Asian Sous-Vide Menu Design

I need a complete mini-menu of sous-vide recipes that stays true to Asian flavours. The brief breaks into two clear streams: vegetarian dishes starring tofu, mushrooms and paneer, and non-vegetarian dishes centred on chicken. I’m after recipes that a home cook can reproduce yet still feel restaurant-grade once they come out of the water bath.

Please supply clear, kitchen-ready documentation that covers the following:

• Each finished dish with a short flavour profile and plating idea
• Precise marinade or seasoning formulas, vacuum-sealing guidelines, target core temperatures, and exact cook-hold times for the sous-vide phase
• Quick finishing steps (sear, torch, sauce reduction, etc.) that lock in colour and texture while keeping the Asian character intact
• Ingredient quantities scaled for both single-serve testing and small-batch prep (4–6 portions)
• Basic nutritional info per portion so I can label macros later on

I will test the dishes in a 100-litre tank with circulator, so please keep temperatures practical for that equipment. When everything meets the specs above, the project is complete and approved.
These meals will be preserves in vacuum bags in freeze for 15 days. Kindly note that these are ready to eat meals.
I am open for different rice dishes with veggies or chicken

I need 10 recopies and my budget is 1000 INR for all 10 recopies.
I shall be selling these in India and UAE