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Tofu & Vegetable Stir-Fry

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.