Getting back to work after a 2.5 year hiatus is tough indeed but a lot better than what I had anticipated. Being on an ever-constrained schedule these days, I notice that I have become much more organized than before and have even transformed into a 5:00 AM 'early bird' which is quite unlike me. I do manage to get time to cook too but hardly enough to do justice to my blog. Last night I attempted a vegetarian dish that I thought came out quite well and inspired me to pull out the camera to click a few pictures. This recipe is essentially an Asian style stir- fry with peanut-soy sauce that makes it slightly sweet and tangy.
1 pack (14oz / 400gm) – Firm Tofu
1 lb – Broccoli florets
1 – Red Bell pepper
1 - Yellow bell pepper
1 - Onion
6 cloves – Garlic
1 Tsp – Grated Ginger
Salt to taste
1Tsp – Toasted Sesame seeds
¼ Cup – Peanut butter (I used the chunky version)
1/8 Cup – Soy Sauce
1/8 Cup - Honey
½ Cup – Tomato Ketchup
2 Tbsp – Worcestershire sauce
1 Cup – Water
1 Tsp – Lime Juice
½ Tsp - Paprika
½ Tsp – Grated Ginger
1 clove – Grated Garlic
- Heat a tablespoon of sesame oil in a non-stick pan.
- Season Tofu with salt and shallow fry until you get a dark golden color. Transfer Tofu to a dish
- Add some more sesame oil to the pan.
- Mix in crushed garlic, ginger and onions and sauté until the onions are translucent.
- Stir in the Carrots, Broccoli, Bell-peppers and sauté for 5 mins. The vegetable should not be over cooked as they would lose the crunch and color. Transfer the vegetables to the dish along with the Tofu.
- In a separate bowl, mix in all the ingredients for the sauce.
- Add the sauce to the pan and when the sauce starts to bubble add the stir fried vegetables and Tofu. Toss everything together just until they are mixed.
- Garnish with toasted sesame seeds and chopped scallions
Notes and Tips
- The vegetables should not be over cooked as they would lose the nice crunch and color
- Using sesame oil not only improves the taste but is also a good oil for stir-frying due to its high smoke-point
- The ingredients in the sauce have salt in them so be careful while seasoning with additional salt.