How to make Stir Fry Tofu With Vegetables -
A healthy and a nutritious dish consisting of tofu and stir fried vegetables.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tofu (टोफू), Mushrooms (मशरूम)
Cuisine : Chinese
Course : Main Course Vegetarian
For more recipes related to Stir Fry Tofu With Vegetables checkout Stir Fried Tofu, Five Spice Tofu, Thai Stir-Fried Beancurd, Sizzling Singapore Chilli Bean Curd . You can also find more Main Course Vegetarian recipes like Spinach Bake Ambat Batata Spaghetti With Eggplant Baingan Keema Bharta
Stir Fry Tofu With Vegetables Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Stir Fry Tofu With Vegetables Recipe
Tofu 1/2 inch cubes 400 grams
Mushrooms sliced 8-10
Green capsicum 1/2 inch pieces 1 large
Carrot 1/2 inch pieces 1 medium
Onion 1/2 inch pieces 1 large
Oil 2 tablespoons
Soy sauce 1 tablespoon
Red chilli sauce 1 tablespoon
Vegetable stock 1/2 cup
Cornflour/ corn starch 1 tablespoon
Peanuts roasted 1/4 cup
Celery chopped 1 tablespoon
Salt to taste
Peppercorns crushed 2 tablespoons
Method
Step 1
Heat oil in wok. Add carrot, capsicum, mushrooms and onion and stir-fry for two minutes or until half cooked. Add tofu, and stir-fry for another one minute until heated through.
Step 2
Add soy sauce and chilli sauce and cook for half a minute. Add stock and stir. Mix the cornflour with one tablespoon of water and add and cook till sauce thickens.
Step 3
Add in celery, salt and peppercorns and toss. Stir in roasted peanuts and serve hot.
Nutrition Info
Calories : 1273 Kcal
Carbohydrates : 49.9 gm
Protein : 71.7 gm
Fat : 82.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
