non-vegetariandairy-free
indo_chinese
Chili Garlic Prawns with Steamed Rice
20 min
520 cal
32gProtein
70gCarbs
12gFat
2Recipes
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Protein-packed chilli tofu with perfectly spiced Hakka noodles - an energy-giving vegan treat!
Crispy fried tofu cubes tossed in a sweet, spicy, and tangy sauce with crunchy onions and bell peppers. A popular Indo-Chinese appetizer or main course that's a perfect vegetarian crowd-pleaser.
Serving size: 1 serving
A classic Indo-Chinese street food favorite! Quick stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
Serving size: 1 serving
Tangy Paneer Manchurian with aromatic Hakka noodles - a soul-satisfying, kid-approved dinner!
Protein-packed Triple Schezwan Chicken Rice - perfectly spiced for a hearty, energy-giving lunch!
Perfectly spiced Triple Schezwan Rice (Veg) - a fiber-rich, energy-giving lunch that's super tasty!
Protein-packed chilli tofu with perfectly spiced Hakka noodles - an energy-giving vegan treat!
This indo_chinese dish is perfect for lunch. With 772.55 calories and 27.14g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Tofu: Gently press the tofu block for 15-20 minutes between heavy objects with paper towels to remove as much water as possible. This is crucial for crispy tofu. Cut the pressed tofu into 1-inch cubes.
Make Batter and Coat Tofu: In a mixing bowl, whisk together corn starch, all-purpose flour, ginger-garlic paste, 1 tsp soy sauce, black pepper, and salt. Gradually add about 4 tbsp of water, whisking to form a smooth, thick batter (like pancake batter). Add the tofu cubes to the batter and gently toss to coat them evenly.
Fry the Tofu: Heat 1 cup of oil in a wok or deep pan over medium-high heat. Once the oil is hot, carefully add the battered tofu cubes in a single layer. Do not overcrowd the pan; fry in batches if needed. Fry for 4-5 minutes, turning occasionally, until all sides are golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
Prepare the Sauce: In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, tomato ketchup, rice vinegar, and sugar. Set this sauce mixture aside.
Stir-fry the Vegetables: Heat 2 tbsp of oil in a clean wok or large pan over high heat. Add the chopped garlic, ginger, and slit green chillies. Sauté for 30 seconds until fragrant. Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
Combine and Finish: Pour the prepared sauce mixture into the wok with the vegetables. Cook for 1 minute until the sauce thickens slightly and bubbles. Add the fried tofu cubes to the wok. Gently toss everything together for about 1 minute until the tofu is well coated with the sauce. Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds.
Serve Immediately: Serve hot as an appetizer or as a main course with fried rice or noodles.
Bring 2 liters of water to a rolling boil in a large pot and add 1 tsp of salt. Add the Hakka noodles and cook according to package directions (usually 3-5 minutes) until al dente. Drain immediately in a colander, rinse with cold water to stop cooking, and toss with 1 tbsp of oil to prevent sticking. Set aside.
In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, white pepper powder, 0.5 tsp salt, and sugar until well combined. Set aside.
Heat sesame oil in a large wok or pan over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the sliced onions and sauté for 1 minute until slightly translucent. Add the julienned carrots and capsicum and stir-fry for 2 minutes. Finally, add the shredded cabbage and stir-fry for another minute until the vegetables are cooked but still crisp.
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over them. Using two spatulas or tongs, gently toss everything on high heat for 1-2 minutes until well-coated. Add most of the chopped spring onion greens and give it a final toss.
Transfer the noodles to a serving platter, garnish with the remaining spring onion greens, and serve immediately while hot.