Asian Fall Vegetables with Sticky Rice

Our dish consists of many little steps because the different ingredients need different preparation. We therefore recommend preheating the oven to 90°C in order to keep the ingredients which are ready in the oven. We start with the radish salad as it needs to soak for a while. Peel the black radish root and slice thinly. Cut out rounds with a large biscuit cutter (alternatively cut into small sticks). Put in a box or bowl with lid. Chop the ginger and scallions into small pieces and mix with a teaspoon of red chili sauce, rice vinegar, sea salt and the radish.
Marinate the tofu before frying to get a spicy taste. Slice and let it soak in soy sauce. Remove after 20 minutes and drain. Use the remaining soy sauce to make a simple Teriyaki Sauce with 1 teaspoon lime juice, 2 tablespoons agave syrup. Fry the tofu in sesame oil and deglaze with the Teriyaki Sauce until it caramelizes. Cook the sticky rice in a rice cooker and shape rectangular. Then fry both sides in sesame oil. You can also brush it with agave syrup and fry for another minute. Peel the red onion, halve and take out the layers. Chop the lower 5 cm of the lemon grass and cook with 1 tablespoon soy sauce in the vegetable stock in a pot. Remove the pot from the stove and let the onions soak until they are a little done. Now thinly slice the sweet potato and fry in the vegetable fat. Drain on a paper towel; chop the coriander, mix with the sea salt and sprinkle over the sweet potato chips.
Now finally fry the shiitake mushrooms with the chopped mint, garlic and lime zest in sesame oil and season with soy and chili sauce. After julienning the carrot, arrange everything on a preheated plate and decorate with the spinach and the radish sprouts.