Ingredients

The following ingredients have 4 Servings
  • 3 whole dry red chilies ((deseeded))
  • 1/4 cup warm water
  • 1 tbsp olive oil
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp white sesame seeds
  • 1/4 cup white of green onions
  • 1/4 cup julienned carrots
  • 2 tbsp low sodium soy sauce
  • 2 tbsp vinegar
  • 2 cups crumbled tofu ((extra firm))
  • 1 cup chickpeas/garbanzo beans ((boiled and drained))
  • 3/8 tsp salt
  • 1 tsp maple syrup
  • 1 tbsp chopped fresh cilantro

Instruction

  • Soak the whole red chilies in warm water for 10 minutes. Then grind it into a smooth paste and keep it aside.
  • Heat olive oil in a nonstick pan/wok and add garlic, ginger and sesame seeds.
  • Then add white of green onions into the pan and saute well. 
  • Thereafter, mix in carrots , chili paste, soy sauce and vinegar. 
  • Afterwards, fold in crumbled tofu and let it cook covered for 2 minutes.
  • Later, add chickpeas, salt and maple syrup. The mix it very well and cook again covered for 2 minutes. 
  • Lastly, add cilantro and mix again.
  • Now, serves the tofu chickpeas mix on fresh lettuce with a lemon wedge on the side.