This is one of my mother in law's fun recipes, we love having this on a cloudy or rainy day and I hope you get to enjoy it as well!
This recipe uses a lot of great spices, the key to any great meal! Keep your spices organized with this Zero-G wall spice rack. Don't like your spices in a wall? Tuck them away in a drawer with a 4-Tier Spice Drawer Organizer, or this super cute mini 4-Tier Wrack from Wayfair!
Need:
1/2 cup diced Zuchini
1 cup shredded cabbage
1 cup shredded carrots
1/2 cup baby corn (Canned is totally fine)
1/2 cup bamboo shoots diced
1/2 cup Tofu diced in small cubes
1 tbsp minced Garlic
1 tbsp minced Ginger
2tbsp Sriracha sauce
2 tbsp Tamari or GF soy sauce
2 tbsp Corn starch
2-4 tsp lemon or apple cider vinegar (According to taste)
3 Cup Water
2-3 tsp Sesame oil
Method:
In a pot add the oil and add the ginger and garlic, once browned add the vegetables and let them cook slightly.
Add all the other spices
Add the tofu
Add water and let it boil
Add the corn starch after the water has boiled for 5 minutes
Mix well and adjust spices as you need.
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