Wok for Two
Old-school Chinese recipes, made vegetarian. Open any recipe in Paprika’s built-in browser and tap Download to import it.
Soups
Fresh Mushroom Soup
A delicate Cantonese soup of fresh mushrooms, bean threads, snow peas, bamboo shoots, and carrots in a clean sesame-scented broth.
Hot and Sour Soup
A warming, peppery vegetarian hot and sour soup with tofu, mushrooms, bamboo shoots, and a bright vinegar finish.
Lily Flowers and Cloud Ears Soup
A delicate Cantonese soup of lily flowers, cloud ears, bamboo shoots, tofu, and silky egg ribbons.
Mustard Green Tofu Soup
A fortifying Cantonese mustard-green soup with ginger, tofu, mushrooms, and water chestnuts in a clean savory broth.
Sizzling Rice Soup
A light Mandarin vegetable soup with tofu, crisp greens, and crackling rice crust added at the table.
Snow Fungus Soup
Delicate snow fungus and shiitake mushrooms float in a fragrant Cantonese vegetable broth with smoky tofu and green onions.
Tofu Spinach Soup
A clear, gently seasoned Cantonese soup with silky tofu strips, fresh spinach, shiitake, and crisp water chestnuts.
Starters & Snacks
Deep-Fried Sesame Balls
Crisp, golden Cantonese dough balls covered in a crackling blanket of white sesame seeds.
Fried Sweet Potato Dumplings
Crisp sweet-potato and glutinous-rice half-moons hold a savory five-spice filling of tofu, mushrooms, and water chestnuts.
Hearts O'Palm Rangoons
Crisp Cantonese wonton parcels with a creamy hearts-of-palm filling, made for sweet-and-sour and hot-mustard dipping.
Home-Style Vegetarian Egg Rolls
Crisp home-style egg rolls packed with barbecue seitan, king oyster mushrooms, water chestnuts, vegetables, and five-spice warmth.
Peanut Butter Egg Rolls
Crisp Cantonese-style egg rolls with cabbage, tofu, mushrooms, scallions, and a subtle peanut-butter richness.
Pearl Balls
Tender tofu, shiitake, water chestnuts, and Szechuan pickles are wrapped in glutinous rice and steamed into delicate Cantonese pearl balls.
Rumaki Skewers
Battered, crisp tofu, vegan bacon, and water chestnut skewers make a playful vegetarian take on the old Cantonese “Romarki” appetizer.
Taro Balls
Crisp, fragrant taro fritters flecked with sesame and five-spice, served with sweet-and-sour sauce and hot mustard.
Tofu Balls
Crisp panko-coated tofu, nappa cabbage, and water chestnut balls make a warm Cantonese appetizer with sweet-and-sour and mustard dips.
Rice & Noodles
Cantonese Fried Rice
Classic wok-fried rice with tofu, egg, bean sprouts, ginger, and dark soy sauce.
Rice Noodles with Tofu and Vegetables
Wide rice noodles crisped in the wok and topped with tofu, greens, sprouts, and snow peas in a silky mushroom sauce.
Sweet Rice Cake with Tofu and Vegetables
Chewy pan-fried rice cakes topped with tofu, greens, mushrooms, and crisp vegetables in a light Cantonese gravy.
Tofu Chow Mein
Crisp pan-fried Cantonese noodles are topped with tofu, bok choy, sprouts, snow peas, and black mushrooms in a silky gravy.
Tofu Lo Mein
A satisfying Cantonese noodle stir-fry of tofu, bok choy, sprouts, carrot, and red pepper, seasoned simply with soy, rice wine, and sesame oil.
Young Chow Fried Rice
A full-flavored Young Chow-style fried rice with smoky tofu, tender tofu cubes, egg, crisp sprouts, and dark soy.
Tofu & Seitan Mains
Bean Thread and Tofu Salad
Shredded roasted tofu, crisp vegetables, marinated pickles, and crunchy fried bean threads are tossed in a bright sesame-hoisin dressing.
Egg Foo Young
Golden Cantonese egg patties with tofu, mushrooms, bean sprouts, and a classic savory vegetarian gravy.
Frozen Tofu with Chile Soybean Paste
Spongy frozen tofu and tender seitan soak up a bold Mandarin chile soybean paste with nappa cabbage and braised bamboo shoots.
Hearts-of-Palm and Tofu Soong
Finely chopped hearts of palm and tofu, water chestnuts, bamboo shoots, and carrots make a bright Mandarin topping for crisp rice sticks.
King Oyster Mushrooms with Hot Tea Sauce
King oyster mushrooms, cloud ears, carrots, and bamboo shoots are tossed in a fiery Hunan-style hot tea sauce over crisp rice sticks.
King Oyster Mushrooms with Mixed Mushrooms
King oyster mushrooms mingle with straw, abalone, and fresh mushrooms, snow peas, and carrots in a clear ginger Mandarin sauce.
Old-Fashioned Tofu Chop Suey
A comforting Cantonese chop suey of tofu, celery, onions, and bean sprouts in a lightly sweet, glossy dark-soy gravy.
Spicy Vegetable Stir-Fry with King Oyster Mushrooms
Bright Hunan-style vegetables and meaty king oyster mushrooms in a spicy black-bean sauce.
Steamed Seitan with Chinese Black Mushrooms
A simple Cantonese steam of tender seitan, black mushrooms, water chestnuts, and red pepper, fragrant with ginger and sesame oil.
String Beans with Tofu
Bright green beans and tofu strips in a deep, savory Mandarin black-bean sauce.
Szechuan Tofu with Peanuts
Crisp tofu, roasted peanuts, dried chiles, ginger, and vegetables in a bright, tangy Szechuan sauce.
Tofu and Bean Threads with Hot Bean Sauce
Silky bean threads, crisp sprouts, and browned tofu strips in a warming, savory hot bean sauce.
Tofu and Eggplant in Hot Bean Sauce
Silky eggplant and crisp tofu strips in a savory Szechuan hot bean sauce, brightened with ginger, garlic, black vinegar, and scallions.
Tofu and King Oyster Mushrooms with Mixed Vegetables
Golden tofu and king oyster mushrooms join bamboo shoots, baby corn, snow peas, and Szechuan pickles in a light Mandarin gravy.
Tofu Kow with Vegetables
Tender tofu and classic Cantonese vegetables in a savory mushroom-sauce gravy with lily flowers and cloud ears.
Tofu with Chai Pow Yu
Tofu and chewy seasoned fried gluten are stir-fried with snow peas, carrots, and chiles in a quick Szechuan-style glaze.
Tofu with Chile Sauce
Tofu, straw mushrooms, wood ears, peppers, and onions come together in a glossy, warming Mandarin chile sauce.
Vegetables & Mushrooms
Asparagus with Vegetarian Oyster Sauce
Crisp asparagus, carrots, and king oyster mushrooms in a silky Cantonese ginger sauce.
Bean Sprouts with Sweet Red Ginger
A quick Mandarin stir-fry of crisp sprouts, sweet red ginger, cloud ears, bamboo shoots, and fermented black beans.
Chinese Mixed Vegetable Salad
A cool Hunan salad of crisp vegetables and tender bean curd sheets, tossed in a sweet-hot sesame and chile dressing.
Deep-Fried Eggplant with Char Choy
Tender Szechuan eggplant and spicy pickled mustard greens are served over soft bean curd sheets with a savory chile-soy finish.
Nappa Cabbage with Cream Sauce
Tender nappa cabbage is finished with a light, velvety cream sauce and a scattering of smoky tofu in this gentle Mandarin side dish.
Root Vegetables in Vegetarian Oyster Sauce
A bright Cantonese stir-fry of daikon, broccoli, asparagus, and earthy mushrooms in a glossy mushroom sauce.
Desserts
Almond Jello Fruit Bowl
Cool almond agar cubes with mandarin oranges, pineapple, lychees, and bright cherries - a classic Chinese banquet dessert.
Chinese Fruit Cocktail
A bright, chilled banquet-style fruit bowl of lychee, longan, mango, papaya, loquat, grapes, and cherries, served in a lettuce-lined dish.
Glazed Apples
Golden battered apple wedges are coated in a crisp, glassy sugar shell and cooled at the table in ice water - a dramatic Mandarin dessert.