Vegetable or other neutral oil
1 onion, finely sliced
½ -1 long red chile, sliced diagonally (remove the seeds if you prefer less heat)
2 .5cm piece of ginger, peeled and finely chopped
1 garlic clove, finely chopped
300g of cauliflower, cut into florets
Big handful of coriander leaves
1 tbsp of toasted white sesame seeds
For the tofu:
1 tbsp of tamari or soy sauce
1 tbsp of shaoxing rice wine
½ tsp of sea salt
400g of extra-firm tofu, cut into ¾ inch cubes
3 tbsp of cornflour
For the spice mix:
2 tbsp of ground cumin
2 tsp of gochugaru (Korean red chile flakes), red chile flakes or Sichuan chile flakes
½ tsp of sugar
½ tsp of sea salt
Step 1For the marinated tofu, combine the tamari or soy sauce, Shaoxing rice wine and sea salt in a bowl. Add the tofu cubes and toss to coat. Allow to marinate at room temperature for 20-30 minutes.
Step 2Meanwhile, to make the spice mix, combine all the ingredients in a small bowl and set aside.
Step 3Drain the tofu. Place the cornflour in a deep bowl, add the marinated tofu cubes and toss gently to coat.
Step 4Heat a large frying pan over high heat; when hot, drizzle with oil and add the tofu cubes, arranging them in one layer. Reduce the heat to medium and allow the tofu to cook, undisturbed, for 1-2 minutes, until the bottom is golden. Flip the tofu over and cook until golden on all sides. Transfer the tofu to a plate lined with paper towels to drain. Wipe out the pan. Add a little more oil to the pan, toss in the onion, chile, ginger and garlic and stir-fry for about 1 minute until fragrant. Add the cauliflower, season with sea salt and stir-fry for 4-6 minutes until the cauliflower is just tender. Add the tofu, along with the spice mix, and stir to combine. Take the pan off the heat.
Step 5Taste and season with a touch of sea salt if needed. Top with the coriander and sesame seeds, then toss everything together and serve with rice.
12 asparagus spears, woody ends removed
85g of snow peas, trimmed
100g of mung bean or rice vermicelli, soaked in water for 15 minutes
Toasted sesame oil
12 rice paper rounds
12 romaine lettuce leaves
1 avocado, cut into thin wedges
Handful of mint leaves
Handful of cilantro leaves
Handful of basil or Vietnamese mint leaves
For the miso-kale pesto:
10g of kale leaves
12g of basil leaves
2 garlic cloves, roughly chopped
45g of toasted sunflower or pumpkin seeds
1 tbsp of white miso paste
185ml of extra virgin olive oil
Zest and juice of ½ lemon
Sea salt and black pepper
Step 1For the miso-kale pesto, bring a saucepan of well-salted water to the boil. Add the kale leaves and cook for 30-60 seconds, just until they are wilted and bright green. Remove from the water with tongs (keep the water for the other veggies), place in a colander and rinse under cold water. Drain, then squeeze out any excess water. Roughly chop the kale and place in a food processor or blender. Add the basil, garlic and seeds and whiz to a paste. Add the miso, then slowly drizzle in the olive oil, lemon juice and about 2 tablespoons of water and blend again until combined. Stir in the lemon zest and season with sea salt and black pepper, then set aside.
Step 2If your asparagus spears are long, snap them in half so they are about 4 inches in length. Bring the pan of salted water back to the boil, drop in the asparagus and snow peas and cook for about 1 minute until they are bright green. Remove from the water with tongs (keep the water for the vermicelli) and place in a colander, then immediately refresh under cold running water until completely cold. Add the vermicelli to the boiling water and cook for 1-2 minutes until completely transparent. Drain and rinse under cold water. Drizzle a little sesame oil over the vermicelli and season with a pinch of sea salt. Set aside.
Step 3To assemble the rolls, take a deep plate that is slightly larger than the rice paper rounds and pour in some lukewarm tap water. Working with one round at a time, dunk the rice paper into the water and allow to soften for 30-60 seconds – don’t let it get too soft or it will break when rolling. When softened, lay it out flat on a cutting board and assemble your filling. Starting at the edge of the rice paper closest to you (and leaving enough room to begin the rolling process), layer a piece of lettuce, followed by a small handful of vermicelli, asparagus, snow peas, avocado and herbs. To roll, pull the edge closest to you over the filling – pull it tight to keep everything in place. Fold over once, then fold in the sides and continue to roll until you have a nice, tightly bound roll. Continue with the remaining wrappers and filling.
Step 4To serve, cut the rolls in half and serve with the miso-kale pesto.
115g of unsalted butter, melted and cooled
400ml can of coconut milk
400g can of condensed milk
4 large eggs, at room temperature
425g of glutinous rice flour
2 tsp of baking powder
185g of brown sugar
60g of shredded coconut
250g of peanut butter, stirred to loosen up
Step 1Combine the butter, coconut milk and condensed milk in a bowl. Break one egg into the mixture at a time, whisking well after each addition.
Step 2In a separate bowl, combine the rice flour, baking powder, brown sugar and shredded coconut.
Step 3Add the dry ingredients to the milk mixture a few tablespoons at a time, whisking well between additions to prevent lumps (the mixture should look like pancake batter, not too runny or thick). Drop in the peanut butter, a tablespoon at a time, and give it a gentle stir (you don’t need to mix the peanut butter completely into the batter – just swirling it through is fine). Let the batter rest for 20 minutes.
Step 4Preheat the oven to 180°C. Generously spray two 12-hole muffin pans with cooking oil.
Step 5Spoon the batter into the muffin pans and bake for 30-35 minutes until the muffins are golden. Enjoy warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
4 large eggs
800g of udon noodles
500ml of vegetable stock
60ml of tamari or soy sauce
2 tsp of mirin
85g of salted butter, cubed
4 spring onions, finely sliced
1 tbsp of toasted sesame oil
Sea salt and black pepper