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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