AndSo

Plant-Based, &SO-Delicious! 🌱

04/05/2026

If you love a good bowl of Hot & Sour Soup (酸辣汤), this one’s for you 🔥
A timeless classic, made easy as a one-pot comfort dish you’ll keep coming back to 🥢

Ingredients:
• &SO Fantastic Truffle Gyoza
• Tea Mushroom
• Tofu
• Chilli Oil
• Black Vinegar
• Soy Sauce
• White Pepper
• Corn Starch
• Bamboo Shoots
• Egg (optional)
• Spring Onions (optional)

Steps:
1. Boil tea mushrooms for broth; Continue cooking for 20 to 30 mins on low heat.
2. Once done, set aside some of the mushrooms.
3. Prepare tofu, bamboo shoots, and rest of the ingredients.
4. Steam fry Truffle Gyozas and set aside in a bowl.
5. Bring stock to a boil and add in tofu and bamboo shoots.
6. Add vinegar and seasoning.
7. Thicken with corn starch slurry.
8. Serve with cooked Truffle Gyozas and tea mushrooms.
9. Garnish with chilli and coriander.

10/04/2026

“INCREDIBLY FLAVOURFUL” - We’ll let you be the judge 👀

Grab yours now! 🛒

19/03/2026

Add a golden touch to your Hari Raya spread ✨🌙 These Crispy Gyoza Goreng Kunyit are fragrant, savoury, and perfect for sharing with loved ones. A festive twist on a familiar favourite! 💛

Ingredients:
• 15 &SO Fantastic Gyozas
• 2–3 tbsp cooking oil
• 4 cloves garlic, roughly chopped
• 2-4 chilli padi, sliced
• ½ red onion, sliced
• 1 cup long beans, cut into 3–4 cm pieces
• ½ cup carrots, thinly sliced

For the Turmeric Marinade
• 1 tsp turmeric powder
• ½ tsp salt
• ½ tsp white pepper
• ½ tsp sugar
• 1 tbsp water
• 1 tsp oil

For Garnish (optional)
• fried shallots
• spring onions
• lime wedges

Steps:
1. Make the turmeric marinade by mixing together the marinade ingredients to form a thin paste.
2. Gently toss the frozen gyoza with the turmeric marinade. Let sit for 3–5 minutes so the colour lightly stains the wrapper.
3. Heat oil in a wok or pan over medium heat. Add the gyoza and fry until the bottoms become deep golden and slightly crispy (about 4 minutes).
4. Add 2–3 tbsp water, cover and steam 3 minutes. Remove lid and fry again briefly until crisp. Remove gyozas from wok and set aside.
5. In the same wok add a little more oil if needed. Stir fry garlic and chili padi until fragrant and slightly golden. Then add red onions and cook for another 30-40 seconds.
6. Add long beans and carrots and stir fry for 2-3 minutes. Season lightly with salt and white pepper.
7. Return the gyoza to the wok. Toss gently for 30–45 seconds so the turmeric oil coats everything.
8. To serve, garnish with fried shallots, sliced spring onions and lime wedges on the side.

13/03/2026

Cai fan isn’t cai fan without &SO’s Meatless Luncheon, baked beans and potatoes. Perfect for the upcoming March holidays! 😗💛🍛

03/03/2026

We feel you Punch.

27/02/2026

TGIF.

17/02/2026

Make truffle flavoured pan-fried baos with us this CNY! 🤤 Soft and crispy on the outside, juicy on the inside, an instant crowd favourite made for easy sharing at the table 🧧

Ingredients:
• &SO Meatless Truffle Luncheon
• Dried Chinese Mushrooms
• Turnip
• Flour
• Baking Powder
• Corn Starch
• Water
• Instant Yeast
• Salt

For the sauce (optional):
• Garlic
• Spring Onion
• Chilli Oil
• Vinegar
• Soy Sauce
• Sesame Oil

Steps:
1. Defrost &SO Meatless Truffle Luncheon.
2. Mix with mushrooms, chopped turnip and spring onions.
3. Portion dough and flatten.
4. Fill in “luncheon” mix.
5. Seal dough and shape into a bun.
6. Place in a non-stick pan on medium heat.
7. Add water, cover, and bring it down to low heat.
8. Then pan fry till golden brown.

13/02/2026

best dates = good food, good company, zero guilt 😉

07/02/2026

That golden crunch, creamy centre, and deep truffle aroma… 🤤

🥔 Truffle 'Luncheon' Rösti

Ingredients:
• 2 medium potatoes (about 300–350 g)
• 100–120 g &SO Plant-Based Truffle Luncheon, diced small
• 1 small shallot or ¼ onion, finely chopped (optional)
• Salt & black pepper
• 2 tbsp cooking oil (neutral or olive oil)

Optional Toppings (Recommended):
• Plant-based sour cream or yoghurt
• Chopped chives or parsley
• Extra black pepper or a drizzle of truffle oil

Steps:
1. Peel potatoes (if desired) and grate using the large holes of a grater.
2. Squeeze out as much liquid as possible using a clean kitchen towel.
3. In a bowl combine the grated potatoes, diced truffle luncheon, shallots (if using), salt and pepper, and mix gently until evenly distributed
4. Heat oil in a non-stick pan over medium heat, add potato mixture and press down into a flat round about 1 to 1.5cm thick. Cook for 6 - 8 minutes until the bottom is golden and crisp.
5. Slide rösti onto a plate and flip it back into the pan. Cook for another 5 - 7 minutes until crisp and cooked through.
6. Serve topped with sour cream, herbs and extra pepper or truffle oil if desired.

31/01/2026

Your favourite &SO products, now in a refreshed look ✨ Catch them on shelves soon!

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Singapore

Website

http://www.andso.com.sg/

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