Author: Mama Smoke

DONUTS
1 cup whole meal flour
1/2 cup white sugar
1 teaspoon baking powder
pinch of salt
1/2 cup plus 2 tablespoons non-dairy milk
2 tablespoons melted vegan butter
1 teaspoon vanilla extract

ICING
1 cup icing sugar
1 tablespoon lemon zest
3 tablespoons lemon juice

1. Preheat oven to 170 Celsius and spray a donut pan or mold with non-stick spray.

2. In a bowl combine flour, sugar, baking powder and salt. Mix until combined evenly.

3. Add the milk, melted butter and vanilla extract and whisk until incorporated.

4. Spoon the batter in to your mold and bake in oven for approximately 10 minutes. Remove from the oven and let cool before unmolding

5. In a bowl combine icing sugar, lemon zest and lemon juice.

6. Dip each of the donuts in to the icing and sit on a tray to set.

300g potato
250g firm tofu
3 sheets nori
Teriyaki sauce
1 teaspoon white sesame seeds

1. Finely grate potato (leave the skins on just ensure they’re washed) with a microplane and place in sieve to drain.

2. Chop tofu up finely then squash and spread the tofu using the flat part of your knife by squashing and dragging the tofu across your breadboard until all the tofu is flattened in to a squished paste. Do this with the whole batch two more times. Doing this three times is important because each time, the tofu becomes a little bit more glutinous resulting in a great texture.

3. Squeeze as much of the liquid out of the potato as possible then mix the potato and tofu together in a bowl.

4. Cut your Sheets of nori in to 8 or 10 rectangles.

5. Take a piece of nori and with the rough side facing up, flatten roughly a tablespoon worth of tofu mix on to the nori. For added texture and aesthetic appeal, score the piece of eel with a butter knife down the centre and then a few times on either side at an angle.

6. Lay the piece on a dry breadboard while you prepare the rest.

7. Heat some oil in a non-stick pan and add each piece nori side down. Cook until crispy, flip and cook the other side until crispy.

8. Serve topped with teriyaki sauce and a sprinkling of white sesame.

1 pack tofu
4 tablespoons corn flour
1 tablespoon Sichuan hot and spicy sauce (I use Lee Kum Kee brand)
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon chingkiang vinegar
1/2 teaspoon sugar
1 cloves garlic, minced
1 tablespoon sliced coriander
1 teaspoon sesame seeds, toasted

1. Cut tofu in to ~2.5cm cubes

2. Dry with paper towel.

3. Put corn flour in bowl and coat tofu pieces.

4. Cook in sandwich press (you can cook two sides at a time this way) and turn to cook each side until crispy.

5. While the tofu is cooking, combine remaining ingredients to make sauce.

6. Plate tofu when cooked to your desired crispyness and drizzle with the Sichuan sauce. Serve the tofu with sauce on the side so bold players can go crazy with some extra dippy dippy!