“Exquisite Vegan Chinese Breakfast Platter: Delightful Aromas and Textures”

Allergens

Soy (in soy milk and bean curd skin)

Ingredients

• 1 cup flour (for dough sticks)
• 1 cup soy milk
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1/4 cup tapioca starch
• 1 cup water
• 1 pack bean curd skin
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions

1. Prepare the dough sticks: In a bowl, combine flour and water until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes. Roll out the dough to a thin sheet and cut into thin strips. Deep fry the strips until golden brown and crispy. Drain on paper towels and season with salt and pepper.
2. Prepare the soy milk pudding: In a saucepan, whisk together soy milk, sugar, and vanilla extract. Bring to a simmer over medium heat. In a separate bowl, mix tapioca starch with 1/4 cup water, then pour into the simmering soy milk mixture while stirring constantly. Cook until the pudding thickens. Pour into individual cups or bowls and let cool.
3. Prepare the bean curd skin rolls: Boil water in a pot. Dip bean curd skins in boiling water for 1 2 seconds to soften. Drain and pat dry. Fill with your preferred vegan filling, roll into a cylinder, and slice into bite sized pieces.
4. Arrange all prepared items on a platter, garnishing with sesame seeds and chopped green onions.

Chef’s Insight

The combination of textures and flavors in this vegan Chinese breakfast platter is truly unforgettable!

Notes

Customize your platter by adding additional plant-based dishes or condiments as desired.