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Wheatgrass Mixture

  • Wheatgrass, wash & pat dry 120 g
  • Water 240 g

Wheatgrass Tofu

  • Wheatgrass, cut 3cm length 100 g
  • Eggs 150 g
  • Unsweetened Soya Bean Milk 250 g

Tofu with Flour Mixture

  • Corn Flour 15 g
  • Self-Raising Flour 15 g
  • Plain Flour 30 g
  • Water 60 g

Corn Flour Mixture

  • Corn Flour 8 g
  • Water 12 g

Stir-Fried Vegetables

  • Young Ginger, sliced 20 g
  • Garlic, minced 20 g
  • Red Chilli, sliced 10 g
  • Royale Chives, blanched 200 g
  • Beansprout, blanched 150 g
  • Shimeji Mushroom, blanched 50 g
  • Salt 2 g
  • Sugar 4 g
  • Water 60 g
  1. Wheatgrass Mixture

    • Using a blender, blend wheatgrass and water until fine mixture.
  2. Wheatgrass Tofu

    • Pre-heat steamer to 100°C.
    • In a mixing bowl, combine egg, wheatgrass mixture, soya bean milk and Knorr Vegetable Seasoning. Mix well.
    • Strain mixture into another mixing bowl, add in cut wheatgrass and mix well
    • Lay a piece of food grade plastic in a square insert and pour in wheatgrass soya liquid. Steam for 15 minute.
    • Let it cool down before portioning.
    • Set aside for later use.
  3. Tofu with Flour Mixture

    • In a wok heat up oil to 200°C.
    • In a mixing bowl, mix all the ingredients together.
    • Coat wheatgrass tofu with flour mixture and deep fry till golden brown.
  4. Corn Flour Mixture

    • Mix ingredients together and set aside.
  5. Stir-Fried Vegetables

    • In a wok, stir fry garlic, ginger and chili till fragrant.
    • Add in vegetables and stir fried under high heat.
    • Add in seasoning, water and toss well.
    • Fold in corn starch mixture to thicken it.
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