Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
1 block (14 ounces) firm tofu, cubed
2 bell peppers (any color), thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, finely chopped (adjust to taste)
1 tablespoon cooking oil (such as olive oil)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
Salt to taste
Fresh cilantro leaves for garnish
Banane Ki Vidhi
- Prepare the tofu: Pat the tofu dry with paper towels and cut it into cubes.
- Sauté aromatics: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Then add minced garlic, grated ginger, and chopped green chilies. Sauté until fragrant.
- Add vegetables: Add the sliced onions to the skillet. Sauté until they turn translucent. Then add the sliced bell peppers. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
- Add tofu: Add the cubed tofu to the skillet. Stir gently to combine with the vegetables.
- Season: Sprinkle ground coriander, turmeric powder, and salt to taste over the tofu and vegetables. Stir well to coat everything evenly with the spices.
- Cook briefly: Cook for another 2-3 minutes, allowing the flavors to meld together and the tofu to heat through.
- Garnish and serve: Garnish the Tofu and Bell Pepper Stir Fry with fresh cilantro leaves before serving.
- Serve: Serve hot as a main dish or as a side dish with rice or noodles.
