Garlic, chili, tofu, and vegetables

Ingredients:

1. 1 pack organic tofu, cut into cubes

2. 10 cloves of garlic minced

3. 1 green chili minced

4. ½ teaspoon chili powder

5. 1 tablespoon of cornstarch or tapioca starch

6. 1 bunch of scallions chopped

7. 1 cup of cauliflower florets

8. 1 cup bell peppers—cut into bite size pieces

9. 1 tablespoon balsamic vinegar

10. 2 shallots minced

11. 1 and 1/2 tablespoons sesame oil

12. 1 tablespoon of soy sauce

13. 2 tablespoons of organic ketchup

14. Salt to taste

Directions:

• Take ½ tablespoon of sesame oil and the balsamic vinegar, coat the vegetables and tofu, and add salt to taste. Roast it in an oven at 375 degrees F for 10 minutes and set aside.

• In a deep ceramic non-stick pan, add the remaining oil, shallots, garlic, green chili, and red chili powder and sauté until the garlic is cooked and the shallots are browned.

• At this point, add the ketchup and soy sauce and continue to cook.

• Dilute the cornstarch or tapioca starch in water and add it to the mixture. Add enough water as the mixture thickens to attain a sauce-like consistency.

• Add the tofu, vegetables, and scallions and simmer gently for 10 minutes, then serve.

This dish can have different variations and is a classic take on Indo-Chinese favorite. This is a welcome alternative compared to the high-sodium and high-fat alternatives that you get in restaurants. As always, I wish that you keep your health in center focus and live long and strong!