Tofu-mushroom-bell pepper stir fry

I’m not super fond of tofu (I know it’s healthy and all!), but I try coming up with interesting recipes in the hope that I will like one of them (secretly hoping the husband likes tofu too *fingers crossed*) ! While surfing (officially my fave thing to do!) I found this recipe and I thought it was interesting. Finally after making it, since the husband did not complain while eating, I think I have a winner in the tofu section 🙂


1 pack extra firm tofu, cut into cubes

4 cloves of garlic, minced

1 green bell pepper, cut into chunks

10 oyster mushrooms, sliced

4 shiitake mushrooms, stalk removed and sliced

1 tbsp tamari soy sauce (you can also use any other dark soy sauce)

1 tbsp oyster sauce

1 cube chicken bouillon (use vegetarian bouillon if you want a completely vegetarian dish)

1 tsp cornstarch

2 tbsp water

Cooking oil (not olive oil, sesame will do. I used canola.)


Stir together soy sauce, oyster sauce, chicken bouillon, cornstarch, and water in a non-reactive bowl.  Set sauce aside.

Remove tofu from package and try and drain as much water out of it as possible. Cut into ¾ inch chunks.

Heat 2 tbsp of cooking oil in a skillet over high heat. When oil is smoking hot, add the tofu. Panfry, stirring occasionally, until tofu is browned on all sides, about 4-5 mins. Remove the tofu and set aside.

In the skillet add another tbsp of oil and reduce heat to medium-high. Stir-fry the mushrooms until they start to soften, and then add the green bell peppers and minced garlic. Toss the mixture around a few times to cook the peppers, but make sure they’re still crisp, between 30 seconds and 1 min. Add the fried tofu and stir-fry carefully, making sure you don’t break the chunks of tofu, just until heated through, about than 1 minute.

Add the sauce, and stir into the mixture until thick, less than 30 sec. If sauce is too thick, add a little more water and stir it in thoroughly.

Serve hot with steamed rice.

Bon Appetit!


Mushroom rice

Tonight I was wondering what to make for dinner and I decided to cheat a little on my low GI diet 🙂 I had already made the spicy chilli-garlic chicken, so I thought of making a simple rice dish that went along with it. I had some mini portobello mushrooms lying in the fridge and if I didn’t use them soon I knew they would go bad. So, what did I do? Made mushroom rice of course! Most of the Indian mushroom rice recipes I found contained tomatoes in them and were either made to be flavorful with spices or hot with chilli pepper. I didn’t want to overpower the flavor of the chicken dish, so I decided to rustle up my own mushroom rice dish minus the garam masala and the tomatoes. Why the tomatoes? Because tomatoes and the chicken recipe just wouldn’t go together. Here’s the recipe –

Ingredients –

Rice – 1 cup

Baby portobello mushrooms, sliced – 8 oz.

Green onions, white portion and green stalks separated – 2-3

Cilantro – 3-4 springs.

Bay leaf – 1

Whole pepper corns 1/2 tsp

Cardamom – 3 whole

Cloves – 3-4

Oil – 1 tsp


Heat the pan with oil on medium heat. After the oil heats up add the bay leaf, peppercorns, cardamom and cloves. Saute them for a few seconds until you get their aroma.

Add in the white portion of the green onions and continue to saute until they are lightly browned.

Next, add the sliced mushrooms and saute until the mushroom is cooked. Be careful not to overcook it, or else the entire dish will be very soggy!

While the mushrooms are cooking, cook rice separately in a rice cooker. Make sure that the rice is not mushy and that each grain can be separated.

Mix the rice and the mushroom mixture.  Add the green onion stalks and cilantro as garnish.

Eat this while it’s still hot. It goes well with the chicken dish. The rice has its own flavor. The whole spices give it flavor, while not making it too spicy. I will be making this rice dish again with some other spicy dish on the side soon 🙂


I’ll begin blogging by something I cooked recently. That happens to be pundi, or in other words Mangalorean rice balls. Indian cuisine varies from state to state. My family is from the south, from the state of Karnataka. Mangalore is one of the larger towns in southern Karnataka. My grandparents migrated to Bombay, which is in the West, for work. I was born and brought up in the Bombay, but grew up eating primarily South Indian food. However, I am certainly not partial towards it. I don’t normally make all the traditional foods I grew up eating. I do make them when I crave them, or to finish some of the ingredients in my pantry. This pundi cooking spree was a mix of both. I called my mom and asked her to give me the recipe. I used different ingredients from the ones that she mentioned, but that’s just me, I love experimenting 😛

Here’s the recipe

1 cup rice flour (normally idli rawa is used, I used Japanese rice powder!)

1 cup water

1 tsp oil

1/2 tsp mustard seeds

2 red chillies, broken in 3 pieces

1-2 tsp urad dal (husked black gram – you’ll find it in the Indian store)

sugar – 1 tsp (optional)

salt to taste


Keep oil to heat in a thick bottomed pan on medium heat.

Add mustard seeds and let them splutter, add the urad dal and red chillies.

Add water. When it boils turn off the stove and add the sugar, salt and rice flour. Mix it and cover the pan for 5 mins.

After 5 mins, open the pan and take the pan off of the stove. Make sure the dough inside is not too hot. Mix it again and form golf sized balls.

Now steam these golf sized balls in a steamer for 15-20 mins.

The pundi can be eaten with sambhar or any type of chutney. We normally had it for breakfast or as a snack in the evenings. I personally like to eat it with coconut and cilantro chutney or pudi chutney (powdered chutney). The recipes for those will be coming up next!