Ingredients – Extra-firm Tofu cut in big chunks- 1 packet of 350 gms – Cornflour – 1 tbsp – Soy Sauce – 1 tbsp – Salt & Pepper to taste – Yellow peppers julienned- half – Spring Onion – sliced 2-3 – Whole red chillies sliced – 1-2 – Red chilli paste – 1 tbsp – Rice Vinegar – 1/2 tsp – Sliced ginger & garlic – 1 tsp each – Sesame Oil – 1 tbsp – Stock/Water – as required – Honey – 1 tbsp – Sesame seeds – 1 tsp – Regular oil – 2 tbsp – Spring Onion greens for garnish
Method -Marinate the tofu with salt & pepper. Dust the tofu with cornflour.
-Heat regular cooking oil in a pan & shallow fry till crisp on all sides.
-Keep the pan on high.
– Remove once done and keep aside. Now in the same pan, add ginger & garlic slices & toss till crisp.
-Add the spring onions, red chillies, yellow peppers and toss well.
– Then add the red chilli paste, light soy sauce, rice wine vinegar & give it all a nice mix. Add a little bit of stock/water to make it saucy.
-Add honey & finally add the tofu. Let it cook together for a minute or so. – Garnish with spring onion greens, drizzle some sesame oil and sprinkle sesame seeds. Serve hot!
Tip: Add the tofu when you want to serve the dish.
Ingredients for Hakka Noodles – Noodles – 1/2 a packet – Ginger garlic paste – 1 tsp each – Spring Onion – cut them slant – 1-2 – Carrots cut in Jullienes – 1 – Beans – 1/2 cup chopped – Cabbage – thinly sliced 1/2 a cup – Soy Sauce – Vinegar – Green chillies – 3-4 sliced – Green chilli sauce – 1 tbsp – Salt & pepper to taste
Method -Heat a wok. Add oil. Add onions, ginger-garlic paste & give it a quick toss. Add green chillies.
-Throw in the carrots first, sauté, then beans & finally the cabbage and toss them together.
-Add the sauces give everything a good toss on high flame.
-Add salt & pepper to taste.
-Finally add the noodles & use tongs to toss them well with the sauce and the veggies.
-Serve hot!
(Recipe By Chef Amrita Raichand)
