Veggie tofu with rice noodles


I can’t get enough of Asian cuisine. It amazes me every time, I visit sushi bar or simply indulge in one of those Chinese delivieries or takeouts. There is always something more and new to discover. Lately I decided to experiment and eat less flesh and more vegetarian meals. It is well known fact that meat, especially red and fatty one, can do damage on your health in the long run. It can raise cholesterol to dangerous levels, cause abnormalities in blood pressure and attack your heart. Enough of that, let’s talk about Tofu. 🙂


Neutral-tasting tofu is known for readily absorbing flavor from other ingredients. Acts like a sponge. It is versatile and adaptable. Suits variety of cooking methods and dishes. Goes well raw, eaten alone, with bread as a sandwich, in a salad etc. Nutritionally speaking, it supplies easily digestible protein and heart-healthy fats. Plus it is high on calcium and magnesium, both good for bones, human nervous and immune system. Let’s proceed to my secret method of sweet, yummy Tofu exotic recipe.



You will need some good quality rice noodles, one carrot, one red bell pepper, one dried chili, medium-sized onion, garlic clove, about 150g of Tofu, soy sauce (I prefer my Tofu sweet, so I chose one with garlic and honey aroma), spices: some cinammon, ground cardamom, ground pepper and a pinch of ginger powder.

Prepare rice noodles following instructions on a label. Usually, you need to pour some boiling water, wait 3-5 minutes, and that’s all. Next, wash and chop vegetables into bite-size pieces. Grate carrot and mince or crush garlic. Cut Tofu in a small, uniform, square cubes.


On a medium heat put a frying pan, wait until hot. Melt some grass-fed butter or quality oil and crush dried chili in order to let out aromas and oils. Add vegetables and a pinch of every spice. When vegetables are starting to get soft and shiny, pour on some soy sauce and stir. Add tofu cubes, and fry for few minutes.


When it is ready, serve with rice noodles, add more of soy sauce if you want.


Pad Thai


Pad thai is a stir fry noodles served in Thailand. Pasta or rice noodles are fried with egg, chicken or tofu, fish sauce and handful of oriental vegetables. It is quick, simple and filling. Good option if you are health-conscious, but still like to eat like a man.

-Rice noodles or flat-wide pasta
-200g of chicken breast or tofu (for some vege hip swag)
-1 egg,
-2 shallots,
-1 garlic clove,
-small piece of ginger root,
-onion greens,
-dark soy sauce,
-oyster sauce,
-ground pepper,
-onion greens


Depends on what kind of pasta you will use, go by the instructions written on a package. Cook pasta. Wash and chop onions. Do the same with chicken. You want to get firm, bite-size pieces. Proceed to marinade. Add some red dry wine, pepper, soy sauce, oyster sauce, mix with chicken. Leave it. Put a deep frying pan or WOK on a medium heat. Wait until very hot. Add some olive oil, then fry chicken. Fry until still soft inside, but fried on the outside. Take out the chicken from the pan and add all vegetables. Stir all the time, fry for 2-3 minutes, then add chicken once again. Fry all together. Add pasta or rice noodles. Make some free space on a pan and pour more oil if needed. Beat an egg onto it. When the egg white start to curdle but yolk is still runny, gently mix it into the rest of ingredients. Cook on a low heat, stirring all the time. Serve when there is no visible egg pieces.