How to make Dry Chilli Tofu -

Tofu tempered with dried red chillies and cooked with coloured capsicums.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tofu (टोफू), Dried Chilli

Cuisine : Chinese

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Peshawari Machchi, Twisted Cinnamon Donuts, Snickerdoodles, Lemon Cream Scones.

Dry Chilli Tofu

Dry Chilli Tofu Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dry Chilli Tofu Recipe

  • Tofu cut into ½ inch cubes and deep fried 150 grams

  • Dried Chilli

  • Dried red chillies 4-5

  • Oil 2 tablespoons

  • Onions 2 medium

  • Apple juice 1 1/2 cups

  • Garlic chopped 1 tablespoon

  • Sweet chilli sauce 2 tablespoons

  • Red capsicum cut into ½ inch cubes 1 medium

  • Yellow capsicum cut into ½ inch cubes 1 medium

  • Green capsicum cut into ½ inch cubes 1 medium

  • Salt to taste

  • Black pepper powder to taste

  • Vinegar 1 tablespoon

Method

Step 1

Quarter the onions and separate layers. Heat oil in a non stick wok. Roughly chop red chillies and remove seeds.

Step 2

Add garlic, red chillies and onions to the wok and saute till fragrant. Add tofu cubes and apple juice and mix.

Step 3

When it comes to a boil add sweet chilli sauce and mix. Cook on high heat for 2 minutes. Add red, yellow and green capsicums along with salt and mix well.

Step 4

Add pepper powder and vinegar and mix well. Cook for 1-2 minutes. Transfer into serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.