114min 4 ppl
Vegan Bak Kwa
66 minutes
4 people
Hardover 60 min or 12+ steps
66 min · 6 steps
Hard: over 60 min or 12+ steps
282 kcalper person
Protein 16g
Carbs 32g
Fats 10g
About this dish
A plant-based take on Singapore's Chinese New Year barbecued jerky: vegan mince mixed with soy sauce and five-spice, pressed thin, baked until just set, then glazed with maple syrup and grilled until charred and glossy at the edges.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Plant Proteins
- Vegan mincenot too lean800 g
Dried Goods
- Sugar120 g
Spices & Seasonings
- Five-spice powder5 g
- White pepper3 g
Oils & Condiments
- Dark soy sauce40 ml
- Light soy sauce15 ml
- Shaoxing Wine20 ml
- Maple syrupfor glazing30 g
Utensils
- Mixing bowl
- Baking tray
- Chopping board
- Sharp knife
- Tongs
Method
1
Mix the vegan mince with the sugar, dark soy sauce, light soy sauce, Shaoxing wine, five-spice powder and white pepper until well combined.
Approx. 10 minutes
2
Spread the mixture thinly and evenly, about 4mm thick, onto a lined baking tray.
Approx. 12 minutes
3
Cover and refrigerate the spread mixture; leave to firm up and let the flavours develop for at least 4 hours, or overnight.
Approx. 5 minutes
4
Preheat the oven to 150 degrees Celsius and bake the sheet for 25 minutes until just set and starting to dry at the edges.
Approx. 25 minutes
5
Brush the surface with maple syrup and grill under a high heat for 4 minutes per side until charred at the edges and glossy.
Approx. 8 minutes
6
Cool slightly, then cut into squares with kitchen scissors before serving.
Approx. 6 minutes
