Shiitake Teriyaki Dippers; Sweet and Sour Tofu; Un-fried Rice

Sweet and Sour Tofu

• 500 g firm tofu
• 15 g light soy sauce
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp ground black pepper
• 40 g cornflour

Teriyaki Sauce and Sweet and Sour Tofu

• 65 g light soy sauce
• 260 g water, hot
• 35 g light brown sugar
• 1 tsp ground ginger
• 2 tsp garlic powder
• 100 g red onions, quartered
• 100 g pineapple, cut in pieces (5 cm)
• 100 g red pepper, cut in pieces (5 cm)
• 2 Tbsp cornflour, mixed with 2 Tbsp water
• 115 g caster sugar
• 55 g tomato ketchup
• 55 g rice vinegar
• 55 g water

Shiitake Dippers

• 220 g dairy-free milk of choice
• 115 g plain flour
• 2 tsp onion powder
• 2 tsp garlic powder
• 450 g fresh shiitake mushrooms, halved if large

Special Unfried Rice and Shiitake Dippers

• 1100 g water
• 1 ½ tsp salt, plus 1 pinch
• 40 g vegetable oil, plus extra for frying
• 300 g white long grain rice
• 150 g panko breadcrumbs
• 150 g onions, quartered
• 150 g carrots, peeled, cut in pieces (3 cm)
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 2 garlic cloves
• 1 stalk fresh lemon grass, white part only, cut in pieces (1 cm)
• 30 g light soy sauce
• 1 tsp sugar
• 1 tsp rice vinegar

Serving

• sesame seeds, for garnishing
• spring onions, thinly sliced, for garnishing