Tag Archives: Chinese

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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Chili Paneer – Indo Chinese


This dish in India is usually made with Chicken or Paneer. However you can substitute it with extra firm tofu if you like.

For the Paneer marinade:
8 oz Paneer
1 and 1/2 tbs Corn Starch
1 Egg
1 tsp Huy Fong Sriracha Hot Chili Sauce
1 tsp Ground Black Pepper
1 tbs Soy Sauce

For Gravy:
Olive Oil
1 tbs Ginger & Garlic Paste
1/2 an Onion – cut in slices
1/2 a Green Pepper – cut in slices
2 Green Serrano Chilies – cut in 4 slices
Handful of Green Onions – diced
1 tsp Huy Fong Sriracha Hot Chili Sauce
1/2 a cup Vegetable stock (you can use Chicken stock)
1 tbs Corn Starch mixed with 1/2 a cup of water (should be watery, you can use stock instead of water if you prefer)

Marinate the Paneer with the above listed marinade ingredients and set aside.
Heat a non-stick pan with 2 tbs of Olive Oil and add the marinated Paneer in the oil. (This is usually fried in a deep fryer but I don’t like to use much oil in my cooking).
Fry till Paneer turns golden brown and remove on a Paper towel to remove excess oil.

In the same wok add 1 tbs of extra Olive Oil and add the sliced Onions and fry for a few minutes.
Add the Green Peppers.
Quickly add the Green chilies, followed by the ginger garlic paste.
Add the Green Onions.
Add the Hot Sauce.
Cook the mixture for a minute.
Add the Vegetable stock followed by the Corn starch mixed with water.
Once the ingredients are all mixed well.
Add the Paneer pieces and let it soak up the gravy, till a thick consistency is reached.

(note if you are going to use chicken, add the chicken prior to the corn starch mixture as the mixture will thicken the gravy really quick).

Garnish with extra green onions.

Serve Hot.

I served this with Vegetable Fried Rice and Chicken 65. Recipe for Chicken 65 to follow.


Happy Cooking!

Recipe adopted from Sanjiv Kapoor’s Khana Khazana.

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