200 g tofu
Green, red and yellow
bell pepper cut into strips (1 each)
4 tomatoes cut into
pieces
3 medium size carrots
cut into 2 inch long and fine strips
1 small cabbage,
sliced
2 medium size onions
cut into strips
Garlic paste, chopped
ginger, chili powder, black pepper, tumeric, salt (1
teaspoon each)
1 cup vinegar
4 tablespoons sugar
1 teaspoon corn
starch
1 stick margarine
Powder cinnamon,
coriander, curry powder (1/2 teaspoon each)
1. Wrap the block of
tofu in a paper towel or cloth to take off the excess
water. Cut into thin strips about 1 1/2 inches long.
2. Mix vinegar, salt,
pepper, tumeric and sugar. Reserve.
3. Heat margarine in
shallow pan and lightly fry the tofu strips. Drip
fried tofu into tumeric solution and leave aside.
4. Using remaining
margarine, fry ginger, garlic, cinnamon, carrots and
chili powder. Cook for 1-2 minutes.
5. Drain off the tofu
and add the pieces into the cooked carrots mixture.
6. Add onion, green,
red and yellow pepper, cabbage, tomatoes and mix
well. Heat to boil.
7. Dissolve corn
starch into tumeric mixture. Stir well, add to the
vegetables. Simmer for 1 minute and take off the
fire.
Serve hot with cooked
rice.
