Recipes | Viewing Tag: mock meat

Prepare the Sago

1. Add water to a large, deep pot and bring to the boil.
2. Add in sago and give it a stir. Immediately reduce heat to low when it comes to the boil. Cover with a lid and gently simmer for 15mins (stirring occasionally).
3. Turn off the heat and keep the lid on the pot. Let sit for 25mins.
4. Drain cooked sago through a sieve and rinse with cold tap water to remove the excess starch. Place cooked sago in a large bowl filled with iced water and set aside.

Prepare the Taro

1. Bring a pot of water to the boil.
2. Split taro evenly between 2 steamer baskets.
3. Steam for 20mins or until cooked. Set aside.

For the Soup

1. Add coconut milk, water, sugars and knotted pandan leaf into a large pot and bring to the boil
2. Stir to dissolve the sugar.
3. Remove the pandan leaf
4. Add in half of the cooked taro and blitz with an immersion blender/stab mixer until smooth.
5. Drain prepared sago and add into the coconut soup. Stir to evenly distribute. Add salt.
6. Add in cooked taro pieces and gently stir through.

This recipe makes a very generous portion, so there should be plenty of leftovers, or gather some friends or loved ones and share it together.
 

Prepare the Tofu Chips

1. Cut lemongrass and chilli into 1½ cm pieces and blitz in a strong food processor until the mix resembles straw. If you don’t have a processor, you can finely slice the lemongrass stalks into rings before finely dicing together with the chilli.
2. Add lemongrass and chilli mix to a bowl, along with the soy sauce, salt and honey. Mix to combine. Add tofu chips and coat. Leave to marinate for one hour.

Now for the Stir Fry

1. Heat 3T oil in a wok or non-stick skillet. Add marinated tofu chips and sauté to heat through. When the tofu starts to develop a little sear, remove from the pan and set aside (along with all the marinade).
2. Heat 1T oil in the wok. Add mock meat and sauté to heat through.
3. Add lotus roots and sauté to heat through.
4. Return the tofu chips and marinade to the wok and sauté.
5. Add snow peas* and sauté until desired doneness.
6. Taste and adjust seasoning if necessary, by adding salt or a little vegetarian stir fry sauce.

Serve with steamed rice

*You can simply add these into your stir fry raw and allow the ingredients in the pan to heat them through, or blanch them in a pot of boiling water (with salt and oil added to retain its colour) first for 10 seconds before draining and setting aside until needed.