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Recipe for Tofu Chilli Stir Fry | Indo-Chinese Recipes

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
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Ingredients
  

  • 200 grams tofu cut into finger lengths -
  • 1 tbsp cooking oil
  • 2 - 3 green chillies chillies or fresh red
  • 1 tsp ginger finely minced
  • 1 tsp garlic finely minced
  • 1 green bell pepper large
  • 1 onion large
  • 1 tbsp soy sauce
  • 2 tsps corn flour
  • 1/4 cup water
  • 1 tsp rice vinegar
  • to taste black pepper

Marinade for the tofu

  • 2 tbsps soy sauce light
  • 1 tbsps soy or dark (plus 1 tbsp water )
  • 1 tsp sesame seeds
  • 1 tsp ginger finely grated
  • 1 tbsp honey
  • pinch black pepper ground
  • 1 tsp rice vinegar white vinegar or regular
  • Coriander spring onion or greens for garnish
  • sesame seeds toasted (Optional)

Instructions
 

  • Mix all the marinade ingredients in a small bowl. Whisk well, keep aside.
  • Place the tofu pieces in a large bowl. Pour the marinade over it and gently toss and coat well.
  • Keep aside for 15 minutes at least and up to one hour in the refrigerator.
  • Meanwhile chop the bell pepper into long strips and the onion into thin slices or cut into quarters and peel each quarter into petals (like you see in the photo of the dish).
  • Mix the 2 tsp corn flour, 1 tbsp soy sauce, 1/4 cup water to make a slurry, in a small bowl. Keep aside.
  • Place a wok on HIGH heat with the oil. Once the oil is hot, quickly stir in the green chillies, ginger garlic. Don't brown the garlic. Add the sliced veggies and stir fry on high flame for 5 minutes or so, with constant stirring, so it doesn't burn.
  • Next drain the marinated tofu and add it to the wok, toss it gently on medium flame for 2-3 minutes.
  • Add the leftover marinade plus the slurry and toss until it gets a well glazed look. Add the 1 tsp rice vinegar, give it a final stir and remove into a bowl.
  • Garnish with finely chopped coriander or spring onion batons and toasted sesame seeds.
  • If you want to serve with rice, use an extra tsp of cornflour and increase water to around half cup, simmer until a little thick, adjusting the seasoning accordingly.

Notes

You can try this with paneer too, if you are still not convinced about tofu :).
Previous Indo-Chinese recipes in this month's series.
How to make a vegetable stock in 30 minutes.
Lemon-Coriander Soup.
Next week: How to make a basic egg fried rice.
This recipe is part of the endeavor to create a collection of recipes of Indian Chinese Recipes in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board..
Other Indo-Chinese recipes this week from #thekitchendivas.
Crab Rangoon from WhiskAffair.
Gobi Manchurian from FunFoodFrolic.
Vegetarian Rice Paper Spring Rollsfrom Archana's Kitchen.