60 seconds with… Kwokyln Wan!
The best veggie meal I can cook in 15 minutes is…
My Stir-Fried Tofu with Blackbean sauce.
Few dishes pack a punch on flavour like this one; not only do you get the texture of crispy fried tofu, crunchy green peppers and soft onion, but you also get the pungent taste explosion of salty, spicy, umami and aromatic. A seriously popular and tasty dish in all Chinese establishments.
My favourite veggie cupboard staples are…
100% this has to be light soy sauce, it acts not just as a seasoning but as a flavour enhancer, bringing out the natural tastes of the ingredients. It adds a pleasant saltiness and rich, umami-packed background note that can transform a bland dish into something mouth-watering.
My top tip for MIXING IT UP! veggie style is…
Use a variety of spices and herbs this not only keeps vegetarian meals exciting and flavourful but also enhances their nutritional value, offering a simple way to add culinary diversity and health benefits to your cooking.
If I could cook anything for anyone, I’d make…
I’d make my Tomato with Silken Tofu Noodle Soup for my mum, of course! She’s kind, selfless, and has supported every choice I’ve ever made. Knowing how much she loves tomatoes and tofu, I’d use the best Isle of Wight tomatoes for the soup, ensuring every spoonful is as special as she is.
I’m supporting National Vegetarian Week because…
It’s a brilliant chance to dive into the vibrant, flavour-packed world of vegetarian cooking. It’s not just about eating healthier; it’s about discovering how sustainable and enjoyable a plant-based diet can be. Plus, it’s a perfect opportunity to mix things up in the kitchen with a variety of spices and herbs, showing just how exciting veggie dishes can be!
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