Spicy Spinach Stir-fried with Tofu Skin

INGREDIENTS

• Dried tofu skin, soaked in water and drained - 2 sheets
• Fresh ginger, sliced - 3
• Red finger-length chili, halved lengthwise, seeded and sliced  - 1
• Carrot, peeled and thinly sliced - 1/2 cup
• Salt - 1/2 teaspoon
• Sugar - 1 tsp
• Water - 2 tbsp
• Vegetarian seasoning powder - 1 tsp
• Spinach, rinsed well, thick stems removed, leaves cut into segments - 225g
• Black pepper powder - 1 tsp
• Sesame seed oil - 2 tsp

METHOD

1. Slice the soaked tofu skins into strips. Set aside.
2. Heat oil in a wok over high heat until very hot, stir-fry the ginger and chilies. Add the tofu skin and carrot. Stir-fry for a further 1 to 2 minutes.
3. Stir in the salt, sugar and 2 tbsp of water. Cover with lid, reduce the heat to low and cook 5 mins.
4. Add seasoning powder, stir to mix, and put in the spinach, black pepper, and sesame oil an stir-fry for another 3 minutes or until the spinach is wilted and the stalks are cooked through.

Beans+Tofu Stir-Fry

Read my previous post? Actually, I did not stop there. Once the beans was cooked, I off the stove to take a few shots. Then on it again, mashed a tofu into the beans, add turmeric & cumin powder and this is what I have:

INGREDIENTS

• Beans, halved and cut into 1 inch - 200gm
• Ginger, chopped - 1 tbsp
• Red chili, chopped - 1
• Firm tofu - 1
• Turmeric powder - 1 pinch
• Cumin powder - 1/2 tsp
• Salt - to taste

METHOD

1. Heat 1 tbsp oil in a wok and fry ginger and chili
2. Then add beans, stir, sprinkle some water and cover.
3. Once the beans is cooked, mash the tofu and add into the beans.
4. Add turmeric powder, cumin powder and salt and keep stirring on high flame till the tofu is cooked.
5. The dish should be dry and not watery. 

Beans Stir-Fry

INGREDIENTS

• Beans, halved and cut into 1 inch - 200gm
• Ginger, chopped - 1 tbsp
• Red chili, chopped - 1
• Vegetable seasoning powder or vegetarian oyster sauce - 1 tsp
• Salt - to taste

METHOD

1. Heat 1 tbsp oil in a wok and fry ginger and chili
2. Then add beans, stir, sprinkle some water and cover.
3. When half cooked, season with vegetable seasoning powder and salt.
4. Cover and let it cook.

Butternut squash

This is a butternut squash recipe but I don't know what to call it because mom never gave it a name. All I know is, this is how squash is cooked at home. Only this way. Squash was never used in any other dish. Not that I'm complaining. This is the way I like it! Yes, I love it. I pair it with sambar, sothi or rasam.

A word of caution: this dish taste sweet. What else can you expect? Squash is sweet. Anyway, those with no sweet tooth, add up on the chili powder.

INGREDIENTS

• Butternut squash, peeled & cubed - 2 cup
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - 1 sprig
• Dry red chili - 2
• Chili powder - 1 tsp
• Brown sugar - 1 tbsp
• Salt - to taste

METHOD

1. Heat oil in a wok and add cumin and mustard seeds.
2. When they splutter, add asafoetida, curry leaves and dry chilies.
3. Then add the cubed squash, give a good stir, sprinkle some water and cover.
4. When its half cooked, add chili powder, brown sugar and salt and stir.
5. Sprinkle more water, cover n let it cook till its mushy.