Burmese vegan tofu stir fried. Sub crispy tofu for the chicken and keep it vegan! A few girlfriends and I went to San Fransisco on a little weekend getaway. Being the amazing food city it is….we pretty much ate the.
I do this for all of my healthier. A quick Vegan stir fry of the baby greens growing on my porch with a few carrots, broccoli, garlic and soy. Stevia plant is used to sweeten it with no. You can cook Burmese vegan tofu stir fried using 8 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Burmese vegan tofu stir fried
- It’s 1/2 cup of besan.
- You need 1.5 cups of water.
- You need 1 tsp of Salt.
- It’s 1 tsp of Turmeric.
- It’s 7-8 cloves of Garlic.
- Prepare 1/2 tsp of Onion salt.
- It’s 2 tbsp of Corn flour.
- It’s 2 tbsp of oil.
Try this simple vegan recipe for an easy Chinese-style stir-fry including tofu and vegetables, flavored with the snap of freshly grated ginger. This stir-fry is a great way to use up whatever you have in your refrigerator or pantry. Don't be shy about using leaf vegetables such as spinach or kale, although. It's so flavorful, high in protein, and much healthier than Chinese takeout.
Burmese vegan tofu stir fried step by step
- Mix turmeric and salt in besan.
- Add 1 cup water to besan and mix it nicely.
- Boil rest water in sauce pan and add the besan mix.
- Stir it continuously till it starts forming thin paper consistency at the edges.
- Once cooked add it to a greased box or plate. Maintain thick consistency.
- Rest it for 2-3 hour and cut it into desired shapes.
- Mix onion salt to cornflour. Coat the tofu pieces with corn flour.
- In a pan add oil and garlic paste.
- Pan fry the cornflour coated tofu in the garlic oil. Garnish with sesame seeds.
- Serve it with schewan and red chilli sauce.
Vegan Gluten-free Soy-free Tofu Nut-free Recipe. Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can It also sticks to the pan like regular tofu while stir frying, if your pan isnt good Light miso gives this easy, vegan stir-fry its rich flavor while tofu adds protein and heartiness. Adding a miso-based sauce to my stir-"fried" veggies (they're really stir-steamed) took this easy dish to a new level. And if I hadn't had a tub of miso that I needed to use up, I never would have thought of it. When eggplant is stir-fried with lots of garlic and coated with a glossy, savory sauce that I can spoon over a big bowl of steamed rice.