sweet + sour tofu

Poppy cooks...

Serves 5

1. Cook
   2.5 cups rice.
   
   
   
2. Wash and chop
   pak choy and steam for 5 minutes.
   
   
   
3. In a flat baking dish, mix
   3 tablespoons tamari and
   1.5 tablespoons apple cider vinegar.
   
   
   
4. Add
   packet of firm tofu, diced and toss to marinade, leaving for at least 5 minutes.
   
   
   
5. Add
   5 tablespoons cornflour and mix.
   
   
   
6. Heat
   olive oil in a large teppanyaki plate and cook tofu until golden, then set aside.
   
   
   
7. On the same teppanyaki plate saute
   red capsicum, cubed,
   carrot, thinly sliced and
   cup cabbage, cubed in
   olive oil, then set aside.
   
   
   
8. Make sauce by mixing
   1/4 cup maple syrup,
   2 tablespoons tomato paste,
   1 tablespoon apple cider vinegar,
   1 teaspoon tamari sauce and
   2 teaspoons cornflour.
   
   
   
9. Add to teppanyaki plate to reduce, then add veggies and tofu back in to toss together.
   
   
   
10. Serve tofu on bed of rice with Chinese veg to the side and sprinkle with
    sesame seeds.

hollandaise sauce

 Poppy cooks...

1. Add to Thermomix bowl
   10g water,
   30g apple cider vinegar or lemon juice,
   150g unsalted butter,
   4 egg yolks,
   pinch of salt + pepper then cook thicken mode/80C.

waffles

 Poppy cooks...

1. In a large bowl whisk together
   1 cup almond meal,
   1 cup gluten free plain flour,
   1 cup tapioca flour and
   1 tablespoon + 1 teaspoon baking powder.
   
   
   
2. In a smaller bowl combine
   2 eggs, beaten with a fork,
   1 cup coconut/rice milk,
   2 tablespoons apple cider vinegar,
   1 teaspoon vanilla essence and
   1/2 cup maple syrup.
   
   
   
3. Add just under
   1/2 cup coconut oil, melted and whisk well.
   
   
   
4. Add wet ingredients to dry and whisk well again.
   
   
   
5. Add 1/2 cup of mixture to waffle iron and cook until golden brown (our waffle iron takes 3 minutes and 20 seconds).