Spicy tofu

The past few weeks have been quite ‘busy’…I hate the word, but tend to use it a lot! Busyness in life makes me stressed. For the most part I am a laid back Type B personality. As much as I love rushing around getting things done, I do not enjoy the pressure that comes with it. When I am stressed I also cook…a LOT…so that’s good for the blog ๐Ÿ™‚

I have been trying to follow some recipes I had requested from my mom and my MIL. They include spicy pork curry and roast beef. I did try all of them, but forgot to take pictures ๐Ÿ˜› I will be trying them again soon, with a new twist. When I do, I promise to post the recipe and the pictures.ย I also tried lemon bars for the very first time and they turned out great!

A few weeks ago, I was on an Asian food roll. Here’s the recipe for spicy tofu that we had.

Ingredients:

1 pound extra firm tofu (cubed)

1 red onion, sliced

1 red green pepper, sliced

1 serrano pepper

3 garlic cloves, finely chopped

1/3 cup water

3 tbsps vinegar

3 tbsps soy sauce

1 tbsp brown sugar

1 tsp cornstarch

1 tsp red pepper powder

2 tbsps canola oil

Method:

Pat the tofu with kitchen towels, removing as much water as you can before you cube it.

Heat oil in a large pan or wok on medium high. Add cubed tofu and fry until golden brown.

After the tofu is browned, add sliced onion, bell pepper, serrano pepper and garlic. Toss it until the vegetables are just tender, about 5 mins.

In a different bowl combine the water, vinegar, soy sauce, brown sugar, cornstarch and red pepper powder. ย Pour over tofu and vegetables to coat. Simmer everything together until the sauce thickens.

Serve either with rice or vermicelli

Bon Appetit!

 

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Stir fried soba noodles with lemon-ginger dressing

While I have always been fond of cooking, I started following recipe blogs only in the past 3 years. Mainly it was because I left all my recipe books at home in Bombay. But, ever since I discovered these blogs I have rarely felt the need to go look for a recipe in a book. Partly it’s because I know that the recipes in these blogs are made in a regular kitchen just like mine, as opposed to a hoity-toity chef’s kitchen ๐Ÿ˜› Secondly, they are tested and tried recipes so I know that there is a lower chance of failing while trying them ๐Ÿ˜€

In my quest to eat healthy and to be on a low GI diet, I came across soba noodles, or buckwheat noodles. They are always available at Asian stores and are different from the regular noodles. Since they are, for lack of a better word, unique, in taste, I only made them once in a blue moon using ground meat or with beef and broccoli. Then I came across a blog that contains primarily Asian recipes. I rarely have all the ingredients available in my pantry, but when I do, I make it a point to try out recipes from theย Steamy Kitchen.

Jaden Hair has done a fabulous job with her blog and I enjoy trying recipes from there. She also dabbles in a lot of fusion food, something that I enjoy doing too. So, here’s how I modified her tofu and soba noodles recipe:

Ingredients:

For the dressing –

Ginger, 1 inch, peeled and grated

1 tbsp. honey

1/2-1 tsp. chilli powder (or cayenne)

1 tbsp. lemon juice

1/4 cup red wine vinegar

1/3 cup soy sauce

2 tbsp olive oil

1 tbsp. toasted sesame oil

For the noodles –

Soba noodles – 3 bunches (they are normally packed in separate bunches in one packet)

1 tbsp. cooking oil (either olive or sesame oil)

1-1/2 assorted bell peppers, sliced (I use red, yellow and green, just because the end result looks colorful!)

Mushrooms – 1 small pkt, 6-8 oz.

Browned sesame seeds (optional)

Method:

To make the dressing, combine all the ingredients except for the oils in a blender (hand blender is more convenient and easy to clean!) Run the blender for a few seconds, until all ingredients are combined. With the machine running, pour in the oils. Adjust the chilli powder to taste, we have ended up with really spicy noodles a few times ๐Ÿ˜›

Bring a large pot of water to a boil and cook the soba noodles until just tender, then drain.

While the noodles are cooking, heat a nonstick frying pan over medium high heat and when hot, pour in the cooking oil. Add the sliced bell peppers and sear them for a few minutes. Add the mushroom and stir fry together for another minute or two, until the mushroom looks cooked (make sure it isn’t over cooked). It’s important to have the heat on high while adding the mushroom. Toss gently and turn off the heat.

In a large mixing bowl, combine the soba with the dressing, vegetables and the sesame seeds. Toss until well combined.

Enjoy ๐Ÿ™‚