Tofu Vegetable Stir-Fry With Sesame Recipe

About this recipe

This Tofu Vegetable Stir-Fry with Sesame is a flavorful and healthy dessert-inspired dish with Indian flavors, perfect for a united family. It combines soft tofu with vibrant, above-ground vegetables like bell peppers and zucchini, cooked in a mildly spiced sesame-based sauce. Infused with aromatic asafoetida for a hint of umami, this dish is diabetic-friendly, vegetarian, and quick to prepare. The toasted sesame seeds add a nutty crunch, making it an irresistible treat. Serve this wholesome stir-fry as a unique dessert alternative or as a light, savory snack to complement your family meals.

Ingredients

• 200 g Organic Tofu - Soy Paneer
• 2 pcs Zucchini
• 1 pc (approx. 500 g to 800 g) Cabbage
• 200 ml Sesame Oil
• 500ml Lee Kum Kee Light Soy Sauce
• 100 g Cornflour
• 200Ml Kara Coconut Milk Classic (200ml)
• 1 kg Bell Peppers
• 100 g Til
• 50 g Asafoetida Powder
• 500 g Jaggery Powder
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a small bowl, mix the cornstarch with coconut milk until smooth. Add soy sauce, jaggery powder (if using), and a pinch of salt to create the sauce. Set aside.
2. 2. Heat sesame oil in a large pan over medium heat. Add cumin seeds and hing, letting them sizzle for 30 seconds.
3. 3. Add the diced bell peppers, zucchini, and shredded cabbage to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. 4. Gently add the tofu cubes to the pan and stir-fry for 2-3 minutes to allow them to absorb the flavors.
5. 5. Pour the prepared sauce over the vegetables and tofu, stirring well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
6. 6. Remove from heat and sprinkle roasted sesame seeds on top. Serve warm and enjoy immediately.