Ingredients for 4
- 1 large leek
- 100ml Oat milk
- 25g coconut cream
- 3 garlic cloves
- 1 small shallot
- Rapeseed oil
- 50g courgette
- ½ of a Green, a yellow and a green pepper
- 12 whole green beans
- 250g Handmade Devon Tofu
- 100 Gary flour – made out of cassava same origin as Tapioca
The Parcels: Start by prepping the vegetable. Cut the green, red and yellow peppers length ways and about 1cm width.
|First veggies parcel|
Use the length of the pepper to cut the courgette and the leek. Before cutting the leek, gently remove the outer layer, rinse and set aside. As the outer layer of the leek is harder and more stringy, it will be used as a rope to tie the vegetable parcels.
The Tofu: I used the handmade Devon tofu because they absorb the flavours more than the usual industrial one which has the consistency of an egg white. This one is very easy to use and doesn’t break easily. I really recommend it as it is the best I have found yet.
So, cut the tofu as you want and season it with salt and black pepper. Press the tofu a bit so that it absorbs the seasoning, then, deep fry in really hot oil a bit like you would chips. What this deep frying will do is strengthen further the tofu and make it look golden.
Once is it all fried, remove from oil and place on absorbing paper as you would with your chips. Leave it one side.
Cooking the parcels:
|Parcels in coconut sauce|
Dice about 25g of the left over leek, the shallot and the garlic cloves. Then fry all in 2 table spoons of rapeseed oil. Stir fry for 2 minutes. Add the oats milk and the vegetables parcels, salt, pepper and the coconut cream. Cover the pan for 2 minutes, then base the veggies parcels as you would a roast. Now, add the golden tofu pieces and cover them with the sauce. Now cover the pan again and leave the contents to simmer for 2 to 3 minutes the time for the tofu absorb all the flavours.
The Gary: This is made out of cassava and it is the less pretty sister of the Tapioca pearls. This is very widely used in South America, Africa and Asia… It can be found in you ethnic shops.
So, to make those lovely doughs you can see on my plate, place the Gary in a deep bowl that has a lid.
Boil 200ml of water then pour it over the Gary, stir and very very quickly pour away the excess water with the tiny pieces of cassava strings that have risen to the surface.
|Gary dough balls|
Cover the bowl and leave it on the corner for 5 minutes. There is no need to add salt on this as cassava has a very subtle natural acidity.
After the 5 minutes, form some dough balls using a ladle or a big soon.
Serve as suggested with the coconut sauce and veggies parcels.
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