Tandoori Tofu Stirfry
350 grams Medium Tofu
4 Tablespoon tandoori curry paste (I use Pataki)
3 Tablespoon soy yogurt
a handful of string beans, with ends snipped
1 carrot, chopped into sticks or sliced into rounds
1/2 green bell pepper, sliced up
1 Tablespoon olive oil
1 cup of rice
Mix the soy yogurt and tandoori curry well. Cube tofu and marinate in mixture for 8 hours (mix in the morning or the night before).
Set rice to cook.
Saute veggies in olive oil for 5-10 minutes. Add tofu and let simmer for 10 minutes, then use a long spatula to flip and let simmer another 10 minutes. Serve over rice.
I hope you like it! My other name for it is "OMG The tofu's pink!" :d