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Thursday, November 4, 2010

Chilli Tofu

This recipe is based on the chilli paneer recipe, however I modified it based on the ingredients I had on hand. The way this came about was that I was thinking of a way to use tofu and wanted to use the bell pepper that I had in the fridge. After thinking of various options I thought of chilli paneer and decided to substitute tofu for the paneer. I must say it worked well. It is definitely a healthier dish too and a good stir fry variation. This is perfect served with some white rice.

1 packet of extra firm tofu, sliced into rectangular strips (1*1/2 inch strips)
1 green bell pepper, sliced into strips similar in size to the tofu strips
1 yellow onion, sliced
2-3 garlic cloved, finely chopped
1-2 green chillies, sliced (adjust to taste)
salt to taste
1-3 tbsp white vinegar
1/2 cup water
3-4 tbsp corn starch/corn flour
1 tbsp soy sauce
chilli sauce to taste
1 tbsp oil
1/2 tsp sesame oil
1/2 tsp black pepper, ground

Mix 2 tbsp of corn flour,  black pepper and salt. Coat the tofu strips in this flour. Add 1 tbsp oil to a non stick pan and saute the strips till slightly browned.
In another pan, heat the oil, to it add onion and garlic. Cook the onion till transluscent. Add the chillies and bell pepper strips, stir fry for a couple of minutes. Then add the sauteed tofu strips to the pan. Make a slurry of corn flour and water and add it to the pan. Add more water if required. As the corn flour cooks, the gravy will become transparent. To this add soy sauce and vinegar. Add salt to taste. Add a few drops of the chilli sauce. Cook for a couple of minutes. Serve hot with rice.

Add less amounts of soy sauce, vinegar and chilli sauce to begin with. Taste the gravy and adjust these components based on your preference. Add a little water to the corn flour to dissolve it, and then add additional water so that lumps are not created. Stir well after adding it to the pan to avoid lumps.


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