Spicy Szechuan Tofu with vegetables
Ingredients:
14 oz. Organic firm Tofu - cut into cubes
2 bell peppers - cut into bite-sized pieces
1 teaspoon of Garam masala
1 teaspoon of Turmeric
1 teaspoon of ground black pepper
1 large onion - sliced thinly
3-4 Chinese eggplants - cut into 1 inch pieces
2 Thai green chilis - slit
3-4 cloves of garlic - minced
1 tablespoon of corn starch - dissolved in cold water
2 teaspoons of Low Sodium Soy sauce
2 1/2 teaspoons of Sesame oil
Salt to taste
Directions:
Heat 1 teaspoon of oil in a nonstick pan and add the Tofu cubes, be careful not to break the cubes.
Add the spices to the tofu and stir until the tofu is completely coated.
Set aside and allow to cool.
Heat 1/2 teaspoon of oil in a pan and sauté the eggplant until it is gently browned. Set aside.
Heat the remaining oil and add garlic, green chilis, and onions. Sauté the mixture until lightly browned.
At this point, add the bell peppers and sauté for 5 minutes.
Now, add the dissolved cornstarch and 3 teaspoons of the soy sauce.
Add some additional water to dilute the sauce ; then add the tofu and eggplant.
Allow the entire mixture to simmer and thicken.
Serve with brown or white rice, quinoa, polenta, or any bread.
Tofu is such a versatile ingredient that acts like a sponge and absorbs different flavor profiles. It is an excellent source of protein and phytonutrients. This dish encompasses the flavors of Indo-chinese cooking, which is enjoyed throughout the Indian subcontinent. This dish utilizes minimal amounts of oil, thereby enhancing healthier cooking options.
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