Tag Archives: vegetarian

The best tofu ever

I have always loved tofu.

This is my favourite tofu recipe ever and it is very easy to prepare.


1 brick firm tofu (500 g)

100 g Rice flour

1 tablespoon Kurkuma powder

1 tablespoon paprika powder

1 teaspoon salt

2 tablespoon chopped ginger

4 tablespoon chopped onion

1 teaspoon black mustard seeds

1-2teaspoon chili flakes

1 chicken broth cube powdered or vegetable broth cube

salt and coarse black pepper


First mix the flour, kurkuma, paprika and salt together. It has to have a middle strong yellowish, reddish colour. Taste it for salt.


Cut the tofu into 32 little finger size sticks depending on the size of the tofu.


Toss the pieces in the four mixture and deep fry them in hot oil, 15 pieces at one time.

It’s ready when the coating gets firm or hard if you touch them. Remove them and put paper underneath to remove excess oil.

When you have fried all put them aside until you want to use because this is a freshly made course.

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When it is time to serve, put your wok over high heat add 2-3 tablespoon of oil then ginger with the onion. Stir fry for a minute or two and 15 tofu pieces at one time. Season with chili flakes and coarse black pepper and stir fry (don’t brake the pieces).

Season with salt and the powdered chicken broth cube. It is ready when the ginger and the onion pieces get fried and have a light brown colour.

Do the same until you have fried all the tofu fingers you have.


Serve with the ginger-onion crust on top.



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Stir fried green beans with coconut shavings

This is a very good vegetarian recipe, this dish can be eaten in itself or with a piece of lean grilled chicken breast or chicken kebabs seasoned only with salt and black pepper and lemon.


150-200 g green beans

2-3 tablespoons of fresh coconut shavings or more (you can buy it in your nearest Waitrose)

1 tablespoon chopped onion

1 tablespoon chopped ginger if you like

2-3 tablespoon vegetable oil

1/2 teaspoon black mustard seed

1 teaspoon chili flakes

1/2 powdered broth cube  or powdered vegetable broth cube if you are vegetarian

salt and coarse black pepper


Instead of blanching vegetables I prefer steaming them in microwave. It makes less dishes to wash and is much faster.

Cut the ends of the green beans, cut into 2-3 even pieces and place them into the steam bag. Seal the bag and put in the microwave according to the instructions on the bag. I set it to middle strong for 1 minute and go. I don’t want to cook it, only “blanche”. When it bells take out and open the bag carefully.

Put your wok over high heat, add the oil. When it is hot, add first the ginger, then the chopped onion. Saute for a few minutes while stirring. Drop the beans and 2 tablespoons of coconut shaving in the wok, fry for a minute than add the chili flakes, salt and coarse black pepper, the powder made from the half vegetable broth cube and stir fry. I like to fry it without adding water, if you like you can add 1-2 tablespoons of water.

I don’t like to over cook the beans I like it when it has a bite.

When it’s ready you may squeeze a wedge of lemon if you like a little sourness.

Serve and garnish with fresh coconut shavings.


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