Ingredients:
2 packs of backed Tofu (Recipe link below)
2 Medium Capsicums
2 Italian Eggplants (Italian)
2 Carrots
1 Medium Onion
2 - 3 Jalpenios
10 - 15 Garlic Cloves (peeled and sliced)
1 inch Ginger ( Thinly sliced)
1/4th cup Tomato ketchup
2 tbsp Soy Sauce (Or to taste)
1 tbsp Westchester sauce
1 tbsp Corn Starch
Salt to taste
4 tbsp Oil
Preparation:
Cut all the vegetables into half-inch cubes and keep them aside
In a wok, add 2 tbsp oil and once the oil is in medium heat, roast the garlic until it is golden brown and keep them in a separate bowl
Saute the vegetables separately, eggplant gently until it is half cooked and place it in the plate
Reduce the heat to medium-low and add tomato ketchup, soy sauce, Westchester sauce and 4 tbsp of water and stir it for 2 - 3 minutes
Meanwhile, in a cup take 1 tbsp of corn starch and mix it well with water and add it to the sauce
Once the sauce is getting thick (not to be too thick), add backed tofu bytes, sauteed vegetables and cook them well until sauce is coated to the tofu and vegetables
Add roasted garlic and garnish with cilantro.
Backed Tofu bytes - - https://sriyara.wixsite.com/mnmsmom/post/making-the-most-of-your-trip-to-the-farmer-s-market
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