Tofu stir fry- Indian style!

When you come back from office, all you want to do is kick back your shoes- fling your purse and hit the couch with a big "plop" sound! I always believe in quick fix dinners. Something that can be cooked faster, easier and takes minimal effort. Well, this stir fry can be done easily- provided you are fast at chopping vegetables. Here we go with tofu stir fry- Stuff them in tortilla for a quick wrap.

Ingredients-

• Tofu (1 block)- tofu should be firm and not crumple
• 1 big cup paprika (bell peppers- red and green)- cut them length wise
• Spring onion leaves- chopped (1/2 cup)
• 1 tomato (chopped)
• 2 small onions (sliced)
• 1 spoon grated ginger
• 2 big cloves garlic (crushed and chopped to pieces)
• cumin seeds (1/2 tsp)
• 1/2 tsp paprika powder
• 1/2 tsp garam masala
• 1/2 tsp curry masala powder (optional)
• salt (according to taste)
• chopped green chillies (2 small chillies)
• 1 spoon butter

Preparation-

The difficult part is chopping the vegetables and getting them ready- once done, it takes minimal effort to put them all in a wok and fry them till all the spices blend. Let's start with the stir fry- As mentioned above, the tofu has to be firm. Cut them in cubes- Cut, chop and slice all the vegetables. In a wok, pour oil and allow it to heat. Once hot, add cumin seeds and chopped green chillies. As the cumin starts sputtering, toss in the onions and allow them to fry till golden brown. Add ginger, garlic and tomato. Keep stirring till onions blend well with tomatoes. As it starts getting mushy, throw in the paprika and tofu. Stir for one minute before adding the spices- paprika powder, garam masala, curry masala powder and salt. Toss in the chopped spring onion leaves. Add one spoon of butter and allow the tofu and vegetables to absorb the spices! Leave it on a low flame for 10 minutes and ensure that tofu has absorbed the spices- Finishing touch will be chopped corriander leaves.

Enjoyyyyy!!