Saucy vegetable and tofu 
Wednesday 15 February 2017
11/2 Tbsp - Extra virgin olive oil or Vegetable oil
11/2 Tbsp - Butter
1 piece - Onion (chop into slices)
4 cloves - Garlic (grate or mince)
1 tsp - Ginger (grate or mince)
1 piece - Green chilli (chop fine)
1 cup - Small florets of broccoli
1 med - Zucchini (do not peel, slice into discs and then chop them into half moons)
1/2 packet - Extra firm tofu (chop into half by 3/4th inch cubes)
To taste - Salt
1 1/2 cup - The red sauce
The red sauce
Blend the red bell pepper and 12 pieces of cashew nuts into the puree, then add 1/2 cup water to it and mix it well.
Add 2 teaspoon vinegar, salt, pepper, soaked and chopped two kashmiri chillies and two cloves of garlic.
Use as required by the recipe.
Heat a pan, then add the oil and butter.
Drop in the onions and saute until it is translucent and it release its flavour, for a couple of minutes.
Reduce the heat, add the garlic, ginger and green chillies.
After 1 to 2 minutes increase the heat, add the broccoli and zucchini.
Cover and cook on low heat for 4 to 5 minutes, checking and stirring in between.
Now add the sauce and salt, turning it over lightly to mix.
After two minutes increase the heat, add the tofu and cook for two more minutes.
Serve on the rice.