A surprising spicy and playful vegan lunch. That’s very simple. I was not really inspired for the tittle.
3 quick plates :
–natto (fermented soy beans) with steamed okra mixed with mustard
-freeze-dry tofu stir-fry
You can buy Koya-dofu (blocks of dried tofu) and rehydrate them, or freeze some leftover of fresh tofu (squeeze well after defrosting). The tofu takes a sponge-like texture and a milky after-taste. I briefly pasted them in soy sauce, turmeric and sansho (Japanese Sichuan paper) and stir-fried with the beans, olive oil and garlic.
That’s really full of flavor and a set of interesting textures.
Both okra and natto have their “glue” texture. Mix and play.