Credit: JW Marriott Hotel Hong Kong's Head Chef Jayson Tang
light soy sauce
Asian basil, chopped
Shiitake mushroom, diced
eggplant flesh, cooked
In a pan, fry Omnipork® and season with light soy sauce.
In a bowl, mix everything. To form an oval shape, scoop with a soup spoon further shape it.
Brush with oil and steam until hardened (12 mins). Let cool and remove from spoon.
Coat firm tofu with batter.
In a pan, fry firm tofu until crispy and cooked.
fried ginger, shredded
Garnish to serve.