A Monday Evening Chinese Feast.

…as you do.

Chinese feast

Clockwork from the top left….. Stir fried veg (Brocolli, butternut squash, purple spring onions, pak choi, runner beans, coriander, chilli, garlic, sesame seeds fried up in sesame oil.), Crispy “Seaweed” (kale fried in rapeseed oil, then baked with sesame oil, five spice and smoked salt – seriously amazing!), rice bowl (just basmati, cooked in veg stock), and then last but not least “char sui” tofu.

The tofu is drained of liquid, then marinaded in mesquite liquid smoke and dark soy sauce. It’s then given a crust of smoked paprika, five spice, szechuan pepper and sugar. Then, it’s fried in sesame oil and put aside. The barbeque sauce is red onion, tomato, garlic, fresh ginger, chillies, soy sauce, sugar, vinegar, smoked paprika, five spice, and more dark soy and mesquite liquid smoke. Baked in the oven until the tofu is meltingly delicious. (If you’re an omnivore, and like your Chinese style barbeque ribs, you’ll love this!)

Load up into your rice bowl, and you’re ready to go….



Of course the good thing about feasts is…… LEFTOVERS for lunch the next day!!!

Leftover Chinese