Mushroom and Tofu Stir-Fry

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Ready In: 55 Minutes

Servings: 4

This is Shantha Thomas's recipe from the Thursday magazine dated 30/11/06-6/12/06. It won her a R.O. 30 Gift coupon to dine in a good hotel here in Oman. It's a too good recipe. Don't miss!

Ingredients:

2 cups mushrooms, sliced

1 cup tofu or 1 cup cottage cheese, cubes

1/4 cup unsalted cashews, roasted

1/4 cup onion, thinly sliced

1 teaspoon ginger-garlic paste

1 teaspoon garam masala powder

1/4 teaspoon black pepper

1/2 teaspoon red chili powder

1/4 teaspoon turmeric powder

1 tablespoon oil

salt

1/4 cup yellow bell peppers or 1/4 cup red bell pepper, thinly sliced

1/4 cup spring onion, cut into small lengths (only greens)

3 tomatoes, cut into flowers

Directions:

1. Roast tofu cubes in a non-stick pan by adding a few drops of oil and a pinch of red chilli powder.
2. Stir carefully and do not break the cubes.
3. Keep aside.
4. In the same pan, add the remaining oil.
5. Fold in mushrooms, ginger-garlic paste and all the masala powders alongwith salt.
6. Stir-fry for a few minutes till the mixture dried.
7. Note: Dont cook on slow flame cause this cause mushrooms to become mushy and overcooked.
8. Add roasted tofu cubes/cottage cheese cubes and roasted cashews.
9. Mix well.
10. Take a wide dish and transfer the mushroom tofu stir-fry in it.
11. Garnish and serve.

By RecipeOfHealth.com