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VEGAN SEAFOOD TOFU (ORIGINAL) 素海鮮豆腐(原味) GT1 SY VST2 (450GX50)

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VEGAN SEAFOOD TOFU (ORIGINAL) 素海鮮豆腐(原味) GT1 SY VST2 (450GX50)

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VEGAN SEAFOOD TOFU (ORIGINAL) 素海鮮豆腐(原味) GT1 SY VST2 (450GX50)
Ingredients: Isolated soy protein, soya bean, vegetable, vegetable oil, water & vegetarian seasoning.

Storage: Keep Frozen -18°c

Vegan Spahetti with tofu and curry

Ingredients: 
400g Tofu
2 tbsp Curry powder
2 cloves garlic
200ml coconut milk
1 handful soybean sprouts
2 tbsp soy sauce
1 tbsp sugar
1 tbsp pepper
2 each red chilli
5 tbsp oil
250g Chinese egg noodles
2 tbsp vegetarian fish sauce
1tbsp vinegar

Method: 
1. Put the noodles into a bowl and soak in lukewarm water. Heat the oil and brown the tofu on all sides for 2-3 minutes.

2. Add the coconut milk. Halve the chilis, remove the seeds, wash and cut into pieces. Peel and finely chop the garlic. Add both to the pan with the spices and bring to a boil. Drain the noodles, break into smaller pieces if necessary and add to the pan.

3. Cook gently in the hot sauce for 3-4 minutes, until done. Mix in the soybean sprouts and warm in the sauce. Add soy sauce, vinegar, sugar and veg fish sauce to taste. Divide between 4 small bowls and serve hot.

Reference: chinesevegfood

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