Skip to main content

Soy puffs stir fry with pickled ginger strip

If you guys like tofu you will like this Soy puffs but you only can find in Asian grocery store,you can add to stir fry,soup or salad.
I recommend this to my fellow vegetarian or vegan.

Ingredients :
- 1 package of soy puffs
- 1/2 lb snow peas
- 1 large carrot
- 1/2 cup pickled ginger strip
- 1 shallot
- 2 clove garlic
- 1/2 tbsp vegetable oil/sesame oil
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp Sweet soy sauce
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- fried shallot for sprinkle ( optional )

Preparation :
cut soy puffs in half,peel carrot and slice,wash snow peas and set aside.
on medium high temperature heat vegetable oil into skillet/wok
meanwhile chop shallot and garlic, add into hot oil and fry until looks brown
add ginger strip,soy sauce,sweet soy sauce,rice vinegar,black pepper and red pepper flakes
add soy puffs and vegetables,stir and let them cook until all the sauce absurd about 5 to 8 minutes
* serve with rice is best *

Comments

  1. I do like these elements for a stir fry-sounds delicious. I have yet to see the soy puffs, but will keep an eye out for them!

    ReplyDelete
  2. I see a vegetarian recipe this time over here. We called these taufu as taufu pok, popularly added into curry laksa.

    Great recipe and wow to the pickled taste blended in.

    ReplyDelete
  3. Oh I love tofu, Ridwan...but I haven't seen these soy puffs in the Asian stores here. I'd definitely be keeping an eye on them! Your stir fry looks so good!

    ReplyDelete
  4. Love stir fries!!Will have to find soy puffs here locally!!The looks so so delicious :)

    ReplyDelete
  5. @Tina (PinayInTexas)
    It's hard to find here in local Asian market too,I found this soy puffs at Asian market in DC arae,last weekend.

    ReplyDelete
  6. I've never seen anything like those soy puffs...we have a lot of Asian grocery stores in Anchorage, though, so I'll keep my eye out for them!

    ReplyDelete
  7. I love eating soy puff but never cook them at home before. Will save the $ eating these at restaurants and try cooking this at home. Your stir fry looks beautiful :D

    ReplyDelete
  8. This is so exotic - looks absolutely perfect :D

    Cheers
    CCU

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red