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
- Pound the garlic and ginger to a paste.
- Heat the oil in a non stick pan and sauté the ginger-garlic paste and tofu till lightly browned. Drain and set aside.
- To the same pan, add the broccoli, celery, capsicums, leek, mushrooms and peanuts. Stir-fry till the vegetables are tender, but remain crisp.
- Mix together the soy sauce, tomato sauce, chilli sauce, lemon juice and cornflour. Add to the pan and cook, stirring continuously, till well mixed.
- Add the tofu and pineapple and mix gently. Serve hot with boiled rice.
You may also like
Aloo Bhaji Dinners, Lunches
By Harpal Sokhi
Chawal ke Dhai Vade Appetizers
By Harpal Sokhi