Chilli Tofu

Name: Chilli Tofu
Cuisine: Asian, Indian
Ingredients: 800g firm tofu, drained and cut into 3cm cubes; 2 tbsp cornflour; 3 tbsp rapeseed oil; • 2 tsp cumin seeds, coarsely ground; • 1 brown onion, diced; • 6 cloves of garlic, crushed; • 3cm ginger, peeled and grated; • 4 green finger chillies: 2 very finely chopped, 2 slit down their length; • ¼ tsp ground black pepper; • 2 tbsp tomato puree; • 2 tbsp light soy sauce; • 2 tsp caster sugar; • ¾ tsp salt; • 2 peppers (1 red and 1 green, ideally), cut into 1cm slices

5 steps

Updated at: Wed, 16 Aug 2023 21:08:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories303.7 kcal (15%)

Total Fat15.7 g (22%)

Carbs22.2 g (9%)

Sugars5.9 g (7%)

Protein20.3 g (41%)

Sodium645.5 mg (32%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

800gfirm tofu

drained and cut into 3cm cubes

2 Tbspcornflour

3 Tbsprapeseed oil

6 clovesgarlic

cm, peeled and grated

4green finger chillies

2 very finely chopped, 2 slit down their length

¼ tspground black pepper

2 Tbsptomato puree

2 Tbsplight soy sauce

2 tspcaster sugar

¾ tspsalt

2peppers

1 red and 1 green, ideally, cut into 1cm slices

Instructions

Step 1

Spread the tofu cubes on a large plate and dust with cornflour, turning them to coat. Take a deep frying pan with a lid, add enough oil to come 0.5cm up the sides, and heat over a medium flame. Line a plate with kitchen towel, to place the fried tofu on.

Step 2

Shake any excess cornflour off the tofu, then put half the tofu into the hot oil. Fry for 3 minutes, turning regularly with tongs, until golden, then transfer to the paper-lined plate and repeat with the remaining tofu.

Step 3

Drain all but 2 tablespoons of oil from the pan, then fry the cumin and onion for 10 to 12 minutes, until soft and sweet. Add the garlic, ginger and chillies, fry for 5 minutes, then add the pepper, tomato puree, soy sauce, sugar and salt. Stir to mix, cook for 5 minutes, then add the pepper strips and 100ml of water. Cover and leave to cook for 8 minutes, stirring every now and then, and adding more water if need be: there should be just enough ‘sauce’ to coat the tofu.

Step 4

When the peppers are soft, return the tofu to the pan, turn the heat up, and stir to coat the tofu in sauce. Stir-fry for 5 minutes, then take off the heat.

Step 5

Serve by itself if you’re Indian, or with chapattis, greens or a leafy salad if you’re not.