Crispy Vegetables and Tofu
by Tarla Dalal
16 Dec 2008
This recipe has been viewed 44337 times
Add more value to the crispy vegetables and tofu by enhancing it with a sweet and spicy sauce.
Crispy Vegetables and Tofu recipe - How to make Crispy Vegetables and Tofu
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/4 cup baby corn , cut into 1" pieces
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup capsicum cubes
1 cup tofu (bean curd/ soya paneer) cubes
2 tbsp almond (badam) slivers
1/2 cup tomato ketchup
1/4 cup chilli sauce
2 tsp soy sauce
1 cup cornflour
3 tbsp oil
salt and to taste
Other Ingredients
oil for deep-frying
For The Garnish
1/4 cup chopped coriander (dhania)
Method
- Main procedure
- Make a batter by dissolving the cornflour in ½ cup of water and adding salt and pepper to it. Keep aside.
- Parboil the baby corn, broccoli and cauliflower in a vesselful of boiling salted water.
- Drain out all the water and keep aside.
- Dip all the parboiled vegetables, capsicum and tofu in the prepared batter and deep-fry in hot oil till crisp.
- Drain on absorbent paper and keep aside.
- Heat the oil in a wok, over a high flame and add the almonds.
- When they turn golden brown, add the tomato sauce, chilli sauce, soya sauce, all the fried vegetables and salt and toss well.
- Serve hot garnished with coriander
Nutrient values per serving
Energy | 453 cal |
Protein | 13.6 g |
Carbohydrates | 51.1 g |
Fiber | 7.8 g |
Fat | 23.8 g |
Cholesterol | 0 mg |
Vitamin A | 352.1 mcg |
Vitamin B1 | 0.7 mg |
Vitamin B2 | 0.4 mg |
Vitamin B3 | 4.9 mg |
Vitamin C | 22.7 mg |
Folic Acid | 109 mcg |
Calcium | 90.8 mg |
Iron | 3.9 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 517.9 mg |
Potassium | 175.6 mg |
Zinc | 1.1 mg |
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