what’s for dinner? Curry tofu noodles

Tonight I was inspired to make some curried fried rice noodles. Was thinking of a common Singapore noodle dish (星洲炒米粉) and wanted to use up the tofu I had. Of course, being Thursday and having a full Friday/weekend schedule, I didn’t have too much in the fridge, so I did what I could!

Just a side note, one of my favourite ways to eat tofu is frozen. Well, not like a popsicle, but frozen, thawed and cooked. Freezing tofu creates this great texture and it changes the way it can be flavoured. Quite scientific if you ask me! Tofu is like (I’m making this up) 80% water, and water expands when frozen. When you freeze tofu, the water inside it expands and this stretches the tofu and makes “holes” in it, giving it a really nice texture when thawed and cooked.

Did I mention it’s one of my favs? :P

Curry Tofu Noodles

Rice noodles (I like the wider kind)
Soft tofu, frozen and thawed
Finely sliced red pepper
Finely sliced carrot
Bite sized celery
Minced garlic
Finely sliced ginger (alternatively, you could just slice bigger medallions)
Curry powder
Red pepper flakes
Chili sauce (I used sriracha)
Fish sauce
Soy sauce
Olive oil or coconut oil…whatevs!

  1. Cook rice noodles. Place in hot water, cook until chewy or el dante. Just need to remember you’re going to be cooking them further. Rinse under cold water. Set aside.
  2. While noodles are cooking, prepare the vegetables, ginger and garlic. Set aside.
  3. Heat oil (I used a wok) and add in spices, ginger and garlic. In terms of how much I used, I used significantly more curry than any other spice. I suggest not too much clove, but other than that, go for it however you like!
  4. Once oil and spices have been incorporated into each other, dump in the veg and tofu. Stir.
  5. Add in some fish sauce and soy sauce. Toss around.
  6. Once finished, set aside.
  7. Add more oil to your cookware, add in the same spices (basically repeat step 3) and add in the noodles.
  8. Cook them up for a bit until the noodles are coated with the spices, then add in the vegetables again.
  9. Add some chili sauce to taste.
  10. Squirt in some lime. I used half a lime here and the other half when serving.
  11. Serve!

Yeah..so this was SUPER DELICIOUS!!!!!!!!!!!!! Couldn’t stop eating it! YUMM! =9

One can always modify to their liking, adding different vegetables, spices, whatnot.


Taiwan Street Food – Part Un

Taiwan is famous for many things and what I hear most about Taiwan when my friends and family go there is its street food and night market. Many go there just to eat and I definitely saw why that was!

九份 (Jioufen)

Our first stop in Taiwan was in this small, sleepy mountain town called 九份 (Jioufen). Now it’s a huge toursity place, but still charming!

So while I was chowing down on some stinky tofu that Conan didn’t seem to enjoy, he bought himself some fried shrimp balls on a stick for $50NT – which IMO was a bit pricy since I got my tofu for $30NT! :P Regardless, he thought they were pretty good, “crunchy on the outside and shrimpy on the inside.” I thought they were pretty tasty too! Reminded me of takoyaki @ Guu.

Taiwan is also known for their variety of produce. One of my all time favourite fruits is Guava!!! SOOO GOOD! We bought a bag of pre-cut Guava with salt. Although I don’t think Guava needs salt, apparently the Taiwanese love eating Guava this way and it’s quite common to put the salt on. I think it mutes the taste of the Guava a bit!

Tofu was basically everywhere. Just a picture of the different kinds of tofu they were selling!


There’s another fruit they had there. I’ve had it in Canada as well, but I don’t remember what it was called. It’s red (as you can see) and it’s crunchy and extremely juicy! It was sooo good and refreshing to have! It sorta has a texture similar to star fruit…it’s not like anything you’d get in North America.

Then that night we went to a night market in Taiwan and everyone was excited to try these “famous noodles” – Ah Chung (which is just a very informal nickname of, I’m assuming, the owner). There’s a nice success story behind this “Ah Chung’s noodle” place. It’s not uncommon to see food carts along streets in Asia, and “Ah Chung” started as a lowly street cart vendor. They gained fame and popularity through their street noodle. The noodles are, apparently, quite unique. They are thin noodles, kind of like Angel hair pasta but flat, in thick soup base made from a variety of things, but most prominently, pieces of pig intestine. You can see some pieces in the picture. On top of that, like a North American hot dog, you can add your own condiments to it – chilli sauce, soy sauce, fried onions, green onions, minced garlic, vinegar etc. Anyway, it became so famous and popular, they moved it to it’s current store front location. It’s still old school-eat-on-street place, long line-ups and quick service.

Since everyone was talking about the noodles and the line was long, Conan and I decided to go try it. I mean why not? We tried it. I wasn’t a big fan of it. Actually I didn’t think it was that good at all. Conan felt the same. We actually didn’t even finish our small bowl! Although the taste experience was a bit disappointing, I do have to commend the Taiwanese for being so conservative! This is at the end of the day, a street vendor, a fast food joint, but EVERYONE used washable bowls, chopsticks and spoons. You get your bowl of noodles with a spoon and chopsticks, you eat, then you put your dirty dishes in a bin and someone washes them. No waste. It was a fresh change to the way things are done here in North America!



After our very unsatisfactory run-in with Ah B, Conan and I wandered around the night market frantically searching for something that we wanted to eat. There were LOTS, but nothing really appealed to us. Then out of desperation and lure of cuteness, I wandered into Mister Donut.

Mister Donut was originally an American chain and Dunkin’s top competitor – until Dunkin’s bought up the Mister Donut chains and changed all the names to Dunkin’ – save a very few that still exist in the US. Years later, some other company bought the rights and started to franchise across Japan and Asia – where we ended up. So of course, we tried it!

I picked the double green tea donut. AND LET ME TELL YOU – IT WAS GOOOOOOOOOOOOOD!!!!! It wasn’t nasty like the donuts you get in North America. Not nasty as in super sugary on top of sugar fried sugar. This was not too sweet and you could actually taste the green tea!!! It was very satisfying!!!!!! YUMMM!!!


Perhaps for some a donut would be enough for dinner, but it wasn’t for Conan and I! And I was DETERMINED to have some authentic Taiwanese beef noodle! Luckily for us, I secured the directions to  a street not far from where we were that were lined with these sketchy looking noodle places that served only beef noodle. Needless to say, we got there quick and picked a random noodle joint that appeared to be popular.

Why did I go out of my way to have Taiwanese beef noodle? Or more specifically, why do I love Taiwanese beef noodle? Several reasons(!):

  • The Noodle: it’s thick and chewy, think fresh. Sometimes the noodles are thinner, but thick is good!
  • The Soup Base: it’s not just beef soup base, it’s more than that! I think my favourite part of it is the sweet star anise that comes out ever so slightly amongst the dark thick soy and beef flavours – *drools just thinking about it
  • The Beef: Shank, it’s like fall off the bone, melt in your mouth meat. Except there aren’t any bones. If there were bones, I probably wouldn’t like this dish as much as I do. Anyone who knows me knows I hate eating meat off of bones – too much work.

Now you all know why and you can’t ever pass up the chance to have the beef noodle where it’s so famously named after!

Conan and I sat down at this table. This place looked and felt ghetto. It was a cold night and this place was steaming. There were gigantic open bowls of chilli oil sauce and other unidentifiable orange stuff (not sure what it was). Little plastic stools under fold-up tables. Our bowl of noodles came and we inhaled it.

It was AMAZING!!!! Soo good that the memory of it’s awesomeness makes me hungry despite the fact I’m sooo full right now =9

BUT IT DOESN’T STOP THERE! Conan and I went back to the night market and had ourselves Taiwan’s famous SHAVED ICE!!!!!!!!

Some might say “Dude, isn’t this just an ice cone in a bowl?” HELLS NO IT AIN’T!!!!!! IT’S SOOOO MUCH MORE SUPERIOR!!!!

It’s iced coconut milk, shaved finely and topped with unbelievably awesome fruits and sauces. One of my favourite toppings – condensed milk. MMMMMMMMM!!! Also a very well-known fact among my family members, I love STRAWBERRIES and MANGOES – so this was the perfect dessert – shaved ice with strawberries, mango and condensed milk!!!! HEAVEN!!! We also inhaled this quickly. So.G-D.Delicous.


Taiwan has good food.

Next time – When Conan gets sick and I brave Taipei on my own! Well, almost alone…:P

Taiwan Street Food – Stinky Tofu

If I haven’t said it yet, I will say it again – I feel like never eating again! This trip to Asia has been brutal on my body! I had soo much food!! All so very delicious – well I suppose save some – like this bowl of street noodles I had, wasn’t sure what the hype was all about.

I was in Hong Kong for a while (post to come soon…I hope. There is a lot in HK!) and then I went to Taiwan for a few days. Everyone always talks about Taiwan and how the food is awesome there – so how could I not?

It all starts with the island of Taiwan aka Formosa (learned that in TW)…it looks like a potato!

But seriously. It had some good street food and FRUITS!

Let’s start with my main food item I wanted to eat – STINKY TOFU!!! Here’s the wiki link for all those who don’t know what it is.

In Toronto stinky tofu is hard to find. It’s not served everywhere and the only time when it’s somewhat more accessible is once a year when there is a Taiwanese Night Market up in Markham. That’s where I had my first taste of stinky tofu. The name pretty much sums it up, it’s stinky and it’s tofu – but sooo good! I’d describe it like Durian – it’s acquired and you either love it or hate it, no inbetween.

One of our stops in Taiwan was to this really touristy place called 九份 (Jioufen). It’s located in the mountains, the air is fresh and it’s always raining! I heard it rains about 200+ days in a year…that must suck! Anyway, it’s very quiet and nice town otherwise…also really cold since I went there in the winter and it’s up in the mountains.

They have a little market there, where the streets are narrow and crowded and lined with shops, food stalls and whatnot. It winds and turns, goes up and down. It’s covered with various awnings to shelter the masses from never ending rain.

The aroma of food is a bit overwhelming as you approach the street. Different smells and I could pick out the smell of stinky tofu!! WOOHOO!! I was super excited!

I had sampled some stinky tofu in Hong Kong. I met up with my cousin one day after work – she works in 灣仔 (Wan Chai) and she took me to try some! It was my first time having HK-styled stinky tofu because even in Toronto, I always have Taiwanese-styled stinky tofu. The difference between HK and TW is in TW they serve it with sauce and pickled vegetables and in HK they just serve it straight up and you add some hoisin sauce and/or chilli sauce to it.

HK-Style Stinky Tofu

Alright, so the first stinky tofu food stall – bought stinky tofu for 30NT (which is $1 CAD – so cheap~!! at least $3-5 here!) OMG THE SMELL!! SO POTENT!! SO STOKED TO TRY IT!!!

This one was fried then grilled with sauce. I didn’t get it with chilli sauce because I can’t eat spicy foods :P But I did get it with the pickled vegetables – which are my FAV! Pickled cabbage and carrots!

Here you can see more clearly the sauce and the tofu – they were big!

This stuff was SOO STINKY = VERY DELICIOUS!!! The ones in Toronto and HK aren’t nearly as stinky as this was. This was absolutely fabulous! I ate this pretty quickly…Conan had some and said that it was too stinky for him and that he didn’t like it. He also doesn’t like Durian – so go figure. MORE FOR ME!

Once you bite into the tofu, it’s juicy, flavourful and the texture of the tofu was perfect. If you haven’t noticed, this stuff is the firm tofu – much better for eating like this than soft tofu (which should be reserved for desserts :P) After I finished this, I didn’t need any more stinky tofu – it was enough for the rest of my trip. That’s how stinky it was! And the best part, I didn’t even get sick!!!

(I was so afraid that I would after my Toronto Starbucks latte and HK milk tea incident – another story, NOT lactose intolerant because I have diary with no problems otherwise!)

Taiwan – the BEST STINKY TOFU~~!!!!!