Crispy vegetable taro basket
Yeung Man Cooking · ♥ 2.6K likes · 29.9K views · 11 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 225 g taro
Slice off the top and tail of the taro, peel it, and cut long thin strips with a julienne peeler, peeling away from the hand.
- 1 tsp potato or cornstarch
- 2 tsp avocado oil
Put the taro in a foil pan about nine inches across, add the starch, drizzle over the avocado oil and mix to coat.
Spread and press the taro against the foil pan into an even basket shape, then set the pan on a baking sheet.
- 175 g extra firm tofu
Pat the tofu dry, cut into bite-sized cubes, spread on a parchment-lined tray and season with salt and pepper.
- salt
- pepper
- 1 piece garlic
- ginger
- 2 sticks green onions
- ½ whole carrot
- ½ whole red onion
- 1 whole long red chili pepper
- 80 g sugar snap peas
Grate the garlic and ginger, finely chop the green onions, cut and slice the carrot, chop the red onion, de-seed and chop the red chili, and string the sugar snap peas.
Transfer the taro basket out of the foil pan onto the baking sheet and bake a further 15 to 20 minutes so air circulates and it crisps all over; watch it, as thin julienne burns easily.
Combine the starch with a little water for a slurry.
- 2 tsp potato or cornstarch
- water
- 2 tsp avocado oil
Heat the avocado oil in a saute pan over medium, add the red onion and carrot and saute 2 to 3 minutes.
Add the garlic, ginger and green onions and stir, then the sugar snap peas and red pepper, and saute a couple of minutes for colour while keeping the crunch.
Add the baked tofu, straw mushrooms, water chestnuts, a pinch of salt, the cane sugar and the toasted sesame oil and saute another couple of minutes.
- 1 cup straw mushrooms
- 5 whole water chestnuts
- salt
- 1 tsp cane sugar
- ½ tsp toasted sesame oil
- 1 cup veggie stock
Add the veggie stock, then the slurry, and stir until the sauce thickens.