Two-way Vegan and Gluten-free Oatmeal Recipes

How about trying a vegan, gluten-free, oil-free, refined sugar-free, soy-free recipe? I’m sure at this moment just one thing strikes your mind. Will this vegan recipe be boring or tasty? Well, it simply depends on the cooking method and the ingredients you use to either kick a recipe or make a recipe yet bland. Let’s try both the sweet and spicy versions of healthy oatmeal. This breakfast recipe is definitely going to add some sweet and spice to your life keeping the health factor in consideration.

Sweet Vegan Oatmeal Recipe

Vegan Sweet Oatmeal for Breakfast
Vegan Sweet Oatmeal for Breakfast


1/3 cup Water,

1/3 cup rolled Oats,

2/3 cup Almond Milk,

1/2 sliced ripe Banana,

1/4 teaspoon Cinnamon,

Strawberry as Required,

1 tablespoon Ground flax,

2 tablespoons Chia seeds.

Preparation Method:-

    1. The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
    2. In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax.
    3. Pour oats into bowl. Garnish with your desired toppings!

Vegetable Oatmeal Recipe

Vegan Spicy Oatmeal for Breakfast
Vegan Spicy Oatmeal for Breakfast


2 cups Oatmeal,

Salt as Required,

150 gms Carrots,

Water as required,

1 large size Onions,

50 gms Green peas,

1/4 tsp Black Pepper,

150 gms Runner beans,

1/2 teaspoon Garlic paste,

3 tablespoons Cooking Oil,

1/2 teaspoon Ginger paste,

1/2 teaspoon Mustard seeds,

Quarter tsp Turmeric powder,

Coriander leaves for garnishing,

1/2 teaspoon Red Chilli Powder.


Preparation Method:-

  1. Boil vegetables, except onions with half tsp of salt and bit of black pepper. Keep it aside and let it cool.
  2. Cook oatmeal in two cups of water in a non-stick saucepan. Bring it down till the desired consistency is achieved. Heat three tbsp of cooking oil in a frying pan.
    Once the oil is heated add mustard seeds. Allow it to crackle. Add ginger and garlic paste to it and stir fry until it turns light brown. Then add diced onions to it, till it turns golden brown.
  3. Add turmeric powder, red chili powder to the sauteed onions. Cook for one minute and then add the boiled vegetables and oatmeal into it. Add salt as per taste. Stir for 1 minute. Remove from flame.
    Serve hot!

Enjoy healthy diet!




Vegan Pasta with Pumpkin Sauce and Veggies

Vegetarians are many, Vegans are few. People are turning towards what we call “Veganism”. Whatever is derived from animals including dairy, egg, honey and even leather, fur, cosmetics, silk, wool and soaps are abstained by vegans. Let’s talk about veganism today. Ellen DeGeneres, the great comedian and host switched her diet to vegan in the year 2008. Her flaunting body has been inspiration for millions. The celeb has read numerous books on diets without meat and animal rights that subsequently encouraged her to turn into vegan. Vegan inculcates in you a total new lifestyle not only relating to the food you take but also to the clothes and accessories you wear.

You can no more use the following:-

  • Leather jackets and shoes

  • Leather purses and wallets

  • Fur coats

  • Woolen cardigans

  • Feather earrings

  • Medicines containing animal products

  • Cosmetics like lotions, perfumes etc. containing animal products

Let’s munch on an exotic Vegan Recipe too. This is Vegan Pasta with Pumpkin Sauce and Veggies

Vegan Pasta with Pumpkin Sauce and Veggies
Vegan Pasta with Pumpkin Sauce and Veggies


2 cloves Garlic,

1 sliced Onion,

Salt as required,

teaspoon Nutmeg,

1 cup Pumpkin Puree,

8 oz. Buckwheat Pasta,

1 cup Vegetable Broth,

Pinch Cayenne Pepper,

3 tablespoon Olive Oil,

¼ teaspoon Chili Powder,

3 tablespoon Vegan Butter,

100 grams crumbled Tofu,

100 grams chopped French Beans.

Preparation Method:-

  1. Boil pasta till done. This takes 7 minutes. Drain in a colander.

  2. In the meantime, prepare the sauce. Take a skillet. Mince two cloves of garlic. Add to a large skillet along with one tablespoon of vegan butter. Sautee on medium heat for 2 minutes.

  3. Add pumpkin puree plus broth to the skillet. Combine well. Add nutmeg, chili powder, cayenne pepper and black pepper. Let sauce simmer over medium-low. Once boiled, turn off the gas. Set aside.

  4. Take a small wok and add olive oil. In it add onions. When red, add in crumbled tofu and green beans. Cook till done. Keep aside. Once when pasta is done, add two tablespoon of vegan butter to the skillet. Mix well.

  5. Serve pasta on plate. Pour pumpkin sauce over it with added salt if required. Taste the sauce and add salt if needed. Add green beans and tofu stir-fry over the sauce. Enjoy!

Stay fit with vegan food!!
Stay fit with vegan food!!

Relish your vegan treat!

Cantonese Duck Roast from the Land of China

Americans fell in love with Chinese food not because of its gastronomic excellence, but because of its affordability and convenience. They preferred the quick and simple dishes of China while shunning its haute cuisine.” I was reading this book Chop Suey, USA: The Story of Chinese Food in America and these lines sum up the Chinese food history and its success. Not only here in America, but Chinese Food has been sprinkling its flavors over many countries with its variety and scope for something more. Their food is like a painting, which, though complete and beautiful, gives space to add something more. This is what people around the world have been doing for many years. Every country gives its own touch to the already delicious Chinese food. There are a few factors which give Chinese Food its uniqueness. The Chinese philosophy of utilizing each and every part of the plant or the animal for cooking gives a diverse and new list of recipes.

Cantonese Duck Roast
Cantonese Duck Roast

Divided into many geographical areas, people in China use wheat for noodles and southern China has more seafood in its menu. No wonder, dishes like Cantonese Roast Duck which shining reddish brown treat, is a an authentic recipe portraying the real county’s taste. This dish is one of the most popular Chinese dishes. Sesame chicken is another sweet, deep fried chicken dish dressed with vinegar and cornstarch. Ironically native Chinese will not prefer this dish for it’s sweetness I guess. If you are into mellow spices then Sweet and Sour Pork is your Chinese thing. Pan fried chicken with sauce a mix of fruits and spices gives it a sweet and sour taste. Even the health conscious stars in Hollywood devour this. Orange Chicken is again an American Chinese dish which found its way to other countries via tongue. Coated with orange flavored sauce is an ecstasy. Today let’s start with the shining reddish brown Cantonese Roast Duck.


2 teaspoons Salt,

4 tablespoons Honey,

2 kg Oven-ready Duck,

1 tablespoon Rice Vinegar,

1/2 teaspoon Red Food Color (Optional).

For the Stuffing:-

1 tablespoon Oil,

1 tablespoon Caster Sugar,

1 tablespoon Hoisin Sauce,

2 teaspoons Five-spice Powder,

1 tablespoon Yellow Bean Sauce,

2 tablespoons Chinese Rice Wine,

1 teaspoon chopped Ginger Root,

1 tablespoon chopped Spring Onion.

Preparation Method:-

1. Clean the duck. Remove wings and fat inside the vent. Blanch it in boiling water pot for 10 minutes. Dry and rub duck with salt. Tie the neck with string.

2. Now make the stuffing. Heat oil in a pan. Add all the ingredients. Bring to boil. Pour this mixture into cavity of the duck. Sew it properly.

3. take a small bowl and mix in warm water, honey, vinegar and red food coloring. Brush it all over the duck, giving several coatings. Hang the duck up with the head down using an Sshaped hook. Keep as such for 5 hours.

4. For cooking, heat the oven to 400 D.F. Hang the duck head down, on top rack. Keep a tray of boiling water at the bottom of oven. Reduce the heat to 350 D.F after 30 minutes. Take the duck out of oven. Cool for 5 minutes.

5. Serve hot with additional honey coating!

Beautiful place, Beijing
Beautiful place, Beijing

Enjoy the treat!

Dragon’s Zongzi – Food for Health

Name a festival celebrated by many but with different stories of its evolution? There are a lot of them and this goes on to prove that though we have different stories, we reach the same end or a beginning, may be. However, in China you call it “Duanwu Festival” AKA The Dragon Boat Festival. Chinese have this ancient thing with Dragons – I guess we all do. According to Chinese mythology, Dragons are evolution ancestor of humans and control Water, Rainfall, Hurricanes and Floods. They are the symbol of power, strength and good luck. If we look closely, we realise that every important thing which can affect our lives is either controlled or represented by Dragons- they do matter a lot. Stories behind Dragon Boat Race fest are quite amusing. One story says, “Qu Yuan”, a poet and minister committed suicide by drowning in river due to a disagreement with the King.


His followers searched for him with their boats – hence the Dragon Boat race- and threw rice dumplings – the food of this blog- so that fishes won’t eat Yuan and go for rice instead. Other one says a girl named “Cao E” jumped in river to save her drowning father but both of them drowned instead. So this day is to remember her sacrifice. I see Duanwu as a festival to celebrate and respect sacrifice. On this day people go for the Dragon Boat race(obviously!), wear perfumed medicine bags, MAKE AN EGG STAND at Noon and eat ZONGZI with realgar wine. Even you should try to make an egg stand at noon and get good luck for the next year! All in all people pray for a healthy and happy life. Chinese food is my all time favorite. Since this festival is in June, let’s try Zongzi for a healthier, safer and a ‘Food Full’ year.


4 Strings,

4 Mushrooms,

100 gms Abalone,

4 salted Egg Yolks,

4 Japanese Conpoy,

600 gms Green Beans,

600 gms Glutinous Rice,

4 Tablespoons Soy Sauce,

280 gms chopped Pork Belly,

1/2 Tablespoon Five-spice Powder,

4 dried round large size Lotus Leaves.

Preparation Method:-

1. Soak rice and green beans for 5 hours. Then drain. Now soak mushrooms and Japanese conpoy for 2 hours. Drain well.

2. Marinate the pork belly with five-spice powder plus soy sauce for 2 hours. Lay down the lotus leaf on table with stem side facing down. Place rice in the centre of the leaf.

3. Add the marinated pork, Japanese conpoy, mushroom, abalone, salted egg yolk and green beans on top of rice. Add glutinous rice until the filling is covered.

4. Carefully wrap four sides of lotus leaf over the filling in a cone shape. Tie tightly with help of a string. Place zongzi in boiling water. Cover and cook for 3 hours. Serve hot!

Dragon Boat Festival
Dragon Boat Festival

Enjoy the fest!

Food on the Titanic

“And it wasn’t until we were in the lifeboat and rowing away, it wasn’t until then I realized that ship’s going to sink. It hits me there.” This was Eva Hart, remembering an event which took place on the morning of 15th April 1912. Eva Hart was seven when she and her parents boarded the Titanic. I read the Titanic Short Story in Seventh Grade and loved it. Every time I watch Titanic – the movie – and look at Jack sacrificing his life for Rose I cry – I cry a lot by the way. Though Jack and Rose were fictional characters played by Leonardo and Kate Winslet, but the sacrifice was not. A protocol of “women and children first” left a number of men on that sinking ship. Titanic was called the Unsinkable. However the start was not smooth enough as it almost collided with a ship after a few minutes of her maiden voyage. Eva Hart’s mother was reluctant to board the ship because of a few ‘changes’.

Brill in Lobster Sauce
Brill in Lobster Sauce

A coal strike during that time canceled a lot of ships. However, Titanic managed the fuel supply and went on with the journey. Eva Hart’s family was left with no option but to buy a ticket for Titanic. Though they boarded the ship, Eva Hart’s mother didn’t sleep at night. I don’t know how but she knew something was not right. She was right. The world can never forget the passengers and crew members who went down with the Titanic but we can’t ignore what an awe-inspiring masterpiece Titanic was. Let it be the Grand Staircase or the gym, the squash court and the restaurant. Restaurant comes up with one more important thing- the food Menu. I was looking out for Titanic artifacts and stumbled upon the Food Menu. There is this one thing in the first class menu which sounded awesome – Fillets of Brill. I am very fond of fish recipes. Let’s try this and remember those who sacrificed their life for a life.


Brill in Lobster Sauce


4 Brill Fillets,

Salt as required,

Pepper as required,

2 Tablespoons Olive Oil.

For Lobster Sauce:-

2 Lobsters,

150 ml Brandy,

Salt as required,

100 gms Butter,

285 ml Fish Stock,

150 ml White Wine,

Pepper as required,

2 chopped Shallots,

2 chopped Tomatoes,

150 ml Double Cream,

1 chopped Garlic Clove,

2 tablespoons Olive Oil.

For Garnishing:-

100g Samphire,

1 Teaspoon of Caviar,

1 Teaspoon Chopped Chervil,

60 gm long chopped Asparagus.

Preparation Method:-

1. Place the lobsters in the freezer. Place it on its back with its claws tied. Hold it firmly by top of its head. Place tip of Chef’s knife on the head just below its mouth.

2. Pierce the lobster’s head downward. Then place knife tip just to the body side of the junction of its tail and thorax and cut through the mid-line. Repeat the same for the second lobster.

3. Put lobsters in salty boiling water. Immediately simmer the heat and cook for 30 minutes.

4. Remove the white meat from the lobster. Chop lobster carcasses into small pieces. Put them in hot saucepan with olive oil. Cook for 4 minutes.

5. Add shallots and garlic. Stir for a minute. Add tomatoes to pan. Simmer for 10 minutes on a medium heat. Pour in the brandy. Flame the alcohol.

6. Once the sauce has settled, pour in white wine. Lower the heat to simmer. Pour in the fish stock/water. Simmer for 30 minutes. Sieve the sauce and return to a plan. Add double cream and bringing back to boil. Take off the heat and set aside.

7. Take another pan and stir-fry asparagus and samphire. Now in another pan, stir-fry the brill until golden brown.

8. For Garnishing, take a deep plate. Add in lobster sauce. On top of it add stir-fried samphire and asparagus. Then add the pan-fried brill. Serve hot!

First Class Lunch Menu of Titanic
First Class Lunch Menu of Titanic

Love is in the air with Titanic!

Coco Chanel and French Onion Soup – Never Out of Fashion

Luxury must be comfortable, otherwise it is not luxury”. Well, I guess she was right. She learned about luxury the “difficult way”. Born to an unmarried mother “Gabrielle Bonheur Chanel” or famously known as “Coco Chanel” was a smart and a self made woman. Thanks to her smartness and a penchant for comfort, women around the world were relieved of those “breathtaking” corset. Her father sent her to a convent where she learnt this art of sewing and those days at convent had an impact on her future projects. Though she fell in love with French, Russian, German and English men – the best of them – her first and last love remained ‘fashion’. She started with Hats and then implemented revolutionary ideas in the field of fashion.

French Onion Soup
French Onion Soup

Let it be Chanel No 5 or the Little Black Dress, she sure was upto something. Her one concept which I love is of Costume Jewellery. Wear one or two expensive jewels, then add a lot of imitation jewels over it- cheap thrills for me (tight lipped smile). And yes, one more thing, she was supposedly a Nazi spy. She had her “dances” and those who knew her, saw those impeccable moves. Now here is the part where food enters. She was a French who struggled her way to the top and and today Chanel is one of the leading fashion brands. There is one more thing from France which has been on top for quite a long time now and will stay too – Soupe A L’Oignon. I love French recipes. This classic French Onion Soup will sure hit the right spot.


50 gm Butter,

1 teaspoon Sugar,

1 kg sliced Onions,

4 cups Beef Stock,

4 sliced Garlic Cloves,

4 slices French Bread,

1 tablespoon Olive Oil,

250 ml Dry White Wine,

2 tablespoons All-purpose Flour,

140 gm grated Gruyere Cheese.

Preparation Method:-

1. Melt butter and oil in a pan. Add onions and fry for 10 minutes until soft. Sprinkle sugar and cook for 20 minutes.

2. Stir till caramelized. The onions must be golden and soft. Make sure they don’t stick to the bottom of the pan.

3. Add garlic at final few minutes of the onion’s cooking time. Sprinkle in the flour. Stir well.

4. Increase heat and keep stirring while adding wine, followed by stock. Cover and simmer for 20 minutes. For serving turn on the grill and toast bread.

5. Ladle soup into thick bowls. Put a slice on top of bowls of soup. Pile on the cheese. Grill until completely melted. Serve hot!

Chanel and Costume Jewellery
Chanel and Costume Jewellery


Buddhism and Thukpa – Keep it Simple

The fundamental precept of Buddhism is Interdependence or the Law of Cause and Effect. This simply states that everything which an individual being experiences is derived through action and experience. From this understanding are derived the Buddhist theories of consciousness and rebirth”. That’s how the 14th Dalai Lama, Tenzin Gyatso explains Buddhism in his autobiographical book “Freedom in Exile”. If I were to simply decipher those lines written above, it’d be – whatever you do, its consequences will follow you. If you do good, then you’ll meet good and if you do something bad, then of course you know what. It’s Karma. Since this blog is about food – well I should say since I am a foodie – we’ll diverge slowly towards food.

Thukpa Recipe
Thukpa Recipe

The way he described Tibet and its beauty is exceptional. Though I have never been to Tibet but I can somehow get a feel of that place – Mountains, snow, people still living that simple life contrary to their neighbor. Though Tibet has changed, thanks to China. I won’t get into political things. Tibet’s temperature – which is quite cold – gives it a unique cuisine. It’s mainly meat and butter – you need calories, a lot of calories and heat. Being Dalai Lama is about being simple, keeping simple and at times eating simple and healthy recipes. As a kid, the 14th Dalai Lama loved the visits from her mother to the Potala Palace. This is a palace where he was kept separated from his family to become a spiritual leader in the future. Apart from motherly love, there is one more reason he loved such visits – Thukpa. Best part is that you can add in veggies of your choice. Let’s make this Tibetan noodle soup and try to make it good else Karma will haunt us!


For Thukpa:-

Salt as required,

Pepper as required,

Coriander as required,

300 gms Rice Noodles,

100 gms sliced Carrots,

½ sliced Red Capsicum,

1.5 litres Chicken Stock,

300 gms diced Chicken,

2 pieces Green Onions,

1 tablespoon Lemon Juice,

1 tablespoon Vegetable Oil.

For Spice Paste:-

1 chopped green chilli,

1 chopped small onion,

2 chopped garlic cloves,

1 teaspoon ground cumin,

1 pinch asafoetida powder,

1 teaspoon chopped ginger,

½ teaspoon ground turmeric,

200 gms chopped tomatoes,

¼ teaspoon ground timur powder.

Preparation Method:-

  1. First of all make spice paste. Combine all the ingredients in a blender. Set aside.

  2. Heat oil in a saucepan over medium heat. Add spice paste and cook, stir for 7 minutes. Pour in chicken stock. Bring to boil. Simmer for 15 minutes. Add chicken thigh and simmer for 10 minutes. Remove from stock and shred roughly.

  3. In the mean time bring 2 litres of water to boil in a large saucepan. Add rice noodles. Cook for 2 minutes. Place in huge strainer and pour cold water over it such that noodles don’t stick to each other. Drain water and set noodles aside.

  4. Add carrot and capsicum to stock. Simmer for 3 minutes until vegetables are a bit tender. Add lemon juice and season to taste.

  5. Divide the noodles in bowls. Top with chicken. Ladle stock and vegetables over the noodles. Serve!

Kathmandu Temple
Kathmandu Temple

Healthy and Happy Eating!

Food for A Soldier on Memorial Day

John F. Kennedy says, “my fellow Americans, ask not what your country can do for you, ask what you can do for your country”. This reminds us of nothing but Memorial day. I was watching this movie Saving Private Ryan and like always, cried. Whenever I watch war movies – though I don’t watch frequently – I feel angry as well as sad. Angry because we lose young soldiers to a war which has no end. Sad because we just lose them forever. Not only here in America, I guess this is the story of most of the countries where soldiers sacrifice their life. However, their death never goes in vain. We feel proud of our soldiers who die for their country so that we can live on to sing songs for them.

Beef and Pasta Salad
Beef and Pasta Salad

We actually do that by celebrating Memorial Day every year on the last Monday of May. This day has become a part of America’s culture with its long history. It is an emotional day as we remember those soldiers who came back home, with the national flag over their coffins. But we humans are so good at getting adapted to situations that we remember them with smiling faces. We adapt, we accept and we survive. This is good, isn’t it? Soldiers leave home for months and sometimes years. They are away from home, family and that “homely” food – I hate stuffing my food love everywhere. Let’s try this simple and healthy recipe for not so simple soldiers.

Steak and Pasta Salad


8 ounces Pasta,

1 teaspoon Basil,

2 tablespoon Butter,

1 pound Beef Steak,

2 tablespoons Olive Oil,

1 cup chopped Spinach,

1 tablespoon Soy Sauce,

1/4 cup chopped Shallots,

1 teaspoon minced Garlic,

1/2 cup sliced Black Olives,

1/2 cup Sun-dried Tomatoes,

1 tablespoon chopped Parsley,

1/2 cup crumbled Feta Cheese,

3 tablespoons Sunflower Kernels.

Preparation Method:-

1. Take a pot. Add in water and bring the water to boil. Add pasta and cook till done. When cooked, drain. Then toss with olive oil and keep warm. In the mean time, melt 1 tablespoon of butter in a skillet over medium heat.

2. Broil the rib-eye from both sides. Make sure it is cooked well depending on the thickness of the meat. Remove steak from skillet. Cut into bite size pieces. Melt remaining butter in the skillet. Stir in garlic and shallots.

3. Cook for 12 seconds until fragrant. Then return the steak to the pan. Cook for another 5 minutes till done. Stir in the soy sauce. Cook till steaks are well coated with sauce.

4. Remove the skillet from heat. Stir in the sun-dried tomato pesto, spinach, basil, parsley, olives, feta cheese and kernels. Toss with the pasta. Serve in large family bowl.

Memorial Day
Memorial Day

Let’s salute our brave soldiers.

Cheung Chau Bun Festival and the Vegan Recipe

Highlighting wild lion dances, vibrant parades, funny bun scrambling contest and showcasing bun towers, here comes the most lively and colorful Hong Kong Festival, the Cheung Chau Bun Festival. This festival portrays tradition and folklore of China. The centre of attraction includes giant bamboo mountains which are covered with homemade buns. These are set up at Pak Tai Temple, where the main celebration takes place. Like every other fest, this too has a story related to it. There was an island which was hit by epidemic ruining many lives. Finally the local people got in God Pak Tai. He eradicated plague and killed evil spirits. Hence Pak Tai Temple is considered as the most religious centre of the island.

Ma Po Tofu
Ma Po Tofu

The festival’s parade includes colorful lions, marching bands, martial arts activities, flowery floats, loud drums and cymbals. The most unique and thrilling activities includes adults carrying children on their shoulders, dressed up like mythological Chinese deities. Their dressing-up like this symbolizes driving away the evil spirits. Next is the peculiar Bun Grabbing Contest. A tower of 60 foot is made, all covered by buns. You have to grab maximum buns in 3 minutes, isn’t it interesting? There are more fun activities to add on to this. During 3 days of the fest, entire island goes for a vegetarian diet. I am very fond of Chinese food. So let’s add some vegetarian yummzz from the land of China.

Vegan Mapo Tofu


3 sliced Scallions,

1 cup warm Water,

1 block diced soft Tofu,

2 minced Garlic Cloves,

1 teaspoon minced Ginger,

2 tablespoons Vegetable Oil,

15 dried Shiitake Mushrooms,

1 1/2 tablespoon Black Bean Sauce,

1 tablespoon Cornstarch with 2 tablespoons Water.

For Sauce:-

2 teaspoons Sugar,

2 teaspoons Soy Sauce,

2 teaspoons Sesame Oil,

2 ½ tablespoons Chili Bean Paste,

½ teaspoon ground Sichuan Pepper,

1 tablespoon Chinese Rice Wine or Dry Sherry.

Preparation Method:-

  1. Soak shiitake mushrooms in 1 cup of warm water for 20 minutes. Drain mushrooms, squeezing excess water. Keep this water. Discard the stems and chop the mushroom caps. Now let’s prepare the sauce. Take a small bowl. Add in leftover water and all the ingredients mentioned under sauce. Keep aside.

  2. Heat a wok. Add oil. Add the mushrooms, black bean sauce and stir-fry for 2 minutes. Reduce the heat to medium. Add scallion whites, garlic, ginger and stir-fry until fragrant for 1 minute.

  3. Pour in the sauce. Now add water. Bring it to boil, then simmer. Gently add tofu cubes. Allow the sauce to simmer for 4 minutes. Remove from heat.

  4. In a small pan, add in the cornstarch and water mixture. Heat for 1 minute, stirring continuously. Add to the tofu gravy. Allow to simmer till the gravy thickens.

  5. Garnish with green scallions. Serve hot with rice!

Cheung Chau Bun Festival
Cheung Chau Bun Festival

Enjoy the Chinese treat!

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