How to make Tofu with Stewed Noodles -
Tofu and potato tikkis served with stewed noodles and pok choy.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Beancurd, Noodles (नूडल्ज़ )
Cuisine : Fusion
Course : Main Course Vegetarian
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For more recipes related to Tofu with Stewed Noodles checkout Stir Fried Beancurd With Asian Greens, Beancurd Laksa, Yin Yan Bean Curd, Peppered Beancurd . You can also find more Main Course Vegetarian recipes like Khatti Arbi Soyawadi Aloo Aaluchi Patal Bhaji Poondu Keerai Massiyal
Tofu with Stewed Noodles Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Tofu with Stewed Noodles Recipe
Beancurd 50 grams
Noodles boiled 1½ cup
Potato boiled, peeled and mashed 1 medium
Roasted peanuts crushed ¼ cup
Ginger grated 1 tablespoon
Onion finely chopped 1 medium
Salt to taste
Refined flour (maida) 1 tablespoon
Black sesame seeds (kale til) 2-3 tablespoon
Oil 2 tablespoons + for shallow frying
Garlic crushed 1 tablespoon
Pok choy leaves 8-10
Red chilli sauce 1 tablespoon
Method
Step 1
Put potato in a bowl and grate tofu into it. Add peanuts, ginger, onion and salt and mix well. Add refined flour and mix well.
Step 2
Spread black sesame seeds on a plate.
Step 3
Divide the tofu mixture into equal portions, shape them into balls, flatten to make tikkis and coat them in sesame seeds.
Step 4
Heat sufficient oil in a non-stick pan. Heat 1 tbsp oil in another non-stick pan. Heat remaining 1 tbsp oil in a 3rd non-stick pan.
Step 5
Add garlic to the 2nd pan and sauté for half a minute. Add pok choy, ½ cup water and salt and mix well. Cook till the pok choy is done.
Step 6
Add noodles, red chilli sauce, ¼ cup water and salt in the 3rd pan and mix well. Cook till the noodles are heated through.
Step 7
Shallow-fry the tofu cakes in the 1st pan, turning sides, till brown and crisp on both the sides.
Step 8
Place the stewed noodles on a serving plate, place the pokchoy mixture over it, top with tofu cakes and serve immediately.
Nutrition Info
Calories : 1238 Kcal
Carbohydrates : 87.9 gm
Protein : 23.1 gm
Fat : 88.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
