Tofu stir-fry with lentil rice & pok choi

One of my all-time favourite emergency foods. Quick, simple & nutritious. Best accompanied with some steamed rice, but this time, I served it with some lentil rice. Give it a shot & see for yourself!!
Tofu stir-fry with lentil rice & pok choi

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Ingredients:
Pok choi – 1no.
Tofu – 60gm
Red bell pepper – ½ no
Yellow bell pepper – ½ no
Baby corn – 2no.
Button mushroom – 2no.
Salad leaves – 40 gm
Ginger chopped – 3 tbsp
Garlic chopped – 3 tbsp
Kikoman soya – 3 tbsp
Oyster sauce – 3 tbsp
Water – ½ cup
Oil – 3tbsp
Method:
Soak lentils for an hour in water. Boil a pot of water, to which add in the lentils & rice. Take off the gas once cooked & season (like a pulao).
In a frying pan, add some oil & garlic. Add in the pok choi & a teaspoon of the soya sauce & take off the gas, keeping the greens crispy.
Heat a wok till smoking point. Add in the oil, Garlic & ginger. Add the cut bell peppers & baby corn & toss well Add in ½ cup water, & steam the vegetables for about 1 minute. Add in the soya & oyster sauce, then the mushrooms, tofu & salad greens. Once the sauce slightly thickens, turn off gas & serve.
Note: Do not overcook the vegetables or they won’t be crispy. Also check the salt before adding as kikoman soya is a salty sauce.

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