This noodle recipe is the result of influence of Indian and Chinese cuisine in Singapore.
Ingredients
½ cup neutral oil, divided
2 tablespoons curry powder
¼ teaspoon or to taste cayenne pepper
8 oz. rice noodles (vermicelli)
3 tablespoons soy sauce
1 tablespoon sugar
1 package of firm tofu
2 shallots, sliced
1 red pepper, sliced
1 large carrot, cut into 2 inch strips
2-inch piece of ginger, finely minced
3 cloves garlic, finely minced
½ teaspoon salt
½ teaspoon black pepper
½ cup green peas
Juice of ½ a lime
4 scallions, thinly sliced
½ cup chopped cilantro
Directions
Drain tofu and remove excess liquid from tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Cut into ½-inch dice.
Heat 3 tablespoons oil in a wok or a skillet until shimmering and sauté curry powder and cayenne pepper for a minute or until fragrant.
Soak rice noodles in 8 cups of boiling water for 5 minutes or until soft. Once soft, drain water and toss with curried oil, soy sauce and sugar in a mixing bowl. Set aside.
Heat 3 tablespoons oil in a wok or a skillet until shimmering, Stir fry tofu until light golden brown, 7 to 8 minutes. Drain excess oil from tofu and transfer tofu to noodle bowl.
Add remaining oil to wok or skillet until shimmering. Stir fry shallot, red pepper and carrot for 2 to 3 minutes. Add ginger and garlic and stir fry with vegetables for a minute. Season with salt and black pepper.
Add ¾ cup water or vegetable broth to wok or skillet. Add noodles with tofu and let everything cook together until water or broth is absorbed. Add peas, lime juice and stir.
Before serving, garnish with scallions and cilantro. Serve warm.
2 tablespoons roughly chopped toasted peanuts, for garnish
2 tablespoons chopped cilantro, for garnish
Zest of one orange, for garnish
Directions
Combine egg, AP flour and ½ cup water to make batter for frying tofu. Season batter with salt and hot sauce. It should be thin batter.
Drain water from tofu package and then remove excess water from tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Then cut into ½ inch dice.
Heat oil for frying in a frying pan until hot enough for frying. Coat diced tofu with batter and deep fry in hot oil in 2 to 3 batches, until golden brown, about 5 minutes. Transfer tofu to paper toweled lined plate.
Combine soy sauce and corn starch, and make smooth slurry. Set aside.
In a wok, heat 3 tablespoons oil until shimmering on medium high heat. Add ginger and garlic, and sauté them until fragrant, 2 to 3 minutes. Add sugar and let it caramelize until light golden brown, 4 to 5 minutes. Deglaze pan with mirin and vinegar. Let everything cook for 2 to 3 minutes.
Add corn starch slurry and ¼ cup of water. Keep stirring and let sauce thicken, 2 to 3 minutes.. If sauce is too thick add more water. Add fried tofu and stir to coat with sauce. Let tofu cook with sauce for 3 to 4 minutes.
Garnish with peanuts, orange zest and cilantro before serving. Serve with steamed rice and broccoli.
This recipe is adapted from Chef Grace Young’s recipe of Chinese Burmese Chili Chicken.
Ingredients
Marinade:
1 teaspoon corn starch
1 teaspoon flavorless oil
½ teaspoon salt or to taste
½ teaspoon pepper
Stir Fry:
1 tablespoon flavorless oil
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt or to taste
2 teaspoons minced garlic
2 teaspoon minced ginger
1 packet extra firm tofu
1 medium onion, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch dice
1 green bell pepper, cut into 1 inch dice
1 Anaheim chili or poblano pepper, cut into 1 inch dice
1 medium zucchini, cut into 1 inch dice
2 tablespoons vegetarian fish sauce
½ teaspoon corn starch
¼ cup water
Directions
Cut tofu into ½ inch slices. Drain the liquid of the tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Then cut into ½ inch dice. Combine marinade ingredients and diced tofu in a medium mixing bowl.
Heat 1 tablespoon oil in a wok or a wide heavy bottomed pan. Stir fry onion until tender, one minute. Make space for tofu in the wok by moving onion on one side of wok and stir fry tofu, 3 to 4 minutes. Once the tofu is golden brown, add peppers and zucchini. Stir fry for a minute or two until vegetables are tender but crisp.
Add spices, ginger, garlic and fish sauce and stir the contents of wok to evenly coat tofu and vegetables with spices. Season with salt. Combine corn starch and water in a small bowl. Add corn starch mixture in wok and stir fry for one more minute. Serve hot over rice.
Drain tofu and remove excess liquid from tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Cut into ½-inch dice.
Whisk corn starch and 1 tablespoon of soy sauce in a large mixing bowl. Add tofu and stir to coat. Let it stand for 30 minutes.
Make sauce: In a sauce pan, heat 2 tablespoons oil on a medium high heat until shimmering. Sauté orange peel, ginger, garlic and jalapeno pepper until soft, 2 to 3 minutes. Add rest of the ingredients and let sauce simmer for 10 to 15 minutes or until reduced by half. Pass sauce through sieve. Set aside.
Heat 2 tablespoons oil in a wok or frying pan until shimmering. Stir fry tofu with white parts of scallions and chilies until golden brown, 10 to 12 minutes. Add sauce and let tofu cook with sauce for 5 to 7 minutes. Add green parts of scallions, stir and serve immediately over steamed rice.
