Purslane stir fry with zucchini and tofu cubes
Inspired by a recipe from Indian Recipes BlogspotThe original version of thisrecipe is made with chayote, a squash-like vegetable. Zucchini has beensubstituted because it’s easier to find. This stir fry is great as a side dishor a sandwich filling or dip.
Ingredients
- 1 bunch purslane, leaves and stems separated (about 3 cups chopped)
- 1 large zucchini, cut into ½ inch cubes (about 1 ½ cups)
- 3 oz extra-firm tofu, cut into ½ inch cubes
- 1 medium onion, finely chopped
- 2-3 green chillies, finely chopped
- 8-10 cloves fresh garlic, sliced lengthwise
- 1 1/2 tsp tumeric
- 1 TBS vegetable oil
Instructions
- Trim the roots off the purslane and wash thoroughly under running water, then pat dry. Chop stems and leaves separately.
- Peel the zucchini if you wish (otherwise, just wash it) and cut into ½ inch cubes. Place the cubes in a medium size saucepan filled with water. Boil for 6-7 minutes over high heat. Do not add salt. Drain and set aside.
- Heat 1 TBS oil in the saucepan. Add the chopped onions and sauté over medium heat for 6-7 minutes, stirring often. Add sliced garlic and chopped green chilies and sauté for one minute.
- Now add the chopped purslane stems and sauté for3-4 minutes. Add the chopped purslane leaves along with 2-3 pinches of salt,and the turmeric. Mix well and continue to sauté for 2 minutes
- Add the boiled zucchini pieces and mix well. Let cook for 2-3 minutes. Lastly, add tofu cubes. Mix slowly with a large spoon. Adjust the salt if needed and continue to cook for 3-4 minutes. Serve hot.