My Childhood favourite Lunar New Year recipe🧧

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Trim both ends of the taro, peel it, then carefully cut it lengthwise into long shreds with a julienne peeler.
3. Put the taro in a 9-inch wide foil pan, add 1 tsp potato starch and 2 tsp avocado oil, and toss to coat. Press and spread the taro against the pan to form a basket shape. Set the pan on a baking tray.
4. Pat the tofu dry, cut it into bite-sized cubes, and spread them on a small parchment-lined tray. Season with salt and pepper. Put the taro on the top rack and the tofu on the middle rack, then bake for 35 minutes.
5. Meanwhile, grate the garlic and ginger, finely chop the green onions, slice the carrot, chop the red onion and red pepper into bite-sized pieces, deseed the pepper, and remove the stringy edge from the sugar snap peas.
6. After 35 minutes, remove the taro basket and tofu from the oven. Gently slide the taro basket out of the foil pan onto the baking tray, then bake it for another 15–20 minutes.
7. Mix 2 tsp potato starch with a couple of tablespoons of water to make a slurry. Heat a sauté pan over medium heat, add 2 tsp avocado oil, then the red onion and carrot, and sauté for 2–3 minutes.
8. Add the garlic, ginger and green onions and stir. Add the sugar snap peas and red pepper and sauté for a couple of minutes. Add the baked tofu, water chestnuts, straw mushrooms, a pinch of salt, 1 tsp cane sugar and ½ tsp toasted sesame oil, and sauté for a couple of minutes.
9. Add 1 cup vegetable stock and the slurry, stir immediately, and cook for about 1 minute. Take the taro basket out once it is golden brown, place it on a plate, and spoon in the vegetables.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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