Vegan Chinese

So kinda fell off the raw wagon 2 nights ago and made my all time favorite Chinese dish.  The dish is still High Carb Low Fat Vegan, just not raw. Please enjoy!

Tofu and Lychees

Makes: 4 servings Prep-Time: 20 minutes Cook Time:20 minutes


  • 4 cups cooked brown rice
  • 1 can lychee fruit
  • 2 cans tomato paste
  • 1/4 cup white vinegar
  • 2 tbsp corn startch
  • 1 tsp salt
  • 3 bell peppers
  • 1 block of tofu
  • 3 cups, chopped kale
  • 2 stalks of green onion
  1. Prepare brown rice as directed by box.
  2. Cut up vegetables and tofu into 1 inch x 1 inch pieces.
  3. In a wok, toss in tofu and let cook until crispy. Once done add vegetables into wok and cook till slightly chewy.
  4. In a large mixing bowl, combine the lychee juice from the can, tomato paste, white vinegar and salt.
  5. Add sauce and lychee fruit to the wok and simmer.
  6. In a glass, combine corn starch with 4 tbsp of COLD water. Add to the wok mixture. This should thicken the sauce.
  7. Serve on top of rice.




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