Indo-Chinese Chilli Tofu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Coat the tofu with the cornflour so that it is covered on all sides

Step 2

Heat 2 tbsp of the oil in a non-stick or cast-iron pan. Sautee the tofu cubes on all sides until they are golden brown, then remove and drain on kitchen paper.

Step 3

Heat the remaining 1 tbsp oil and add the cumin seeds. When they start to spit, add the ginger, and then the garlic and onion.

Step 4

Saute for 3-4 minutes until the onion becomes transparent, then add the ground coriander, sugar, salt, black pepper and chillies.

Step 5

Toss to coat with the spices, then add the green pepper. Stir-fry until the pepper starts to soften but still has a good bite to it. Now return the tofu to the pan.

Step 6

In a small bowl, mix together the soy sauce, the 1 tsp cornflour mixed with 100ml water and the tomato puree

Step 7

Slowly pour this into the pan and heat up. The sauce will slowly thicken until it's glossy.

Step 8

Sprinkle with the fresh coriander and serve hot with rice.