Vegetable and Tofu Stir-fry

Yummy, lip smacking, healthy vegetable stir fry. Its very quick to make and ideal to pack for office and school lunch. 

- Makes a complete satisfying meal along with a small bowl of steamed (jasmine/ basmati) rice.

- Can also be had with plain cooked noodles.

- Tastes excellent also with Indian roti and dal. 

Ingredients

2 cups cut vegetables 

(thick julienne slices of carrot, capsicum, snow peas)

(big chunks of cauliflower, broccoli, zucchini, baby corn)

Few tofu cubes

2 ts oil (to shallow fry)

1 tbs olive oil

2 garlic cloves (finely chopped or thinly sliced)

1/2 ts vinegar

1 ts soy sauce

1/2 ts cornflour (mixed in 2 ts water)

1 ts pepper powder

Salt as needed

Optionals

1 ts chilli sauce

1/2 ts oyster sauce

1 ts sesame oil

Preparation

(Optional step: Before stir-fry, you can steam vegetables until half cooked)

Add few ts of oil in a non-stick pan. Once oil is hot add tofu pieces and let them fry undisturbed on one side for 2 minutes. Gently flip them over and fry the other side undisturbed for 2 more minutes. 

Heat a iron wok or kadai on high flame. Add oil and chopped garlic. Fry for few seconds. Next add the chopped vegetables and give a good stir to coat all vegetables with garlic oil. Stir fry continuously for 3 - 5 minutes until well fried. Add vinegar, pepper powder, soy sauce, chilli sauce and oyster sauce. Stir fry again for 2 more minutes. Next add fried tofu and cornflour water. Adjust salt as needed. Cook for 2 more minutes. Finally add a drizzle of sesame oil for added flavour.