Recipes

Sauté Tofu with Bok Choy



SUNDAY… It's Recipe‬ Time!
Make your family‬ happy with this yummy‬ Sauté Tofu with Bok Choy.

Ingredients:
250 gms tofu
2 tablespoons peanut oil
3-4 red chilies
2 garlic cloves
1 tablespoon ginger
250 gms baby bokchoy
2 tablespoons soy sauce
1 teaspoon red & green chili paste
Salt to taste

How to make:
1. Drain the tofu, pat dry with paper towels, and cut into pieces using Tupperware knife.
2. Heat 1 tablespoon of the oil over medium-high heat in Chef Series frying pan, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels.
3. Add the remaining oil to the pan, and then add sliced red chilies. Stir fry for 2 minutes.
4. Chop ginger & garlic using Tupperware Smart chopper, and mix with chilies, Stir-fry for about 15 seconds, then add the bokchoy. Stir-fry for about one minute, until half cooked and beginning to wilt.
5. Cook for about two to three minutes, and stir in the tofu, the soy sauce and chili paste. Stir-fry for a couple of minutes, until the ingredients are well seasoned.
6. Remove from the heat and serve.

Variation:Sprinkle the finished dish with a tablespoon of toasted sesame seeds.



Rice Pancake

●► Leftover Ingredients:- Rice
●► Ingredients
- Boiled rice- 1 Tropical Twin
- Spring onion- 1 no
- Green chilli-2 no
- Rice flour- 4 tbsp
- Salt to taste
- Oil- 2 tbsp

●► Method
- Blend boiled rice and rice flour using Tupperware Quick Chef. Add a little water to make it into a thick batter.
- Chop spring onion and green chilies using Tupperware Smooth Chopper.
- Add the spring onion, green chilies and salt to the rice batter and mix well.
- Heat oil in Tupperware Chef Series Frying Pan and pour a ladle full of the rice batter in the center of the pan. Cook on both sides till slightly brown and serve hot.
- Variations- mix some grated coconut and carrots to the rice batter to add a twist.

●► Recommended products- Tupperware Quick Chef, Tupperware Smooth Chopper. Tupperware Chef Series Frying Pan




sante roti


Watermelon Mojito

INGREDIENTS

  • 4 tbsp mint leaves
  • 4 tbsp lemon juice
  • 4 tbsp water melon cubes – Tupperware Knife
  • 4 tsp sugar syrup
  • 2 pinches black salt
  • 3 cups fresh watermelon juice
  • 1 cup crushed ice

METHOD

Chop Water melon cubes using Quick Chef with blade. Strain the juice and keep it in fridge for 1-2 hours.
Chop mint leaves, mix it with lemon juice, black salt & sugar syrup, stored in Midi magic flow, shake well using Tupperware Quick shake.
Mix minty mixture with watermelon juice. Repeat steps 1 and 2 for 3 more glasses.
In each glass, place ¼ cup of crushed ice and fill it with watermelon juice over it. Serve immediately.










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