We finally found a use for the No egg sitting on our shelf, to make this tasty toast. This toast was served as a starter at our pop up café for Chinese New Year last week. Four more recipes from the night are to follow in this Vegan Chinese recipe series.
3-4 slices bread
5 tablespoons sesame seeds
1/2 oz (15g) cornflour
1 teaspoon (5g) No egg – see notes
4 dessertspoons (40 ml) water
1 teaspoon sesame oil
1 dessertspoon tamari soy sauce – see notes
2 cm piece ginger, grated
1 clove garlic, crushed
1 spring onion, finely chopped
Rapeseed, sunflower or canola oil for frying
1. Preheat oven to 175C/350F/Gas 4. Put your bread in the oven for 5 minutes to dry it out.
2. Put sesame seeds on a plate.
3. Place cornflour, no egg, water, sesame oil, soya sauce, ginger and garlic into a food processor. Blend to a smooth paste. Add the spring onion and pulse for a few seconds. Alternatively put the mixture into a bowl and whisk with a fork – but before you add them, make sure the garlic and ginger are finely crushed and the spring onion is very finely chopped.
4. Pour oil to cover the bottom of a frying pan with a thin layer. Heat until a small piece of bread dropped into the oil sizzles.
5. Spread enough of the cornflour mixture to cover one side of a slice of bread. Dip the bread (wet side down) into the sesame seeds.
6. Cook the toast sesame seed side down for 1-2 minutes or until it starts to turn golden. Turn and fry till golden. Remove and briefly place on kitchen towel to mop up some of the oil, then serve immediately. Repeat with the remaining bread.
Notes. If you don’t have No egg you could try replacing it with the same amount of cornflour. (please note we can’t guarantee this will work as we haven’t personally tried it.)
We always use tamari soya sauce because it has a fantastic flavour and the added advantage of being gluten-free. You can use other vegan soya sauce.