This one-pot high protein mango dal is the perfect quick 20-minute meal that’s tangy, sweet and sour. Naturally gluten free!
This easy vegan and gluten free mango dal is a light and gut-friendly meal you can make in 20 minutes – there is not much prep work or soaking involved even though it involves dal in the recipe. You can also make this recipe in a pressure cooker or if you don’t own one – in an instant pot or a pan.
This beloved dish from Andhra Pradesh, India, is made with raw green mangoes and lentils (toor dal or split pigeon peas). It’s tangy, spicy, and slightly sweet (depending on the mangoes you use!)
The simple traditional version usually is made vegan without ghee and just whole spices. I like to make these for weeknight dinners or weekend meals to incorporate more veggies and protein in my diet.
Ingredients You Need
lentils – I used red lentils to cook them quickly but you can use toor dal or yellow mung beans.
mango – use raw green mango for this recipe. It’ll be perfect if they’re semi ripe to get the perfect levels of sourness and sweetness.
rice – You can serve this dish alongside some long grain basmati rice or roti.
spices – turmeric is a must! For the tempering, I used mustard seeds, fenugreek seeds, green chili, curry leaves and hing (asafoetida).
spice – green chilies or dried red chilies used for tempering
This dish is naturally gluten free, allium free, soy free AND nut free! Just the goodness of fresh spices and herbs.
This Malaysian favourite features flat, chewy noodles tossed in soy sauce and topped with minced eggplant & mushrooms, bok choy and homemade sambal paste!
Chili pan mee is a popular Malaysian dry noodle dish that is spicy, flavourful yet comforting at the same time. It typically consists of hand-pulled noodles topped with crispy anchovies, minced meat, fried shallots, egg and chili flakes or sambal. In this recipe, we will be making an easy eggplant & mushroom mince accompanied by homemade sambal paste.
Originating in Kuala Lumpur, this dish is a modern twist on traditional pan mee (also known as ban mian), which was originally served in soups. Chili pan mee has become a beloved comfort food in Malaysia – it’s fiery and a delicious balanced meal.
Ingredients You Need
homemade sambal paste
dried red chillies
shallots, garlic cloves
fresh red chilli – use small chili padi for more spice!
vegan sambal belacan – optional but gives that ‘shrimp’ flavour like traditional sambal
neutral oil – you can also use olive oil
sweetener – you can use agave, maple syrup for refined sugar free options
mushroom eggplant mince
shitake mushrooms – you can use other mushrooms too!
sweetener – you can use agave, maple syrup for refined sugar free options
toppings
blanched greens – kailan, bokchoy or spinach
flat pan mee noodles
dark soy sauce and toasted sesame oil
Gluten free substitutions: Use gluten free soy sauce, tamari or coconut aminos. Use gluten free soy sauce instead of dark soy sauce. Substitute vegan oyster sauce with 1/2 tbsp mushroom seasoning. Use flat rice noodles or brown rice noodles instead of pan mee (which is usually wheat based!)
Allium free substitutions: For sambal, omit shallots and garlic. Instead add about 2 more dried red chilies. For mushroom eggplant mince, substitute garlic with a pinch of asafoetida (hing).
This Malaysian favourite features flat, chewy noodles tossed in soy sauce and topped with minced eggplant & mushrooms, bok choy and homemade sambal paste!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Malaysian
Keyword: malaysian, noodles, spicy
Servings: 2
Ingredients
Homemade Sambal Paste
4dried red chilies6 if allium free
2shallots
3clovesgarlic
1freshred chili
1tspvegan shrimp paste / sambal belacan
3tbspneutral oil
2tspcoconut sugar
1/2tspsaltadd more if needed
Mushroom-Eggplant Mince
4-5shitake mushrooms
1mediumeggplant
1tbspsesame oil
2cloves minced garlic
1.5tbsplight soy sauce
1/2tbspdark soy sauce
1/2tbspvegan oyster sauce
1tspsweetener
1/2tspwhite pepper
1tspcornstarch+1tbsp water
Toppings
2servingsban mian noodles
4stalkskailan or bok choy
1tbspdark soy sauce
2tsptoasted sesame oil
Instructions
Soak dried red chilies in boiling water for 1-2 minutes.
Blend the soaked dried chilies, shallots, garlic, fresh chili, a splash of water into a smooth paste.
Heat oil in a pan, and stir-fry the chili paste over medium heat for 2-3 minutes until fragrant and slightly darker. Add coconut sugar, fry for a minute and set aside.
Boil ban mian noodles of your choice according to package instructions. Drain the noodles AND save the noodle water!
Mince mushrooms and eggplant in a blitzer or chop them up finely (this is more time consuming).
Heat a little oil in a pan and add minced garlic. Saute for 30 seconds on low flame.
Add minced eggplant, mushrooms and saute them until they are half cooked. Add soy sauces, vegan oyster sauce, coconut sugar, a splash of noodle water and continue sautéing them.
Add white pepper, corn starch slurry and simmer for 2-3 minutes with the lid closed.
Divide the noodles into bowls. Mix in 1/2 tbsp dark soy sauce and 1 tsp sesame oil into 1 serving of noodles. Top with blanched greens, mushroom eggplant mince and sambal.
This healthy tofu ‘chicken’ shawarma bowl features tender but crispy ‘chicken’ tofu strips, fresh veggies, and a garlicky yogurt sauce. Plant based, gluten free & made in under 30 minutes!
With the widespread accessibility of falafels, doner kebabs, and hummus, it’s not surprise that most of us have been exposed to Middle Eastern cuisine – though many offer naturally vegan options, most shops don’t offer variety and plant based protein like tofu and tempeh. But fret not, because you can make them at home in just 30 minutes.
The doner kebab involves roasting seasoned meat on a vertical spit (rotisserie), a method that dates back to the early 19th century in the Ottoman Empire. Shawarma evolved from the Turkish doner kebab, with the key difference being in the seasoning and preparation method.
Shawarma typically uses a blend of spices, marinated meat, and is served with various toppings like tomatoes, onions, tahini, yogurt sauce and sometimes even dolmas!
Me having a stuffed pita in Munich (back when I wasn’t vegan!)
Ingredients You Need
aromatics – minced garlic, red onions, garlic powder
Gluten free substitutions: None! This recipe is 100% naturally gluten free.
Allium free substitutions: Omit red onions. Substitute minced garlic and garlic powder in tofu marinade and yogurt dressing with a pinch of asafoetida (hing) – ensure it’s gluten free if you’re gluten free.
This healthy tofu 'chicken' shawarma bowl features tender but crispy 'chicken' tofu strips, fresh veggies, and a garlicky yogurt sauce. Plant based, gluten free & made in under 30 minutes!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Middle East
Keyword: healthy, rice bowl, tofu recipes
Servings: 3
Ingredients
Tofu 'Chicken' Shawarma
450g extra firm tofu2 blocks
2tspminced garlic3 cloves
1tbspcoriander powder
1/2tbspcumin powder
1tspcardamom
2tspchili powder
1tspsalt
1/4tspblack pepper
1tbsplemon juice
3-4tbspolive oil
Turmeric Rice
1cup long grain basmati rice
1.5cupswater
1/2tspturmeric
1/2tspsalt
Garlicky Yogurt Sauce
1cup dairy free yogurt
1/2tspminced garlic
1tsplemon juice
1/2tspcumin
1.5tspgarlic powder
1/4tspblack pepper
1/2tspsalt
Toppings
sliced red onions
cherry tomatoes
cucumbers
chopped lettuce
olives
chopped coriander
Instructions
Wash rice 3-4 times until the water runs clear. Add rice to your pressure cooker or rice cooker. Add water, turmeric and salt. Give that a good mix.
If using pressure cooker, close the lid and let the mixture heat up. When you start seeing steam, secure the steam hole with a weight and cook for 10 minutes. Then turn off the flame. Let the rice steam in the heat for 10 minutes.
If using rice cooker,
Press the tofu to remove excess moisture. Slice them into half horizontally to get thinner slices of tofu.
In a medium bowl, whisk together the minced garlic, coriander, cumin, cardamom, chili, black pepper, salt, lemon juice and olive oil.
Coat the tofu pieces evenly in the marinade. Airfry at 200C for 15 minutes, flipping them halfway.
Once done, slice the tofu blocks thinly to get shawarma-like strips.
Mix together the ingredients for the yogurt dressing.
Fluff the rice with a fork and set aside. Dice your vegetables for your toppings.
Divide the rice into serving bowls. Top the rice with the tofu shawarma strips. Add your vegetables. Drizzle with the yogurt sauce and top with chopped coriander. Serve!
This perfect 20-minute comforting claypot dish has shitake mushrooms and tofu puffs braised in a savoury, umami sauce.
Claypot dishes are a huge crowd favourite in Singapore and you can find them in almost every hawker centre (food centres). The best part about them is that you can cook all ingredients in a claypot, which helps retain heat and moisture, infusing the ingredients with the braising sauce. Braising helps develop deeper-than-usual flavours, making it the perfect method to cook literally anything in them!
In this recipe, I’ll be using shitake mushrooms and tofu puffs but you can actually use ANY type of mushrooms or protein. If using extra firm tofu, I would recommend pan-frying them first for a tastier bite. I love pairing any claypot dish with rice for the perfect, balanced and comforting meal.
Ingredients You Need
mushrooms– you can use any type of mushrooms. Here, I used shitake mushrooms.
protein – tofu puffs, extra firm tofu, silken tofu all work well! Tempeh or soy-free tofu would also work really well.
aromatics – ginger, garlic, red chillies, spring onions
vegetables – you can add on vegetables, like carrots and peas (you can use frozen veg here too!)
Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos instead of regular soy sauce. Check if vegan oyster sauce is gluten free – if not use 1 tbsp gluten free mushroom seasoning instead.
Allium free substitutions: Omit garlic and spring onions – substitute with cilantro.
How to Care For Your Claypot
Seasoning: New claypots often need to be seasoned to prevent cracking and to enhance their non-stick properties.
Gradual Heating: Always start with low heat and gradually increase to prevent thermal shock and cracking.
Cleaning: Avoid using harsh detergents – instead, use warm water and a soft brush to clean.
How to Season Your New Claypot
Inspection and Cleaning
Rinse the new claypot and lid thoroughly with warm water to remove any dust or debris from the manufacturing process. Do not use soap, as claypots can absorb the soap and affect the flavour of your food later.
Soak the Claypot
Fill a large pot or sink with enough water to submerge the claypot and its lid completely.
Submerge the claypot and lid in water and let them soak for about 24 hours. This step helps to saturate the clay and reduce the risk of cracking when you first use it for cooking.
Preparing the Starchy Liquid
After soaking, drain the claypot and prepare a starchy liquid. You can use rice water (the milky water left after rinsing rice) or a mixture of water with a few tablespoons of cornstarch or rice flour.
Boil the Starchy Liquid in the Claypot
Fill the claypot about three-quarters full with the starchy liquid.
Place the claypot on the stove. Start with low heat and gradually increase to medium. This gradual heating helps prevent thermal shock, which can crack the pot.
Let the liquid come to a gentle boil and simmer for about 30 minutes. The starch will help seal the porous surface of the claypot.
Cooling Down
After boiling, turn off the heat and let the claypot cool down naturally to room temperature. Do not pour cold water into the hot claypot or place it in a cold area, as the sudden temperature change can cause cracking.
Oiling the Claypot
Once the claypot is completely cool and dry, lightly coat the inside with a thin layer of cooking oil. This further helps to seal the pores and protect the pot.
Allow the oil to soak into the pot for a few hours or overnight.
Final Rinse
Before using the claypot for cooking, give it a final rinse with warm water (no soap) and dry it thoroughly.
These easy steamed rice rolls also known as ‘chee cheong fun’ are drenched in a spicy curry gravy and can be made in just 10 minutes!
These easy rice rolls were an integral part of my childhood – having these for breakfast was a ritual since high school so it would be a shame not to re-create something that I grew up eating in Singapore. These rolls are traditionally filled with shrimp and are also known as ‘chee cheong fun’ which directly translates to pig intestine noodles (because if its appearance!).
Well, I never knew that so it was good that we all do now – the only time we’ll ever order ‘pig intestine noodles’ as vegans!
Traditionally, these rolls are made with with rice flour. You can get the cooked version at asian supermarkets. If you can’t access these rice rolls, you can also use rice paper as a delicious substitute. You don’t get the thickness of the rice rolls but you can eat more of them – I’d say that’s a win win.
For this recipe, it only takes 10 minutes which is used to make a simple and easy nyonya-style curry. If you have store bought curry paste, you will only take 5 minutes. Steaming the rice rolls will take about 5 minutes too, so technically you’d have a simple 5-minute recipe!
What Ingredients Do I Need?
fresh rice rolls or rice paper – these can readily be found at vietnamese or asian supermarkets.
curry paste – you can use storebought or make it from scratch! You would need…
lemongrass stalks, shallots, garlic, red chilies
curry powder
full fat coconut milk
salt or gluten free soy sauce
garnish – makes the dish more attractive! Try toasted sesame seeds, fried shallots and chili oil (if you’d like to turn up the heat!)
Gluten free substitutions: Use gluten free soy sauce, if using. Otherwise, this dish is naturally gluten free!
Allium free substitutions: Omit fresh shallots and garlic. Use 2 lemongrass stalks instead. Remove fried shallots. Add a pinch of asafoetida (hing) while the curry is cooking.
These easy steamed rice rolls also known as ‘chee cheong fun’ are drenched in a spicy curry gravy and can be made in just 10 minutes!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Main Course, Side Dish
Cuisine: Chinese, Fusion
Keyword: gluten free, rice rolls
Servings: 4
Ingredients
1stalklemongrasspurple inner core
4shallots
3clovesgarlic
1largered chili
water to blend
2tbspolive oil
2tbsp curry powder
2tsp sambal paste
200mlcoconut milk
water if curry is too thick
Garnish
toasted sesame seeds
fried shallots
chili oil
Instructions
If you’re using a bamboo steam basket, you’ll need to line the bottom with parchment paper / cloth or a lettuce/cabbage leaf to prevent the rice rolls from sticking.
Boil water in the bottom part of the steamer (or a wok or large pot with a steamer rack) to create steam. Make sure there’s enough water, but don’t let it touch the steaming tray. Steam for 5 minutes.
Blend these aromatics: lemongrass stalks, shallots, garlic, and red chili with some water.
Add olive oil to a pan. Add the paste, and fry them off until the oil separates.
Add curry powder and saute until spices are cooked. Add more water or oil at this stage if necessary.
Then add sambal paste and mix well. Add full fat coconut milk, bring to a boil and simmer for 2-3 minutes.
Place the hot steamed rolls on a plate. Spoon over the curry until the rolls are generously covered.
Garnish with toasted sesame seeds, fried shallots and enjoy!
These spicy, chewy and addictive gochujang glazed tofu knots is the perfect high protein snack or meal that can be made in just 10 minutes!
Tofu can be prepared in so many creative ways and one of my favourite ways to make them is by glazing them with a gochujang sauce! It’s a fun way to eat them but this time instead of tofu, we’re going to be using TOFU KNOTS! They’re basically rolled up beancurd skin that is high in protein, just like tofu.
Ingredients You Need
frozen or dried tofu knots – also known as tofu ‘ribbons or ties’. You can find these in asian supermarkets or amazon.
garnish – scallions, white and black toasted sesame seeds
Gluten free substitutions: Use gluten free light soy sauce or tamari or coconut aminos instead of regular soy sauce. Instead of gochujang, use sambal paste.
Allium free substitutions: Omit fresh garlic and use a pinch of asafoetida (hing). Substitute scallions with chopped coriander. Substitute gochujang with an allium free chili paste.
These spicy, nutty, & chewy peanut knife-cut noodles are addictive, filling and make for the perfect 10-minute meal anytime of the day!
If you love the nutty, slightly spicy goodness of satay sauce, you’re going to LOVE these noodles – a quicker and easier version to make when you’re pressed for time. This recipe combines unsweetened and creamy peanut butter with with savoury, umami and pantry friendly ingredients to make the sauci-est noodles in just 10 minutes! There’s a reason quick recipes are adored by many – here’s why…
1. We are always pressed for time.
Where it’s going to work everyday or managing your workload with family commitments or simply because we fall prey to the hustle culture that we tend to ignore what our body needs to function and give us an optimal amount of energy.
2. More ingredients = more expensive!
Okay, I’m definitely someone who spends on groceries because well…I do lots of recipe testing! But if a meal can be made with staple ingredients and I don’t have to go out of the way to get an important ingredients that the dish just won’t taste good without, I’m happy.
For this recipe, feel free to add on any vegetables or protein for a more balanced meal and for it to be extra filling. I find that having plain ramen noodles in your pantry really helps when you find yourself too tired to cook. I also make sure the ramen noodles don’t contain any preservatives and are made with wheat flour, water, salt only. In this case, we’re using these ‘clean’ knife cut noodles.
Pantry Staples You Need
This recipe is really pantry friendly. If you cook Asian recipes often, you must have these ingredients already. Here are some staples I use for many dishes:
Soy Sauce (Gluten Free Options below)
Chili Flakes or Gochugaru – you can find these in asian supermarkets or korean marts!
Rice Wine Vinegar / Mirin / White Vinegar
Toasted Sesame Oil – adds immense flavour
Toasted Sesame Seeds – adds a nutty crunch
Spring Onions – subtle and not too pungent to include on top of anything
Peanuts and Peanut Butter – easy to include in sauces, dips and smoothies
Coconut Cream – perfect for curries, sauce and again, smoothies
For a gluten free option, swap out regular wheat-based ramen for brown rice ramen or rice noodles.
Remember to use a gluten free alternative to soy sauce, such as a gluten free version. The rest of the ingredients are naturally gluten free.
I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.
Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice OnlineMeridian Tamari Soya SauceCoconut Secret Coconut Aminos
Gluten free substitutions: Use brown rice or gluten free noodles instead of wheat noodles. Use gluten free soy sauce options as shown above.
Allium free substitutions: Use chopped cilantro instead of spring onions. Ensure chili oil is allium free.
These spicy, nutty, & chewy peanut knife-cut noodles are addictive, filling and make for the perfect 10-minute meal anytime of the day!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Main Course
Cuisine: Asian, Fusion
Keyword: noodles, peanut butter
Servings: 2
Ingredients
2cakesdried knife cut noodles
2tbspgochugaru
1tsponion powder
1tspgarlic powder
1/2tspginger powder
2tbspchopped spring onions
2tbspneutral oil
2tbspunsweetened smooth peanut butter
1.5tbsplight soy sauce
1tbsprice wine vinegar
3tbspcoconut cream or full fat coconut milk
1tbspcoconut sugar or gula melaka syrup
squeezelime juice
1/2-1cupnoodle water
Garnish
4tspchili oil
2tbspchopped spring onions
2 tbspcrushed peanuts
Instructions
Boil noodles according to package instructions, drain and save the excess water. Rinse noodles in cold water to ensure the noodles don't stick to one another while you're preparing the sauce.
Add gochugaru, onion powder, garlic powder, ginger powder and spring onions. to a heat proof bowl.
Heat sesame oil until hot (make sure it doesn't burn!). You can heat the oil on medium flame for about 2-3 minutes. Add it to mixture and let it sizzle.
Add peanut butter, soy sauce, vinegar, coconut cream, gula melaka and add hot noodle water. Whisk to give it a good mix. Add a squeeze of lime juice.
Add the noodles to the sauce, and toss to combine. Heat up if necessary.
Garnish with chili oil, spring onions and crushed peanuts. Enjoy!
This napa cabbage and tofu hotpot is a vegan version of the traditional mille-feuille nabe and can be made in just 20 minutes – the most convenient soup ever!
Mille-Feuille Nabe (ミルフィーユ鍋) is a Japanese hotpot dish that has simple yet delicate flavours. The name “mille-feuille” is derived from the French word for “thousand layers,” referring to the way in which ingredients are layered in the hotpot. It looks really beautiful too!
For the layering, it typically uses napa cabbage (Chinese cabbage) and thin slices of meat – but in this case we’ll be using thinly sliced tofu. Keeps the protein, without the cruelty! These layers are then arranged in a pot and simmered in an umami broth to soak in all the flavours.
The clear broth is made from dashi (Japanese stock), which adds a subtle umami flavour. It’s essential to get a vegan dashi – many of which are mushroom based – to make this dish completely plant based. In this broth, I also add kelp to substitute bonito flakes (fish). For a deeper flavour profile, I also add ginger slices, light soy sauce and vegan fish sauce. The broth is then strained and gradually absorbed by the cabbage and tofu as it cooks, infusing everything with maximum umaminess!
You can make a large batch of this dish – this recipe feeds about 4 people. Or you can meal prep 4 meals (with variations of dipping sauces so it wouldn’t get boring!). You can freeze it for 2 weeks to 1 month to reheat and consume whenever.
You can also make dipping sauces to go with it: I made the classic traditional dipping sauce as well as my popular sesame hotpot sauce.
This napa cabbage and tofu hotpot is a vegan version of the traditional mille-feuille nabe and can be made in just 20 minutes – the most convenient soup ever!
Prep Time10 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time20 minutesmins
Course: Main Course, Soup
Cuisine: Fusion, Japanese
Keyword: hotpot, soup
Servings: 4
Ingredients
1headmedium sized napa cabbage
300gextra firm tofu
1/2cup white shimeji mushrooms
1/2cup brown shimeji mushrooms
Broth
4cupswater
5slicesginger
2tbspmushroom seasoning
1sheetkelp
2tbspsake
1.5tbsplight soy sauce
1tbspvegan fish sauce optional
4dried red chilies
Soy Dipping Sauce
3tbsplight soy sauce
1tspshichi-mi tōgarashiJapanese chili flakes
1/2tspgrated ginger
Sesame Dipping Sauce
2tbspsesame paste or unsweetened smooth peanut butter
2tspchili oil
1tbspsesame oil
1.5tbsplight soy sauce
2tbspscallions
1tsptoasted sesame seeds
remaining broth to mix to loosen the sauce
Instructions
Separate the napa cabbage leaves and wash them. Thinly slice extra firm tofu.
Begin layering the cabbage leaves, then add a layer of tofu on top. Continue layering cabbage and tofu, alternating, until you have used them up. You should end up with a "stack" of cabbage and tofu.
Hold them tightly and cut them into 3 or 4 stacks. Arrange them in a spiral or concentric circle pattern on a large and deep pot or pan.
Once your layers are arranged, place your mushrooms on top.
For the broth, combine the water, kombu (kelp), and seasonings in a pot. Heat over medium and bring to a simmer.
Then, strain the broth. Pour over the broth evenly around the layered cabbage and tofu. Add dried red chilies to cook in the broth.
Cover the pot and let it cook for about 10 minutes, or until the cabbage is tender.
As the pot is cooking, mix together the ingredients needed for the hotpot separately.
Once cooked, carefully remove the pot from the heat. You can serve directly from the pot or transfer the contents into individual bowls.
Serve with soy or/and sesame dipping sauces on the side. You can have this hotpot with a fresh bowl of steamed rice.
This dish is a fun twist on pad kra pow (thai basil mince) – spicy aromatic spaghetti paired with vegetables & fried tofu for an easy stir fry dish!
These pad kra pow inspired Thai Basil Spaghetti is the perfect fusion between springy pasta noodles and a spicy pad kra pow sauce – made even better with fresh aromatics, vegetables and fried tofu. This is not to be confused with Pad Kee Mao (also known as Thai Drunken Noodles).
This fusion pasta recipe has bold flavours from the sauce and fragrant basil that ties it all together. The best part is that you can whip this up in less than 20 minutes, making it the perfect easy weeknight meal.
Tips to Make the Perfect Noodles
Spiciness: Adjust the number of chilies based on your preference for heat. I’ve used regular red chillies here but you can use Thai bird’s eye chilies as well – they are very spicy however, so use cautiously.
Noodles: You can use any noodles for this dish actually but I’ve used Fusilli lunghi (long pasta spirals) that cooks quickly in 9 minutes. While it’s cooking, you can prep the veg, aromatics, tofu and sauce.
Basil: Thai basil has an unique flavour that provides an unique aroma. You can substitute this for regular sweet basil.
Protein & Vegetables: This dish is versatile and can be made with various proteins like tofu, tempeh or any plant-based meat substitutes. I added long beans, carrots and baby corn.
Ingredients You Need
noodles – you can use any type of noodles here. I used Fusilli lunghi (long pasta spirals) so it coats the sauce evenly.
extra firm tofu – pan fry it in olive oil until crispy.
aromatics – red chillies, minced garlic
vegetables – long beans, carrots, baby corn
sauces – light and dark soy sauce, vegan oyster sauce, vegan fish sauce, rice wine vinegar
sweetener – coconut sugar or maple syrup
thai basil – substitute with sweet basil
splash of pasta water – always save the pasta water!!
Gluten free substitutions: Use gluten free brown rice pasta. For soy sauces, substitute with gluten free soy sauce, tamari or coconut aminos. Ensure vegan oyster sauce and vegan fish sauce are gluten free – if not substitute with mushroom seasoning.
Allium free substitutions: Omit garlic and substitute with a pinch of asafoetida (hing).
This traditional black tea is pulled with sweetened vegan condensed milk and dairy-free milk to create a sweet, frothy and creamy tea.
Teh Tarik is a beloved traditional Malaysian and Singaporean drink made from strong black tea, sweetened condensed milk, and evaporated milk, which is “pulled” (or “tarik”) to create a frothy, smooth texture.
The name “Teh Tarik” literally translates to “pulled tea”, as it points to the method of making it – which includes a dramatic pouring and stretching process that creates foam, froth and a smooth texture.
The drink is especially popular in mamak stalls (open-air cafes run by Indian Muslim traders) where it’s served alongside traditional Malaysian food. It’s commonly enjoyed during breakfast, after meals, or as an afternoon pick-me-up, often served with roti canai (Indian flatbread).
How Teh Tarik Is Made:
Screenshot
The Tea Base
Traditionally, strong black tea (often a blend of Ceylon or Assam tea) is brewed. The tea is steeped until it is rich and robust, as the drink needs a strong base to stand up to the sweetness of the milk.
Sweetened Milk
A generous amount of sweetened condensed milk is added to the tea, giving it sweetness and a creamy texture. Hence, there is no other sweetener added. For a plant based version, I used sweetened oat condensed milk by Nature’s Charm (not affiliated). They also have a vegan evaporated milk that you can for extra richness – but this recipe doesn’t include it.
The “Pulling” Process
This is the signature step where the tea and milk mixture is poured back and forth between two cups at a high height. This helps to mix the tea and milk thoroughly while also creating the characteristic froth and smoothness.
The pulling also cools the tea to a drinkable temperature while enhancing its texture, making it rich and velvety.
Screenshot
Ingredients You Need
black tea leaves – you can use regular black tea, ceylon or assam blends.
vegan sweetened condensed milk
rich plant milk – oat milk barista blend is a great option (for gluten free, use gluten free oat milk or other milks like cashew or soy)
This traditional black tea is pulled with sweetened vegan condensed milk and dairy-free milk to create a sweet, frothy and creamy tea.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Drinks
Cuisine: Malaysian, Singaporean
Keyword: drinks, tea
Servings: 2cups
Ingredients
4heaped tspblack tea leaves
1.5cupswater
1cupbarista grade oat milk
3tbspvegan condensed oat milk
Instructions
Start by brewing fresh black tea leaves in 1.5 cups water. Bring to a boil and add in oat milk. Let it simmer for about 5 minutes.
Strain out the tea leaves using a sock filter and keep the hot tea aside.
Add sweetened condensed milk to a cup. Carefully pour the tea from one mug to the cup with the condensed milk. Mix well with a spoon.
Get a traditional teh tarik kettle and pour the tea into the kettle. Hold the kettle and the cup at opposite ends and pour in ascending height so the tea mixes well and a frothy head forms.
You would need to repeat this process around 5 times to create the signature froth and to cool the tea down to a drinkable temperature.
Pour the tea into a glass, with a nice frothy top.
