Tofu Tomato "Egg Stir Fry" - South Indian Twist
This is a South Indian twist on a classic vegan weeknight meal. Sweet, tangy, and spicy, this "egg stir fry" is perfect for when you're on a tight schedule and want to eat something healthy and satisfying.
Ingredients
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- 1 block tofu torn into pieces
- 3 Roma tomatoes or 1 large heirloom tomato sliced lengthwise
- 1-2 green chili peppers chopped
- 2-3 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tsp Kala namak Indian black salt
- 1 tsp white or black pepper
Green onion slices, for garnish
- ¼ tsp ground turmeric (optional, for color)
Instructions
- Gather all ingredients and have them ready. Slice the tomatoes, chop the green chili peppers, and mince the garlic. Tear the tofu into bite-sized pieces.
- In a large skillet or wok, heat 1 tablespoon of neutral oil over medium heat.
- Once the oil is hot, add 1 teaspoon of mustard seeds. Fry them until they start to splutter.
- Add 5-6 curry leaves to the skillet and let them sizzle for a few seconds.
- Add the chopped green chili peppers and minced garlic to the skillet. Sauté for about 1 minute until fragrant.
- Add the sliced tomatoes to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
- Add the torn tofu pieces to the skillet. Stir well to combine and cook for another 2-3 minutes.
- In a small bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of rice wine vinegar, 1 teaspoon of sugar, and 1/4 cup of water. Add this mixture to the skillet. You can also prepare the sauce before you start cooking to prevent confusion while cooking.
- In a separate small bowl, dissolve 1 tablespoon of cornstarch in a little water to make a slurry. Pour this slurry into the skillet, stirring constantly to thicken the sauce.
- Add 1 teaspoon of Kala namak (black salt) and 1 teaspoon of white or black pepper. If using, add 1/4 teaspoon of ground turmeric for color. Stir everything well to combine.
- Turn off the heat and garnish with green onion slices. Stir everything together gently.
- Serve the tofu tomato stir-fry hot, over a bed of steamed rice.
- Enjoy your delicious vegan Chinese “egg” tomato stir fry with a South Indian twist
Nutrition
Calories: 153kcalCarbohydrates: 10gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 844mgPotassium: 241mgFiber: 2gSugar: 4gVitamin A: 816IUVitamin C: 38mgCalcium: 146mgIron: 2mg
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