Crispy Vegetables and Tofu

by Tarla Dalal

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Added to 43 cookbooks This recipe has been viewed 45775 times

Add more value to the crispy vegetables and tofu by enhancing it with a sweet and spicy sauce.

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Crispy Vegetables and Tofu recipe - How to make Crispy Vegetables and Tofu

Jain International soy recipes, Indian veg soya recipes

Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

1/4 cup baby corn , cut into 1" pieces
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup capsicum cubes
1 cup tofu (bean curd/ soya paneer) cubes
2 tbsp almond (badam) slivers
1/2 cup tomato ketchup
1/4 cup chilli sauce
2 tsp soy sauce
1 cup cornflour
3 tbsp oil
salt and to taste

Other Ingredients
oil for deep-frying

For The Garnish
1/4 cup chopped coriander (dhania)

Method

Make a batter by dissolving the cornflour in ½ cup of water and adding salt and pepper to it. Keep aside.
Parboil the baby corn, broccoli and cauliflower in a vesselful of boiling salted water.
Drain out all the water and keep aside.
Dip all the parboiled vegetables, capsicum and tofu in the prepared batter and deep-fry in hot oil till crisp.
Drain on absorbent paper and keep aside.
Heat the oil in a wok, over a high flame and add the almonds.
When they turn golden brown, add the tomato sauce, chilli sauce, soya sauce, all the fried vegetables and salt and toss well.
Serve hot garnished with coriander

Nutrient values per serving