TOFU AND STIR FRIED VEGETABLES IN HOT SCHEZWAN SAUCE

 Any Tofu lovers? I agree its an acquired taste,but going by the health benefits it has to offer, I try including it in my diet now and then. People are not very fond of the bland taste, but once that is overcome, Tofu does taste good. 

Tofu is a plant based milk product that comes from the milk of Soya beans, it is also called Bean curd. There are different kinds of Tofu based on their texture, such as- silken, soft, firm and extra firm. Depending on the dish we make the tofu is chosen. Popular dishes with Tofu include Soups, stir fry, and  curries.

Tofu has zero percent cholesterol and is a weight watchers delight, because it is protein dense and less in carbohydrates. It is also considered to be a good source of iron and calcium.

So how do we take away the blandness, obviously by marination. Tofu requires a little more time than paneer to marinate. So, I plan ahead when I want to cook my tofu dish. I prefer Tofu as a stir fry or as part of mixed vegetables in a sauce. So this dish is a combination of a Stir- fry and sauce. In this dish I have infused the sauce while stir frying instead of marination.

I usually choose to make this with fried rice as the Schezwan sauce base of this dish is the perfect pairing for the fried rice. I usually use a homemade Schezwan sauce made the traditional way using Chinese five spice, but for this particular recipe I have used Ching's secret Schezwan Rice masala. Since I am using a ready made masala the work gets done a little sooner, so it is perfect for my after work dinners.

While you are here check out other Indo- Chinese recipes on the blog like- Vegetable Manchurian with gravy, Schezwan fried rice with Soya chunks, Cauliflower Fried rice, Chinese Paratha, and more...

Here is the recipe for Tofu and stir fried vegetables in hot Schezwan sauce-

PREP TIME: 20 Mins                                         COOK TIME: 40 Mins

 TOTAL TIME:60 Mins                                          COURSE:  MAIN

 CUISINE:  FUSION                                             SERVINGS: 5

 AUTHOR: Rajni Ram

     Ingredients:

     

     Tofu 200 gm cut to cubes

     Green chillies 4 (divided)

     Garlic 10 cloves (divided)

      Ginger 1 inch piece (divided)

     Assorted vegetables 1.5 cups ( I used capsicum, carrot,purple cabbage, spring onion, baby corn, Red bell peppers, all cut lengthwise).

     Ching's Secret Schezwan Rice Masala 1/2 packet

     Chings secret Schezwan sauce/chutney 1 tsp

     Soya sauce 1 tsp

     Vinegar 2 tsp  

     Salt as required

     Sugar 1 tsp

     Water as required

     Cornflour 1/2 tbsp

     Sesame seeds 1 tsp

     Oil for sauteing

     Directions: In a blender take green chillies(2), garlic(4 pods), ginger(1/2 inch), soya sauce and Vinegar, and blend. In a pan take some Oil for sauteing the Tofu. Drop in the tofu cubes when oil id hot and stir fry until they have a brown coating. Now pour the blended sauce into the tofu and continue to stir fry, until all the sauce is absorbed by the Tofu pieces and they turn dry. Transfer to a plate and keep aside. In the same pan take some more oil. When hot add the chopped garlic, green chillies and ginger and fry for 30 seconds. Now add the Spring onion(both greens as well as bulb), and saute. Further add the capsicum, carrot, cabbage and saute, add the salt and sugar, and continue to stir fry until the vegetables are done, but are still firm. In a bowl take the corn flour, Chings Schezwan masala powder, and any remaining sauce used for trying the tofu, and make a slurry by mixing them in 1/2 cup water. Pour this slurry into the stir fried vegetables, add another 1/2 cup water, Schezwan sauce or chutney and stir everything together very well. Finally add the stir fried Tofu pieces and cook for 2 minutes. Switch off the flame and sprinkle some sesame seeds. Enjoy hot with some Fried rice.

STEPWISE RECIPE FOLLOWS:

1. In a blender take green chillies(2), garlic(4 pods), ginger(1/2 inch), Soya sauce and Vinegar, and blend. (Picture not inserted).  In a pan take some Oil for sauteing the Tofu. Drop in the tofu cubes when oil id hot and stir fry until they have a brown coating.

2. Now pour the blended sauce into the tofu and continue to stir fry, until all the sauce is absorbed by the Tofu pieces and they turn dry. Transfer to a plate and keep aside.

3. In the same pan take some more oil. When hot add the chopped garlic, green chillies and ginger and fry for 30 seconds. Now add the Spring onion(both greens as well as bulb), and saute. Further add the capsicum, carrot, cabbage and saute.

4. Add the salt and sugar, and continue to stir fry until the vegetables are done, but are still firm.

5. In a bowl take the corn flour, Chings Schezwan masala powder, and any remaining sauce used for trying the tofu, and make a slurry by mixing them in 1/2 cup water. Pour this slurry into the stir fried vegetables, add another 1/2 cup water, Schezwan sauce or chutney and stir everything together very well. 

6.  Finally add the stir fried Tofu pieces and cook for 2 minutes. Switch off the flame and sprinkle some sesame seeds. Enjoy hot with some Fried rice.

     NOTES:

1. Tofu can be easily swapped with Paneer in this recipe.

2. The vegetables used here are completely customizable.

3. This recipe has been cooked with store bought sauce. To make homemade Schezwan sauce, click here.

4. I served the Tofu and stir fried vegetables in hot Schezwan sauce, with Gobi fried rice.

STRAWBERRY AND LEMON LOAF

 Strawberries are in season now and what better way than storing up on all the goodness on what they have to offer by making, jams, desserts or just eating them fresh. But of course who can refuse a good bowl of Strawberry and cream...are you a berry addict like me? then this dessert/bread is certainly for you. If you are not a fan of berries you shall become one after tasting this😀.

This as always is a one bowl recipe and one of the simplest. I have used Whole wheat flour in this recipe, which can be easily swapped with Maida/refined flour if you prefer. A simple dish does not need much of a description I believe, therefore lest get to the recipe directly.

While you are here do check out my other bakes like-  Millet Cookies, Easy 2 way Muffins, Upside down Orange Vanilla cake, Oatmeal Cookies, Baked Samosa Pie, Apple Crumble, Pineapple Jam Tart, Blueberry Cheese cake and more...

Here is the recipe for Strawberry Loaf for you-

     PREP TIME: 10                                       COOK TIME: 50Mins

     TOTAL TIME:60 MINS                          COURSE:  DESSERT/BREAD

     CUISINE:  WORLD                               SERVINGS: 1 LOAF

     AUTHOR: Rajni Ram

 

Ingredients:

Fresh Strawberries 200 gm ( 12 to 15 pcs) chopped into cubes and a few lengthwise

Whole wheat flour 2 cups

Baking Soda 1 tsp

Lemon Juice of 1/2 a lemon

Zest of half a lemon

Egg 1 

Butter 100 gm melted

Milk 1 cup (+ 1/4 cup if required)

Salt a pinch

Lemon Glaze Ingredients:

Sugar 1/4 cup

Lemon juice of 1/2 lemon

Warm water 2 tbsp

Directions for Lemon glaze: Mix together all ingredients until sugar is dissolved and set aside. Do not exceed the water limit mentioned.

Directions for Loaf:

Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. To this add the sugar and the strawberries chopped to cubes and mix well. In another bowl take the melted butter ,lemon juice, lemon zest and egg and mix well. Add this to the flour and sugar mix, and combine well. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin. The yummy Strawberry and lemon loaf is ready to serve with tea or as dessert.

STEPWISE RECIPE FOLLOWS:

1. Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. 

2. To this add the sugar and the strawberries chopped to cubes, add a pinch of salt and mix well.

3. In another bowl take the melted butter, egg, add lemon juice and lemon zest and mix well. Add this to the flour and sugar mix, and combine well. 

4. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. 

5. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes.

6. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin.

NOTES:

1. I have used Fresh strawberries as they are in season now. Alternately dried ones can be used. If using frozen strawberries use without thawing.

2. Feel free to use refined flour if you prefer.

3. Egg may be swapped with flax egg, but I have not tried it for this recipe, therefore cannot comment now on the texture. When I make it with flax egg I shall update here.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

VEGETABLE MANCHURIAN(WITH GRAVY)

 Who doesn't like Vegetable Manchurian? This is the most Indianised Chinese dish, that has been customized to the Indian palette. The dry version of this dish aka Vegetable Manchurian dry is one of the most popular Starters offered at all weddings, get-togethers, parties, and the like. This also happens to be my most favourite starter.   I also have a recipe on this blog for Fried rice with these dry Manchurians, do check it out. The only difference is that I have used Cauliflowers instead of cabbage in the fried rice recipe. Fried rice and Manchurian with gravy are a match made in heaven, so do try out the combination from the recipes in my blog.

This is a no-fail recipe and turns out well every time that I make it, which is why I make it frequently. In this recipe, I have used 1 whole medium-sized cabbage( oh yes that's how much we like this dish), one can customize it as per their requirements though.

While you are here please do check out my other Indo Chinese recipes like Schezwan fried rice(with Soya chunks), Cauliflower fried rice and other dessert recipes like Pineapple jam tarts and Apple crumble.

Here is the recipe for Vegetable Manchurian(with gravy) for you-  

   PREP TIME: 20 Mins                      COOK TIME: 40 Mins

   TOTAL TIME:60Mins                       COURSE:  MAIN

   CUISINE:  FUSION                         SERVINGS: 5

   AUTHOR: RAJNI RAM

 

   Ingredients for the Manchurian dough:

   Cabbage 1 medium-sized (shredded)

   Carrot 1 (shredded)

   Spring onions 1 bunch chopped finely

   Onion 1 finely chopped

   Green chillies 2 finely chopped 

   Ginger 1/2 inch piece finely chopped

   Salt as per taste

   Pepper powder 1 tsp

   Maida 1/2 to 3/4 of a cup

   Rice flour 1/4 cup

   Ingredients for the gravy:

   Garlic 3 cloves finely chopped(reserve some for garnish)

   Ginger 1/2 inch piece

   Green chillies 2 finely chopped

   Spring onion greens 1 tbsp finely chopped

   Onion 1 small finely chopped

   Tomato puree 1/4 cup or puree of 1 large Tomato

   Green Capsicum 1/4 of a whole chopped medium-sized

   Red Bell pepper 1/4 of a whole chopped medium-sized

   Tomato sauce 2 tbsp

   Chilli sauce 2 tsp(add for more spice)

   Soy sauce 1 tbsp

   Vinegar 1 tbsp

   Cornflour 2 tbsp

   Salt as required

   Pepper powder 1tsp

   Oil for frying the Manchurian

   Directions to make the Manchurian:

In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. Now add Maida/refined flour, followed by rice flour and combine nicely. It needn't become a dough, but you should be able to form a ball that doesn't go flat or break. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

Directions for making the gravy:

Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute. When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. You can add a teaspoon of sugar at this stage(optional). Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. Now dilute the sauce to the consistency you prefer by adding water. I have added 1 cup as I like a thick gravy. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties. Bon Appetit. 

 STEPWISE RECIPE FOLLOWS:

1. In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. 

2. Now add Maida/refined flour, followed by rice flour and combine nicely. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

3. Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. 

4. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute.

5.  When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. 

6. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. 

7. Now dilute the sauce to the consistency you prefer by adding water. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties.

Notes:

1. The gravy for any wet Manchurian is the same, so one can experiment with other vegetables like Cauliflower, Potato, Brocolli, Soya Chunks beside others. If you make Manchurian with any other interesting vegetable do let us know. We love learning.

2. I usually make a slightly thick gravy as that's how we like this dish. If you prefer a lighter one, feel free to dilute the gravy by adding little warm water.

3. If you make an excess of the Manchurian balls, don't fret, as you can mix them ina onion tomato paste, add some spices, add Schezwan sauce and get it to the consistency of a dry paste. Toss in the balls into this paste, mix nicely and stir fry and you have a dry Manchurian at hand😀 to relish.

  

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

GOBI /CAULIFLOWER FRIED RICE

This is a fusion recipe and I usually make it by stir-frying the Cauliflower, but this time I tweaked my own version of the recipe a little and first made a dry Manchurian of the cauliflower and then incorporated it into the fried rice. This is a complete meal and you won’t have to make any accompaniments to go with, as the cauliflower is curried. Usually, a wet Manchurian is served with Fried rice, but here the Manchurian is incorporated into the rice, so just by itself it is a meal.

Apart from the cauliflower Manchurian, I have added the usual Fried rice vegetables as well like Carrots, French Beans, Capsicum etc, had to skip the Spring onions as I couldn’t get hold of it when I planned to make this dish. Never the less, the rice tastes just as good. 

I have used regular rice and not Basmathi as I find that Basmathi and Chinese flavours do not go very well. Jasmine rice can be used in place of regular rice if you prefer. Fried rice varieties like this one and Schezwan Fried rice with Soya chunks are my go-to food during weekends as just one dish makes everyone happy, and I get time to do some baking.

While you are here I request you to check out my other recipes such as Schezwan Fried Rice, Schezwan Sauce,  Creamy Tomato Pasta, Nutella fudge Brownies, Apple Crumble and more...

Here is the recipe of Gobi Fried Rice for you—

PREP TIME: 20 Mins                                         COOK TIME: 40 Mins

 TOTAL TIME:60Mins                                          COURSE:  MAIN

 CUISINE:  FUSION                                             SERVINGS: 5

 AUTHOR: Rajni Ram

Ingredients for Manchurian:

Cauliflower 1 medium-sized, cut into florets

Rice flour ½ cup

Corn flour ¼  cup

Salt as required

Red chilli powder 1 tap

Pepper powder 1 tsp

Water 1 tbsp approx.

Onion 1 large

Tomato 1 medium 

Tomato sauce 1 tbsp

Red chilli sauce ½ Tbsp

Garlic 5 cloves finely chopped

Green chillies 3 finely chopped(divided)

Oil for frying

Ingredients for Fried Rice:

Rice precooked and cooled (spread and cool on a plate, drizzle little oil)

Carrot 1 chopped finely

French Beans a few chopped finely

Capsicum 1 small chopped finely

Salt as required

Sugar 1 tsp

Soya sauce 1 tbsp 

Pepper powder ½ tsp 

Directions for Manchurian:

Boil 1litre water. Take the cauliflower florets in a large vessel, add 1 tsp st and ½ tsp turmeric powder and pour the boiling water over it. Cover the vessel and let it stand for 10minutes. Now drain all water and cool the florets. On cooling add the Rice flour, followed by Corn flour, add salt, red chilli powder, pepper powder and toss nicely with a spatula or using your fingers. Take approximately 1 tablespoon water and sprinkle it over the flour and cauliflower mixture. Now nicely mix them all together. Adding 1 tbsp water helps the flours to stick to the Cauliflower. Heat oil for frying in a Karahi and fry the Cauliflowers nice and crisp. Drain in absorbent paper and keep aside.

 In a wok/karahi take some oil and heat. Put in the finely chopped garlic and saute for 30 seconds. Add the green chillies and saute for another 30 seconds. Transfer the sauteed garlic and chilli to a plate. Now put the onion and 1 green chilli into a blender and grind to a smooth paste. Remove and blend the tomato into a smooth puree. Now in the same wok heat the oil and drop in the onion paste. Fry nicely until light brown. Now add the tomato puree and mix well. Cook the onion tomato paste on high flame and start drying out the moisture. When most of the moisture has evaporated add the Tomato sauce, Red chilli sauce, salt and red chilli powder and stir nicely. The sauce should be semi-dry. Now add the fried cauliflower florets to this sauce and toss nicely, such that the sauce coats the cauliflower well. The Manchurian is ready. Set it aside.

Directions for Fried Rice:

Pre-cook rice. Spread it on a plate, drizzle some oil and cool. Now in a wok heat some oil. Over a high flame saute the capsicums first for 1 minute. Now add the chopped beans and carrot and stir fry for a minute. Add a teaspoon of sugar while stir-frying. Now add the salt, pepper powder and saute for another minute. Now its time to add the cooked and cooled rice. Add it little by little and mix nicely. Add a tablespoon of Soya sauce and give everything a nice stir, so that the Soya sauce mixes in. Now add the Manchurian to rice and toss well. Finally, mix in the sauteed chillies and garlic to the Fried rice. The Gobi fried rice is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop cauliflower to florets, cook rice and cool as directed. Take the cauliflower florets in a large vessel, add 1 tsp st and ½ tsp turmeric powder and pour the boiling water over it. Cover the vessel and let it stand for 10minutes. Drain the water and cool the florets.

2. Add the rice flour and cornflour along with salt, red chilli powder, pepper powder and toss well. Add a tablespoon of water and mix nicely. It should be a dry mixture, the flours must stick to the florets. 

3. Heat oil in a wok/karahi for deep frying and fry the cauliflower florets until crisp. Drain excess oil on an absorbent paper and set aside.

4. In a wok/karahi take some oil and heat. Put in the finely chopped garlic and saute for 30 seconds. Add the green chillies and saute for another 30 seconds. Transfer the sauteed garlic and chilli to a plate.

5. Put the onion and 1 green chilli into a blender and grind to a smooth paste. Remove the paste, and blend the tomato into a smooth puree. Now in the same wok heat the oil and drop in the onion paste. Fry nicely until light brown. Now add the tomato puree and mix well. Cook the onion tomato paste on high flame and start drying out the moisture.

6. When the mixture is almost dry, add the Tomato sauce, Red chilli sauce, salt and red chilli powder and stir nicely. The sauce should be semi-dry. Now add the fried cauliflower florets to this sauce and toss nicely, such that the sauce coats the cauliflower well. Set the Manchurian aside.

7. In a wok, heat oil and add the chopped beans and carrot and stir fry for a minute. Add a teaspoon of sugar while stir-frying. Now add the salt, pepper powder and saute for another minute. 

8. Now add the rice little by little and mix well. To this add the soya sauce and mix again, such that all the contents are well integrated. Now add the Manchurian to the rice and toss nicely. Follow this up by adding the sauteed green chilli and garlic. Toss again. The Gobi Fried rice is ready to devour.

NOTES.

1. The same recipe of Manchurian works well if you want to make dry Gobi Manchurian. If using the recipe only for Manchurian then add the sauteed chillies and garlic after to have mixed the florets with the sauce.

2. In case you add more water while mixing the flours with the florets and the flour is not sticking to the florets add in extra flour.

3. While making the fried rice I have not added any chilli powder. Only pepper powder has been added, as all other spices are there in the Manchurian. If you prefer more spice, feel free to add more.

4. Sugar is added while sauteeing vegetables so that they retain the colour and cook well.

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

Special Note:

To make this Fried rice with Baby Corn, pressure cook 2 packs approximately 200 gm for 3 whistles. Once pressure releases drain water and cool completely. Once cool add 1tsp red chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder, required salt and juice of half a lemon, i tsp oil and 1 tbsp cornflour and marinate for 30 minutes. Fry these in oil until crisp and add to the Fried rice instead of Cauliflower.