STUFFED VEGES IN UMAMI BROTH ??️ Joining The Likes O

stuffed veges in umami broth  joining the likes o display image  b6b2e42c
stuffed veges in umami broth joining the likes o display image b6b2e42c

STUFFED VEGES IN UMAMI BROTH ??️ Joining the likes of salty, sweet, sour and bitter, Umami is often called the ‘fifth taste’ it’s presence brings incredible complexity to any dish ? RECIPE BELOW ??.⁠
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Ingredients:⠀⁠
▪Ingredients:⁣⁣
▪ 1 pack of firm tofu
▪ pinch of salt, a ▪few shakes of white pepper
▪tapioca starch⁣⁣
▪ oil for frying⁣⁣
▪ 1 small Japanese eggplant – cut into 1 inch thick, & make a slit in the middle⁣⁣
▪ 1 small bitter melon – cut into 1 inch thick rings, remove seeds & spongy flesh⁣⁣
▪ 5 okras, make a slit in the middle (kept the seeds)⁣⁣
▪ 3 green & 6 red jalapeños – halved, seeds removed⁣⁣
▪ 1 small sheet of beancurd skin
Soup ingredients: ▪2 cups veggie stock, ▪1 teaspoon fried shallots, ▪few shakes of white pepper ▪salt to taste
▪handful of chopped scallions⁣⁣
⁣⁣METHOD
1. Place well drained tofu in a high speed blender & blend tofu into a fine paste. This is the crucial step to get the texture. Season with salt & white pepper. ⁣⁣
2. Rub some tapioca starch on the inner layer of the veggies, the part you will insert the stuffing. Then, using a small spoon, stuff veggies with tofu mixture. For beancurd skin, spread tofu mixture in between two layers and pinch to seal all edges.⁣
3. Prepare a small saucepan with oil, & fry stuffed veggies & beancurd skin until golden brown. (Fried my bitter melon last). Drain excess oil on a paper towel.⁣
4. Bring soup to boil, add in stuffed veggies & let simmer for 2 minutes. Serve warm with rice and pair with Hoisin & chili sauce. ?? Follow us for more vegan recipes daily!⠀⁠
Created by @woon.heng
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