Stir fried Tindleà la Thailandaise


120g Tindle Thy TM
30g Thai sweet and sour sauce
3g Fish sauce
12g Ketchup
10g Water
1.5g Peanut powder
18g Onions, thinly sliced
5g Garlic, finely chopped
1.5g Lemons juice
Toasted black sesame to taste
4g Coriander
6g Soybean oil
1 pc Lettuce
Chopped chili
Delicata squash


  1. Deep fry Tindle Thy at 170°C for 3 minutes. Cut in stripes and reserve for later.
  2. Stir fry the onion and garlic, add in Thai sweet and sour sauce, vegan fish sauce, ketchup, lemon juice, and water, mix well in the pan, add in black sesame, and toss in the Tindle Thy from above.


  1. Put a piece of lettuce in the centre of the plate, and plate the Tindle Thy along with the ingredients that were stir-fried.
  2. Garnish with coriander, peanut powder, chopped chilli, peas and delicata squash, drizzle tahini dressing and toss. Serve and enjoy!