Ingredients:

• 1 medium broccoli

• 300 gms fresh Tofu

• 8-9 nos medium size white button mushrooms

• 1 no any colour capsicum/ pepper

• 1 small onion petals

• some chopped spring onions

• 1 tbsp finely chopped garlic

• 1 tbsp finely chopped ginger

• 1 tbsp roughly grounded black pepper

• salt as per taste

• 1 tbsp white vinegar

• 6-8 tbsp dark soya sauce

• 1 tbsp tomato ketchup

• 1/2 tbsp chilli sauce

• 3-4 tbsp cornflour

Method:

1. Clean, wash and cut the broccoli into small florets . Then slightly steam them ensuring that they are semi soft but firm.

2. Clean and wash the mushroom and cut them into 4 big pieces.

3. Cut the tofu and capsicum also into big cubes.

4. In a heavy wok or non stick pan heat 3-4 tbsp oil. Saute the garlic and then ginger on high flame. Add the chopped mushroom and saute till semi soft then add the capsicum and onion petals and keep cooking on high flame till the veggies are soft but crunchy. Lastly add the broccoli, pepper, salt, vinegar, both the sauces and soya sauce . Give it a good toss. In small batches sprinkle the cornflour over the veggies and lightly keep mixing them so that there are no lumps. Switch off the flame.

5. Remove in a serving dish and garnish with some chopped spring onions.

Enjoy !!!