I absolutely love SPICY food! Apart from being extremely delicious and flavourful, it is very good for your health. It helps with digestion, boosts immune system and increases metabolism which makes it great for weight loss. Of course, everything in moderation (note to self!)
I have started experimenting with a lot of different recipes lately as cooking is something I really enjoy and find it very relaxing after a long day. The cleaning up though..ughh not so much!
I wanted to share one of my favourite go-to recipes when I crave Asian food. Now, I love getting Asian takeaway as much as the next guy, but tons of places load their food with MSG, unnecessary amount of salt and oil. No wonder it tastes so good.
But don't you worry as I have an amazing recipe which is not only is a lot more healthier than takeaway, but tastes freaking divine! Lets do this!
For Rice Noodles(Vermicelli)
3. In another skillet, heat some vegetable/sesame oil and once hot, add the sliced onions. Sprinkle some salt and let it lightly brown. Add chopped garlic and chilli and after about a min, add in the rest of the vegetables except the peas. Soak the peas in hot water separately.
This recipe takes me about 30 mins to make and its a great one for getting TONS of veggies in without even noticing them. You don't have to stick to what I have here, feel free to throw in any vegetables that you like or have sitting in your fridge. If I have more time, I make some rice paper rolls with this one where I use similar veggies, grilled tofu dip them in almond butter sauce! So freaking good!
Ingredients
For Crispy Tofu
- 300 gms firm tofu
- 2 tablespoon cornflour
- 1 tablespoon soy sauce( Tamari for GF option)
- 2 tablespoon almond butter
- 1 tablespoon Lime Juice
- 1/2 tablespoon Maple Syrup(optional)
- 2 tablespoon seseame oil
- 1 tablespoon Chilli Paste/Sriracha (adjust based on your spice level)
- 1 large onion
- 3-4 cloves of garlic
- 1 cup sliced mushrooms
- 1 cup chopped cabbage
- 2 carrots shredded
- 1 capsicum sliced
- 1 cup frozen green peas
- 1 zucchini sliced
- 2-3 red fresh chilli chopped
- Salt to taste
- 2 tablespoon soy sauce(Tamari for GF )
- 1 tablespoon vinegar
- 1 tablespoon hot sauce (adjust based on spice level)
Instructions
- Start by preparing the crispy tofu. Dice your firm tofu into cubes. In a nonstick pan, heat some sesame oil and once hot, add tofu. Let it brown slightly and then add the cornflour. Cook for another few minutes until the cornflour is well coated and browned.
- In a small bowl, mix the soy sauce, almond butter, lime juice, sesame oil, maple syrup and chilli and whisk to combine. Once the tofu and cornflour is well coated and browned, add this mixture and let it cook for another few minutes, gently tossing the tofu in between. Once crispy, turn off the stove and put it aside.
3. In another skillet, heat some vegetable/sesame oil and once hot, add the sliced onions. Sprinkle some salt and let it lightly brown. Add chopped garlic and chilli and after about a min, add in the rest of the vegetables except the peas. Soak the peas in hot water separately.
4. Let the veggies cook for a good 5-6 mins until they are soft, add some more salt if required. Then add in the peas and cook for another 2-3 mins.
5. While the vegetables are cooking, prepare your vermicelli as per package instructions. I had to soak mine in warm water for about 10 minutes until it was soft. Also prepare the sauce mix by mixing the soy sauce, vinegar and hot sauce together.
6. Its now time to bring everything together. Add the cooked vermicelli, crispy tofu and Sauce. turn the heat down and gently mix everything in the skillet ensuring that your noodles and tofu don't break.
7. Best part- Plate it, garnish it with sesame seeds and fresh chilli and DIG IN!
This recipe takes me about 30 mins to make and its a great one for getting TONS of veggies in without even noticing them. You don't have to stick to what I have here, feel free to throw in any vegetables that you like or have sitting in your fridge. If I have more time, I make some rice paper rolls with this one where I use similar veggies, grilled tofu dip them in almond butter sauce! So freaking good!
This is a regular recipe in our home. Who knew plant based could be so damn delicious <3
The Crispy Tofu is the star of the this recipe and is is no way my own creation. I have adapted Minimalist Baker's recipe here : https://minimalistbaker.com/thai-noodle-bowls-almond-butter-tofu/
The Crispy Tofu is the star of the this recipe and is is no way my own creation. I have adapted Minimalist Baker's recipe here : https://minimalistbaker.com/thai-noodle-bowls-almond-butter-tofu/
I would love to hear your thoughts on our very first in depth recipe on The Urban Indian. I really hope you try it and like it as much as I do.
BON APPETIT!
Luck & Love,
Niki
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