Recipe for easy and delicious Broccoli and Tofu Stir Fry in garlic sauce. Recipe with step by step pictures and video.
Here is another healthy stir-fry on “eat the rainbow” series. This is a very easy stir fry that can be made in under 20 minutes. I have used Vegetarian oyster sauce today. I have also given the link for the product below. Vegetarian Oyster Flavored Sauce Many of you have also asked about the wok I use for my Asian cooking. Its a carbon steel wok by Alda. Here is a link to buy online.
Here is the video of how to make Broccoli and Tofu Stir Fry
Here is how to make Broccoli and Tofu Stir Fry Cut the tofu into half inch cubes. Dust the tofu with little corn starch, salt and red chilli flakes.
Heat oil in a wok and add in the tofu. Roast the tofu on both the sides for a couple of minutes. Remove the roasted tofu from the wok and set aside on a plate to cool. We will add it back later.
Heat oil in a wok and add in the minced garlic and the ginger. Saute for a few seconds. Do not roast the ginger and garlic for long.
Add in the carrots and the mushrooms.
Add in the onions and the bell peppers. Add in the salt. Cover the pan with a lid and cook for a few minutes. You want the veggies to be crisp. Do not over cook the veggies.
Add in the oyster sauce and the black pepper powder. If you want a spicy stir-fry, you can also add some red chilli flakes at this stage. I have not added any.
Add in the broccoli florets, cover the pan with a lid and cook for couple of minutes. Broccoli cooks fast. So make sure not to cook for long else the Broccoli will become soft and soggy. We want it to retain its crunch.
Make a corn starch slurry with water and corn starch. Add it to the wok. Let it come to a simmer. The sauce will thicken and coat the veggies.
Finally, add back the roasted tofu and the spring onions.
Serve with rice.
For frying Tofu
200 grams tofu, diced 1 tablespoon cornstarch 1/4 teaspoon salt 1/4 teaspoon red chilli flakes 1 teaspoon peanut oil
Other Ingredients
1 teaspoon peanut oil 2 tablespoon minced garlic 1 tablespoon minced ginger 1 cup carrots diced 1/4 cup mushroom, diced 1/4 cup onion diced 1 red bell pepper, diced 1 green bell pepper, diced 1/2 teaspoon salt 1 tablespoon veg oyster sauce 1 teaspoon black pepper powder 3 cups broccoli, florets 1 cup water 1 teaspoon corn starch 1/4 cup spring onions, chopped
Cut the tofu into half inch cubes. Dust the tofu with little corn starch, salt and red chilli flakes. Heat oil in a wok and add in the tofu. Roast the tofu on both the sides for a couple of minutes. Remove the roasted tofu from the wok and set aside on a plate to cool. We will add it back later.
Heat oil in a wok and add in the minced garlic and the ginger. Saute for a few seconds. Do not roast the ginger and garlic for long. Add in the carrots and the mushrooms. Add in the onions and the bell peppers. Add in the salt. Cover the pan with a lid and cook for a few minutes. You want the veggies to be crisp. Do not over cook the veggies.
Add in the oyster sauce and the black pepper powder. Add in the broccoli florets and cook for a couple of minutes.
Make a corn starch slurry with water and corn starch. Add it to the wok. Let it come to a simmer. The sauce will thicken and coat the veggies. Finally, add back the roasted tofu and the spring onions. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
For frying Tofu
200 grams tofu, diced 1 tablespoon cornstarch 1/4 teaspoon salt 1/4 teaspoon red chilli flakes 1 teaspoon peanut oil
Other Ingredients
1 teaspoon peanut oil 2 tablespoon minced garlic 1 tablespoon minced ginger 1 cup carrots diced 1/4 cup mushroom, diced 1/4 cup onion diced 1 red bell pepper, diced 1 green bell pepper, diced 1/2 teaspoon salt 1 tablespoon veg oyster sauce 1 teaspoon black pepper powder 3 cups broccoli, florets 1 cup water 1 teaspoon corn starch 1/4 cup spring onions, chopped
Cut the tofu into half inch cubes. Dust the tofu with little corn starch, salt and red chilli flakes. Heat oil in a wok and add in the tofu. Roast the tofu on both the sides for a couple of minutes. Remove the roasted tofu from the wok and set aside on a plate to cool. We will add it back later.
Heat oil in a wok and add in the minced garlic and the ginger. Saute for a few seconds. Do not roast the ginger and garlic for long. Add in the carrots and the mushrooms. Add in the onions and the bell peppers. Add in the salt. Cover the pan with a lid and cook for a few minutes. You want the veggies to be crisp. Do not over cook the veggies.
Add in the oyster sauce and the black pepper powder. Add in the broccoli florets and cook for a couple of minutes.
Make a corn starch slurry with water and corn starch. Add it to the wok. Let it come to a simmer. The sauce will thicken and coat the veggies. Finally, add back the roasted tofu and the spring onions. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/broccoli-and-tofu-stir-fry/
Recipe for Ragi Murukku Recipe made with ragi / finger millet flour. Crispy and delicious ragi murukku recipe with step by step pictures and video.
This recipe is in collaboration with Idhayam Mantra Oil
Here are the links to buy online Ragi Flour Idiyappam Rice Flour Anodised Deep Fry Pan About the wooden three hole murukku press – The murukku press you see in the video is available in vessel shops all over Tamilnadu. I am not sure about its availability in other places. Here is the video of Ragi Murukku Recipe
Here is the recipe of Ragi Murukku Recipe
Grind the fried gram dal to a fine powder.
Add the fried gram dal to a sieve. Add in the ragi flour, idiyappam rice flour and the spices. Sieve. I have used store bought Idiyappam rice flour for making the murukku today. The rice flour gives a nice texture to the murukku.
Add in the sesame seeds and the butter. The little butter will make the murukkus crisp but not hard to bite. Do not add too much butter as adding a lot will make the murukku very soft and will disintegrate in oil when fried.
Add in water little by little and knead to form a soft yet pliable dough. The dough should be smooth and there should not be any cracks in the dough.
Form small logs and fill in the murukku press. I used the three hole mould for this murukku.
Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil.
Remove the murukkus from oil once the bubbles in the oil settles down. Store the murukkus in an air tight container for up-to 2 weeks.
1/2 cup fried gram dal / pottukadalai 1.5 cups ragi flour 1/2 cup Idiyappam rice flour 1 teaspoon red chilli powder 3/4 teaspoon salt 1/4 teaspoon asafoetida 2 tablespoon white sesame seeds 1 tablespoon unsalted butter Idhayam Mantra Groundnut Oil to deep fry
Grind the fried gram dal to a fine powder. Add the fried gram dal to a sieve. Add in the ragi flour, idiyappam rice flour and the spices. Sieve.
Add in the sesame seeds and the butter. Add in water little by little and knead to form a soft yet pliable dough. The dough should be smooth and there should not be any cracks in the dough.
Form small logs and fill in the murukku press. I used the three hole mould for this murukku. Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil. Remove the murukkus from oil once the bubbles in the oil settles down. Store the murukkus in an air tight container for up-to 2 weeks.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
