Strange Flavour Salad WITH Salt ’n’ Pepper Tofu SEIE - ABC · #SEIE with Dan Hong INGREDIENTS...

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SHELFIE # with Dan Hong #SHELFIE SEND ME YOUR ON SOCIAL DIRECTION INGREDIENTS Strange Flavour Salad WITH Salt ’n’ Pepper Tofu (Gluten Free & Vegan) Dan with ALANNAH episode four Cut to tofu into cubes and marinate in fish sauce. Cover cubes in brown rice flour and rest for 30 minutes. Combine 1 x tbsp of peanut butter, water, dash of all purpose seasoning, splash of rice wine vinegar and pinch of coconut sugar. Whisk together to combine. Slice the tomato and avocado finely and place on plate in a spiral shape. Dry roast Sichuan peppercorns in a pan (no oil) and use mortar and pestle to crush. Combine salt, dried veggie stock, dried yeast flakes and crushed Sichuan peppercorns in a bowl to make tofu seasoning. Put cooking oil in a pot and bring to the boil. Place coated tofu in oil and fry for 2 minutes. Remove and place on paper towel covered plate. Coat tofu with Salt n pepper seasoning. Chop green beans, spring onion and basil and add to plate. Cover with strange flavour dressing, sprinkle peanuts and sesame seeds. Spoon crispy chilli oil on top of plate to desired heat. Add salt n’ pepper tofu. Enjoy! Soft Tofu Crispy Chilli Oil Cooking oil 2x Tomatoes 1x Avocado Green beans Sesame seeds Peanuts Vegan Fish Sauce Spring Onion Basil Brown rice flour Strange flavour dressing: Peanut butter Water All purpose seasoning Rice wine vinegar Coconut sugar Salt n’ pepper seasoning: Salt Dried veggie stock Dried yeast Flakes Crushed sichuan peppercorns

Transcript of Strange Flavour Salad WITH Salt ’n’ Pepper Tofu SEIE - ABC · #SEIE with Dan Hong INGREDIENTS...

SHELFIE#with Dan Hong

#SHELFIESEND ME YOUR

ON SOCIAL

DIRECTIONINGREDIENTS

Strange Flavour Salad WITH Salt ’n’ Pepper Tofu(Gluten Free & Vegan)

Dan with ALANNAH episode four

Cut to tofu into cubes and marinate in fish sauce. Cover cubes in brown rice flour and rest for 30 minutes.

Combine 1 x tbsp of peanut butter, water, dash of all purpose seasoning, splash of rice wine vinegar and pinch of coconut sugar. Whisk together to combine.

Slice the tomato and avocado finely and place on plate in a spiral shape.

Dry roast Sichuan peppercorns in a pan (no oil) and use mortar and pestle to crush.

Combine salt, dried veggie stock, dried yeast flakes and crushed Sichuan peppercorns in a bowl to make tofu seasoning.

Put cooking oil in a pot and bring to the boil. Place coated tofu in oil and fry for 2 minutes. Remove and place on paper towel covered plate. Coat tofu with Salt n pepper seasoning.

Chop green beans, spring onion and basil and add to plate. Cover with strange flavour dressing, sprinkle peanuts and sesame seeds. Spoon crispy chilli oil on top of plate to desired heat. Add salt n’ pepper tofu. Enjoy!

Soft TofuCrispy Chilli OilCooking oil2x Tomatoes1x AvocadoGreen beansSesame seeds PeanutsVegan Fish SauceSpring OnionBasilBrown rice flourStrange flavourdressing: Peanut butterWaterAll purpose seasoningRice wine vinegar Coconut sugarSalt n’ pepperseasoning:SaltDried veggie stockDried yeast FlakesCrushed sichuan peppercorns