IN PROGRESS

• 14 ounce block medium firm tofu
• 1 clove garlic (minced)
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 1/2 tablespoon honey
• 1 tablespoon rice vinegar
• 2 tablespoons potato starch or corn starch (for dusting)
• 3 tablespoons vegetable oil (or other neutral oil)
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 scallion, finely chopped (optional)

INSTRUCTIONS

1. Drain the tofu from the package and place on a plate. Let sit for 15-20 to remove excess water. Alternatively, wrap the tofu in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dryer.
2. Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
3. Dust tofu with cornstarch until all sides are coated.
4. Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
5. Add sauce and gently coat tofu cubes. Cook for 3 minutes.
6. Turn the heat off and add sesame oil and sesame seeds.
7. Stir once more to evenly coat tofu cubes and serve topped with scallions.

IN PROGRESS

Vegan and gluten free. Can be frozen and reheated in the toaster.

Ingredients

• 60 g sweet potato, grated
• 60 g finely chopped bell pepper
• 40 g finely chopped onion
• 1 hot green chili finely chopped
• 1 knob fresh ginger, grated
•  Pinch carom (ajwain) seeds or cumin seeds
• ½ tsp turmeric
• ½ tsp salt
• 2 Tbsp rice flour
• 130 g chickpea flour
• 1/8 tsp baking soda
•  2,5 dl water
• oil as needed
• Finely chopped red onion, and chopped fresh coriander to garnish

Instructions

• Mix all the wet ingredients except the water well, then mix the dry ingredients separately, and finally mix the two together, before adding the water. Mix well and add more water if needed.
• Let this mixture sit for 5 minutes before starting to make your waffles.
• Cook in the oiled waffle iron until golden brown and crisp, to preference.

• 2 onions, chopped 
• 2 small or one very large head of garlic, peeled and coarsely chopped
• 1 large know of ginger, peeled and finely chopped 
• 2 red chilies, diced
• 1 tblsp avocado oil
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• Freshly ground black pepper
• 1 medium butternut squash, diced 
• 700 g cooked chickpeas
• 1 tin coconut milk
• 1 tin tomato
• Water as needed

• Sauté onion, ginger and garlic in the oil for a few minutes with a pinch of salt, then add the spices and fry for another minute before adding the squash and chickpeas.
• Mix well, then add the coconut milk and tomato. Bring to a simmer and cook until the squash softens and the sauce thickens.