add finely chopped green coriander leaves and squeeze little lemon and serve it hot. For an extra kick, you can add a little fresh green onion for garnish as well. Transfer to a bowl and top with tamari sauce to your liking. In a large skillet, combine all ingredients and cook until the tofu is warmed through. Cook for 3-4 minutes per side or until crispy and golden brown. Prepare all your veggies and tofu, and have your spices on hand.
Pour the remaining oil in the pan and place the tofu in the pan in a single layer. open the lid, add tofu + potato & groundnuts, mix well and fry it for 5 minutes. Sprinkle the 1/4 cup cornstarch over the tofu and toss to coat evenly. saute until onion turns golden brown, add salt and 1 tbl spn of red chilly powder, 1/4 tbl spn of turmeric powder, 1/2 tbl spn of coriander powder, close the lid and cook for 5 minutes in low flame (stir the stuff slightly once in a minute). This vegan Chinese tofu stir fry recipe is not only great for lunch or dinner, but it also makes a tasty breakfast too. when mustard splits, add finely chopped onion, chopped 1 green chilly, finely chopped 4 garlic cloves 7. when oil is hot, add 1 tblspn of cumin seeds and 1/2 tbl spn of mustard 6. Once the oil is hot but not smoking, add the tofu (be careful, as the oil will splatter a little bit) and drizzle with 1 tablespoon soy sauce. Add 4 tblspn of oil in a fry pan( I used clod pressed groundnut from my farm) 5. In a large nonstick skillet or wok, heat the canola oil over medium-high heat.
#Tofu stir fry recipe skin#
peel off the potato skin and cut it in to dices, get 50gms of fresh groundnuts and boil it until the potato cubes turn soft and tender. drain the water and remove the tofu dices and keep it a side 3. Add tofu cubes and cook until released liquid has evaporated and tofu starts to turn light yellow, about 10 minutes, stirring frequently.
cut tofu in to dices, add little salt on water and boil tofu slices for 4 minutes in low flame. Cook Tofu: Heat large nonstick pan over medium heat.
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