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Vegchon (vegan lechon)


 

1 pack bean curd

1 tsp mushroom powder

1 cup rice flour

1 tbsp tapioca flour (cassava)

cooking oil for frying

 

First, you need to re-hydrate the bean curd.


  1. Soak bean curd in water for 20 minutes or until tender.
  2. Squeeze excess water.
  3. Cut into half.
  4. Season with mushroom seasoning.
  5. Make a paste by mixing rice flour, tapioca flour and water. 
  6. Coat the halved bean curd with the paste.
  7. Season with mushroom powder.
  8. Freeze overnight.
  9. Remove from the freezer 10 minutes before frying.
  10. Deep fry.
  11. Dip with soy sauce or vinegar. Ketchup is also a good option.

 

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