Preserved Bean Curd Lemon Sauce w/ Boiled Cabbage 2. Tomato Soup 3. Vegan Protein with Sesame   
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3 or 4 cubes fermented bean curd, red or white
½ teaspoon sugar
Cabbage,chopped and boiled

2 tomatoes
1 vegan broth cube
Maggi sauce or soya sauce
1 teaspoon mushroom seasoning
Sea salt or refined salt

200 grams vegan protein (dry soya product)
200 grams raw sesame
3 Tbsp oil
Stir-fry sauce
Maggi sauce

Preserved Bean Curd Lemon Sauce with Cabbage
  1. Cut the lemon along side of the core so that it will be easier to squeeze the juice out.
  2. Mix the lemon juice with about half a teaspoon of sugar, three or four cubes of bean curd and then mix it.
  3. Soak the vegetable in salty water for 3 to 5 minutes. Wash again the cabbage several times.
  4. Cut the cabbage into bite size and then boil it.
  5. Put the cabbage on the plate.
  6. Eat the cabbage with the bean curd sauce.
Tomato Soup
  1. Use the water from boiling the cabbage.
  2. Cut the tomato a little bit in the middle so that the skin comes out nicely.
  3. Put in the tomato into the water, cover the pot, and reboil it.
  4. Chop the coriander.
  5. When the water boils. Add in the soya sauce, the mushroom seasoning, the vegetable broth, or add some salt if needed.
  6. Boil it again for a few minutes.
  7. Put the soup in a bowl and add the chopped coriander on top of it.
  8. Ready to be served.
Vegan Protein with Sesame
  1. Soak the vegan protein in hot water to make it softer for a few minutes.
  2. Drain the water from the vegan protein.
  3. Heat about 3 tablespoon of oil in a wok.
  4. Stir up the oil so that it will cover the wok evenly.
  5. Add in the vegan protein and stir now and again so that it won’t burn.
  6. Fry until the vegan protein become golden brown.
  7. When the vegan protein already golden brown, add in the raw sesame seed. Mix.
  8. Add in some stir fry sauce and some Maggi sauce. Stir again.
  9. Adjust the heat if needed.
  10. Stir and mix.
  11. Ready to be served.

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