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 Tofu & Vegetable Stir-Fry In this quick Continental stir-fry, vegetables of your choice may be used. I use up all the left over vegetables in the refrigerator. Remember to add vegetables to the wok, in sequence of their tenderness, the harder vegetables being thrown in firs!! 100g/3 oz tofu – cut into thin long pieces 50 g/2 oz green beans – sliced diagonally into 1” pieces 2 carrots – cut diagonally into thin slices ½ green bell pepper – cut into thin strips 3 tbsp oil ½ tsp peppercorns ½ onions – cut into slices 1 tsp oregano dried 2-3 tbsp mint leaves – torn roughly Mix Together 4-5 tbsp tomato puree 1 tbsp tomato ketchup 2 tsp ginger-garlic paste ½ tsp red chilli flakes 1 tsp lemon juice ¾ tsp salt, or to taste Mix together – tomato puree, tomato ketchup, ginger, garlic, red chilli flakes, lemon juice and salt in a bowl. Keep aside. Heat 3 tbsp oil in a wok. Add peppercorns and onion slices. Stir till the onions turn golden. Add the tomato puree mixture and stir on medium heat for 2 minutes. Add carrot and beans. Stir for 1 minute. Cover the wok. Cook on low heat for about 4-5 minutes, till vegetables are cooked but still remain crunchy. Stir occasionally in between. Add the green bell peppers, tofu, mint and oregano. Stir for 3-4 minutes till well blended. Check seasonings. Remove from the heat. Serve hot sprinkled with some freshly crushed pepper. |
