Sunday, November 15, 2009

Carrot, Babycorn and Tofu Stir fry

This stir-fry was made for some carb-conscious friends who came over for dinner. Its an easy recipe with the chopping taking the maximum time. I approximated the recipe with the ingredients I had in the refrigerator and any proportion of the three ingredients should be fine. I wanted the dish to have a chili garlic flavor and those are the main spices here. The chili paste used is a bottled ground fresh chili paste from an Asian market. The proportion below makes about 2 servings. I hope you enjoy it as much as we did.


5 medium size carrots, cut in long sticks
1/2 can baby corn
1/2 block of tofu, approx 15-18 pieces
4 tablespoons oil
4 cloves garlic
1 tablespoon chili paste
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons soy sauce
2 teaspoons teriyaki sauce
2 teaspoons ketchup

Heat 3 tablespoons of oil in a pan. Dry tofu pieces on kitchen towel and add to pan to shallow fry. When the sides becomes golden, remove from heat. In the same pan add remaining oil and when it is hot add the chili paste along with garlic. After the garlic starts to caramelize, add the carrots and baby corn. Then add the soy sauce, salt, pepper, teriyaki sauce and ketchup. Finally add the tofu and mix well. When everything is well sauced and sizzling, remove on a serving dish. It tastes great by itself and can be served with white steamed rice or fried rice.

1 comment:

Priya said...

First time here, thanks for ur lovely comments...stir fry looks really appealing and healthy.;thanks for sharing..


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