Chili Tofu
- Total Time: 30 minutes
- Yield: 4
Description
Deep fried cubes of succulent tofu sauteed with bell pepper and dunked in rustic chinese flavours.
Ingredients
Units
- Tofu - 400 grams
- Green pepper - 2 (cut in to large dices)
- Large Sized Onions - 2 (Cut in to chunky dices)
- Green Chillis - 3 to 4 (slit)
- Garlic - 6 to 7 large pods (sliced)
- Soy Sauce - 5 to 6 tbsp (75-90 ml)
- Green Chilli Sauce - 2 tbsp (30 ml) - to taste
- Tomato Sauce - 3 tbsp (45 ml)
- Salt - to taste
- Pepper Powder - 1/2 tsp
- Sugar - 1/2 tsp
- Oil - 1 to 2 tbsp (15-30 ml)
For the Batter
- Corn Flour - 3 tbsp (45 ml)
- Refined Flour- 3 tbsp (45 ml)
- Egg - 1
- Pepper Powder - 1/2 tsp
- Salt - to taste
- Water - as required to mix the contents
For Garnish
- Spring Onion Leaves
For Deep Frying
- Oil
Instructions
- Wash the tofu well and cut in to large cubes.
- In a mixing bowl, tip in the egg and whisk it well. Add the other ingredients along with water as required for the batter and combine to a thick consistency.
- Dunk the tofu cubes in batter and coat all the cubes evenly. Deep fry the cubes coated in the batter and set it aside.
- In a separate wok, add oil and saute onions with sliced garlic and green chillies.
- As the onions starts turning translucent add the green bell peppers and cook for a few minutes till they are tender.
- Add soy sauce, green chilli sauce, tomato sauce, pepper,sugar and adjust salt according to taste. Mix them well.
- Add the fried tofu cubes and stir well till everything blends in together.
- Add chopped spring onion leaves for garnishing and serve hot!
Notes
- I have used an egg for the batter.
- It binds the mix better and ensures the cubes are fried to a crisp outer and soft inner.
- The batter can be sans egg too !
- I have deep fried the tofu cubes.
- If you are averse to deep frying you can shallow fry the same.
- You can use cottage cheese instead of tofu.
- You can enjoy this as a side dish or an entree /appetizer too !
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 280
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Frequently Asked Questions
Why does the batter for coating the tofu include an egg?
The egg binds the cornstarch-flour mixture better and ensures the coated cubes fry to a crisp outer shell with a soft inside. You can make the batter without the egg for a vegan version — the tofu will still coat, just with slightly less adherence.
Do I have to deep-fry the tofu, or is there another option?
You can shallow-fry the tofu instead of deep-frying. Deep-frying gives the crispiest result, but shallow-frying in a thin layer of oil works as an alternative if you prefer to use less oil.
Can I substitute something for the tofu?
Yes — cottage cheese (paneer) works as a substitute for the 400 g of tofu. Cut it into similar-sized large cubes, coat in the same cornstarch-flour batter, and fry in the same way.
