Tofu Manchuria

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