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Crispy Vegetables and Tofu
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
Main Recipe
1/4 cup baby corn , cut into 1" pieces
1/2 cup broccoli floret
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 red 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
Crispy Vegetables and Tofu recipe with step by step photos
Nutrient values (Abbrv)per plate
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