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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
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