Sorry for the background, my room is missing a table. From top to bottom: Grilled Artichoke Heart, Babaganoush, Popcorn Falafel and Pitabread. And a Gin Tonic. Cheers!

Juicier breadcrumbs, not overcooked meat, added grapes, net improvement I'd say!

From Fat Phills.

Tasted great, but be prepared to have a protest staged by an angry stomach directly after swallowing the final fry.

decided to embark on the adventure to make this singaporean staple the traditional way.

worth every second of cooking and clean up.

Grilované vepřové koleno v marinádě, knedlík a zelí.

Full recipe available here.

Recipe:

Ingredients:

For The Tofu

• 400g firm tofu, pressed and cut into bite-sized cubes
• 3 tbsp cornflour
• 1/2 tsp salt
• 1/2 tsp white pepper
• 3 tbsp vegetable oil (for frying)

For the Sesame Sauce

• 4 tbsp soy sauce
• 3 tbsp maple syrup or agave syrup
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp cornstarch mixed with 3 tbsp water (slurry)
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp chilli flakes (optional, for heat)
• 2 tbsp toasted sesame seeds

For the Garlic Noodles

• 300g noodles of your choice
• 3 tbsp vegan butter
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil

For the Greens

• 300g tenderstem broccoli or green beans, steamed or blanched
• 1 tsp sesame oil
• 1 clove garlic, minced

For Garnish

• 2 spring onions, thinly sliced
• Additional sesame seeds

Method:

1. Wrap the tofu in a clean kitchen towel and place a heavy object on top for 15-20 minutes to press out excess moisture. Cut into bite-sized cubes and toss in a bowl with cornflour, salt, and white pepper until evenly coated.

2. Heat the vegetable oil in a frying pan over medium heat. Fry the tofu cubes until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.

3. In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer over medium heat. Add the cornstarch slurry, stirring continuously until the sauce thickens to a glossy consistency. Stir in the toasted sesame seeds.

4. Add the crispy tofu to the saucepan and toss gently to coat each piece in the sticky sesame sauce. Remove from heat and set aside.

5. Cook the noodles according to the package instructions. Drain and set aside. In a large frying pan, melt the vegan butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the cooked noodles, soy sauce, and sesame oil, tossing to coat the noodles evenly.

6. Steam or blanch the greens until tender but still vibrant. Heat the sesame oil in a small pan over medium heat, add minced garlic, and cook for 1 minute. Toss the greens in the garlic oil.

7. Divide the garlic noodles among four plates. Top each serving with the sticky sesame tofu and garlic greens. Garnish with spring onions and additional sesame seeds.

Just what the doctor ordered on a cold February evening. Delicious!

Chicken breast stuffed with cream cheese and wrapped in turkey bacon. Accompanied by roast potatoes and a salad

Cod Goujons, Homemade Chips & Side Salad From my takeaway in Co. Galway, Ireland