Vegan Yentafo

messyvegancook.com

Chef Realtor

subheading: Yentafo sauce:

75 grams fermented red tofu 3 to 4 tablespoons

30 millilitres brine from red fermented tofu 2 tablespoons

60 millilitres passata ¼ cup

3 cloves garlic chopped

3 tablespoons 1 teaspoon white rice vinegar not sushi rice vinegar

2 tablespoons 2 teaspoons granulated sugar

1 tablespoon ketchup

½ teaspoon salt

1 to 2 teaspoons beetroot powder optional

subheading: Per single serving:

2 tablespoons yentafo sauce

1 teaspoon thin soy sauce

1 teaspoon fried garlic in garlic oil see notes1

Good pinch salt

250 millilitres vegetable stock see notes2

1 to 2 tofu puffs halved into triangles

1 to 2 vegan fish balls see notes3

1 to 2 pieces mock squid see notes3

50 to 60 grams dried thin rice noodles, soaked for at least 10 minutes in warm water or 80 to 100 grams sen yai noodles, depending on how hungry you are see notes4

⅓ to ½ cup 2 inch pieces water spinach stems some leaves are fine too

⅓ to ½ cup bean sprouts

Small broken off piece dried white fungus

1 tablespoon chopped mix of one or more of spring onion, coriander, Chinese celery

Fried wonton skins see notes5

kruang prung of chilli vinegar, soy sauce or chillies soaked in soy sauce, sugar, prik bon see notes6

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