APPETIZER: Marinated Thai Eggplant (Cà pháo ớt)

ENTRÉE:
Challenging Tofu
200 grams firm tofu
1 tablespoon of olive oil
1 large mushroom
Nori seaweed
Pear
Apple
½ tablespoon mushroom seasoning
1 tablespoon soy sauce
½ - 1 tablespoon of chili beans sauce
Dash of black pepper
Dash of coriander seed pepper
A few squeezes of chili sauce (optional)

SIDE DISH: Boiled Green Beans
Fresh green beans
Water
Pinch of salt

DESSERT: Hot Banana Quickie
100 grams all purpose flour
1-2 bananas
Pinch of salt
Water
2 tablespoons of oil
Fruit syrup

Directions (to make Marinated Thai Eggplant):
Marinated white eggplant with chili sauce

Directions (to make Challenging Tofu):

1. Cut this piece of tofu into two
2. Boiled water, put in a pinch of salt
3. Put the beans for one minute, then put in tofu. Don’t cook too long, turn the heat off.

Directions (to make sauce):

1. Peel away the skin of pear and apple then chop it into small pieces and chop into very fine.
2. Chop mushroom into fine.
3. Warm the pan with a little olive oil (organic).
4. Break up two pieces seaweed into small, small pieces then put in mushroom and seaweed into pan and sauted.
5. Put in half tablespoon of seasoning mushroom, a dash of black pepper, and a dash of coriander seed pepper.
6. Turn the heat lower and put one tablespoon of soy sauce then put in half or one tablespoon of chili sauce.
7. Mix it well then put in apple and pear.

Serving:

• Put tofu on the plate.
• Then pour the sauce on the top of tofu.
• Put the beans next to it.
• Serve.

Directions (to make Hot Banana Quickie):

1. Mix bananas and the flour then mashed it.
2. Add a pinch of salt.
3. Add water.
4. Mix it until it becomes like a dough.
5. Warm the pan with oil.
6. Then put in the bananas dough.
7. Cooked it from one side to other side until it looks like golden.
8. Serve it hot.