Ingredients

• 1 block extra-firm tofu
• 1 - large green bell pepper, sliced
• 1 - green chilli, like Serrano, minced
• 3 tsp - canola oil or sesame oil
• 1 tsp -cumin seeds
• 1 tbsp - ground coriander powder
• 1 tsp - ground black pepper
• 1 - large onion, thinly sliced
• 1 tsp - garlic, grated
• 1 tsp - ginger, grated
• 2 tbsp - soy sauce.
• 1 tsp - corn flour mixed into 1/4 cup - water
• 1-2 tbsp - tamari (can use soy sauce instead)
• salt to taste
• green, leafy coriander for garnish, about 1/4 cup - chopped
• For the marinade:
• 1 tsp - garlic paste
• 1 tsp - ginger paste
• 2 tsp - corn flour
• 1 tsp - tamari (can use soy sauce instead)

How to Make Chilli Tofu

• Cut the tofu into 1-inch cubes and coat with the ingredients for the marinade - mixed with enough water to make a paste.
• Heat 2 tsp of the oil in a non-stick or cast-iron pan.
• Saute the tofu cubes on all sides until they become golden-brown.
• Remove it to a plate.
• Heat the remaining 1 tsp of oil and add cumin seeds.
• When they sputter, add ginger and garlic and onion.
• Saute until the onion becomes transparent.
• Now add the coriander powder, black pepper, and minced green chilly.
• Toss to coat it with spices and then add the green pepper.
• Stir-fry until the bell pepper starts to soften but ensure that it still has a good bite to it.
• Now add the tofu cubes and toss them with the spices.
• Add the tamari or soy sauce and the corn flour mixed with water (this will give the tofu a nice glaze).
• Stir until well mixed and remove from the heat.
• Toss in the coriander and serve hot.
• Recipe courtesy: Holy Cow Vegan