Crispy Vegetables and Tofu

Add more value to the Crispy Vegetables and Tofu by enhancing it with a sweet and spicy sauce.

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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

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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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)
    Main procedure
  1. Make a batter by dissolving the cornflour in ½ cup of water and adding salt and pepper to it. Keep aside.
  2. Parboil the baby corn, broccoli and cauliflower in a vesselful of boiling salted water.
  3. Drain out all the water and keep aside.
  4. Dip all the parboiled vegetables, capsicum and tofu in the prepared batter and deep-fry in hot oil till crisp.
  5. Drain on absorbent paper and keep aside.
  6. Heat the oil in a wok, over a high flame and add the almonds.
  7. When they turn golden brown, add the tomato sauce, chilli sauce, soya sauce, all the fried vegetables and salt and toss well.
  8. Serve hot garnished with coriander

Nutrient values per serving
Energy453 cal
Protein13.6 g
Carbohydrates51.1 g
Fiber7.8 g
Fat23.8 g
Cholesterol0 mg
Vitamin A352.1 mcg
Vitamin B10.7 mg
Vitamin B20.4 mg
Vitamin B34.9 mg
Vitamin C22.7 mg
Folic Acid109 mcg
Calcium90.8 mg
Iron3.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium517.9 mg
Potassium175.6 mg
Zinc1.1 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook

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