Ingredients:
12 Vincent Vegan Steamed Lotus Leaf Bun
Sticky tofu:
800g firm tofu, drained and patted dry
3 fresh red chilli, finely sliced
3 tbsp ginger, peeled and grated
100ml/½ cup soya sauce
1 tsp black pepper powder
2 tbsp sugar or vegan syrup (eg agave)
Juice of half lime
Instructions:
Place frozen Buns into a lightly oiled steamer and cover. Steam the Buns over boiling water for approx. 15 mins. Buns are cooked when the inside is steaming hot.
Sticky Tofu
Cut the tofu into 12 slices (around 0.5cm thick) and then fry in oil until golden on both sides and has a thin crust. Set aside until later.
Fry the ginger and chilli until soft and golden.
Add the soya sauce, sugar and lime juice, black pepper and stir through.
Add the tofu back to the pan and thoroughly cover in the sauce.
Assembly
Put a slice of sticky tofu into each bun and then fill with other optional extras.
Serve with sweet chilli sauce and enjoy.
Reference: vegan Asian street food
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