Ingredients
OmniMeat
40g
Chopped Asian Basil
5g
Diced Shiitake Mushroom
10g
Cooked Eggplant Flesh
20g
Firm Tofu
½ box
Salt
¼ tsp
Five-spice Powder
¼ tsp
Corn Starch
2 tsp
Seasonings
Balsamic Vinegar
for garnish
Fried Shredded Ginger
a little
Perilla
a little
Steps
Step 1
Pan-fry omnipork in a non-stick pan. Season with a little light soy sauce.
Step 2
Mix all ingredients well
Step 3
Put mixture from (2) on a soup spoon brushed with oil and shape into an oval shape bigger than the spoon. Steam for 12 minutes until hardened. Let cool and remove from the spoon.
Step 4
Coat the tofu with batter and pan-fry until crispy and cooked. Garnish with shredded ginger, perilla and drizzle balsamic vinegar to serve.