Chinese Puff with Veg Noodles

Prep Time10

Cook Time50

Idle Time10

Total Time1 10

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

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.

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.

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.

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.