* Egg tofu, one square * 15g Chinese toon paste * 10g zucchini * 1 dried shiitake mushroom * 1 white mushroom * 5g roasted nuts * 10g edamame * 60g cooked Indian bean hummus * Dash of flour * 3 green asparagus spears * 3 heads of baby napa cabbage * 3 pieces of dried kombu * Fried ginger shreds, for garnish * Handful of water greens * 200ml kombu broth * Dash of corn flour
Directions:
1. Cut the egg tofu into rectangles. Dice the zucchini, and chop the nuts into tiny pieces for later.
2. Place the asparagus, baby napa cabbages and kombu pieces into the kombu broth to boil.
3. Hollow out the egg tofu rectangles. Then, stir-fry the two types of mushroom slices and season with the Chinese toon paste. Next, add the zucchini dices, chopped nuts, edamame, and kombu broth into the pan and stir well.
4. In a bowl, mix the stir-fried mixture with the hummus. Fill the egg tofu rectangles with the mixture, then seal with flour. Next, sear the egg tofu rectangles in a heated pan. Meanwhile, thicken the broth by adding corn flour to it.
5. Place the baby napa cabbages and kombu pieces in a decorative manner along with the egg tofu rectangles, then drizzle with the thickened broth. Finally, garnish with asparagus pieces, fried ginger shreds and a small amount of Chinese toon paste.
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Ingredients:
* Egg tofu, one square
* 15g Chinese toon paste
* 10g zucchini
* 1 dried shiitake mushroom
* 1 white mushroom
* 5g roasted nuts
* 10g edamame
* 60g cooked Indian bean hummus
* Dash of flour
* 3 green asparagus spears
* 3 heads of baby napa cabbage
* 3 pieces of dried kombu
* Fried ginger shreds, for garnish
* Handful of water greens
* 200ml kombu broth
* Dash of corn flour
Directions:
1. Cut the egg tofu into rectangles. Dice the zucchini, and chop the nuts into tiny pieces for later.
2. Place the asparagus, baby napa cabbages and kombu pieces into the kombu broth to boil.
3. Hollow out the egg tofu rectangles. Then, stir-fry the two types of mushroom slices and season with the Chinese toon paste. Next, add the zucchini dices, chopped nuts, edamame, and kombu broth into the pan and stir well.
4. In a bowl, mix the stir-fried mixture with the hummus. Fill the egg tofu rectangles with the mixture, then seal with flour. Next, sear the egg tofu rectangles in a heated pan. Meanwhile, thicken the broth by adding corn flour to it.
5. Place the baby napa cabbages and kombu pieces in a decorative manner along with the egg tofu rectangles, then drizzle with the thickened broth. Finally, garnish with asparagus pieces, fried ginger shreds and a small amount of Chinese toon paste.