INGREDIENTS
200 g
flour
90 g
water
10 g
salt
1
block tofu
1/4 cup
soy
2 Tbsps
vegetarian fish sauce
1 Tbsp
palm sugar
1/2 cup
water
4 larges
crimini mushrooms
1/4
wedge cabbage
1/4 cup
goujuchang paste
2 Tbsps
soy sauce
2 Tbsps
rice vinegar
2 Tbsps
sesame oil
2
clvoes garlic
1 Tbsp
ginger