5 easy Asian inspired recipes to save for the next time you are hosting!
Chloe Ella Wheatland Ding- Oct 29, 2024
- 4 min read
Updated: Nov 23, 2024
A massive thank you to @baccarat.australia for helping me whip up this plant-based feast. I couldn’t have done it without their Multi Dual Zone 9L Air Fryer, Damashiro Mizu Knife Block, Stand Up Mandoline Slicer and Ultimate Grill & Press Contact Grill. They are my top picks for quick and easy cooking, especially for bulk amounts of food when hosting dinners or parties! All pieces are available online via the @baccarat.australia website.
Ingredients:
sesame tofu:
- 500g firm tofu, pressed and sliced
- 1 tbsp toasted sesame oil
- 2 tbsp runny tahini
- 1 tbsp tamari
- 1 tbsp lime juice
- 1/2 tbsp rice malt syrup
- 1/4 tsp Chinese five spice
- pinch of salt and pepper
okonomiyaki inspired sauce:
- 1/4 cup tomato paste
- 1 tbsp balsamic vinegar
- 1 tbsp tamari
- 1 tbsp rice malt syrup
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- dash of water to thin if needed
crispy rice paper rolls (makes 9):
- 18 sheets of rice paper
- 1/2 red capsicum, sliced
- 1/2 continental cucumber, sliced
- 80g rice vermicelli noodles, cooked
- 1/2 batch of tahini tofu (recipe above)
- 1/4 cup coriander, chopped
- 2 tbsp Thai basil leaves, chopped
- 1 tbsp toasted sesame oil
- optional garnish: spring onion, sesame seeds, fried shallots
peanut sauce:
- 1/2 cup peanut butter
- juice of half a lime
- 1/4 cup water (plus more if needed)
- 2 tsp yellow curry paste
- 2 tbsp tamari
- 1/2 tsp garlic powder
- pinch of salt and pepper
crispy sushi rice bites:
- 1 cup sushi rice, cooked
- 2 avocados, mashed
- 2 tbsp vegan mayo
- 1/2 batch tahini tofu (recipe above)
- 1/2 sheet nori, crushed
- 1/3 batch okonomiyaki inspired sauce (recipe above)
- optional garnish: spring onion, sesame seeds
okonomiyaki wedges:
- 5 potatoes, chopped into wedges
- 1 tbsp toasted sesame oil
- 2 tbsp nutritional yeast
- 1/2 tsp smoked paprika
- pinch of salt and pepper
- 1/3 batch okonomiyaki inspired sauce (recipe above)
- 3 tbsp vegan mayo
- 1/2 sheet nori, chopped
- optional garnish: spring onion, sesame seeds
grilled edamame:
- 2 cups shelled edamame
- 1/3 batch okonomiyaki inspired sauce (recipe above)
- 1 tsp flaky salt
- optional garnish: fried shallot
cucumber salad:
- 2 continental cucumbers
- 1/4 cup coriander, chopped
- 2 spring onion, chopped
- 1 tbsp runny tahini
- 1 tbsp tamari
- 1/2 tsp toasted sesame oil
- 1/2 tbsp rice wine vinegar
- 1/2 tbsp rice malt syrup
- 1/2 tsp garlic powder
- pinch of salt and pepper
- optional garnishes: coriander, sesame seeds and fried shallots
Method:
1. For the okonomiyaki inspired sauce, mix all the ingredients and set aside.
2. For the sesame tofu, combine tahini, tamari, lime juice, rice malt syrup, chinese five spice and a pinch of salt and pepper in a small bowl and mix well. Pour over the tofu and set in the fridge for 20 minutes to marinate. Heat sesame oil in a pan over medium and add the tofu. Cook for 2 - 3 minutes on each side and set aside.
3. For the peanut sauce, mix all the ingredients and set aside.
4. For the crispy rice paper rolls, pour warm water into a shallow plate. Dip a rice paper sheet into the water for 7-10 seconds, remove and place it on a chopping board. Fill with the rice noodles, capsicum, cucumber, sesame tofu, coriander and Thai basil. Fold the sides of the roll into the middle and roll like a burrito, tucking in fillings as you go. Coat all the rolls in sesame oil with your hands and place into a lined air fryer. Cook at 200°C for 15 minutes, turning halfway, or until the rice paper is bubbly and crisp. Remove and allow to cool for 5 minutes. Pour over the peanut sauce and optionally garnish with spring onion, sesame seeds, and fried shallots.
5. For the crispy sushi rice bites, place cooked sushi rice into a lined container and firmly press down. Allow to firm up in the fridge for a minimum of 1 hour. Remove and slice into rectangles. Place into a line air fryer at 200 for 15 minutes, flipping halfway, or until golden and crisp. Remove and allow to cool for 5 minutes. Top each with vegan mayo, mashed avocado, sesame tofu and the okonomiyaki inspired sauce. Optionally garnish with spring onion and sesame seeds.
6. For the okonomiyaki wedges, mix the chopped potatoes, sesame oil, nutritional yeast, smoked paprika and a pinch of salt and pepper in a large bowl. Place into a line air fryer at 200 for 20 minutes, mix halfway, or until golden and crisp. Transfer to a plate and spoon over the okonomiyaki inspired sauce and vegan mayo. Garnish with nori, spring onion and sesame seeds.
7. For the grilled edamame, heat a grill to 180. Spread over the grilled edamame and close the lid. Grill for 6-8 minutes, turning halfway, or until charred. Transfer to a bowl, top with the okonomiyaki inspired sauce and flaky salt. Mix and optionally garnish with fried shallots.
8. For the cucumber salad, use a mandoline to thinly slice the cucumbers. Transfer to a bowl and add the coriander, spring onion, tahini, tamari, sesame oil, rice wine vinegar, rice malt syrup, garlic powder and a pinch of salt and pepper. Mix well and transfer to a serving place. Optionally garnish with coriander, sesame seeds and fried shallots.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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