Sweet Corn Soup, Chilli Tofu and Schezwan Noodles

Ingredients

• 400 g firm tofu (pressed to remove excess water)
• 4 tbsp corn starch (also known as cornflour)
• 2 tbsp maida
• 1 tsp ginger garlic paste (for the batter)
• 1 tsp soy sauce (for the batter)
• 0.5 tsp black pepper powder
• 0.5 tsp salt (for the batter)
• 4 tbsp water (to make the batter)
• 1 cup oil for frying
• 1 tbsp red chilli sauce (e.g., Sriracha)
• 2 tbsp tomato ketchup
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp vegetable oil (for stir-frying)
• 4 pcs garlic (cloves, finely chopped)
• 1 inch ginger (finely chopped)
• 2 pcs green chilli (slit lengthwise)
• 1 pcs onion (large, cut into 1-inch cubes or petals)
• 1 pcs capsicum (medium, any color, cut into 1-inch cubes)
• 0.25 cup spring onion greens (chopped for garnish)
• 1 tsp toasted sesame seeds (for garnish (optional))

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

Ingredients

• 200 g Hakka Noodles (Or any other long wheat noodles)
• 8 cups Water (For boiling noodles)
• 1 tsp Salt (For boiling noodle water)
• 3 tbsp Vegetable Oil (Divided use: 1 tsp for noodles, 2 tbsp for stir-frying)
• 6 cloves Garlic (Finely minced)
• 1 inch Ginger (Finely minced)
• 1 medium Onion (Thinly sliced)
• 1 medium Carrot (Julienned)
• 1 medium Green Capsicum (Julienned)
• 1 cup Cabbage (Shredded)
• 4 tbsp Schezwan Sauce (Adjust to your spice preference)
• 1 tbsp Soy Sauce (Light soy sauce recommended)
• 1 tsp Rice Vinegar
• 0.5 tsp Sugar (Optional, to balance flavors)
• 0.25 tsp Black Pepper Powder (Freshly ground is best)
• 2 tbsp Spring Onion Greens (Chopped, for garnish)

Instructions

1. 1

   Boil the Noodles: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the Hakka noodles. Cook for 4-5 minutes or until al dente, following package directions. Avoid overcooking.

2. 2

   Prep the Noodles: Immediately drain the cooked noodles in a colander and rinse thoroughly with cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of vegetable oil to prevent them from sticking. Set aside.

3. 3

   Sauté Aromatics: Heat the remaining 2 tablespoons of oil in a large wok or skillet over high heat. Once shimmering, add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant.

4. 4

   Stir-fry Vegetables: Add the sliced onions and stir-fry for 1 minute. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. Finally, add the shredded cabbage and cook for another minute until tender-crisp.

5. 5

   Add Sauces: Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar (if using), 0.25 tsp salt, and black pepper powder. Stir well to combine the sauce with the vegetables.

6. 6

   Toss and Finish: Add the cooked noodles to the wok. Using two spatulas or tongs, gently toss everything together until the noodles are evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to heat through.

7. 7