Introduction:
Hello, foodies! Welcome back to the Curry in a Hurry series, where we bring you quick, delicious, and healthy recipes. In Episode 9, we’re making a vibrant Tofu Stir-Fry that’s packed with flavors, loaded with veggies, and ready in no time. Whether you’re pairing it with rotis, pulaos, or rice, this dish is sure to become a favorite in your kitchen.

Ingredients:

• 3 tbsp oil (I recommend using a Hawkins stainless steel stir-fry pan for best results)
• 200g tofu, cubed
• 1 tsp ginger, finely chopped
• 1 tsp garlic, finely chopped
• 2 tbsp spring onion whites, chopped
• 1 carrot, chopped chunk-style
• 1/4 cup sweet corn kernels
• 8-10 mushrooms, sliced
• 1/2 cup colorful bell peppers, diced
• Salt, to taste
• 1 tsp dark soy sauce
• 1 1/2 tsp red chili sauce
• 1 tsp brown sugar
• 1/4 cup water
• 1 tsp cornstarch
• Spring onion greens and roasted sesame seeds for garnish

Why Tofu?
Tofu is not only a great source of plant-based protein but also rich in calcium, making it a fantastic choice for maintaining strong bones and overall health.

Step-by-Step Instructions:

1. Prepare the Tofu:
   Heat 3 tablespoons of oil in your stir-fry pan. Shallow-fry the cubed tofu until golden and slightly crisp on both sides. Set aside.
2. Sauté Aromatics:
   In the same oil, add 1 teaspoon of chopped ginger and 1 teaspoon of chopped garlic. Sauté until golden and crisp, letting the aroma fill your kitchen.
3. Add Veggies:
   Toss in the white part of 2 tablespoons of spring onions and sauté briefly. Add:
   • 1 carrot, cut into chunks
   • 1/4 cup sweet corn kernels, which add a natural sweetness
   • 8-10 mushrooms for an earthy, umami flavor
     Sauté for 2-3 minutes.
4. Brighten with Bell Peppers:
   Add 1/2 cup of colorful bell peppers and sauté for another 2 minutes.
5. Prepare the Sauce:
   In a small bowl, mix:
   • 1 tsp dark soy sauce
   • 1 1/2 tsp red chili sauce
   • 1 tsp brown sugar
     Stir well until combined.
6. Combine Everything:
   Add the fried tofu back into the pan with the veggies. Sprinkle in some salt and toss everything gently. Pour the prepared sauce over the tofu and veggies, mixing until coated.
7. Thicken the Sauce:
   Mix 1/4 cup of water with 1 teaspoon of cornstarch. Pour this mixture into the pan, stirring gently until the curry thickens and gets a glossy finish.
8. Garnish and Serve:
   Garnish with chopped spring onion greens and a generous sprinkle of roasted sesame seeds.

Serving Suggestions:
This tofu stir-fry pairs beautifully with rotis, fragrant pulaos, or simple steamed rice