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Breading

Tofu Preparation

Mushroom Preparation

Cauliflower

  • Cauliflower 500 g

Eggplant Soy Dressing

Assembly

  • Margarine 30 g
  • White Onion 60 g
  • Green/Red Chili 15 g
  • Cherry Tomatoes 60 g
  • Leeks 30 g
  • Spring Onions 30 g
  1. Breading

    • In a bowl mix all ingredients until well incorporated. Set aside.
  2. Tofu Preparation

    • In a bowl season tofu with Knorr Rostip and Black Pepper. Deep fry until golden brown and set aside.
  3. Mushroom Preparation

    • Using the breading, dredge the mushroom and tap excess. Deep fry in the same frying oil used in tofu until golden brown, set aside.
  4. Cauliflower

    • Using the breading, dredge the blanched cauliflower and tap excess. Deep fry in the same frying oil used in tofu until golden brown, set aside.
  5. Eggplant Soy Dressing

    • In a bowl, combine all ingredients until well incorporated. Taste and Adjust seasoning if needed.
  6. Assembly

    • In a wok, heat margarine. Add onions and chilies until soften. Add in tofu, mushroom and cauliflower. Saute for 3 minutes.
    • Season with Knorr Liquid Seasoning and Turn off heat. Fold in Eggplant Soy dressing and mix until well combined.
    • Transfer to a sizzling plate and garnish with cherry tomatoes, leeks and spring onions.
    • Serve calamansi on the side.