Hot and Sweet Stir Fry

Indo Chinese/Chinese recipes are every Indian kids favourite. Growing up, when we went to restaurants, my brother and I used to order noodles or fried rice with manchurian. Those days we never made these at home. If only my mom knew how easy it was to fix these :-)

Check out an extensive collection of (Indo) Chinese in my blog
Gobi Manchurian
Vegetable Lomein - Noodles
Vegetable Fried Rice
Vegetable Manchurian

Tofu and Veg in a ginger garlic soy sauce

Ingredients

Tofu 1 block (about 2 cups)
Mixed Stir Fry Veg 3 cups (my pack had some peppers, carrots, bean sprouts, greens and onions)
Garlic 10 pods
Ginger 1 inch piece
Soy Sauce 1 tbsp
Tomato ketchup 3-4 tbsp (you can use some chilli sauce here)
Corn Flour 2 tbsp
Water 2.5 cups

Oil and salt to taste

Method of Preparation

1. Drain water out of the tofu. Place it in a paper towel and keep it like that for 15 minutes to drain off any excess water. If tofu does not come in a water pack you can skip this step. Cut the tofu into small pieces.

2. Heat a little oil in a pan. Add the tofu and fry till all the sides are nicely roasted stirring and turning in between. Keep aside. I use non stick pan for this. Otherwise, tofu will stick to pan as it gets roasted.

3. In a small cup, add the corn flour and add water (about 1/4 cup). Mix well. Also add the soy sauce and tomato ketchup to this. Chilli Sauce makes it spicy. But mine was not as I wanted to make it tasty for my little one.

4. Heat the pan used earlier to a high heat. Add a little more oil if needed. Add the ginger and garlic slices. Saute till it starts to brown a little.

9. Add the vegetables and give it a stir. Once it starts to cook, add the tofu as well.

10. Add the corn flour, tomato sauce and soy mix along with a little salt. Remember soy sauce adds salt to the dish. So hold the salt. Mix well without breaking the tofu. Add a little bit more water if needed.

11. Cook for a couple of minutes.