Tofu Chilli and Egg Fried Rice
How to make tofu taste more edible is a question I am often asked in my cooking workshops. Tofu is like a blank canvas. Good tofu, that is. Good tofu is clean tasting, with no flavour of its own. Marinate it in a good dressing and it will behave like a most obedient student, taking on whatever flavours you urge it to.
My regular readers will remember that I won a Nature’s Basket cook-off that took me to Australia last year, and what won me that contest was a dish called ‘Trio of Tofu’. I made tofu three ways – a Korean style tofu-cake, tofu satays with dipping sauce and sauteed marinated tofu in rice paper rolls with another dipping sauce. One of the judges, Michael, who was from the Australian Trade Commission, told me, his wife will be happy he ate something healthy for a change 🙂
This is a somewhat healthier take on this very popular Indo Chinese dish called Paneer Chilli or Chilli Paneer, where Indian style paneer pakodas (with a cornflour batter of course) are tossed along with strips of bell peppers and chillis in the typical ginger-garlic-green chilli-soy sauce combination. Since I don’t deep fry unless my life depends on it, or if it is for a really good Vadai, this is a slightly modified recipe.
Recipe for Tofu-Chilli Stir Fry
Prep Time 15 minutes | Cooking time 15 minutes | Serves 3-4
Serve as appetiser or a side with steamed rice or fried rice