Sweet & Sour Veggie Ribs Recipe

Prepare the taro

Peel the taro root and slice into 1/4–1/2-inch thick planks roughly 3–4 inches long to resemble 'ribs'. Rinse slices and pat very dry with a clean towel—removing surface moisture helps the batter stick and fry crisp.

Make the dredge/batter

In a shallow bowl combine the 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Add 3 tablespoons soy milk (or plant milk) and stir to a slightly thick, coatable batter. If too thick, add up to 1 tablespoon more milk; if too thin, add a little more flour.

Coat the taro

Heat a skillet over medium heat and pour in 1/2 cup neutral oil for shallow frying. Dredge each taro plank in the batter to coat completely, shaking off excess. Work in batches to avoid crowding.

Fry the taro 'ribs'

When oil is shimmering (about 350°F if using a thermometer), place battered taro pieces gently into the skillet. Fry 2–3 minutes per side until golden brown and crisp; adjust heat to prevent burning. Transfer to a paper towel-lined tray to drain. For extra crispness and to ensure tender centers, finish in a preheated oven at 375°F (190°C) for 6–8 minutes while you prepare sauce and toppings.

While taro fries, combine 3 tablespoons rice vinegar, 3 tablespoons ketchup, 3 tablespoons brown sugar, 1 tablespoon soy sauce, 1/4 cup pineapple juice, 1 teaspoon minced garlic and 1/2 teaspoon grated ginger in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.

Mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. Whisk the slurry into the simmering sauce and continue to cook for 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Taste and adjust balance: add a pinch of salt if too sweet, or a little more vinegar if you want tangier. Remove from heat and keep warm.

While taro cooks and sauce thickens, slice the baguette lengthwise, leaving a hinge if desired, and lightly toast in the oven or toaster until just crisp (3–5 minutes at 350°F / 175°C).

Prepare the vegetables: thinly slice 1 cup red cabbage, julienne 1 medium carrot, thinly slice 1/2 cucumber, and thinly slice 2 green onions. Chop 1/4 cup cilantro if using. Toss cabbage and carrot lightly with a pinch of salt and a splash of rice vinegar (about 1 teaspoon) to brighten the crunch.

Spread 2 tablespoons mayonnaise (or vegan mayo) on the bottom half of the toasted baguette if using. This creates a moisture barrier and extra creaminess.

Arrange the warm taro 'ribs' along the baguette inside, standing them as needed to fit. Spoon the warm sweet & sour sauce generously over the taro so it glazes the exterior.

Top with the dressed red cabbage and carrot, cucumber slices, green onions and chopped cilantro. Sprinkle 1 teaspoon toasted sesame seeds over the top for aroma and crunch.

Close the baguette gently, press slightly to compact, and slice into 2–3 portions. Serve immediately with lime or lemon wedges on the side to squeeze over before eating.