STIR-FRY VEGGIES

STIR-FRY VEGGIES
This is my third dish with tofu in a row. Some of friends were wondering whether I have turned into a health freak. The thing was that I had bought 2 packets of tofu from Wegmans recently and since I had opened them I needed to finish them off, so I have been looking for dishes with tofu. This is one such dish. Here I have used sweet mini-peppers because I love their taste. Even usual bell peppers can also be used here including other veggies like cabbage or carrots.

INGREDIENTS:
Onion, medium-sized, 1.
Peppers, coming around to 1 cup when chopped.
Broccoli, 1 medium head.
Tofu, a few slices, baked or fried until brown.
Chili powder, ½ teaspoon.
Italian seasoning, 1 teaspoon, (optional).
Salt as per taste.
Garlic, 1 clove.

PREPARATION:
Cut the onions and peppers into long thin strips and crush the garlic coarsely. Cut the broccoli into small heads. Bake the tofu for 15-20 minutes at 300 degrees until they turn brown and let them cool. Heat some oil in wok. When the oil is hot, add the chopped veggies along with garlic and sauté for a minute under medium-high heat. Then add the chili powder, seasonings, salt and keep sautéing for 5-10 minutes under everything is tender. Take care not the mush the veggies. They should still be crisp. Finally add the tofu pieces, mix everything well, and serve hot as a side dish with breads or rice.

VARIATIONS:
If needed, the tofu can also be added without frying. Even cubes of paneer (cottage cheese) can also be added here. A green chili slit into 2 can also be added while sautéing.