Monthly Archives: August 2013

Sesame-Ginger Tofu with Vermicelli Noodles


So I really like vermicelli (I used the Indian Vermicelli – Bambino brand, but you can try this with the Chinese brand as well). It’s super quick to make and I love the way it absorbs flavor. I usually make the South-Indian breakfast (Upma) but I wanted to try something different so I added Tofu to it. It almost tastes like Hakka Noodles, but it is much lighter than the Egg Noodles used in Hakka Noodles.

1-1/2 cup of uncooked Vermicelli
1 packet of Extra Firm Tofu (14 oz.)
½ an Onion – chopped
1 Green Pepper – diced
1 cup sliced Carrots
½ tsp of Red Chili Powder
½ tsp of Black Pepper
1 tsp of Sesame Seeds
1 tbs of Soy Sauce
1 tsp of Ginger
Salt to taste

In a non-stick wok add the onions and let it sweat for a minutes.
Meanwhile, cut the Tofu and set aside to marinade.
In a separate bowl add water to the red chili powder to make a paste.
Marinade the Tofu with the Chili paste, Sesame Seeds, Black Pepper and Salt.


Add the Ginger to the onions and cook for a few minutes.
Add the Tofu and fry till golden brown on either side.
Add the Soy sauce, Green Peppers and Carrots, cook for a few minutes (stir-fry very gently to avoid breaking the Tofu).


Meanwhile in a separate pot:
Boil water and add the uncooked vermicelli with salt.
Vermicelli cooks pretty quickly so make sure your stir-fry is almost ready prior to adding the vermicelli in the boiling water. (Takes less than 5 minutes).

Once ready add the cooked vermicelli on top of the stir-fry and mix very gently.

Enjoy and eat ☺

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Spicy Cilantro Barbecue flavored Shrimp with Rice Pilaf


Moving to a new state and into a new apartment was fun but not being able to cook was definitely a bummer.
So since it was my first day back in the kitchen I decided to experiment a bit and add flavors that just popped. So here goes, my new kitchen creation:

1-cup small shrimp
Handful of chopped Cilantro
½ a Red Onion chopped.
1 tsp Green Chili Chutney or paste (I used Swad – Green Chili Chutney)
1 tbs Worcestershire Sauce
1-1/4 tbs Barbecue Sauce (I used Famous Dave’s BBQ sauce)
1 tbs (heapful) Mayonnaise
1 tsp Garlic Paste
½ tsp Cayenne Pepper (or to taste)
½ tsp Black Pepper (or to taste – I like mine spicy).
Salt to taste.
1 tbs of Oil
1 Packet of Near East Rice Pilaf mix (Garlic and Herb)


In a bowl mix all the ingredients (except the Shrimp and the Rice Pilaf) well.
Use a blender and blend the ingredients to a fine paste.
Add the Shrimp and let it marinade for at least 20 minutes.
In a non-stick pan add the oil, once hot add the marinated Shrimp and fry for 30 minutes. (Or as per your desired consistency. I wanted my spice mix to be a bit crunchy).
In a separate pot, cook the Rice Pilaf as directed on the package.
Top your Rice Pilaf with the Shrimp and Enjoy.

Warning – this dish can be a little spicy and amazingly good for your taste buds.

Happy Cooking ☺


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