Fusion food is what I grew up eating. My mom used to cook so many different cuisines at home that me and my sisters developed an extensive palette for all kinds of flavour.
Naan is a traditional North Indian bread, made in a charcoal tandoor. It’s soft and fluffy on the inside, but crunchy on the outside.
I used some mom-made leftover naan as the base, infused together five spice pepper, garlic and chilli with brown mushrooms, spongy tofu and Japanese pea sprouts then topped it off with my homemade spicy peanut sauce with a dash of chilli oil! It only took 30mins! Re-create it at home with the recipe below:
Serves 4 | 30 minutes |
- Topping stir-fry:
- 1 tsp crushed five spice pepper
- 3 cloves of garlic, minced
- 1 green chilli
- 1 small shallot, minced
- 1 cup Japanese pea sprouts
- 4 Chinese brown mushrooms, diced
- 1 cup spongy tofu, diced
- 3 tbsps of black sesame oil
- 2 tbsps of organic soy sauce
- Chopped spring onions (as you like)
Spicy Peanut Sauce:
- 2 tbsps of peanut butter
- 1 tbsp of miso paste
- 2 tsps of brown sugar
- 1/2 cube of organic veg stock
- 3/4 cup boiling hot water
- 1 tbsp of sushi seasoning/rice vinegar
- Chinese chilli oil
- 2 round pieces of naan
- In a medium sized saucepan over high heat, add 1 tbsp of black sesame oil, let it heat up (2 mins)
- Add the garlic, shallots, a dash of the pepper, and chilli. Stir together until fragrant.
- In a separate bowl, add the veggies, remaining oil, and the soy sauce. Mix
- Add the veggie mixture to the saucepan. Stir until the water evaporates from the veggies.
- Set aside to cool.
- For the peanut sauce, whisk all the ingredients together with another dash of the pepper. Make sure the water used is boiling hot.
- Place the naan bread flat on foil covered baking tray, generously spread the peanut sauce over the naan
- Gently place the toppings over each naan
- Garnish with spring onions
- Place in the oven for 15 mins under 200 degrees Celsius
- Once out, garnish again with a spritz of peanut sauce and Chinese chilli oil
- Serve hot!
All recipes and images are copyright and the intellectual property of ‘The Veggie Wifey’, and cannot be altered or redistributed for commercial or other purposes.