My Childhood favourite Lunar New Year recipe🧧

Ingredients

• 225 g Taro Root (peeled and julienned into thin strips)
• 1 tsp Cornstarch (for coating the taro strips)
• 4 tsp Avocado Oil (divided use: 2 tsp for taro, 2 tsp for sauté)
• 175 g Extra Firm Tofu (pressed, cut into bite‑size cubes)
• to taste Salt
• to taste Black Pepper
• 1 clove Garlic (grated)
• 5 g Fresh Ginger (grated, small piece)
• 2 sticks Green Onions (chopped)
• 0.5 Carrot (half a medium carrot, cut into small triangular strips)
• 0.5 Red Onion (chopped into bite‑size pieces)
• 1 Red Chili Pepper (long, deseeded, chopped; optional mild heat)
• 80 g Sugar Snap Peas (peeled and stringy part removed)
• 5 Canned Water Chestnuts (drained, sliced)
• 1 cup Canned Straw Mushrooms (drained)
• 1 tsp Cane Sugar
• 0.5 tsp Toasted Sesame Oil
• 1 cup Vegetable Stock (salted; can use low‑sodium and season to taste)
• 2 tsp Cornstarch (for slurry) (mixed with water to form slurry)
• 2 tbsp Water (for slurry)

Instructions

1. Preheat Oven

   Set the oven to 375°F and allow it to fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Prepare Taro

   Trim the top and tail of the taro, peel it carefully, then julienne into thin strips using a julienne peeler (about 225 g).

   Time: PT10M

3. Coat and Shape Taro Basket

   Place the julienned taro in a 9‑inch foil pan, sprinkle 1 tsp cornstarch and drizzle 2 tsp avocado oil, toss to coat evenly. Spread the strips tightly and press them to form a basket shape.

   Time: PT5M

4. Prepare Tofu

   Pat dry 175 g extra‑firm tofu, cut into bite‑size cubes, spread on a parchment‑lined small baking tray, season with salt and pepper.

   Time: PT5M

5. First Bake

   Place the taro basket on the top rack and the tofu tray on the middle rack. Bake for 35 minutes.

   Time: PT35M

   Temperature: 375°F

6. Prep Vegetables

   While the taro and tofu bake, grate 1 clove garlic and a small piece of ginger, chop 2 green onions, slice half a carrot into small triangles, chop half a red onion, deseed and chop the red chili, and peel the snap peas.

   Time: PT10M

7. Crisp Taro Basket

   Remove the tofu and taro basket from the oven. Carefully transfer the taro basket onto a baking sheet and return to the oven for an additional 18 minutes to achieve extra crispness.

   Time: PT18M

   Temperature: 375°F

8. Make Slurry

   Combine 2 tsp cornstarch with 2 tbsp water in a small bowl, stirring until smooth.

   Time: PT2M

9. Sauté Aromatics & Carrots

   Heat a sauté pan over medium heat, add 2 tsp avocado oil, then add the red onion and carrot strips. Sauté for 3 minutes until slightly softened.

   Time: PT3M

10. Add Garlic, Ginger, Green Onions

    Stir in the grated garlic, ginger, and chopped green onions, cooking for 1 minute.

    Time: PT1M

11. Add Snap Peas & Chili

    Add the snap peas and chopped red chili, sauté for 2 minutes until they turn bright but stay crunchy.

    Time: PT2M

12. Add Tofu and Mushrooms

    Add the baked tofu cubes, 1 cup straw mushrooms, 5 water chestnuts, a pinch of salt, 1 tsp cane sugar, and 0.5 tsp toasted sesame oil. Stir‑fry for 2 minutes.

    Time: PT2M

13. Finish Sauce

    Pour in 1 cup vegetable stock, bring to a gentle simmer, then stir in the slurry. Cook for 2 minutes until the sauce thickens and coats the vegetables.

    Time: PT2M

14. Plate and Serve

    Place the crispy taro basket on a serving plate, spoon the saucy vegetable medley into the basket, and serve with freshly steamed white rice.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

12 g

Carbohydrates

45 g

Fat

22 g

Fiber

6 g