Tofu, Asparagus, Veggies and Herbs Medley
This is a simple yet delicious stir-fry that can be turned around in a jiffy. It is savoured by kids and adults alike. Add it to your meals for Nutrition and Flavour.
Servings: 4 people
Cost: $10
Equipment
- Heavy Bottom Pan or Pot
Ingredients
- 100 g Shimeji Mushrooms Take any mushrooms that are available to you.
- 200 g Fresh Asparagus Use Asian version or the western version. Both are great for this recipe.
- 200 g Firm Tofu
- 3 tbsp Pumpkin Seeds
- 2 tbsp Black Raisins Or Any other that's available
- 1 tsp Rock Salt To taste
- 3 tsp Herbs de Provence mix Or use oregano only
- 1 tsp Black Pepper Freshly ground for garnishing
- 2 tbsp Olive Oil Or any pure cooking oil
- 2 Garlic Cloves
- 1 Medium Onion optional or put 2 tsp onion powder
- 2 tsp Vinegar or lemon juice
- 1½ tsp Soy Sauce optional. Use naturally brewed light soy sauce.
Instructions
Cutting and preparing the vegetables
- Wash the mushrooms and cut them into ½ inch pieces.
- Soak the Asparagus in salt/soda water for about 15 mins to remove the chemicals. Wash well and then cut into small - 1 inch pieces.
- Cut the tofu into small ½ inch pieces
- Finely chop onion and garlic.
Cooking the Vegetables
- Heat the pan on medium and add oil.
- Once the oil is hot, add in the onion and garlic mix. Stir till it turns golden brown.
- Now add tofu and asparagus and bring the heat to high. Mix well and stir for about 30-40 s.
- Now add mushrooms, pumpkin seeds, raisins, salt and herbs mix.
- Keep stirring for another 30-40 s. Now add in vinegar and soy sauce.
- Mix well, cover, and let the veggies cook for another 5-7 mins on low heat.
- Check that they are soft, then close the heat.
- Sprinkle pepper and serve with your meals. Enjoy!
