VEG STIR- FRIED RICE WITH CRISPY TOFU AND TANGY SAUCE

Preparation: 10 minutes Cooking time: 30 minutes Serves 4-6

1½ cups basmati rice, precooked For tofu: Combine the following ingredients and set aside: 1½ cups firm tofu, sliced 30ml soy sauce 1 - 2 tsp paprika powder (optional) 5ml garlic ginger paste For tangy sauce: ½ small onion, finely chopped (optional) 3-4 green chillies, finely diced ½ tsp garlic, finely chopped (optional) 1 tsp ginger, finely chopped 2 small tomatoes, liquidised 2 tbs tomato paste 60ml soy sauce 5 ml rice vinegar 1 tsp brown sugar 1 tbs cornflour 375ml water Salt to taste 1/3 cup green spring onion, finely chopped For stir fry: 30ml butter 30ml sesame oil 3-4 or more dry red chillies 1 tsp garlic and ginger paste 1 small red onion, roughly chopped into 8 pieces 1 small green pepper, julienned 1 small red pepper, julienned 1 small carrot, julienned 1 small courgette, julienned 1 cup red cabbage, finely sliced 1 ½ cups cooked rice 30 - 40 ml soy sauce Salt to taste Sliced spring onion to garnish Cook rice as per instructions on packet and leave aside to cool. Combine ingredients for tofu and marinate for 10 minutes or more. While tofu is marinating, prepare the ½ tbs coriander powder 1 tbs masala mix ½ tsp turmeric powder 1 tsp salt 1 tbs almonds (optional) 2 large plum tomatoes, finely chopped 2 cups basmati rice 4 cups water ¼ cup fresh mint leaves Handful of fresh coriander for garnish. Heat ghee or oil in a heavy based waterless pot. Toss in mustard, cumin seeds, sauce as follows: Heat oil in a sauce pan on medium heat. Chuck in onions, chilli, garlic and ginger. Cook until onions are lightly browned (about 3 minutes). Add tomatoes. Cook for 5 minutes. Add tomato paste and cook for a further 2 minutes. Pour in soy sauce, rice vinegar and add sugar. At this point add some water (about a ½ cup). Cook for 5 minutes. Mix cornflour with water and pour into sauce. Simmer until sauce thickens. Stir continuously until sauce starts to thicken. Before adding more salt, taste the sauce. Season accordingly. Simmer on low heat while preparing stir fry. In a hot wok or big pan, add butter. Throw in tofu and fry until crispy. Remove and set aside. Add oil followed by onions, red chillies, garlic and ginger paste. Fry for a few seconds. Toss in all the vegetables. Stir-fry for 2 - 3 minutes. Toss in rice and stir-fry for another minute or two.

Add soy sauce and crispy tofu and cook for another minute or two. Season with salt

according to taste.