27+ Flavorful Dairy-Free Chinese Recipes for Every Occasion

Chinese cuisine is loved worldwide for its vibrant flavors, fresh ingredients, and diverse textures.

While traditional Chinese recipes often include dairy, there is an abundance of dairy-free options that still capture the authentic tastes and essence of this popular cuisine.

Whether you’re avoiding dairy due to dietary preferences, allergies, or a plant-based lifestyle, you’ll find plenty of delicious and satisfying Chinese dishes that are completely dairy-free.

In this blog article, we will explore 27+ mouthwatering dairy-free Chinese recipes, ranging from classic stir-fries to flavorful soups, savory appetizers, and even delectable desserts.

These recipes are designed to bring the bold, tangy, and savory flavors of Chinese cuisine into your home without any dairy.

Let’s dive into these vibrant dishes that are as delicious as they are dairy-free!

27+ Flavorful Dairy-Free Chinese Recipes for Every Occasion

Chinese food is a rich and diverse culinary tradition, offering a vast array of dishes that can be enjoyed by anyone, regardless of dietary restrictions.

The 27+ dairy-free Chinese recipes presented here show that you don’t have to compromise on flavor or texture when you eliminate dairy.

With ingredients like tofu, vegetables, rice, noodles, and aromatic spices, these recipes offer the perfect balance of freshness and savory goodness.

Whether you’re craving a hearty stir-fry or a warm bowl of soup, these dairy-free Chinese recipes are sure to satisfy your taste buds and become favorites in your cooking rotation.

Enjoy exploring the endless possibilities of dairy-free Chinese cooking and feel free to make these dishes your own by adding personal touches with your favorite ingredients!

Dairy-Free Chinese Kung Pao Chicken

Kung Pao Chicken is a spicy, savory, and tangy Chinese stir-fry that’s typically made with chicken, peanuts, and vegetables. The dairy-free version of this dish uses a combination of soy sauce, rice vinegar, and hoisin sauce to create a rich, umami-packed sauce without any cream or dairy products. This dish is easy to make at home and packed with flavor, perfect for a quick weeknight dinner.

Ingredients

• 1 lb chicken breast, diced
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4-6 dried red chilies (adjust to taste)
• 1 tablespoon ginger, minced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1/2 cup roasted peanuts
• 1/4 cup green onions, chopped
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper, to taste

Instructions

1. In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, and a pinch of salt. Set this sauce mixture aside.
2. Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add the dried chilies and sauté for about 1-2 minutes until fragrant.
3. Add the diced chicken breast to the skillet and cook for 5-7 minutes, stirring frequently until the chicken is browned and cooked through.
4. Add the ginger and garlic, and stir for 1 minute until aromatic.
5. Toss in the red bell pepper and cook for 2-3 minutes, just until tender.
6. Pour in the sauce mixture, stirring to coat the chicken and vegetables. If you’d like a thicker sauce, mix the cornstarch with a tablespoon of water and stir it in.
7. Add the peanuts and green onions, stirring everything together. Cook for another 2 minutes.
8. Taste and adjust seasoning with salt or soy sauce as needed.
9. Serve over steamed rice and enjoy!

This Dairy-Free Kung Pao Chicken is a delightful combination of heat, sweetness, and crunch. It’s a versatile dish that can be customized by adjusting the spice level or adding different vegetables. The peanuts give it a satisfying texture, while the soy-based sauce provides all the deep, savory flavors that make this dish so beloved. Whether you’re following a dairy-free diet or simply craving a Chinese classic, this recipe offers a healthier, equally delicious alternative.

Dairy-Free Chinese Vegetable Fried Rice

Vegetable Fried Rice is a staple in Chinese cuisine, and it can be easily made dairy-free without sacrificing flavor. The beauty of this dish lies in its simplicity—loaded with colorful vegetables and infused with soy sauce, sesame oil, and garlic. It’s a quick and satisfying meal or a perfect side dish to complement any Asian-inspired feast. Best of all, it’s completely customizable based on what vegetables you have on hand.

Ingredients

• 2 cups cooked jasmine rice (preferably chilled)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/2 cup diced carrots
• 1/2 cup peas (fresh or frozen)
• 1/2 cup corn kernels
• 1/2 onion, diced
• 3 garlic cloves, minced
• 2-3 tablespoons soy sauce (tamari for gluten-free)
• 1/2 teaspoon ground black pepper
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)
• 1 teaspoon rice vinegar (optional)

Instructions

1. Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced carrots, peas, and corn to the skillet, stir-frying for 2-3 minutes until the vegetables begin to soften.
3. Add the diced onion and minced garlic, stir-frying for another 2 minutes until fragrant.
4. Add the chilled rice to the pan, breaking up any clumps with a spoon or spatula. Stir-fry for 5-7 minutes, allowing the rice to crisp up slightly and take on some color.
5. Pour the soy sauce and rice vinegar over the rice, stirring to evenly coat the ingredients.
6. Season with ground black pepper and adjust the soy sauce if necessary.
7. Add the green onions and sesame seeds, tossing everything together for an additional 1-2 minutes.
8. Serve hot as a main dish or alongside other Chinese dishes.

Dairy-Free Vegetable Fried Rice is a quick, healthy, and flavorful dish that can be enjoyed on its own or as part of a larger meal. The sesame oil provides a fragrant base, while the soy sauce gives the rice a deep umami flavor. It’s a perfect meal for busy weeknights or as a way to use up leftover rice. With the option to add your favorite veggies or even tofu, this fried rice can be tailored to suit any taste. It’s a satisfying, dairy-free choice that never compromises on flavor.

Dairy-Free Chinese Sweet and Sour Tofu

Sweet and Sour Tofu is a beloved dish in Chinese cuisine, often made with crispy tofu cubes smothered in a tangy, sweet sauce. This dairy-free version features tofu that’s pan-fried to perfection and tossed in a bright, flavorful sauce made from vinegar, soy sauce, and pineapple juice. It’s a vibrant, hearty dish that’s easy to make and pairs well with steamed rice or stir-fried vegetables.

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tablespoons vegetable oil (for frying)
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce (tamari for gluten-free)
• 2 tablespoons pineapple juice
• 1 tablespoon ketchup
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch (optional, for thickening)
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1/2 cup pineapple chunks (fresh or canned)
• 2 tablespoons green onions, chopped (for garnish)

Instructions

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry for about 4-5 minutes on each side until golden and crispy. Remove the tofu from the pan and set it aside.
3. In the same pan, add a little more oil if needed. Sauté the sliced red bell pepper and onion for 3-4 minutes until tender.
4. In a small bowl, whisk together rice vinegar, soy sauce, pineapple juice, ketchup, and brown sugar. Pour the sauce mixture into the pan with the vegetables, bringing it to a simmer.
5. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the pan, stirring constantly until the sauce thickens.
6. Add the crispy tofu and pineapple chunks to the pan, gently stirring to coat the tofu in the sauce.
7. Continue to cook for another 2-3 minutes until everything is heated through and the sauce has thickened.
8. Garnish with chopped green onions and serve over rice.

Dairy-Free Sweet and Sour Tofu is a flavorful dish that combines the satisfying crunch of crispy tofu with a sweet, tangy sauce that is both refreshing and comforting. The addition of pineapple enhances the dish with a burst of sweetness, while the soy sauce and vinegar balance it out with savory and tangy notes. This dish is perfect for those who enjoy plant-based meals or are simply looking for a dairy-free alternative to a classic Chinese favorite. It’s easy to make, fun to eat, and offers a great combination of textures and flavors!

Dairy-Free Chinese Mongolian Beef

Mongolian Beef is a popular Chinese dish known for its tender beef slices in a rich, savory sauce. Traditionally, this dish may contain dairy, but this dairy-free version brings out all the classic flavors using a combination of soy sauce, brown sugar, and ginger. With tender beef, a slightly sweet sauce, and a hint of heat from the green onions, this dish is perfect for a comforting dinner or a special meal.

Ingredients

• 1 lb flank steak, thinly sliced
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil (for frying)
• 3 cloves garlic, minced
• 1/2 inch piece of ginger, minced
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons water
• 2 tablespoons cornstarch (optional, for thickening)
• 4-6 green onions, chopped
• 1/4 teaspoon red pepper flakes (optional, for heat)

Instructions

1. In a small bowl, mix the soy sauce, hoisin sauce, brown sugar, and water. Stir well and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes, or until browned and crispy. Remove the beef from the pan and set it aside.
3. In the same pan, add sesame oil and sauté the minced garlic and ginger for 1-2 minutes until fragrant.
4. Pour the sauce mixture into the pan and bring it to a simmer. If you prefer a thicker sauce, add cornstarch mixed with a tablespoon of water and stir to thicken.
5. Return the cooked beef to the pan and toss it in the sauce, making sure the beef is well-coated.
6. Add the chopped green onions and red pepper flakes (if using), and stir for another 2 minutes.
7. Serve the Mongolian Beef over steamed rice or noodles and enjoy!

Dairy-Free Mongolian Beef is a great option for those craving a hearty, flavorful meal without the need for dairy products. The combination of soy sauce, hoisin sauce, and brown sugar creates a perfect balance of sweet and savory, while the crispy beef adds texture and richness. This dish is a crowd-pleaser and can be served with rice, noodles, or steamed vegetables for a well-rounded meal. It’s a great dairy-free alternative to the take-out favorite, offering all the comfort and flavor without any compromise.

Dairy-Free Chinese Lemon Chicken

Lemon Chicken is a tangy and zesty dish that’s simple yet satisfying. This dairy-free version features crispy chicken breast slices coated in a bright, lemony sauce made from fresh lemon juice, soy sauce, and a touch of sweetness. The balance of sour, sweet, and savory notes makes this dish a refreshing and healthy option that can easily be prepared in your own kitchen. Perfect for a quick lunch or dinner!

Ingredients

• 1 lb chicken breasts, thinly sliced
• 2 tablespoons vegetable oil (for frying)
• 1 tablespoon cornstarch
• 1/4 cup soy sauce (tamari for gluten-free)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1/2 teaspoon grated ginger
• 1/2 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley or cilantro (optional for garnish)

Instructions

1. In a bowl, toss the thinly sliced chicken breasts with cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in batches, cooking for 3-4 minutes on each side until golden brown and crispy. Remove the chicken from the pan and set aside.
3. In the same pan, add sesame oil and sauté the minced garlic and ginger for about 1 minute until fragrant.
4. Stir in the soy sauce, lemon juice, honey, rice vinegar, and lemon zest, bringing the sauce to a simmer.
5. Once the sauce begins to thicken, add the cooked chicken back into the pan, tossing it in the sauce to coat evenly.
6. Cook for another 2-3 minutes until the chicken is fully coated and heated through.
7. Garnish with fresh parsley or cilantro, if desired, and serve hot over steamed rice.

Dairy-Free Lemon Chicken is a refreshing dish that bursts with tangy lemon flavor, perfectly complementing the crispy chicken. The balance of sweetness from the honey and the sourness of the lemon juice creates a delightful sauce that enhances the dish without the need for any dairy. This dish is not only delicious but also quick and easy to make, making it an excellent choice for a busy weeknight or weekend meal. Serve it with rice or vegetables for a complete, satisfying meal.

Dairy-Free Chinese Szechuan Tofu

Szechuan Tofu is a bold and spicy Chinese dish known for its complex flavors of heat, spice, and umami. This dairy-free version features crispy tofu cubes smothered in a rich, spicy sauce made with Szechuan peppercorns, soy sauce, garlic, and chili paste. It’s a satisfying vegetarian option for those looking for a hearty, flavorful meal with a kick of heat. Whether served over rice or noodles, this dish is sure to please your taste buds.

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tablespoons vegetable oil (for frying)
• 1 tablespoon soy sauce (tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 2 tablespoons Szechuan chili paste
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 4 garlic cloves, minced
• 1/2 teaspoon ground Szechuan peppercorns (or regular pepper for less heat)
• 1/2 cup bell peppers, sliced
• 1/4 cup green onions, chopped
• 2 tablespoons sesame seeds (optional)

Instructions

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry for 5-7 minutes, or until golden and crispy. Remove from the pan and set aside.
3. In the same pan, add sesame oil and sauté the minced garlic for 1-2 minutes until fragrant.
4. Add the Szechuan chili paste, soy sauce, rice vinegar, hoisin sauce, brown sugar, and ground Szechuan peppercorns. Stir everything together and bring to a simmer.
5. Add the sliced bell peppers and cook for 2-3 minutes until they are tender.
6. Return the crispy tofu to the pan, tossing to coat the tofu in the spicy sauce.
7. Stir in the chopped green onions and sesame seeds (if using), and cook for another 2 minutes.
8. Serve hot with steamed rice or noodles.

Dairy-Free Szechuan Tofu is a vibrant and flavorful dish that delivers the perfect combination of spice and heat. The Szechuan peppercorns create a numbing sensation that complements the chili paste and soy sauce, while the crispy tofu soaks up all the rich flavors. This dish is perfect for those who love bold flavors and is a great option for a dairy-free, plant-based meal. Pair it with steamed rice or noodles for a complete meal that will satisfy your cravings for something spicy and savory.

Dairy-Free Chinese Sweet and Sour Chicken

Sweet and Sour Chicken is a Chinese classic that features crispy chicken pieces tossed in a tangy, sweet sauce. In this dairy-free version, the sauce is made with pineapple juice, vinegar, and a touch of ketchup for a balanced sweet-sour flavor. The crispy chicken, combined with the vibrant, colorful sauce, creates a satisfying and flavorful meal. It’s perfect for a quick weeknight dinner or for impressing guests at a gathering.

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil (for frying)
• 1/2 onion, diced
• 1 bell pepper, diced
• 1/2 cup pineapple chunks (canned or fresh)
• 1/4 cup pineapple juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon brown sugar
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Coat the chicken pieces in cornstarch, ensuring they are evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for 4-5 minutes until golden and crispy. Remove the chicken and set it aside on a paper towel-lined plate to drain.
3. In the same pan, sauté the diced onion and bell pepper for 2-3 minutes until softened.
4. Add the pineapple chunks and cook for another 2 minutes.
5. In a small bowl, mix together the pineapple juice, apple cider vinegar, ketchup, soy sauce, and brown sugar. Pour the sauce mixture into the pan and bring to a simmer.
6. Add the fried chicken back into the pan, tossing to coat the chicken in the sweet and sour sauce.
7. Stir in the red pepper flakes (if using), and cook for another 2-3 minutes until everything is heated through.
8. Serve hot over steamed rice or noodles.

Dairy-Free Sweet and Sour Chicken brings the beloved flavors of this classic dish to your table without any dairy. The crispy chicken combined with the vibrant, tangy sauce creates a delicious balance of sweet and sour. The addition of pineapple adds a refreshing element, making it a satisfying option for lunch or dinner. This dish is a fun and flavorful way to enjoy a take-out favorite at home while maintaining a dairy-free diet.

Dairy-Free Chinese Kung Pao Chicken

Kung Pao Chicken is a spicy, flavorful stir-fry dish made with chicken, peanuts, and vegetables in a savory sauce. Traditionally, the dish can be made with dairy, but this dairy-free version uses soy sauce, hoisin sauce, and chili paste to create a sauce that is rich, savory, and slightly sweet. The crispy chicken, crunchy peanuts, and tender vegetables create a delightful combination of textures and flavors.

Ingredients

• 1 lb chicken breast or thighs, diced
• 2 tablespoons vegetable oil (for frying)
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1/2 cup roasted peanuts
• 1 tablespoon soy sauce (tamari for gluten-free)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste or Sriracha
• 1 tablespoon brown sugar
• 1/2 teaspoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, grated
• 2-3 dried red chilies (optional for heat)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5-7 minutes, or until browned and crispy. Remove the chicken from the pan and set aside.
2. In the same pan, sauté the chopped onion and bell pepper for 3-4 minutes until they begin to soften.
3. Add the garlic, ginger, and dried chilies (if using) to the pan and sauté for an additional 1 minute until fragrant.
4. In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, chili paste, brown sugar, and sesame oil. Pour the sauce into the pan, stirring to combine.
5. Add the cooked chicken back into the pan and toss everything together to coat the chicken in the sauce.
6. Stir in the roasted peanuts and cook for another 2-3 minutes until everything is well combined and heated through.
7. Serve the Kung Pao Chicken hot over steamed rice or noodles.

Dairy-Free Kung Pao Chicken is a vibrant, spicy dish that offers a satisfying balance of savory, sweet, and spicy flavors. The chicken is crispy, the peanuts add a delightful crunch, and the sauce ties everything together with a perfect balance of heat and umami. This dish is not only dairy-free but also packed with protein and vegetables, making it a nutritious and flavorful meal. It’s a great option for anyone who loves bold, spicy Chinese food and wants to avoid dairy.

Dairy-Free Chinese Eggplant in Garlic Sauce

Eggplant in garlic sauce is a Chinese favorite that is naturally dairy-free. The tender eggplant absorbs the rich, flavorful garlic sauce made from soy sauce, rice vinegar, and chili paste, resulting in a dish that’s both savory and spicy. This dish highlights the beautiful flavor of eggplant, and the combination of garlic, ginger, and soy sauce brings it to life. It’s a perfect dish for anyone looking to enjoy a flavorful, dairy-free meal.

Ingredients

• 2 medium eggplants, sliced into rounds or cubes
• 2 tablespoons vegetable oil (for frying)
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce (tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste or Sriracha
• 1 tablespoon brown sugar
• 1/2 cup water
• 1 tablespoon cornstarch (optional, for thickening)
• 2 green onions, chopped (for garnish)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the eggplant and fry for 5-7 minutes, stirring occasionally, until the eggplant becomes tender and golden. Remove from the pan and set aside.
2. In the same pan, sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
3. In a small bowl, combine the soy sauce, rice vinegar, chili paste, brown sugar, and water. Pour the sauce into the pan and bring to a simmer.
4. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the pan. Stir until the sauce thickens.
5. Return the fried eggplant to the pan and toss it in the sauce to coat evenly. Cook for another 2-3 minutes until the eggplant is tender and the sauce has absorbed.
6. Garnish with chopped green onions and serve hot over steamed rice or noodles.

Dairy-Free Eggplant in Garlic Sauce is a flavorful and satisfying vegetarian dish that’s perfect for anyone craving a savory, spicy Chinese meal. The eggplant becomes tender and juicy, soaking up the delicious garlic and soy-based sauce, while the chili paste adds a bit of heat. This dish is not only dairy-free but also rich in flavor, making it a perfect option for lunch, dinner, or as a side dish. Pair it with rice or noodles for a complete meal that’s packed with flavor and plant-based goodness.

Dairy-Free Chinese Broccoli Beef

Chinese Broccoli Beef is a popular stir-fry dish featuring tender beef slices and broccoli in a savory soy-based sauce. In this dairy-free version, we focus on making the sauce rich with soy sauce, oyster sauce, and a touch of sesame oil for depth. The beef is cooked to perfection, and the broccoli remains vibrant and tender. This simple yet satisfying dish is great for a weeknight dinner or when you’re craving a hearty, flavorful Chinese meal.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons vegetable oil (for stir-frying)
• 2 cups broccoli florets
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 cup water
• 1 tablespoon cornstarch (optional, for thickening)
• 1 teaspoon sugar
• 2 green onions, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry for 3-4 minutes until browned. Remove the beef from the pan and set aside.
2. In the same pan, add another tablespoon of oil. Stir-fry the broccoli florets for 3-4 minutes until they are tender but still bright green. Remove the broccoli and set aside.
3. In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, water, and sugar. Pour the sauce into the pan and bring to a simmer.
4. If you want a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the pan. Stir until the sauce thickens.
5. Return the beef and broccoli to the pan and toss everything together, coating the ingredients in the sauce. Cook for an additional 2-3 minutes to heat through.
6. Garnish with chopped green onions and serve hot over steamed rice or noodles.

Dairy-Free Chinese Broccoli Beef is a tasty and balanced stir-fry dish that’s full of savory umami flavor. The beef remains tender and flavorful, while the broccoli adds a nice crunch and freshness. The soy and oyster-based sauce gives this dish a rich depth of flavor, making it a great choice for anyone looking for a quick and satisfying dairy-free Chinese meal. It pairs beautifully with rice or noodles for a complete and delicious dinner.

Dairy-Free Chinese Sweet and Sour Tofu

Sweet and Sour Tofu is a popular vegetarian alternative to the classic sweet and sour chicken, featuring crispy tofu cubes in a tangy, colorful sauce. The tofu is pan-fried to a crispy texture, and the sauce is made with pineapple juice, vinegar, and a hint of ketchup to create the perfect balance of sweet and sour flavors. This dish is a great option for those who enjoy plant-based meals without compromising on flavor.

Ingredients

• 1 block firm tofu, drained and cubed
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil (for frying)
• 1/2 onion, diced
• 1 bell pepper, diced
• 1/2 cup pineapple chunks (canned or fresh)
• 1/4 cup pineapple juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon brown sugar
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Cut the tofu into cubes and pat them dry with paper towels to remove excess moisture. Toss the tofu cubes in cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the tofu in batches for 4-5 minutes, turning them to ensure all sides are crispy. Remove the tofu and set it aside on a paper towel-lined plate.
3. In the same pan, sauté the diced onion and bell pepper for 2-3 minutes until softened.
4. Add the pineapple chunks and cook for another 2 minutes.
5. In a small bowl, mix together the pineapple juice, apple cider vinegar, ketchup, soy sauce, and brown sugar. Pour the sauce mixture into the pan and bring it to a simmer.
6. Add the crispy tofu back into the pan and toss to coat the tofu in the sauce.
7. Stir in the red pepper flakes (if using), and cook for another 2-3 minutes to heat through.
8. Serve hot over steamed rice or noodles.

Dairy-Free Sweet and Sour Tofu is a delicious and satisfying alternative to the classic sweet and sour chicken. The crispy tofu is complemented by the vibrant, tangy sauce, while the pineapple and vegetables provide extra texture and sweetness. This dish is perfect for anyone looking for a dairy-free, plant-based version of a beloved take-out favorite. It’s easy to make and perfect for a quick, flavorful dinner.

Dairy-Free Chinese Mu Shu Pork

Mu Shu Pork is a flavorful Chinese dish made with stir-fried pork, vegetables, and scrambled eggs. This dairy-free version uses soy sauce, hoisin sauce, and rice vinegar to create a savory-sweet sauce that coats the pork and vegetables. The dish is typically served with thin pancakes or wraps, allowing you to enjoy it as a fun and interactive meal. It’s a great choice for a delicious and satisfying dairy-free dinner.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 2 tablespoons vegetable oil (for stir-frying)
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup cabbage, shredded
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon soy sauce (tamari for gluten-free)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2 scrambled eggs (optional, or use scrambled tofu for a vegan version)
• 8-10 thin pancakes or tortillas (for serving)
• 2 green onions, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork and stir-fry for 5-6 minutes until browned. Remove the pork from the pan and set aside.
2. In the same pan, add the remaining oil and sauté the garlic, ginger, and mushrooms for 2-3 minutes until fragrant.
3. Add the shredded cabbage and cook for another 2-3 minutes until tender.
4. In a small bowl, mix together the soy sauce, hoisin sauce, and rice vinegar. Pour the sauce into the pan and stir to combine.
5. Return the pork to the pan and toss to coat it in the sauce. If using scrambled eggs, add them to the pan and stir everything together.
6. Serve the Mu Shu Pork with pancakes or tortillas, garnished with chopped green onions.

Dairy-Free Mu Shu Pork is a delicious stir-fry that combines savory, sweet, and slightly tangy flavors in a single dish. The pork is tender, and the vegetables are perfectly cooked, while the hoisin and soy sauce provide depth and richness. Served with pancakes or tortillas, it’s a fun and interactive meal that’s perfect for sharing. This dish is an ideal choice for anyone looking to enjoy a classic Chinese dish while staying dairy-free.

Dairy-Free Chinese Lemon Chicken

Dairy-Free Chinese Lemon Chicken is a refreshing and zesty dish with tender chicken pieces coated in a tangy lemon sauce. The sauce, made from fresh lemon juice, soy sauce, and a touch of honey, provides a perfect balance of sweetness and acidity. The crispy chicken pieces are lightly battered and pan-fried, offering a satisfying crunch while being perfectly complemented by the citrusy sauce. This dish is ideal for a weeknight meal and pairs well with rice or vegetables.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil (for frying)
• 1/4 cup fresh lemon juice
• 1 tablespoon soy sauce (tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/2 cup water
• 1/2 teaspoon sesame oil
• 2 tablespoons chopped green onions (for garnish)
• 1 teaspoon lemon zest (for garnish)

Instructions

1. Slice the chicken breasts into thin, bite-sized pieces. Toss the chicken pieces in cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for 4-5 minutes, turning occasionally to ensure it becomes golden and crispy. Remove the chicken from the skillet and set aside.
3. In a small bowl, whisk together the lemon juice, soy sauce, honey, rice vinegar, ginger, garlic, water, and sesame oil.
4. Pour the sauce mixture into the same skillet and bring it to a simmer. Allow it to cook for 2-3 minutes, letting the flavors meld together.
5. Add the crispy chicken back into the skillet and toss it in the sauce to coat.
6. Garnish with chopped green onions and lemon zest, then serve hot over steamed rice or vegetables.

Dairy-Free Chinese Lemon Chicken is a fantastic option for anyone craving a sweet, tangy, and savory dish. The crispy chicken provides texture and crunch, while the lemony sauce delivers a fresh and citrusy kick. This dish is simple to prepare and full of vibrant flavors, making it perfect for a quick and satisfying dinner. It’s a delightful, dairy-free alternative to classic Chinese takeout options.

Dairy-Free Chinese Kung Pao Shrimp

Kung Pao Shrimp is a spicy and savory stir-fry dish that combines plump shrimp, crunchy peanuts, and colorful vegetables in a flavorful, tangy sauce. This dairy-free version maintains the authentic flavor of the classic Kung Pao dish, with a combination of soy sauce, vinegar, and hoisin sauce to bring the right balance of sweetness and heat. The peanuts add a delightful crunch, making this dish a well-rounded, satisfying meal. It’s perfect for anyone looking to spice up their weeknight dinner.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/4 cup roasted peanuts
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon chili paste (adjust to spice preference)
• 1/2 teaspoon sesame oil
• 1/4 cup green onions, chopped (for garnish)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 3-4 minutes until they turn pink and are cooked through. Remove the shrimp and set aside.
2. In the same skillet, add the red and green bell peppers, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables begin to soften.
3. Add the roasted peanuts to the skillet and cook for another minute.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, chili paste, and sesame oil.
5. Pour the sauce mixture into the skillet and bring to a simmer. Stir everything together to ensure the sauce coats the vegetables and peanuts.
6. Return the shrimp to the pan and toss to coat with the sauce. Cook for an additional 2-3 minutes to combine the flavors.
7. Garnish with chopped green onions and serve hot over rice or noodles.

Dairy-Free Kung Pao Shrimp offers a deliciously spicy and savory experience with a perfect combination of shrimp, vegetables, and peanuts. The vibrant sauce is balanced with heat and sweetness, making it an exciting dish for those who enjoy bold flavors. The crunch of peanuts paired with tender shrimp creates a satisfying texture, while the quick preparation ensures that you can enjoy this dish any night of the week.

Dairy-Free Chinese Stir-Fried Eggplant with Garlic Sauce

Stir-Fried Eggplant with Garlic Sauce is a classic Chinese dish that features tender eggplant cooked in a rich, flavorful garlic sauce. This dairy-free version relies on soy sauce, sesame oil, and a touch of rice vinegar to create a savory and slightly tangy base. The eggplant absorbs all of the bold flavors, creating a satisfying dish that can be enjoyed with rice or noodles. It’s a great option for vegetarians and anyone looking to enjoy a delicious, dairy-free Chinese meal.

Ingredients

• 2 medium eggplants, cut into cubes
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce (tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon cornstarch (optional, for thickening)
• 1/4 cup water
• 2 green onions, chopped (for garnish)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook for 6-8 minutes, stirring occasionally until the eggplant is tender and golden brown.
2. Add the garlic and ginger to the pan and sauté for another 1-2 minutes until fragrant.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and chili flakes (if using).
4. Pour the sauce mixture into the skillet and bring to a simmer. Let it cook for 2-3 minutes to allow the eggplant to soak up the flavors.
5. If you prefer a thicker sauce, dissolve cornstarch in water and add it to the pan, stirring until the sauce thickens.
6. Garnish with chopped green onions and serve hot over steamed rice or noodles.

Dairy-Free Stir-Fried Eggplant with Garlic Sauce is a savory, comforting dish that’s perfect for those seeking a flavorful, plant-based meal. The garlic sauce infuses the eggplant with rich, umami flavor, while the tender eggplant provides a satisfying texture. This dish is simple to prepare and is a great way to enjoy eggplant in a bold, tangy sauce. It pairs beautifully with rice or noodles and makes for a perfect dairy-free meal.

Dairy-Free Chinese Szechuan Tofu

Szechuan Tofu is a fiery and flavorful dish that combines tofu with the bold, spicy, and tangy flavors of the Szechuan sauce. This dairy-free version uses crispy tofu cubes coated in a deliciously spicy, savory sauce made from soy sauce, garlic, ginger, and Szechuan peppercorns. The dish is completed with a sprinkling of green onions and a dash of sesame oil, providing layers of flavor and texture. It’s the perfect dish for anyone who loves spicy food and tofu, packed with authentic Chinese flavors.

Ingredients

• 1 block firm tofu, drained and cubed
• 2 tablespoons vegetable oil (for frying)
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon chili paste or Szechuan chili sauce
• 1 teaspoon sesame oil
• 2 teaspoons Szechuan peppercorns (crushed)
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup water
• 1/4 cup green onions, chopped (for garnish)

Instructions

1. Drain the tofu and press it to remove excess moisture. Cut it into cubes.
2. Heat vegetable oil in a skillet or wok over medium-high heat. Fry the tofu cubes in batches, cooking them for 4-5 minutes until golden and crispy. Remove the tofu and set aside.
3. In the same skillet, add the garlic, ginger, and crushed Szechuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
4. Add the soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, and water to the pan. Stir to combine and bring to a simmer.
5. Return the crispy tofu to the skillet and toss to coat in the sauce. Cook for 3-4 minutes, allowing the tofu to soak up the flavors.
6. Garnish with chopped green onions and serve hot with steamed rice.

Dairy-Free Szechuan Tofu is a perfect balance of spicy, savory, and tangy flavors. The crispy tofu absorbs the bold and aromatic sauce, making it a satisfying dish for anyone craving Chinese food without dairy. The heat from the chili paste and Szechuan peppercorns adds a kick, while the sesame oil and hoisin sauce bring depth to the dish. It’s an excellent choice for a quick and flavorful dinner that’s both vegan and dairy-free.

Dairy-Free Chinese Stir-Fried Bok Choy with Garlic

Stir-Fried Bok Choy with Garlic is a simple yet flavorful Chinese dish that showcases the delicate, crisp texture of bok choy in a savory, aromatic garlic sauce. This dairy-free recipe is made by stir-frying the bok choy in vegetable oil and then tossing it in a sauce made from soy sauce, garlic, and a touch of sesame oil. The bok choy remains crisp-tender, making it the perfect side dish to complement any Chinese meal or as a light main dish on its own.

Ingredients

• 4 cups bok choy, chopped (baby bok choy can also be used)
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce (tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/4 cup vegetable broth or water
• 1 teaspoon chili flakes (optional, for heat)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the bok choy to the skillet and stir-fry for 3-4 minutes until it begins to soften but still retains its crunch.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and vegetable broth (or water).
4. Pour the sauce over the bok choy and toss to coat. Cook for an additional 2-3 minutes, allowing the sauce to soak into the vegetables.
5. If you like a little heat, sprinkle chili flakes over the top and stir to combine.
6. Garnish with sesame seeds and serve immediately.

Dairy-Free Stir-Fried Bok Choy with Garlic is a light yet flavorful dish that can serve as a healthy side or a main vegetarian meal. The combination of garlic, soy sauce, and sesame oil creates a savory sauce that enhances the natural sweetness of the bok choy. Quick to prepare, this dish is a great way to incorporate more greens into your diet while enjoying a taste of Chinese cuisine without any dairy.

Dairy-Free Chinese Sweet and Sour Tempeh

Sweet and Sour Tempeh is a vibrant and tasty dish that puts a plant-based spin on the classic sweet and sour chicken. The tempeh is marinated in a tangy sauce made from soy sauce, vinegar, and pineapple juice, then sautéed until crispy and golden. It’s tossed with colorful bell peppers and onions in a glossy sweet and sour sauce made with vinegar, ketchup, and a bit of sugar. This dairy-free dish offers a satisfying texture, bold flavors, and an ideal balance of sweet and tangy.

Ingredients

• 1 block tempeh, cut into cubes
• 2 tablespoons soy sauce (tamari for gluten-free)
• 2 tablespoons pineapple juice
• 1 tablespoon rice vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 tablespoon vegetable oil (for frying)
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/4 cup onion, sliced
• 1/4 cup ketchup
• 1 tablespoon sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon cornstarch (optional, for thickening)
• 1/4 cup water
• 1 tablespoon sesame oil (for garnish)
• 1 tablespoon chopped green onions (for garnish)

Instructions

1. In a bowl, mix the soy sauce, pineapple juice, rice vinegar, garlic powder, and ground ginger. Add the tempeh cubes to the marinade and let them sit for at least 20 minutes, or up to an hour for more flavor.
2. Heat vegetable oil in a skillet over medium-high heat. Fry the marinated tempeh for 4-5 minutes per side until golden and crispy. Remove and set aside.
3. In the same skillet, add the bell peppers and onions, sautéing them for 3-4 minutes until slightly tender.
4. In a separate bowl, whisk together ketchup, sugar, apple cider vinegar, and water. If you prefer a thicker sauce, whisk in cornstarch.
5. Pour the sauce mixture into the skillet with the vegetables, bring to a simmer, and cook for 2-3 minutes.
6. Add the crispy tempeh back into the pan and toss to coat in the sauce.
7. Garnish with sesame oil and chopped green onions before serving over rice or noodles.

Dairy-Free Sweet and Sour Tempeh is a vibrant and flavorful dish that offers a plant-based twist on the classic Chinese takeout favorite. The combination of crispy tempeh, tangy sauce, and crunchy vegetables makes for a satisfying and well-balanced meal. This dish is perfect for anyone seeking a dairy-free and vegan-friendly alternative to sweet and sour chicken, providing all the delicious flavors without sacrificing taste.

Dairy-Free Chinese Eggplant in Garlic Sauce

Chinese Eggplant in Garlic Sauce is a savory, flavorful dish featuring tender, stir-fried eggplant smothered in a rich, spicy garlic sauce. This dairy-free recipe is a great way to enjoy the umami flavors of Chinese cuisine without any dairy. The eggplant absorbs the sauce beautifully, resulting in a comforting and satisfying dish that’s perfect for a light dinner or a side dish. The combination of garlic, soy sauce, ginger, and a touch of chili heat makes this dish truly addictive.

Ingredients

• 2 medium eggplants, sliced into rounds or strips
• 2 tablespoons vegetable oil (for frying)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon chili paste (optional for spice)
• 1/4 cup water or vegetable broth
• 1 teaspoon sesame oil
• 2 tablespoons chopped green onions (for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant slices in batches and sauté until golden and tender, about 4-5 minutes per side. Remove and set aside.
2. In the same skillet, add the garlic and ginger and stir-fry for 1-2 minutes until fragrant.
3. Add soy sauce, rice vinegar, sugar, and chili paste to the skillet. Stir to combine.
4. Pour in the water or vegetable broth, bringing the sauce to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly.
5. Return the eggplant to the skillet, tossing it in the sauce to coat evenly.
6. Drizzle with sesame oil and garnish with green onions and sesame seeds. Serve hot over rice.

Dairy-Free Chinese Eggplant in Garlic Sauce is a savory and satisfying dish that is both comforting and packed with flavor. The eggplant soaks up the delicious garlic sauce, creating a tender, flavorful bite in every piece. The combination of garlic, soy sauce, and sesame oil adds depth, while the optional chili paste provides just the right amount of heat. It’s a simple, yet incredibly tasty dish that pairs wonderfully with steamed rice and makes for a perfect vegan dinner or side dish.

Dairy-Free Chinese Cashew Stir-Fry

This Dairy-Free Chinese Cashew Stir-Fry combines crunchy cashews with a medley of vegetables and a flavorful, savory sauce. The sauce is made with soy sauce, ginger, garlic, and a touch of rice vinegar for balance, making this dish both savory and slightly tangy. Stir-fried to perfection, this dish is not only dairy-free but also naturally gluten-free when using tamari. It’s a quick and easy meal that delivers great flavor and texture, with cashews providing a satisfying crunch.

Ingredients

• 1 cup cashews (unsalted)
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup (or sugar)
• 1 teaspoon sesame oil
• 1/4 cup water
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons chopped green onions (for garnish)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cashews and sauté them for 2-3 minutes until golden and crispy. Remove and set aside.
2. In the same skillet, add the garlic and ginger and stir-fry for 1 minute until fragrant.
3. Add the bell peppers, zucchini, and broccoli to the pan and cook for 4-5 minutes until tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, water, and cornstarch (if using).
5. Pour the sauce over the vegetables, stirring to coat them evenly. Cook for 2-3 minutes until the sauce thickens.
6. Return the cashews to the skillet and toss to combine.
7. Garnish with chopped green onions and serve over rice or noodles.

Dairy-Free Chinese Cashew Stir-Fry is a colorful, nutritious dish packed with vibrant vegetables and crunchy cashews. The sweet and savory sauce gives the stir-fry a rich flavor profile, making it a delightful meal for those following a dairy-free diet. The cashews add a wonderful crunch that complements the soft vegetables, while the sauce ties everything together. It’s an easy-to-make, satisfying meal that’s perfect for a busy weeknight or a weekend dinner with family and friends.

Dairy-Free Chinese Lemon Tofu

Dairy-Free Chinese Lemon Tofu is a delicious and zesty dish that pairs crispy tofu with a tangy lemon sauce. The tofu is coated in cornstarch and lightly fried until golden and crispy, creating a perfect contrast to the bright, citrusy lemon sauce. This dish offers a balance of sweet, sour, and savory flavors, with the lemon providing a refreshing twist. It’s a wonderful plant-based, dairy-free alternative to traditional lemon chicken, and is sure to please anyone who enjoys bold, vibrant flavors.

Ingredients

• 1 block firm tofu, drained and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil (for frying)
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon maple syrup
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon rice vinegar
• 1/4 cup water
• 1 tablespoon sesame oil
• 1 tablespoon chopped green onions (for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Instructions

1. Drain and press the tofu to remove excess moisture, then cut it into cubes.
2. Toss the tofu cubes in cornstarch until evenly coated.
3. Heat vegetable oil in a skillet over medium-high heat. Fry the tofu cubes in batches for 3-4 minutes on each side until golden and crispy. Remove and set aside.
4. In a small saucepan, whisk together soy sauce, maple syrup, lemon juice, lemon zest, rice vinegar, and water. Bring to a simmer and cook for 2-3 minutes.
5. Add sesame oil to the sauce, then pour the sauce over the tofu. Toss to coat the tofu in the sauce.
6. Garnish with green onions and sesame seeds. Serve hot with steamed rice or noodles.

Dairy-Free Chinese Lemon Tofu is a light, refreshing dish that combines crispy tofu with a tangy, citrusy sauce. The lemony glaze provides a perfect balance of sweet and sour, making it a delightful dish for any occasion. The crispy tofu adds texture, while the fresh lemon flavor makes it a bright and vibrant meal. This dish is not only dairy-free but also vegan, making it a great option for anyone looking for a flavorful and satisfying plant-based meal.

Note: More recipes are coming soon!