This healthy Vietnamese steamed meatloaf recipe is both vegan and vegetarian and could be eaten by itself or with steamed rice.
For the Meatloaf
16 oz firm tofu (one pack)
0.35 oz black fungus (soaked in water)
1.6 oz glass noodles (aka mung bean noodles, soaked in cool water)
1.5 oz carrots (peeled)
2 green onions (or leek)
1 tsp fermented bean curd (optional)
1 tsp seasoning (mushroom seasoning)
1/4 tsp salt
1/2 tsp ground black pepper
1 tsp crispy fried onions (or fried shallots)
1/2 tsp corn starch
For the Glaze
1 tsp corn starch
1 1/2 tsp water
1 tsp annatto oil
For the Meatloaf
16 oz firm tofu (one pack)
0.35 oz black fungus (soaked in water)
1.6 oz glass noodles (aka mung bean noodles, soaked in cool water)
1.5 oz carrots (peeled)
2 green onions (or leek)
1 tsp fermented bean curd (optional)
1 tsp seasoning (mushroom seasoning)
1/4 tsp salt
1/2 tsp ground black pepper
1 tsp crispy fried onions (or fried shallots)
1/2 tsp corn starch
For the Glaze
1 tsp corn starch
1 1/2 tsp water
1 tsp annatto oil
- Tag :
- vegetarian
- ,
- vegan
- ,
- meatloaf
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