Pan Fried Tofu with Sweet and Sour Sauce
17th April 2015
New You Boot Camp’s Salmon Hoi-Sin
17th April 2015
Ingredients
- 10 g Dry Baking powder
- 270 g Gram flour
- 1.5 g Swiss Marigold Bouillon
- 2 g Italian seasoning
- 1/2 cup water
- 7.5 g Coconut oil (melted)
- TOPPINGS for Pizza
- 1 tsp coconut oil
- 750 g tomato passata
- 1 red peppers
- 1 yellow peppers
- 1 orange peppers
- 1/2 red onion
- 1/2 bag Rocket
- Chilli flakes (to taste)
- 180 g St Helen's Goat's Cheese (hard) grated
- 3 Fresh Plum Tomatoes half per person
- 190 g Diced chicken
- 1 Baby gem lettuce to garnish the pizza when serving
Servings:
Instructions
For the Base and Toppings:
- Mix dry ingredients, add water and oil, mix until it forms a ball to a soft but not sticky ball.
- Roll out thinly on a floured surface. Place in a WELL greased pizza pan (with coconut oil).
- Spread a thin layer of passata over the base.
- Layer the Rocket and caramelised tomatoes and onion (see recipe below).
- Squeeze the paste from the garlic clove and spread over the base.
- Liberally sprinkle 20g per person of grated cheese.
- Sprinkle the chilli flakes over the cheese to colour it and add some ZZZing!
- Bake at 200 C degrees for 15-25 minutes.
- Layer shredded cooked chicken on top.
Caramelised tomatoes:
- Halve each plum tomato. Scrape out the seeds. Roughly chop fresh basil.
- Place tomato quarters and shredded chicken pieces in a greased roasting pan and drizzle with coconut oil.
- Scatter basil, add some fresh unpeeled garlic and peeled, eighth wedges of the onion and cover with baking paper
- Place in oven at 160 C degrees for one hour until caramelised
- Serve with a lettuce garnish.
