veg
⏳ Prep Time: 25 minute
02 Jul 2022
870 kcal
40 gm
38 gm
62 gm
Peanut oil: 40 gm
Onions, sliced: 110 gm
Red bell pepper,sliced:92 grams
Garlic: 10 gm
Water: 80 ml
Balsamic vinegar: 50 ml
Brown sugar: 10 gm
Cornstarch: 3 gm
Tofu, silken, firm: 450 gm
Green chilli: 40 gm
Red pepper flakes, crushed: 1 gm
Water: 80 ml
Soy sauce: 50 ml
Heat peanut oil in a wok or large frying pan over medium-high heat.
Toss the tofu into the oil, and cook until browned on all sides.
Once browned, toss in the onion, bell pepper, chile pepper, and crushed garlic; cook until just tender, about minutes.
In a small bowl, whisk together the hot water (heat beforehand), vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes.
Pour this mixture over tofu and vegetables, toss to coat, and simmer to minutes, or until sauce thickens slightly.
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