Vegetarian Mapo Tofu

Mapo Tofu with a vegetarian twist. Idiot proof way of cooking a simple tofu dish at home.

REP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

SERVINGS & SCALING
Original recipe yield: Serves 2 -3 a side dish. Serve with hot steaming rice.

INGREDIENTS
Tofu, 1 packet (cubed)
Dried Red Chillis, 1 bowl, cut into edges
Button mushrooms, 1 can (sliced)
Garlic, 2 cloves (finely chopped)
Lee Kum Kee Mapo Tofu sauce, 1 packet
Spring onions, to garnish

DIRECTIONS

1. Saute garlic and dried red chillis in a frying pan. Add in the sliced button mushrooms. Saute until the mushrooms are cooked.
2. Switch to low heat. Add in the Lee Kum Kee Mapo Tofu sauce. Add in the cubed tofu and simmer.
3. Once tofu is hot from inside out, chop some spring onions to garnish and serve.

TIPS
Note: Use minced chicken / pork instead of mushrooms for a more authentic mapo tofu dish.

Drain the water well from the tofu before cooking so that the tofu will not be broken up too easily. It is preferable to use pressed instead of silken tofu.

Be careful to gently stir the tofu pieces in the sauce so that you don't end up breaking up the tofu pieces into mush!

Simple Asian Noodles

A fuss free meal for hungry kids. Asian noodles served in western homes.

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

SERVINGS & SCALING
Original recipe yield: Serves 2 as a main course

INGREDIENTS
Pasta Spaghetti, 1/2 packet
Dried Red Chillis, 1 bowl, cut into edges
Mixed vegetables, 2 cups
Onions, 1 medium (finely chopped)
Garlic, 2 cloves (finely chopped)
Chilli powder, to taste
Tomato puree, to taste
Soya sauce, to taste
Garlic chilli paste, to taste
Garam Masala, to taste

DIRECTIONS

1. Boil water and cook pasta (adding oil and salt) until the pasta is al dente. Drain and set aside. Boil water and cook mixed vegetables. Drain and set aside.
2. Next, heat up the oil on low heat in a wok or pan. Fry the garlic and the dried red chillis. Add in the onions and fry till the onions turn translucent. Add in a dash of chilli powder and garam masala. Throw in the cooked mixed vegetables at this juncture and saute.
3. Add in approximately 2 dollops of tomato puree and some garlic chilli paste. Taste the mixture. Add in more chilli powder / garam masala /soya sauce / garlic chilli sauce if desired. Mix and fold in the pasta spaghetti.

TIPS

Note: If you are able to get the normal greenish-yellow chinese noodles, by all means use that! The above recipe was inspired when I tried something similar in a relative's house in Melbourne - I was surprised to learn that spaghetti was a good substitute for chinese noodles.

Kimchi Fried Rice / Kimchi Bokumbap

Healthy Kimchi Fried Rice - A quick-fix and a simple Korean dish to be enjoyed at home.

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min

SERVINGS & SCALING
Original recipe yield: Serves 2-3 as a main course

INGREDIENTS
Cooked rice (from 1/2 cup of uncooked basmati rice or any other white rice)
Asian Home Gourmet Korean Kimchi Stir-Fried Rice Paste, 1 packet
Onion, 1 medium (finely chopped)
Frozen mixed vegetables (peas, onions and carrots) , 1 1/2 cups
Kimchi, 1 250gm packet (chopped into smaller pieces)
Chilli powder, to taste
Soya sauce, to taste
Garlic chilli sauce, to taste
Spring onions, for garnishing

DIRECTIONS

1. Boil water and cook frozen vegetables. Drain and set aside.
2. Fry the onions until the onions turn translucent. Add in the cooked vegetables, followed by the kimchi. Saute for a while. Throw in a dash of chilli powder. Thereafter, stir in the Asian Home Gourmet Kimchi Stir-Fried Rice Paste. Leave the mixture to simmer on low heat. If the mixture is too dry, sprinkle some drops of water into the mixture.
3. Mix in the cooked rice. Add in soya sauce and garlic chilli sauce (a spoonful, for a slight vinegar taste). Stir and fold the rice.
4. Chop some fresh spring onions and garnish on your kimchi fried rice ;)!

TIPS

Note:

(a) You can use add a couple of cut chillis before mixing in the cooked rice if you desire a more fiery taste.

(b) If you are feeling slightly more carnivorous, add in chicken pieces or ground beef instead of cooked vegetables. Ensure it is cooked by stir-frying for longer period of time before adding in the sauce.

(c) For a more authentic presentation, retain some kimchi to serve at the side of your kimchi fried rice.

(d) You can choose to serve the kimchi fried rice with a stir-fried egg on top. Your dish will resemble the breakfast served in casual eateries in Korea!

(e) If you prefer not to buy the pre-mixed paste, simply ensure that you add in more kimchi juice with the kimchi. The kimchi juice can serve as a substitute for the paste.