Crispy Taro Bird's Nest with Vegetables

Steps

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1. 1
   Preheat the oven to 375°F. Trim the top and bottom ends of the taro and carefully peel it. Using a julienne peeler, cut the taro into long, thin strips along its length. Place the taro into a 9-inch foil pan. Add 1 teaspoon potato starch and 2 teaspoons avocado oil, then mix until the taro is evenly coated. Spread and press the taro against the foil pan to form a basket shape. Set the foil pan on a baking tray and set aside.
   ▶ ≈0:21
2. 2
   Pat dry 175 grams of extra firm tofu with paper towels and cut it into bite-sized cubes. Spread the tofu on a small baking tray lined with parchment paper and season with salt and pepper to taste. Place the taro basket on the top rack of the oven and the tofu on the middle rack. Bake for 35 minutes.
   ▶ ≈2:12
3. 3
   Grate 1 piece of garlic and 1 small piece of ginger. Finely chop 2 sticks of green onions. Cut half a carrot into small triangular pieces, chop half a red onion into bite-sized pieces, and deseed and chop 1 long red pepper into bite-sized pieces. Remove and discard the stringy parts from 80 grams of sugar snap peas.
   ▶ ≈2:54
4. 4
   After 35 minutes, remove the tofu and taro basket from the oven. Using a spatula, very gently transfer the taro basket from the foil pan onto the baking tray and return it to the oven to bake for another 15 to 20 minutes. This allows better air circulation and ensures the basket becomes fully crispy.
   ▶ ≈4:59
5. 5
   Combine 2 teaspoons potato starch with a little water to make a slurry. Heat a sauté pan to medium heat. Add 2 teaspoons avocado oil, then the red onions and carrots. Sauté for 2 to 3 minutes. Add the garlic, ginger, and green onions and stir. Add the sugar snap peas and red pepper, sauté for a couple of minutes until the vegetables have color but remain crisp. Add the baked tofu, 5 water chestnuts, 85 grams of straw mushrooms, a pinch of salt, 1 teaspoon cane sugar, and 0.5 teaspoon toasted sesame oil. Sauté for another couple of minutes.
   ▶ ≈5:25
6. 6
   Pour in 1 cup of vegetable stock and the starch slurry, then stir immediately so the sauce thickens quickly. When the taro basket is golden brown, remove it from the oven. Carefully plate the taro basket and scoop the saucy vegetable medley into the basket to serve.
   ▶ ≈6:53