Ingredients Jump to Instructions ↓

  1. 1 head/1 cup broccoli florets

Instructions Jump to Ingredients ↑

  1. Fill the large pot with cold water, sprinkle with a little salt and set over high flame. Once it starts boiling add the broccoli florets and boil for 2-3 minutes (until slighty soft). Place them in another large boil full of ice water- this is called blanching. Set aside. In medium skillet on medium-high flame spray with pam and add oil. Add onions, peppers and garlic. After 1 min add salt, pepper, chilis, and ginger. Saute until onions and peppers begin softening. Add 1-2 tbsp soy sauce and continue cooking. In the same large pot used to boil the broccoli, add the maggi noodles (DO NOT ADD SPICE MASALA MIX). Boil for about 2 minutes (you don’t want the noodles getting mushy!) In the sauteed veggies, add the broccoli florets and the rest of the soy sauce. In a separate small boil, add the tofu sprinkle with salt and pepper and mix to coat all the pieces. Add these tofu pieces to the saute pan and cook altogether, making sure not to much the tofu pieces. Add the masala mix packet to the veggies, and make sure it coats all the veggies. Once the maggi noodles are boiled, add them directly to the sauteed veggies, and toss. Add more salt/soy sauce to taste and continue cooking until everything is coated and heated through. Place on a serving platter and garnish with coriander. Eat!


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