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.
Combine ingredients of marinade into a medium mixing bowl. Add paneer and toss to coat with marinade. Cover with plastic wrap and let it marinate for 30 minutes to an hour.
Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Spread paneer evenly on sheet and bake until light golden brown, 10 to 15 minutes.
Heat oil or butter in a wok or a frying pan until simmering. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. Add tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
Add the baked paneer and stir with the gravy. Adjust the seasoning and let paneer cook with gravy for 5 minutes, stirring occasionally so that gravy does not stick to bottom. Add heavy cream, stir and let the gravy cook for another 2 minutes.
Garnish with cilantro and serve warm with Nan or Paratha.
Combine ingredients of marinade into a medium mixing bowl. Add paneer and toss to coat with marinade. Cover with plastic wrap and let it marinate for 30 minutes to an hour.
Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Spread paneer evenly on sheet and bake until light golden brown, 10 to 15 minutes.
Heat oil or butter in a wok or a frying pan until simmering. Sauté shallot, green chili, garlic, and ginger with spices until fragrant, about 3 minutes. Add tomato paste and sauté for a minute. Add pumpkin or squash puree, kasuri methi, lime or lemon juice and stir to combine everything. Season with salt and let it cook for 2 to 3 minutes.
Add the baked paneer and stir with the gravy. Adjust the seasoning and let paneer cook with gravy for 5 minutes, stirring occasionally so that gravy does not stick to bottom. Add heavy cream, stir and let the gravy and paneer cook for another 2 minutes.
Garnish with cilantro and serve warm with Nan or Paratha.
2 inch piece of ginger, peeled and roughly chopped
1 Jalapeno or serrano pepper, roughly chopped
2 cloves garlic
2 tablespoons canola or coconut oil
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon garam masala
½ teaspoon ground cumin
½ cup almond or any nut milk
1 tablespoon kasoori methi (dry fenugreek leaves)
1 teaspoon salt or to taste
1 teaspoon raw sugar or ½ teaspoon honey
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. Let it stand for 30 minutes to an hour.
Combine tomato sauce, almond butter, almond milk, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
Heat 2 tablespoons oil in a wok or a wide heavy bottomed pan. Stir fry tofu, until golden brown, 4 to 5 minutes. Remove from a wok or a pan with a slotted spoon on a paper towel lined plate to remove excess oil. Keep the extra oil in wok or pan.
Heat 2 tablespoons oil in same wok or pan until simmering. Add tomato sauce mixture and stir to combine with oil. Add spices, kasuri methi, and season with salt. Stir to combine everything. Let the gravy cook for 2-3 minutes. Add stir fried tofu and stir to combine with gravy. Cover the pot and let gravy and tofu cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
Garnish with cilantro and serve with vegan flat bread or rice.
Notes
To make this recipe nut less, replace nut butter and milk with ½ cup silken tofu.
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.
