5 easy Asian dinner party recipes

The perfect mix of plant-based dishes for when you are hosting! Easy, quick and delicious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For the okonomiyaki inspired sauce, mix all the ingredients and set aside.

Step 2

For the sesame tofu, combine tahini, tamari, lime juice, rice malt syrup, chinese five spice and a pinch of salt and pepper in a small bowl and mix well. Pour over the tofu and set in the fridge for 20 minutes to marinate. Heat sesame oil in a pan over medium and add the tofu. Cook for 2 - 3 minutes on each side and set aside.

Step 3

For the peanut sauce, mix all the ingredients and set aside.

Step 4

For the crispy rice paper rolls, pour warm water into a shallow plate. Dip a rice paper sheet into the water for 7-10 seconds, remove and place it on a chopping board. Fill with the rice noodles, capsicum, cucumber, sesame tofu, coriander and Thai basil. Fold the sides of the roll into the middle and roll like a burrito, tucking in fillings as you go. Coat all the rolls in sesame oil with your hands and place into a lined air fryer. Cook at 200°C for 15 minutes, turning halfway, or until the rice paper is bubbly and crisp. Remove and allow to cool for 5 minutes. Pour over the peanut sauce and optionally garnish with spring onion, sesame seeds, and fried shallots.

Step 5

For the crispy sushi rice bites, place cooked sushi rice into a lined container and firmly press down. Allow to firm up in the fridge for a minimum of 1 hour. Remove and slice into rectangles. Place into a line air fryer at 200 for 15 minutes, flipping halfway, or until golden and crisp. Remove and allow to cool for 5 minutes. Top each with vegan mayo, mashed avocado, sesame tofu and the okonomiyaki inspired sauce. Optionally garnish with spring onion and sesame seeds.

Step 6

For the okonomiyaki wedges, mix the chopped potatoes, sesame oil, nutritional yeast, smoked paprika and a pinch of salt and pepper in a large bowl. Place into a line air fryer at 200 for 20 minutes, mix halfway, or until golden and crisp. Transfer to a plate and spoon over the okonomiyaki inspired sauce and vegan mayo. Garnish with nori, spring onion and sesame seeds.

Step 7

For the grilled edamame, heat a grill to 180. Spread over the grilled edamame and close the lid. Grill for 6-8 minutes, turning halfway, or until charred. Transfer to a bowl, top with the okonomiyaki inspired sauce and flaky salt. Mix and optionally garnish with fried shallots.

Step 8

For the cucumber salad, use a mandoline to thinly slice the cucumbers. Transfer to a bowl and add the coriander, spring onion, tahini, tamari, sesame oil, rice wine vinegar, rice malt syrup, garlic powder and a pinch of salt and pepper. Mix well and transfer to a serving place. Optionally garnish with coriander, sesame seeds and fried shallots.