Post by account_disabled on Mar 5, 2024 6:07:25 GMT 1
Are you a lover of the crunchiest preparations? Whether based on croquettes, fritters or dumplings or samosas ,Human beings seek to delight themselves from time to time - or more often with more festive recipes, with their crunchy touch. The breaded fish fingers or bars are included in these delicacies. But have you considered making this recipe in a vegetable version? On this occasion, we have adapted this dish, very popular among the little ones in the house, with some tofu and seaweed fingers , a very tasty proposal, with a crunchy batter and a lot of sea flavor thanks to the nori seaweed . These tofu fingers are easily prepared by mixing all the ingredients in a bowl and using the bar mold , with which we shape them. They are finished in the oven, which saves us from dirtying the kitchen with frying oil.
We serve them with a light yogurt tartar sauce and some sautéed peas , in true British style. 5 out of 2 votes PDF / Print / Email PREPARATION TIME twentyminutes min COOKING TIME twentyminutes min REST TIME 2hours h CATEGORIES Croquettes, meatballs and vegetable burgers RATIONS 3 CALORIES / SERVING 329 kcal UTENSILS medium glass Costa Rica Mobile Number List bowl Wooden spoon Small knife or lace Measuring spoons Silicone mold for bars Silicone Baking Sheet Oven small bowl INGREDIENTS 1x 2x 3x 1 package firm tofu (275 g) 1 tablespoon dehydrated codium seaweed , ground, or flaked nori seaweed 1 tablespoon tapioca starch or cornstarch 1 tablespoon ground flax seeds 2 teaspoons extra virgin olive oil 1 teaspoon apple cider vinegar 2 pickled cucumbers, chopped 1 tablespoon genmai miso 1 teaspoon mustard 1 teaspoon dried parsley ½ teaspoon garlic powder freshly ground black pepper , to taste For the batter: ¼ cup chickpea flour ½ cup almond drink 1 pinch salt ¼ cup polenta.
Yogurt tartar sauce: ½ cup vegetable yogurt 1 teaspoon mustard 1 teaspoon chopped capers ½ teaspoon dill 4 cm chopped celery , radishes or chives 1 splash extra virgin olive oil 1 teaspoon ground flax seeds 1 cup sautéed peas 1 splash of lemon STEP BY STEP PREPARATION To make the dough, take a 275 g block of tofu and dry it well between absorbent paper, squeezing the tofu so that it is very dry. Crumble the tofu into a bowl and add the rest of the ingredients. Mix well with the help of a wooden spoon, flattening everything so that there is a cohesive dough. Pour the dough into a rectangular mold or silicone bar mold . Place in each hole, press and place in the freezer. There are about 10 bars. Keep in the freezer for a minimum of 1 hour. Unmold and cut into bars if necessary. Prepare a deep plate with the mixture of chickpea flour, vegetable drink and a pinch of salt. On another plate, arrange the polenta.
We serve them with a light yogurt tartar sauce and some sautéed peas , in true British style. 5 out of 2 votes PDF / Print / Email PREPARATION TIME twentyminutes min COOKING TIME twentyminutes min REST TIME 2hours h CATEGORIES Croquettes, meatballs and vegetable burgers RATIONS 3 CALORIES / SERVING 329 kcal UTENSILS medium glass Costa Rica Mobile Number List bowl Wooden spoon Small knife or lace Measuring spoons Silicone mold for bars Silicone Baking Sheet Oven small bowl INGREDIENTS 1x 2x 3x 1 package firm tofu (275 g) 1 tablespoon dehydrated codium seaweed , ground, or flaked nori seaweed 1 tablespoon tapioca starch or cornstarch 1 tablespoon ground flax seeds 2 teaspoons extra virgin olive oil 1 teaspoon apple cider vinegar 2 pickled cucumbers, chopped 1 tablespoon genmai miso 1 teaspoon mustard 1 teaspoon dried parsley ½ teaspoon garlic powder freshly ground black pepper , to taste For the batter: ¼ cup chickpea flour ½ cup almond drink 1 pinch salt ¼ cup polenta.
Yogurt tartar sauce: ½ cup vegetable yogurt 1 teaspoon mustard 1 teaspoon chopped capers ½ teaspoon dill 4 cm chopped celery , radishes or chives 1 splash extra virgin olive oil 1 teaspoon ground flax seeds 1 cup sautéed peas 1 splash of lemon STEP BY STEP PREPARATION To make the dough, take a 275 g block of tofu and dry it well between absorbent paper, squeezing the tofu so that it is very dry. Crumble the tofu into a bowl and add the rest of the ingredients. Mix well with the help of a wooden spoon, flattening everything so that there is a cohesive dough. Pour the dough into a rectangular mold or silicone bar mold . Place in each hole, press and place in the freezer. There are about 10 bars. Keep in the freezer for a minimum of 1 hour. Unmold and cut into bars if necessary. Prepare a deep plate with the mixture of chickpea flour, vegetable drink and a pinch of salt. On another plate, arrange the polenta.
