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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

Homemade crispy Vegan Fish Chips coated in a salted egg powder using black salt.

In the video I messed up a bit, this is something typical from Singapore and not really from Thailand. I came across this recipe on @eatwkriss her page, and I really liked it!

In this vegan version of fried fish skin, black salt and curry help recreate that salty eggy flavour and color, cashews mimic the grittiness and components like nutritional yeast.

Difficulty: Intermediate Prep Time 10 min Cook Time 5 min Total Time 15 mins Servings: 1 Best Season: Suitable throughout the year

Description

Get an irresistible crunch with an amazing big flavour.

Ingredients

Instructions

Video
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  1. In a coffee grinder or blender grind/blend the cashews, nutritional yeast, curry and black salt together until it forms a powder

    Don't over blend, because else it will turn into cashew butter. And we don't want that!

  2. Dip rice paper for a split second in hot water, lay it on a flat surface and lay a nori sheet on top. Wet your fingers, and rub the nori sheet and rice paper gently together.

  3. Cut it into squares and fry in hot oil. It should puff up very quickly. It needs the right amount of time to become crisp when cooled down, so play a bit around to find out the right amount of time for you.

  4. Transfer the fried fish chips and powder into a container and give it a good shake to make sure the seasoning is distributed evenly.

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