80g/2¾oz beansprouts, blanched
1 carrot, peeled and julienned
½ tsp chilli bean sauce (optional)
â…“ cucumber, seeds removed and julienned
few sprigs fresh coriander
½ tsp hoisin sauce
2 tbsp golden caster sugar
1 tbsp coconut oil, melted
60g/2¼oz roasted and salted peanuts
2 tbsp rapeseed oil
pinch sea salt
150g/5½oz strong white bread flour
pinch sugar
3 free-range eggs, lightly beaten
100g/3½oz tofu, drained and julienned