Chilli Tofu

Great

% Daily Values based on a 2,000 calorie diet

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.