Healthy Innovation of Plant-Based Food

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On March 27th, Good Food was invited to conduct an online training session on healthy and sustainable cooking for the chefs of Xi'an Jiaotong-Liverpool University's cafeterias. More than 10 chefs from three school cafeterias participated. This event was one of the healthy meal series activities co-organized by GFF and IBSS. Chef Li Yan from GFF shared two recipes online: tofu boxes and pan-fried tofu with cauliflower salad, and exchanged menu design concepts with the chefs. The aim of this event was to help chefs enhance their understanding of plant-based ingredients, especially legumes, and to provide them with more inspiration for designing plant-based ingredient menus. At the end of the article, there are two special legume recipes developed by Chef Li Yan for this workshop. Remember to check them and give a try!  Chef Li Yan video calls with chefs from Xi'an Jiaotong-Liverpool University Tofu inspiration The creation of the tofu box draws inspiration from the Hakka-style pan- ………………………………