Stir-Fried Broccoli and Tofu With Cracked Black Peppercorns |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a healthy vegetable recipe from the famous Indian chef, Sanjeev Kapoor. Broccoli aint one of my favourite veggies nor is tofu. I like cauliflower and paneer(Indian cottage cheese) instead and wouldn't hesitate to try this recipe using those as substitutes. I hope you enjoy it any which ways! Ingredients:
1 small broccoli, washed and separated into small florets |
200 g tofu, cut into half inch sized cubes |
1 inch ginger, peeled, washed and chopped |
3 -4 garlic cloves, peeled, washed and chopped |
1 stalk of fresh celery, washed and chopped |
2 -3 spring onions, with greens, trimmed, washed and chopped alongwith the greens (reserve the greens for garnish) |
8 -10 black peppercorns, crushed |
salt |
3 tablespoons oil |
1 tablespoon soy sauce |
1 tablespoon caster sugar |
1 teaspoon fresh lemon juice |
Directions:
1. Heat sufficient water in a pot.
2. Toss in the broccoli florets and salt.
3. Blanch and then drain the florets.
4. Heat oil in a wok.
5. Toss in ginger and garlic.
6. Stir-fry until golden brown and the raw smell of these is gone.
7. Stir in celery and spring onions.
8. Stir-fry for 3 minutes.
9. Add soy sauce, tofu, sugar and salt.
10. Mix well, then add the blanched and drained broccoli florets and mix well.
11. Stir in lemon juice and crushed peppercorns.
12. Garnish with spring onion greens.
13. Stir once and serve hot with Indian flatbreads{rotis} or naan or kulcha{recipes posted separately}.
14. Say a prayer to Almighty God for the lovely food you are about to eat.
15. Dig in!
16. Enjoy!
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