Chili Tofu

(27)


Comments 81 comments   

Servings: 2-3
PREP
20 mins
COOK
20 mins
READY IN
40 mins
Ingredients
  • 200 g tofu
  • 4 tablespoons cornstarch or 4 tablespoons cornflour
  • 2 tablespoons oil
  • oil, to deep fry
  • 2 medium onions
  • 3 -4 garlic cloves
  • 3 -4 green chilies
  • 1 large red capsicum (bell pepper)
  • 1⁄2 cup vegetable stock
  • salt
  • 1⁄2 teaspoon white pepper powder
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce
Directions
  • To start with, cut tofu into 1 inch diamond shaped pieces.
  • Heat oil in a wok.
  • Roll tofu pieces in cornflour.
  • Now, deep fry them in hot oil on medium flame until the edges start to turn brown.
  • Remove from wok, drain onto absorbent paper and keep aside.
  • Blend 1 tbsp cornflour (this much will be leftover) in quarter cup of water.
  • Keep aside.
  • Peel onions and cut'em into thick slices.
  • Peel, wash and crush garlic.
  • Slice green chillies.
  • Wash, halve, de-seed and cut capsicum into thick strips.
  • Heat 2 tbsps.
  • oil in a wok.
  • Add garlic and stir-fry for a minute.
  • Add green chillies, onions and capsicum.
  • Saute for a few minutes.
  • Add tofu.
  • Stir in stock.
  • Add salt, pepper powder, soy sauce and chilli sauce.
  • Stir well.
  • Stir in the blended cornflour.
  • Cook on high flame, stirring until the sauce thickens to coat the tofu and vegetables.
  • Serve rightaway with hot rotis or naan or parathas or even kulchas!
  • Enjoy your meal!
 

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