Chilli Tofu and Hakka Noddles
#vegan
For my love of indo-chinese cuisine :)
It is extremely moderate on calories for a nice dinner night!!
Chilli Tofu and Hakka Noddles
#vegan
For my love of indo-chinese cuisine :)
It is extremely moderate on calories for a nice dinner night!!
Cooking Instructions
- 1
Boil Hakka noodles in salted water for 5-6 mins. Once boiled, wash in running cold water. Once done, rub oil through the noodles so that they do not stick
- 2
Once boiled, drain water and wash noodles in cold water. Once done, rub oil in noodles so that they don't stick together.
- 3
In a pan, put 1 tbsp oil and when it is hot, added garlic and saute for 2-3 mins. Then add finely chopped onions
- 4
In a pan,put 1 tbsp oil and when hot, saute minced garlic for 2-3 mins. After that add thinly sliced onions and saute till they are slightly transparent. Post that add thinly sliced carrots,capsicum and cabbage. Saute for 3-4 minutes so that the veggies are crunchy. Add salt, pepper,soy sauce, green chilli sauce. Also white vinegar can be added if tangy taste is preffered.
- 5
Mix the sauted veggies and noodles and mix well.
- 6
Chilli tofu: Freeze the cubed tofu for 30-45 mins
- 7
Heat 1 tsp oil in a pan and add garlic and spring onions. Saute for 3-5 mins till aroma goes away.
- 8
Now add cubed capsicum and cook for 5 minutes till capsicum is soft. Add salt, soy sauce, green chilli sauce and pepper.
- 9
Add 1 tbsp corn starch and.5 cup water and let it cook for 5-7 mins till the gravy is slightly thick.
- 10
Take a bowl and add 1 tbsp corn starch and 2 tbsp corn meal. Add a pinch of salt and 3-4 drops of oil.
- 11
Remove tofu from the freezer. Coat the tofu properly in the mixture prepared in step above.
- 12
Coat the tofu with oil spray and Bake in oven at 375°F. (You can also fry for crisper version,but I prefer healthier option.If coated and baked well, it's almost same crispy)
- 13
Serve Chilli tofu with Hakka noodles. Garnish with spring onions.
- 14
Enjoy the meal!!
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