Chinese Puff with Veg Noodles
Make a bakery style Chinese puff recipe using vegan ingredients. This recipe is perfect if you're looking for a delicious and easy vegetarian snack.
Tried this recipe?Let us know how it was!
Equipment
- 12" Non-Stick Frying Pan - Smaller frying pans are also ok
- 3 Quart Non-Stick Saute Pan (Hard Anodized) - Other non-stick pans are also fine
Ingredients
Core
- 1½ cup Noodles, Rice or Hakka Noodle
- ½ cup Extra Firm Tofu
- 1 Puff Pastry Sheet
Greens
- ¼ cup Carrot
- ⅛ cup Green Pepper
- ⅛ cup Yellow Pepper
- ⅛ cup Red Pepper
- ½ cup Green Cabbage
- ⅛ cup Orange Pepper
- 1 Green Chili
- 1 inch Ginger
Sauces and Oils
- 2 tsp Olive Oil
- 1 tbsp Oil
- 2 tbsp Tomato Ketchup
- 1 tbsp Dark Soy Sauce
- 2 tbsp Red Chili Sauce
- 2 tbsp Green Chili Sauce
- 1 tsp Chili Vinegar
- 1 tbsp Schezwan Chutney
Spices
- ½ tsp Cumin Seeds
- Salt
Nutrition Facts
Chinese Puff with Veg Noodles
Serving Size
2 puffs
Amount per Serving
Calories
358
% Daily Value*
Fat
9.2
g
14
%
Saturated Fat
1.5
g
9
%
Sodium
829
mg
36
%
Potassium
202
mg
6
%
Carbohydrates
61.2
g
20
%
Fiber
2.3
g
10
%
Sugar
6.2
g
7
%
Protein
8.5
g
17
%
Calcium
61
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Ingredient Preparations
- Let's start with 14 oz Extra Firm Tofu slab. Divide it into 3 blocks. We will only need 1 block to make ½ cup tofu. Cut the Tofu block into even thick strips about ¾ inch thick. I have used extra firm tofu here so that it does not fall apart.
- Cut green chili, ginger, carrots, green cabbage and all colored peppers into julienne strips.
- In the sauce pan, pour the water and bring it to boil. Add Chinese veg noodles and semi-cook noodles for 2 minutes. I have used Veg Hakka Noodles. Take the boiled noodle out and rinse with cold water to slow or stop the cooking process.1½ cup Noodles
Cooking Stir Fry Tofu
- Heat the non-stick pan on medium low heat for 3 to 4 minutes. One the pan is hot, add Oilve oil into it. Add prepared tofu strips in the pan slowly. Add ½ tsp salt or as per taste.½ cup Extra Firm Tofu, 2 tsp Olive Oil, Salt
- Cook the tofu strips until they are light golden brown. Stir intermittently so that tofu strips are cooked evenly on all sides. Don't aim for the perfection here.
Making Noodle and Vegetables Filling
- Heat the 2nd non-stick Saute pan on medium heat for 3 to 4 minutes. You can also use the same pan if you are not multi-tasking. Add 1 tbsp oil once the pan is hot.1 tbsp Oil
- Add ½ tsp cumin seeds and cut green chili and ginger into the oil. Sauté the mixture for 1 to 2 minutes.1 inch Ginger, ½ tsp Cumin Seeds, 1 Green Chili
- Turn the flame to high heat. It's important! Add sliced carrots and the colorful sliced bell peppers into the pan. Mix them well.¼ cup Carrot, ⅛ cup Green Pepper, ⅛ cup Yellow Pepper, ⅛ cup Red Pepper, ⅛ cup Orange Pepper
- Add ½ cup sliced green cabbage and mix. Cook the vegetables for 3 to 4 minutes while stirring them occasionally. Ensure that the vegetables are crispy (still has bite). Don't overcook them.½ cup Green Cabbage
- Add prepared cooked tofu into the vegetable mixture. Add tomato ketchup, red chili sauce and green chili sauce (2 tbsp each). Add 1 tbsp dark soy sauce and 1 tsp chili vinegar. Add 1 tbsp Schezwan Chutney. Mix well so that the vegetable and tofu are thoroughly coated with sauces.2 tbsp Tomato Ketchup, 1 tbsp Dark Soy Sauce, 2 tbsp Red Chili Sauce, 2 tbsp Green Chili Sauce, 1 tsp Chili Vinegar, 1 tbsp Schezwan Chutney
- Add 1½ cup boiled semi-cooked noodles and mix well so that noodles are also spiced with sauces that we added earlier. Empty the cooked puff filling into the bowl and let it cool down completely.
Puff Pastry Preparation
- Use the ready-made puff pasty sheet and lay it down. I have used 4 x 4 inch sheet for each puff. Add noddle and vegetables filling prepared earlier on the top. Apply Schezwan chutney to spice up the puff more (Optional).1 Puff Pastry Sheet
- I have used 2 spoons of filling but you can adjust it based on the size of your puff pasty sheets. Tap your finger and apply water gently on all sides to close the puff pasty sheet. Fold the sheet diagonally and apply gentle pressure on all sides to close the puff to make the tringle shaped veg noodle puff. Seal the puff pasty with fork.
- Repeat above steps to make Veg Noodles Chinese Puffs while you have filling.
Baking Veg Noodle Chinese Puff
- Pre-heat oven to 385℉. You can start the oven before the puff pastry preparation step depending upon your speed to make puff pastry.
- Put all prepared puffs into the baking tray and bake them for 25 minutes. If they are not golden brown, you can bake them for additional 5 minutes.
- Take out the prepared puff using good quality oven mittens and let the veg noodles Chinese puff cool down for 5 to 7 minutes so they are warm hot to eat. Our Chinese Puffs made with Veg Noodles and Tofu are ready to serve. Enjoy them the Rasoi Lifestyle way.
Let's Watch
Tried this recipe?Mention @rasoilifestyle or tag #rasoilifestyle!
