Saturday vegan thali experiment of Peanut paneer

Hello, friends, and community greetings. I always make some experiments in making food, sometimes it works, sometimes it doesn't.
I tried many different ways of making paneer using plant-based milk. And this time I was successful in achieving my result.
Did you hear about peanut milk or peanut paneer? It was raining heavily, and I was free. No work and no walking plan.Tried my new experiment

I decided to give it a try. I tried it a couple of times before, and was satisfied with only good, curdy sour milk, but this time it worked,
I started with a small amount of peanuts, 3/4 cup, which I soaked overnight. The next day, I thoroughly washed them and rubbed them while rinsing to remove the peels.

After that, I ground the peanuts using a mixer. I strained the pulp through cheesecloth and then ground the leftover pulp one more time to extract as much milk as possible since the peanut fibers did not have any flavor.

After grinding and straining twice, I obtained about 300 ml of nice, thick peanut milk.

Next, I cooked the milk until it reached a boil. I removed it from the heat and added 2 tablespoons of white vinegar, stirring well until it began to curdle.

Once it separated, I poured it into a strainer lined with cheesecloth. To eliminate the sour taste of the vinegar, I rinsed it with plenty of cold water. After washing the solid milk thoroughly, the water also has no taste, just given to rose plants. I wrapped the curdled milk in the cheesecloth and placed a weight on top to let it set.

Meanwhile, made sweet and sour vegetables
Used ingredients:
1 small red paprika, chopped into chunks
2 spring onions chopped into slices
1 small piece of pineapple
1 small onion chopped into chunks
1 green paprika chopped into chunks
2 garlic cloves, finely chopped
2 cm ginger, some finely chopped and some julienne
1 sweet soya sauce with ketchup
1 tbsp tomato paste
1/2 tsp chili vinegar
1/2 tbsp chili sauce
salt and pepper for taste
2 tsp sugar
2 tbsp oil
5 Brussels sprouts cut in half
2 tsp cornstarch.

I heated a skillet and poured 2 tbsp of oil into it
added finely chopped ginger and garlic.
When it started, aromatic added all the chopped vegetables
and stirred them thoroughly
After I found some Brussels sprouts, which I cut in half and added to the veggies.
Then, chopped pineapple chunks.
Stirred them well, used 1/2 cup water, covered, and cooked on low heat, keeping them a little crunchy

In a bowl, I added tomato paste
Then salt and pepper
Soya ketchup, Vinegar, chili sauce, and sugar, and mixed them well.

Added to vegetables.

In the same bowl, I added 2 tsf cornstarch and, using water, made a slurry. and added to the vegetables and cooked for 2 minutes.

And our sweet and sour vegetables are ready.

Still, at that time, my paneer was ready to use; it is a little crumbly, so I wanted to use it very carefully to avoid breaking into small pieces.
To fry,

I used 2 tbsp cornstarch, 1/2 tsp chili powder, 1/4 tsp salt, 1/4 tsp pepper, and the required water. 2tbsp breadcrumbs,1-2 tsp oil.

In a bowl, added 1/2 tsp chili powder, 1/4 tsp salt, and1/4 tsp black pepper. Add 2 tbsp cornstarch and the required water, made a slurry.
Dipped one by one carefully in the slurry.

Using some breadcrumbs, coated the paneer and shallow-fried it in the skillet on both sides, using 1 tsp oil.

And done.

Served with rice and sweet-sour vegetables, which garnished with ginger julienne and roasted sesame seeds.
The time-consuming dinner, but when it's delicious and a successful new experiment, it's worth it. for a shortcut, you can use your favorite Tofu.
Thank you very much! See you soon. Take care.:)