Crispy Vegetables And Tofu Recipe
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Tarla Dalal
• 08 November, 2013
Table of Content
Add more value to the crispy vegetables and tofu by enhancing it with a sweet and spicy sauce.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
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
Main procedure
- 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
| Energy | 453 Calories |
| Protein | 13.6 g |
| Carbohydrates | 51.1 g |
| Fiber | 7.8 g |
| Fat | 23.8 g |
| Cholesterol | 0 mg |
| Sodium | 518 mg |
Click here to view Calories for Crispy Vegetables and Tofu
The Nutrient info is complete
