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Recipes - Around The World Recipes

Meenakshi Garodia

Fried Tofu tossed with Scallions and Spicy Peanut butter sauce

Ingredients Tofu:

1 box extra firm tofu

4 table spoon  Rice flour

2 table spoon Corn starch

Oil for frying


1.       Cut open the tofu box and drain the water

2.       Roll the tofu in paper towels and press under a weight for 20 minutes

3.       Chop in desired shape-approximately  one inch cubes for this recipe.

4.       Mix rice flour and corn starch in a 2:1 proportion- 2 rice flour to 1 corn starch

5.       Roll the tofu in the flour mixture and dust off

6.       Heat the oil (start heating before you cut and flour the tofu so it's ready when the tofu is floured.

7.       When the oil is hot, drop in the tofu carefully and fry till golden brown


For the Spicy peanut sauce:


1/2 cup natural peanut butter (with the oil floating on top of the bottle, definitely without emulsifiers)

1 cup water

1.5 tbsp Sriracha hot sauce- or another purely chili hot sauce

1 tbsp oil (you can even use the oil from the top of the jar)

1 tbsp crushed garlic

1 tbsp crushed ginger

2 tbsp soy sauce

1 tbsp sugar

Salt to taste


1.       Heat the oil

2.       Add ginger and garlic. Cook for 2-3 minutes

3.       Add the peanut butter and everything else

4.       Stir for 1-2 minutes

5.       Control yourself and leave some sauce for the tofu instead of eating it all straight from the pan!


For the assembled dish:

1.       Chop a bunch of scallions.

2.       Add scallions and tofu to the peanut sauce and toss in a pan. Serve hot and immediately

Vegetable Tagine

Serves- 4-5


1 can Chickpea

Half a Red pepper sliced long, cut in half

Half a yellow pepper sliced long, cut in half

Half a Green pepper sliced long, cut in half

1 small Zucchini  sliced

1 small yellow squash  sliced

1 small Carrot  sliced

Handful of pitted olives

Handful of chopped prunes

1-2 Chopped tomato

2 tbsp olive oil

1 medium, Large onion Chopped

1 tetra pack Vegetable broth



1 tbsp crushed Garlic

1 tbsp crushed ginger

1 Tbsp cinnamon powder

1/2 tsp cumin powder

A handful of chopped fresh parsley

Salt- to taste- 1-2 tsp

1 pinch of saffron put in 4 tbsp hot water (optional


1.       Heat oil.

2.       Add onions

3.       When the onions are a bit pink add the ginger garlic and all the spices. Stir frequently

4.       In 3-4 minutes add  everything else except the broth and parsley

5.       In about 3-4 minutes add the broth and parsley

6.       Cover and let it cook at medium -low  till  you can cut the carrots with your spatula

7.       Serve with Couscous and enjoy!

Chocolate Mousse

Serves 2-3 Time- 10 minutes


2 eggs

1/2 cup Bittersweet Chocolate chips


1.       Put the chocolate chips in a microwavable bowl. Heat for a minute

2.       Stir with a  spatula

3.       Heat for another 1-2 minutes stirring every 20 seconds till it is melted. Don't overcook. You could also use the double boiler method to melt chocolate

4.       Let it cool for 5 minutes before using- touch to make sure it isn't too hot (if it is too hot it will cook the eggs)

5.       Separate the two eggs in white and yolks. Make sure there is absolutely no yellow in the whites

6.       Whip the egg whites till they become very stiff and form peaks

7.       Slowly add the chocolate to the egg yolk and stir with spatula. It should look rich and chocolatey

8.       If you want to add some liquor or flavoring to your mousse add it to the chocolate mixture at this point- a tablespoon of liquor or a half teaspoon of flavoring is more than sufficient

9.       Take a little scoop of egg white and mix it thoroughly with chocolate mixture.

10.   Fold in the rest of egg white one scoop at a time to the mixture.

11.   Fold till it is all of one color

12.   Serve in serving bowls and refrigerate

13.   You can garnish with chocolate shavings or a fruit if you so like before serving

14.   Enjoy!

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