Recipe Description

Vegetable lover’s delight. quick and easyrecipe

 

Ingredients:- 

• Extra firm tofu (bean curd), cut into ½-inch cubes – 150 grams
• Broccoli florets – 4-5 no
• Sliced celery – 1 tablespoon
• Green capsicum, sliced – 1 medium
• Red capsicum, sliced – ½ medium
• Leek, sliced – 1 no
• Fresh button mushrooms, sliced – 3-4 no
• Garlic cloves – 2 no
• Ginger – ¼ inch
• Oil – 3/4 tablespoon
• Roasted peanuts, crushed – 2 tablespoons
• Soy sauce – 1 tablespoon
• Tomato sauce – 1 tablespoon
• Red chilli sauce – a dash
• Lemon juice – 1½ teaspoons
• Cornflour – 1½ teaspoons
• Fresh pineapple chunks – ½ cup

 

Method

1. Pound the garlic and ginger to a paste.
2. Heat the oil in a non stick pan and sauté the ginger-garlic paste and tofu till lightly browned. Drain and set aside.
3. To the same pan, add the broccoli, celery, capsicums, leek, mushrooms and peanuts. Stir-fry till the vegetables are tender, but remain crisp.
4. Mix together the soy sauce, tomato sauce, chilli sauce, lemon juice and cornflour.  Add to the pan and cook, stirring continuously, till well mixed.
5. Add the tofu and pineapple and mix gently. Serve hot with boiled rice.