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Asian-Style Sizzler

Ayushi Gupta-Mehra | The Foodie Diaries
Assembled with all the trimmings from veggies and tofu to french fries and noodles, this complete sizzler recipe is set apart by a depth of Asian flavours including teriyaki and a kick of umami.
5 from 1 vote
Course Main Course
Cuisine Asian
Servings 2


For Sizzler Sauce

  • tbsp ginger garlic paste
  • ½ cup onions, finely chopped
  • 1 tbsp sesame oil
  • ¼ cup soy sauce
  • 3 tbsp vegan fysh sauce ( I get mine from from Urban Platter ; however, you can also try making it at home)
  • 2 tbsp Teriyaki sauce (I use Sprig’s Ginger Teriyaki Sauce)
  • 2 tbsp hot sauce (or Sriracha)
  • cornflour slurry  (mix 2 tbsp corn flour with 2 tbsp cold water to get a smooth paste)
  • 2 – 2½ cups water

For The Sizzler

  • 2 tbsp sesame oil
  • 2 cups chopped veggies of choice (baby corn, bell peppers, green beans, carrots etc.)
  • Handful of spinach
  • Silken-firm tofu (press it between two kitchen towels to drain it of excess water)
  • Noodles, cooked as per packet instructions
  • 2 potatoes, rinsed, peeled and cut into sticks having 1 cm width.


Prepare the sizzler sauce

  • Heat a tbsp of sesame oil in a pan on medium low heat
  • Sauté the ginger and garlic paste for a few minutes before adding the onion. Sauté until onions are translucent, then add the soy sauce, fysh sauce, teriyaki sauce and chilli sauce. Add the water and stir together. Once it comes to a boil, add the cornflour slurry to thicken the sauce.
  • Adjust the sauce as per taste. At this point, I usually add another tbsp of fysh sauce for an added kick of umami.
  • Let the sauce simmer on the stove for a few more minutes before switching off the heat.

Double fry the french fries for the best results

  • Soak the potatoes in a bowl of cold water (this helps to get rid of the excess starch), Drain in a colander, rinsing well and then placing the potato sticks on a clean cotton towel. Pat and dry the potatoes completely before frying them in a wok/ pan of oil.
  • On a medium low flame, fry the potatoes (in batches if needed as you don’t want to overcrowd the wok) until the potatoes are just cooked. They will have developed a crust on the outside but will not have browned (i.e. there will be no significant colour change).
  • Remove the half-fried potatoes with a slotted spoon and placed on paper kitchen towels until they have cooled down to to room temperature.
  • Then, increase the flame to medium-high (high for a heavy pan). Once the oil is hot, add the half-fried potatoes. Stirring often, fry them until they are perfectly-crisp and golden on the outside.
  • Remove the fries with a slotted spoon and place them on a kitchen roll which can absorb the excess oil. Sprinkle with seasonings (sea salt and paprika are our favourite), tossing well until evenly coated.

Prepare the other components

  • Cook noodles according to packet instructions
  • Heat a tbsp of sesame oil in a non-stick skillet, slowly adding the veggies. Sauté until cooked but with a firm bite, before seasoning with salt and pepper as per taste. Add the spinach towards the end, sauteéing until the greens have wilted.
  • Heat the remaining tbsp of sesame oil in another pan. Coat the tofu in a bit of cornflour and pan-fry until firm and golden on both sides.

Assemble everything

  • Grease your sizzler pan with butter and line it with cabbage leaves before heating it over a low flame. While it is heating up, arrange the noodles, veggies, french fries and tofu.
  • Heat the sizzler sauce.
  • Once the sizzler pan is searingly hot, pour over the sizzler sauce. Switch off the gas and add a bit more melted butter along the sides of the pan for an extra sizzle.
  • Lift the pan very carefully, placing it on the wooden tray and serve immediately.