles (if using) and cook for 2 minutes.
- Add the tofu and broccoli and cook for 2-3 minutes until the broccoli is tender.
- Sprinkle in the curry powder and stir well.
- Add the coconut milk, tamari, and sugar. Stir well and cook for 1-2 minutes more.
- Taste and add more curry powder, tamari, or sugar, as desired.
- Garnish with cilantro.
Coconut Red Curry Ramen
8 oz. dried vegan ramen noodles (or other noodles such
as somen, soba, or rice noodles)
2 cups broccoli florets, cut into bite-sized pieces
2 cups vegetable broth
1 cup coconut milk
2-3 tsp red curry paste, to taste
2 tsp tamari
2 tsp unrefined sugar
1 tsp toasted sesame oil
¼ cup chopped green onions
Shredded red pepper for garnish (optional)
- In a large pot, boil the noodles in water according to the package instructions.
- Add the broccoli in with the boiling noodles and cook until tender (2-3 minutes).
- Drain the noodles and broccoli in a colander and set aside.
- In the same pot, boil the vegetable broth over high heat.
- Add the coconut milk, red curry paste, tamari, sugar, and sesame oil. Stir until well combined and let simmer for 2 minutes.
- Taste and add more curry paste, tamari, sugar, or water, as desired.
- Place the cooked noodles and broccoli in a bowl. Pour in the coconut curry broth.
- Top with green onions and shredded red pepper (if using).