Ingredients:
(Serves 10)
15g veg bouillon
50ml sunflower oil
200g gram flour
3g salt
2g turmeric
5g garlic powder
5g onion powder
20g potato flour
700ml water
5g chives, chopped
150g smooth peanut butter
50ml lime juice
50ml soy sauce
50g sambal olek sauce
400g farro
300g carrots
350g red cabbage
400g frozen edamame beans, defrosted
200g curly kale
30ml rice wine vinegar
30ml olive oil
100g radishes
15g chives, chopped
Method
Burmese Tofu
- Mix vegetable bouillon and 30ml oil with the water and bring to boil.
- Mix gram flour, garlic & onion powder, turmeric, salt and chopped chives in a bowl.
- Once water is boiling fold in gram flour mix and reduce the heat to medium-high. Continue stirring for up to 10 mins until the mixture starts to bubble and forms a thick, custard-like consistency. Pour into the casserole dish and leave at room temperature to set and cool completely.
- Once cool drain off excess water and chill in the fridge until firm and set.
- Once set cut into triangles and dust with potato flour, add remaining oil to a hot pan and pan fry until golden and crispy.
Peanut Dressing
- Add peanut butter, sambal, lime juice and soy sauce into a blender, blend until smooth and creamy.
Buddha Bowl
- Cook farro in water until soft, drain and refresh.
- Thinly slice red cabbage and julienne carrot, add to cold water to firm.
- Remove stems from kale and thinly shred, add rice wine vinegar and olive oil. Rub kale between hands to breakdown and soften.
- Thinly slice radishes and place in water.
- Arrange ingredients in bowl, top with grilled tofu, peanut sauce and garnish with chopped chives.