Floral-Inspired Asian Vegan Delight
Introduction
Experience the charm of a floral-inspired buffet with a dish that's as visually stunning as it is delicious. This recipe weaves together the elegance of edible flowers and the robust flavors of Asian cuisine, creating a vegan masterpiece that's perfect for any occasion.
Ingredients
- 1 cup of edible flowers (such as violets, pansies, or nasturtiums)
- 200g firm tofu, pressed and cubed
- 1 medium carrot, julienned
- 1 cucumber, thinly sliced
- 1 small red bell pepper, thinly sliced
- 100g glass noodles, cooked and cooled
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Fresh herbs (like cilantro or mint), for garnish
- Sesame seeds, for garnish
Instructions
- Begin by preparing the dressing: whisk together sesame oil, soy sauce, rice vinegar, grated ginger, and minced garlic in a small bowl.
- In a large mixing bowl, combine the cooked glass noodles, tofu, carrot, cucumber, and red bell pepper.
- Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
- Carefully fold in the edible flowers, trying not to bruise them.
- Serve the dish garnished with fresh herbs and a sprinkle of sesame seeds.
Enjoy this delightful dish as part of your next floral buffet or as a standalone meal that's sure to impress. It's a beautiful, flavorful exploration of what plant-based cooking can be when infused with the essence of flowers.
Hiroshi
| Nutritionfacts | Calories: 200, Fat: 9g, Carbs: 24g, Protein: 8g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Soy, Sesame |