Vegan Miam Salt and Pepper Tofu Gua Bao

Name: Vegan Miam Salt and Pepper Tofu Gua Bao
Ingredients: 3 Persian cucumbers or 1 ½ English cucumbers, thinly sliced in small rounds; ½ teaspoon sea salt; ¾ teaspoon raw cane sugar; 2 tablespoons rice vinegar; ½ tablespoon toasted sesame oil; ¼ teaspoon dried chili flakes; ½ teaspoon cilantro leaves, rinsed, patted dry, and coarsely chopped; ½ cup roasted unsalted peanuts; 2 ½ tablespoons raw cane sugar; 4 green scallions; 1 ½ tablespoons 5-blend peppercorns (or use white and black peppercorns), freshly ground; ½ tablespoon Szechwan peppercorns, freshly ground; 4 tablespoons potato starch; 2 teaspoons fleur de sel or sea salt; 1 16-ounce firm tofu, pressed overnight (up to 8 hours); Rice bran for frying (2-4 tablespoons per batch depending on the size of wok or shallow pot); 2-inch fresh ginger, peeled, and finely sliced lengthwise into thin matchsticks; 2 teaspoons garlic, finely minced; 2-3 tablespoons cilantro leaves, rinsed, patted dry, and coarsely chopped for garnish; Toasted sesame seeds for garnish

vegnews.com

A medley of herbs, spices and veggies makes this a dynamic dish that will satisfy your sweet and savory side.

View full recipe on vegnews.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at vegnews.com.

Share this recipe:

Cooking tools:

Ingredients

3 Persian cucumbers or 1 ½ English cucumbers, thinly sliced in small rounds
½ teaspoon sea salt
¾ teaspoon raw cane sugar
2 tablespoons rice vinegar
½ tablespoon toasted sesame oil
¼ teaspoon dried chili flakes
½ teaspoon cilantro leaves, rinsed, patted dry, and coarsely chopped
½ cup roasted unsalted peanuts
2 ½ tablespoons raw cane sugar
4 green scallions
1 ½ tablespoons 5-blend peppercorns (or use white and black peppercorns), freshly ground
½ tablespoon Szechwan peppercorns, freshly ground
4 tablespoons potato starch
2 teaspoons fleur de sel or sea salt
1 16-ounce firm tofu, pressed overnight (up to 8 hours)
Rice bran for frying (2-4 tablespoons per batch depending on the size of wok or shallow pot)
2-inch fresh ginger, peeled, and finely sliced lengthwise into thin matchsticks
2 teaspoons garlic, finely minced
2-3 tablespoons cilantro leaves, rinsed, patted dry, and coarsely chopped for garnish
Toasted sesame seeds for garnish