On 初一 or day 1 of Chinese New Year (CNY), it is a common tradition for most families to go vegetarian for the day. This practice originates from the Buddhist belief that vegetables will purify and cleanse the body and soul for the rest of the year! Whether your family follows this tradition or not, Veteran home cook Cheng Geck Chau’s Vegetarian Kong Bak Bao recipe is an equally delicious but healthier variation that both vegetarians and non-vegetarians will enjoy.
The Vegetarian Kong Bak Bao is layered with varying textures and bound together with the savoury mild braise sauce. As we know, pork belly has 2 layers of texture - the tender and lean meat and the soft and melt-in-your-mouth fat. To replicate that, Mdm Cheng has cleverly substituted it with yam (lean meat) and beancurd (fat). She have specifically chosen China Yam because it has a natural fragrance and a powdery after-bite.
For the beancurd, pressed tofu was used instead of tau kwa as it is softer and suitable for the elderly and children to eat. Its texture also goes better with the yam and bun. As CNY is about families coming together, having dishes that are inclusive of different family members’ diets makes them feel welcome and strengthens your family’s bonds. The pressed tofu’s lighter taste and texture also make the dish less filling and allow more stomach space for other dishes and snacks on the CNY table!
Difference between Tau Kwa and Pressed Tofu
This CNY vegetarian recipe is easy to prepare as there is no meat to be handled and you will eat better with these natural ingredients. With the 8% GST hike, it is definitely more cost-effective to cook at home too. As of January 2023, this Vegetarian Kong Bak Bao recipe will cost around SGD $13, serving up to 10 people.
| Leaf Bun | $5 |
| Yam | $5 |
| Pressed Tofu | $2 |
| Spices and Condiments | $1 |
For a healthy yet indulgent dish bursting with flavour and texture, include the Vegetarian Kong Bak Bao in your CNY menu this year!
- 1 packet Leaf buns 10 pcs, steam according to instructions
- 10 pcs Curly lettuce
- 300 g Fresh Yam slice to 18 x 1cm thickness, width to follow shape of leaf bun
- 2 Pressed Tofu sliced to 1 cm thickness, dry on paper towel before frying
- 1 L oil for frying
- 1 star anise
- 1 bay leaf
- 3 slices ginger thumb size
- 2 spring onion white part only, cut to large pieces
- 250 ml water
- 1 tsp white pepper
- 1/2 tsp five spice powder
- 2 tsp soya sauce
- 2 tsp cooking wine
- 2 tbsp oyster sauce
- 2 tsp sugar
- cornflour slurry 3 tsp cornflour + 2 tsp water
- In a pan with heated oil, pan-fry the tofu till golden brown. Set aside.
- Add in more oil, and shallow-fry the Yam slices till golden brown. Set aside.
- In a hot pan, heat 1 tbsp oil. Add in Star anise, bay leave, ginger and spring onion. Fry still aromatic.
- Add in water and the remaining seasoning, and let it simmer. Give a taste test and if the taste is good, thicken it using cornflour slurry.
- In a shallow bowl, layer the tofu and the yam. Spread the braising sauce on them. Ensure that the yam and tofu fill the bowl so the ingredients do not topple after flipping them onto a plate.
- Steam for 30 mins and ready to serve with the steamed bun and curly lettuce.
Facebook Comments