Recipes

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Dragunara Organic Teriyaki Sauce

Vegi Satays

Ingredients:
  • 1 box firm tofu cubes
  • 1 green bell pepper
  • Cherry tomatoes
  • 1 can button mushrooms
  • Baby onions
  • 1 bottle of Dragunara Organic Teriyaki Sauce

Drain the liquid from can of mushroom. Dice the bell peppers into cubes and marinate all the ingredients in the teriyaki sauce for about 1 hour. Spray a pan and grill the tofu cubes until dry. Then add bell pepper, mushrooms, onions and cherry tomatoes. Stir-fry for about 2-3 minutes leaving thick coating of the teriyaki sauce. Leave to cool. Then put on skewers alternately with bell pepper onion and tomatoes. Just before serving spray with canola oil lightly and grill them in a toaster oven. Serve with Dragunara Organic Spicy Teriyaki Sauce.

Spicy Teriyaki Rice Bowl

Ingredients:
  • 1 package of firm tofu
  • 2-3 cups fresh vegetables
  • Carrots, cut at a slant
  • Tricolor bell pepper cubes
  • 1 bottle of Dragunara Organic sweet chilli Sauce
  • 1/2 can baby corn
  • bundle of asparagus, cut at a slant
  • 1 can small pineapple cubes
  • Yellow squash
  • Green peas
  • Broccoli
  • Green zucchini
  • Shiitake mushrooms
  • Black and white sesame seeds
  • Bottle of Dragunara Organic Spicy Teriyaki Chili Sauce (add more if desired)
  1. Heat some of the oil in a wok or large frying pan. Cook the tofu over high heat for 3-4 minutes, turning occasionally (take care not to break up the tofu too much).
  2. Add the remaining vegetables and cook over medium heat for 6 minutes, or until beginning to soften.
  3. Add the bottle of Dragunara Organic Spicy Teriyaki Chili Sauce.
  4. Stir and serve hot over a bowl of jasmine brown rice.
  5. Garnish with toasted black and white sesame seeds.

Fried Noodles, Bean Sprouts and Asparagus
Soft fried noodles contrast beautifully with crisp bean sprouts and asparagus in this quick recipe.

Ingredients:
  • 4 oz dried Chinese egg noodles
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 4 oz bean sprouts
  • 4 tablespoons vegetable oil
  • 1-inch piece of fresh ginger root, peeled and grated
  • 6 oz young asparagus spears, trimmed
  • 4 scallions, sliced lengthwise
  • 3 tablespoons Asian barbeque sauce
  1. Bring a pan of water to a boil. Add the noodles and cook for 2-3 minutes, until just tender. Drain and toss with 2 tablespoons of the oil.
  2. Heat the remaining oil in a wok or frying pan until very hot. Add the onion, ginger, and garlic and stir-fry for 2-3 minutes. Add the asparagus and stir-fry for 2-3 minutes more.
  3. Add the egg noodles and bean sprouts and stir-fry for 2 minutes.
  4. Stir in the scallions and soy sauce. Season with salt and pepper, adding salt sparingly, as the soy sauce will probably supply enough salt in itself. Stir-fry for 1 minute.

Chinese Garlic Mushrooms
High in protein and very low in fat, tofu is useful to keep handy for quick meals and snacks like this one.

Ingredients:
  • 8 large Portobello mushrooms
  • 1 garlic clove, crushed
  • 7-ounce can corn, drained
  • salt and freshly ground pepper
  • 3 scallions, sliced
  • 2 tablespoons mushroom sauce (a substitute for oyster sauce)
  • 2 teaspoons sesame oil
  • Dragunara Spicy Teriyaki Sauce or Black Pepper Sauce
  • 10-ounce package marinated tofu, cut into small dice
  1. Preheat the oven to 400F. Finely chop the mushroom stalks and mix with the scallions, and garlic. Stir in the diced tofu and corn, season with salt and pepper and add the Dragunara Organic Spicy Teriyaki Sauce.
  2. Spoon the filling into the mushrooms.
  3. Brush the edges of the mushrooms with the sesame oil. Arrange the stuffed mushrooms in a baking dish and bake for 12-15 minutes, until just tender. Serve at once.

Broiled Mushrooms with Sesame Seeds

Ingredients:
  • 13 oz medium flat mushrooms or shiitake mushrooms
  • 1 tablespoon finely chopped chives
  • 10 chives, cut into 3/4 inch lengths
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon sesame oil
  1. Preheat the oven to moderate 350F. Line a baking sheet with foil. Sprinkle the sesame seeds over the prepared sheet and cook for 10 minutes or until golden.
  2. Wipe the mushrooms with a damp cloth and remove the stalks. Put the mushrooms in a shallow dish. Combine the teriyaki sauce, mirin, sugar, chives and sesame oil. Pour over the mushrooms and allow to stand for 5 minutes.
  3. Place the mushrooms on a baking sheet, brush with half the marinade and broil under a preheated hot broiler for 5 minutes. Turn the mushrooms over, brush with the remaining marinade and broil for another 5 minutes or until browned. Garnish the mushrooms with the roasted sesame seeds and chopped chives to serve.

Sticky Veggie Soy Drum Stick or Extra-Firm Tofu
In Dragunara Organic Spicy Teriyaki Sauce

Ingredients:
  • 2 packages soy drum sticks or 2 packages extra firm tofu (available at Asian food stores)
  • 1 cup Dragunara Organic Spicy Teriyaki Sauce
  1. Slice tofu into cubes
  2. Add the soy drumsticks or tofu cubes to the Dragunara Organic Teriyaki Sauce, cover, and marinate overnight if it's the soy drumstick. If its tofu you can just marinate for 1-2 hours in the refrigerator.
  3. Preheat the oven to 350F (180C). Remove the drum soy stick or tofu cubes from the marinade and place them on a nonstick baking sheet. Cover with foil and roast for 30 minutes. Remove the foil and roast for another 15 minutes, until glossy and crispy at the edges.

Quick Fry Tofu with Cashew-Nuts

Ingredients:
  • 1 pound tofu cut into 1-inch cubes
  • 1 capsicum; deseeded and cut into chunks
  • 8 ounce carrots, thinly sliced
  • 6 spring onions cut into 1" pieces
  • 3 cloves garlic, sliced
  • 2 ounces unsalted cashew-nuts, roasted
  • 1/2-1 cup Dragunara Organic Spicy Teriyaki Sauce
  1. Prepare all vegetables before starting to cook
  2. Heat oil in a wok and over high heat. Add garlic and stir-fry for a second. Add tofu and stir-fry for 5 minutes. Add the vegetables and cashew nuts and stir-fry for 2 minutes.
  3. Add Dragunara Organic Spicy Teriyaki Sauce and spring onion. Stir till sauce thickens. Then cook for a minute.
  4. Serve at once with brown rice.

Baked Tofu Teriyaki Wrap

Ingredients:
  • 2 packages baked tofu
  • Your favorite flavor wrap (spinach, sun-dried tomato, etc.)
  • 1 package of shredded green and purple cabbage
  • 1 package of shredded carrots
  • 1 tablespoon olive oil
  • Dragunara Organic Spicy Teriyaki Sauce
  • Scallions, cut at a slant
  • Red chili flakes
  1. Slice baked 2 inch tofu squares into 1/8 inch thick pieces.
  2. Heat 1 teaspoon of olive oil in a non-stick skillet.
  3. Add tofu slices to skillet and cook over medium heat until warm, about 2 minutes.
  4. Pour Dragunara Organic Spicy Teriyaki Sauce into skillet, enough to cover all of the tofu (approximately 4 to 6 oz.).
  5. Cook tofu in skillet covered on medium heat until the teriyaki sauce starts to thicken, about 10 minutes.
  6. Uncover and cook for approximately 1 to 2 more minutes, turning frequently until tofu is slightly crispy from the sugar in the teriyaki sauce browning.
  7. Place your favorite flavor wrap on a plate and add the cooked tofu strips.
  8. Add desired amount of shredded cabbage and carrot mix.
  9. Add a few tablespoons of Dragunara Organic Spicy Teriyaki Sauce and red chili flakes over the cabbage and fold the wrap.

Dragunara Organic Sweet Chili Sauce

Vegetarian Corn Satay

Ingredients:
  • 1 can young corn spears
  • Salt and white pepper to taste
  • 1/4 tsp cumin powder
  • 1 tbsp lemon juice
  • 1 tbsp ginger garlic juice
  • Pinch red chilli powder
  • Few drops of toasted sesame oil
  • 1 tsp low sodium soy sauce
Batter
  • 1 cup flour, pinch cumin seed and red chilli powder water to make a thick batter. (Like pancake batter)
  1. Marinate corn spears in ingredients for 10-15 minutes.
  2. Make batter with flour and water.
  3. Dip corn spears in batter and deep fry till gold brown.
  4. Skewer on satay sticks. Serve with Dragunara Organic Sweet Chilli Sauce.

Mushroom Rolls

Ingredients:
  • 1 loaf wheat bread
  • 3 cans mushrooms, (finely chopped)
  • 1 package fat free Philadelphia cream cheese
  • 3 tbsp minced onion
  • 1/4 tsp salt & tsp pepper
  • 5 tbsp butter or margarine
  1. Saute onions in 2 tbsp of butter, add chopped mushrooms, salt and pepper and keep on stirring till all the water from the mushroom is dry. Then add the cream cheese keep on stirring on low heat till the cheese melts. Turn off the fire and let the mixture cool.
  2. Cut the crusts off the bread, roll slices with rolling pin, fill in the mixture, roll and brush milk on the edges and paste.
  3. Melt 3 tbsp of butter and brush rolls lightly with melted butter or you can also use canola oil spray. Bake in an oven at 350 till crisp and golden. Serve with Dragunara Organic Sweet Chilli Sauce.

Sweet and Sour Vegetables

Ingredients:
  • 1 package of firm tofu
  • 2-3 cups fresh vegetables
  • Carrots, cut at a slant
  • 1 bottle of Dragunara Organic sweet chilli Sauce
  • 1/2 can baby corn
  • Bundle of asparagus, cut at a slant
  • 1 can small pineapple cubes
  • Yellow squash
  • Green peas
  • Broccoli
  • Green zucchini
  • Shiitake mushrooms
  • Black and white sesame seeds
  • Bottle of Dragunara Organic Sweet Chili Sauce (add more if desired)
  1. Heat some of the oil in a wok or large frying pan. Cook the tofu over high heat for 3-4 minutes, turning occasionally (take care not to break up the tofu too much).
  2. Add the remaining vegetables and cook over medium heat for 6 minutes, or until beginning to soften.
  3. Add the bottle of Dragunara Organic Sweet Chili Sauce.
  4. Stir and serve hot over a bowl of jasmine brown rice.
  5. Garnish with toasted black and white sesame seeds.

Asparagus Rolls
For a taste sensation, try tender asparagus spears wrapped in crisp phyllo pasty. The Dragunara Organic Sweet Chili Sauce makes the perfect accompaniment.

Ingredients:
  • 4 sheets of phyllo pastry
  • 4 tablespoons of butter, melted
  • 16 young asparagus spears, trimmed
  1. Preheat the oven to 400F. Cut the phyllo sheets in half brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape.
  2. Lay 4 asparagus spears on top at the longest edge, and roll up toward the shortest edge. Using the remaining phyllo and asparagus spears, make three more rolls in the same way.
  3. Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake for 8 minutes, until golden brown.
  4. Serve the rolls on individual plates with a salad garnish, if desired. Serve the sauce separately, sprinkled with chopped chives.

Potato, Pumpkin and Onion Tempura

Ingredients:
  • 2 Potatoes
  • 1 Pumpkin
  • 1 Onion
  1. Cut potato and pumpkin into thin slices. Halve and slice the onions into rings. Dust in flour, shaking off the excess. Dip in tempura batter, allowing the excess to drain off. Deep-fry a few at a time in hot oil until crisp and tender, turning during cooking. Drain on paper towels. Serve with Dragunara Organic Sweet Chili Sauce.

Vegetable Bundles

Ingredients:
  • 1 zucchini
  • A handful of string beans
  • Store-bought tempura batter (available at Asian food stores)
  • 1 carrot
  • 4 scallions
  • (Shrimp optional)
  1. Cut carrots, beans, zucchini and scallions into strips about 2 inches long. Arrange in bundles of 5 to 6 pieces on a plate. Sprinkle flour lightly over the prepared bundles. Grasp the bundles with tongs or chopsticks. Shake off excess flour. Dip in tempura batter. Carefully dip each bundle into hot oil. Fry, turning, until golden. Drain on paper towels. Serve with Dragunara Sweet Chili Sauce.

Hints and Tips

  • The best tempura is made using a thin crisping batter.
  • Make the batter just before using as it becomes gluey if left for too long
  • The batter will be lump. An occasional stir will prevent the batter from separating. Over-stirring the batter will cause it to become too thick to use.
  • Tempura should never be greasy – this is accomplished by keeping the oil at a high, even temperature so it seals the outside.
  • Test the heat of the oil by dropping in a small amount of better. If it sizzles immediately, the oil is hot enough to use.

Crisp Spring Rolls with Dragunara Organic Sweet Chili Sauce

Ingredients:
  • 1 ounce rice vermicelli noodles
  • 1 teaspoon finely grated fresh ginger root
  • 2 ounces carrot, finely shredded
  • 1 ounces young spinach leaves
  • 1 tablespoon fresh mint, finely chopped
  • 2 tablespoons light soy sauce
  • 1/3 cup milk
  • Peanut oil
  • 2 scallions, finely shredded
  • 2 ounces snow peas, shredded
  • 2 ounces fresh bean sprouts
  • 1 tablespoon finely chopped cilantro
  • 20-25 spring roll wrappers, each 5 inches square
  • 1 bottle Dragunara Organic Sweet Chili Sauce
  1. Soak the noodles according to the package instructions. Rinse and drain well. Using scissors, snip the noodles into short lengths.
  2. Heat a wok until hot. Add 1 tablespoon oil. Add the ginger and scallions and stir-fry for 15 seconds add the carrot and snow peas and stir-fry for 203 minutes. Add the spinach, bean sprouts, mint, cilantro, soy sauce and noodles and stir-fry for another minute. Set aside to cool.
  3. Place a spring roll wrapper on the work surface. Put a spoonful of filling in the middle. Fold to encase the filling.
  4. Fold in each side then roll up tightly. Repeat until the filling has been used.
  5. Half-fill a wok with oil and heat to 350F. Deep fry- the spring rolls in batches for 3-4 minutes, until golden and crisp. Drain on paper towels. Serve hot, with Dragunara Organic Sweet Chili Sauce.

Hints and Tips

  • You can cook the spring rolls 2-3 hours in advance. Then all you have to do is reheat them on a foil-lined baking sheet at 400F for about 10 minutes, until they are ready to eat.

Thai Corn Pancakes

Ingredients:
  • 2 cups frozen corn kernels
  • 1 1/2 inch piece ginger, finely grated
  • 1/2 cup chopped cilantro leaves
  • 1/3 cup milk
  • 3 scallions, finely sliced
  • 2 cloves garlic, crushed
  • 1/4 cup cornstarch
  • 1 teaspoon light brown sugar
  • Oil, for shallow frying
  1. Combine the corn, scallion, ginger, garlic and cilantro in a large bowl. Blend the cornstarch, milk, and sugar in a separate bowl; stir into corn mixture and beat with a wooden spoon.
  2. Heat 1/2-3/4 inch oil in a large pan; add a tablespoon of mixture and cook over medium heat for 2 minutes or until crisp on base. Turn over gently and cook other side for 1 minute. Repeat with remaining mixture. Drain on paper towels and serve immediately.

Dragunara Organic Black Pepper Sauce

Vegetable and Tofu in Dragunara Organic Black Pepper Sauce

Ingredients:
  • 1 package of firm tofu
  • 2-3 cups fresh vegetables
  • Carrots, cut at a slant
  • Tricolor bell pepper cubes
  • 1 bottle of Dragunara Organic sweet chili Sauce
  • 1/2 can baby corn
  • Bundle of asparagus, cut at a slant
  • Yellow squash
  • Green peas
  • Broccoli
  • Green zucchini
  • Shiitake mushrooms
  • Bottle of Dragunara Organic Sweet Chili Sauce (add more if desired)
  1. Heat some of the oil in a wok or large frying pan. Cook the tofu over high heat for 3-4 minutes, turning occasionally (take care not to break up the tofu too much).
  2. Add the remaining vegetables and cook over medium heat for 6 minutes, or until beginning to soften.
  3. Add the bottle of Dragunara Organic Black Pepper Sauce.
  4. Stir and serve hot over a bowl of jasmine brown rice.
  5. Garnish with toasted black and white sesame seeds.

Chickenless Strips and Broccolini in Black Pepper Sauce

Ingredients:
  • 2 tablespoon Canola oil
  • 2 packages chickenless strips
  • 2-3 tablespoon chopped ginger
  • 2-3 tablespoon chopped garlic
  • 2 bunches of broccolini
  • Dragunara Organic Black Pepper Sauce
  1. In a pan, pour 2 tablespoon of Canola oil, sauté garlic and ginger for a minute. Add the chickenless strip and pour the Dragunara Organic Black Pepper Sauce. Sauté for another 5 minutes and add the broccolini.
  2. Stir-fry for another 3-4 minute and serve hot with jasmine brown rice.

Vegetable Skewers

Ingredients:
  • 3 red, yellow, or orange bell peppers (or a combination of), cored, seeded, and cut into 1-inch pieces
  • 1 medium zucchini, trimmed, halved lengthwise, and cut into 1-inch slices
  • 1 medium yellow squash, halved lengthwise, and cut into 1-inch slices
  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion, cut into 2-inch chunks
  • Wooden or metal skewers
  • Dragunara Organic Black Pepper Sauce
  1. If you are using wooden skewers, soak them in plenty of water for about 10 minutes if grilling on an indoor grill pan or for 30 minutes if grilling on an outdoor grill to prevent them from burning up.
  2. Place all of the veggies in a large bowl or baking dish. Drizzle with Dragunara Organic Black Pepper Sauce. With your hands, toss to combine well. Stick onion pieces in with the vegetables to coat with the marinade; avoid tossing once onion is added so that the onion does not fall apart.
  3. Alternate the vegetables with the onions on wooden or metal skewers. The onions will get nice and juicy rubbing up against the other veggies. You can do this up to a few hours before you grill them.
  4. Preheat a grill pan over medium-high heat.
  5. Arrange the skewers on the grill pan and cook, turning often, until slightly charred, about 15 minutes. Remove from grill and serve hot or at room temperature.

Glass Noodle Salad with Black Pepper

Ingredients:
  • A small handful cilantro stems, finely chopped
  • 1 teaspoon crushed dried chili pepper or fresh red chili pepper
  • 2 tablespoon sesame oil
  • 2 packages chickenless strips
  • 5 ounces cellophane noodles (mung bean or glass noodles)
  • 1 medium-sized red onion, finely sliced in half-moons
  • Large mixed handful of fresh mint, cilantro, and basil leaves (Thai is possible)
  • Crushed roasted peanuts, to garnish
  1. Place the chickenless strips in a bowl, coat with the Dragunara Organic Black Pepper Sauce and leave for at least 30 minutes. Remove the chickenless strip from marinade and pan-fry over medium heat, or cook under the broiler or on a grill, until very crispy and blackened on the edges. Chop into pieces.
  2. Sock the noodles in boiling water for 5 minutes. Drain, rinse in cold water and then pat dry. Cut the noodles in half with scissors and place in a bowl with the onion and herbs.
  3. For the dressing, pour Dragunara Organic Black Pepper Sauce over the salad and mix well. Arrange in bowls, top with chickenless strips and sprinkle with any leftover herbs and peanuts.

Dragunara Organic Asian BBQ Sauce

Asian Barbeque Stir-Fry Vegetable Bowl

Ingredients:
  • 1 package of firm tofu
  • 2-3 cups fresh vegetables
  • Carrots, cut at a slant
  • Tricolor bell pepper cubes
  • 1 bottle of Dragunara Organic sweet chili Sauce
  • 1/2 can baby corn
  • Bundle of asparagus, cut at a slant
  • 1 can small pineapple cubes
  • Yellow squash
  • Green peas
  • Broccoli
  • Green zucchini
  • Shiitake mushrooms
  • Black and white sesame seeds
  • Bottle of Dragunara Organic Asian BBQ Sauce (add more if desired)
  1. Heat some of the oil in a wok or large frying pan. Cook the tofu over high heat for 3-4 minutes, turning occasionally (take care not to break up the tofu too much).
  2. Add the remaining vegetables and cook over medium heat for 6 minutes, or until beginning to soften.
  3. Add the bottle of Dragunara Organic Asian BBQ Sauce.
  4. Stir and serve hot over a bowl of jasmine brown rice.
  5. Garnish with toasted black and white sesame seeds.

Hainanese Veggie Chicken
This recipe is based on a classic Chinese dish. This is a bite-sized variation enlivened with cucumber ribbons and crunchy lettuce. Makes 20-25 small portions

Ingredients:
  • 2 1/2 cups chicken stock
  • 4 veggie chicken breasts (available at Asian food markets)
  • 20-25 heart of romaine lettuce leaves, chilled for serving
  • 2 Lebanese or other small cucumbers, thinly sliced lengthwise
  • 4 scallions, very thinly sliced lengthwise
  • 1 small handful fresh cilantro leaves, roughly chopped
  • 1 red chili pepper, thinly sliced, to garnish
  • Dragunara Organic Asian BBQ Sauce
  1. In a saucepan, bring the stock to a boil, add the veggie chicken and poach for 5 minutes. Turn off the heat and place a lid on the saucepan. Leave the chicken to rest for 30 minutes
  2. Cut veggie chicken into thin slices. Using the lettuce as cups, fill with the chicken, cucumber, scallions, and cilantro, and garnish with red chili pepper. Serve with the Dragunara Organic Asian BBQ Sauce.

Spiced Tofu Stir-Fry
The colors in this aromatic stir-fry are as pleasing to the eye as the flavors are to the palate. Makes 4 portions

Ingredients:
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 3 tablespoon Dragunara Organic Asian BBQ Sauce
  • 4 tablespoons Canola oil
  • 1 bunch scallions, sliced
  • 1 yellow bell seeded and sliced
  • 4 ounces haricots verts, halved
  • 1 tablespoon lime juice
  • Salt and pepper
  • 1 tablespoon paprika
  • Good pinch of cayenne pepper
  • 10-ounces tofu (bean curd extra-firm)
  • 2 garlic cloves, crushed
  • 1 red bell pepper, seeded and sliced
  • 1 large zucchini, sliced
  • scant 1/2 cup pine nuts
  • 1 tablespoon honey
  • salt and pepper
  • 8 ounces (generous 3 cups) cremini mushrooms, halved or quartered if necessary
  1. Mix together the cumin, paprika, ginger, cayenne with plenty of seasoning. Cut the tofu into cubes and coat them in the spice mixture.
  2. Heat some of the oil in a wok or large frying pan. Cook the tofu over high heat for 5 minutes, turning occasionally (take care not to break up the tofu too much).
  3. Add the garlic and scallions to the tofu and stir-fry for another 3 minutes. Add the remaining vegetables and cook over medium heat for 2 minutes, or until beginning to soften.
  4. Add in the pine nuts, limejuice and Dragunara Organic Asian BBQ Sauce. Heat through and serve immediately.

Indonesian Veggie in Asian BBQ

Ingredients:
  • 2 packages chickenless strips (available at Trader Joes)
  • 1 to 2 onion cut into lengthwise strip
  • 2 red chilies, seeded and cut into lengthwise stips (for no heat, use bell peppers as a substitute)
  • 2 green chilies, seeded and cut into lengthwise strips (for no heat, use bell peppers as a substitute)
  • 2 tablespoons Canola oil
  • 3/4 cup Dragunara Organic Asian BBQ Sauce
  1. Put the oil in the pan and stir-fry the chickenless strips for 4-5 minutes. Add in the Dragunara Organic Asian BBQ Sauce, then stir for another 4-5 minutes. Add in the onions and the chilies and stir-fry for another 2 minutes and serve hot with jasmine brown rice.

Lettuce Packages

Ingredients:
  • 2 tablespoons Canola oil
  • 1 pack firm tofu, diced into very small cubes
  • 8 water chestnuts, diced
  • 1 pack of cremini mushrooms, diced fine
  • 2-3 stalks celery, chopped fine
  • Dragunara Organic Asian BBQ Sauce
  • 2 ounces toasted walnuts
  • 3 stalks spring onion
  • Ice-cold crisp lettuce leaves
  1. Heat 2 tablespoons oil in a pan, sauté tofu for 4-5 minutes and add in the remaining diced and chopped ingredients.
  2. Mix well and sauté for another 3-4 minutes.
  3. Add in the Dragunara Organic Asian BBQ Sauce, stirring occasionally. Then add the chopped walnuts. Lastly, add the chopped spring onions. Served hot, wrapped in ice-cold crisp lettuce leaves.

Broiled Baby Eggplants
Use baby eggplants if you can – they have a silky, soft texture.

Ingredients:
  • 12 baby, or 4 small eggplants
  • 2 tablespoons Canola oil
  • A pinch of salt and pepper
  • 1 teaspoon sesame seeds
  • 4 scallions, chopped to garnish
  • 10-12 tablespoons Dragunara Organic Asian BBQ Sauce
  1. Preheat the oven to 400F. (200C). If using baby eggplants, slice in half lengthwise, leaving stems on. For larger eggplants, cut into 1-in (2 1/2 –cm) slices. Cut a crisscross pattern into the flesh. Drizzle with the oil and season with the salt and pepper. Transfer to a nonstick baking sheet and bake for about 20 minutes, until golden.
  2. Preheat the boiler to high. Spread the Dragunara Organic Asian BBQ Sauce mixture thickly onto the eggplants and sprinkle with the sesame seeds. Place under the broiler for 1-2 minutes. Serve garnished with the scallions and accompanied by any leftover dressing as a dip.
  3. Use Dragunara Organic Asian BBQ Sauce as dressing.


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