How to make Chilli Tofu -
Tofu cubes and capsicum tossed in spicy chilli sauce gravy.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tofu (टोफू), Green Capsicum (हरी शिमला मिर्च )
Cuisine : Chinese
Course : Snacks and Starters
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For more recipes related to Chilli Tofu checkout Dry Chilli Tofu, Grilled Tofu And Paneer Sandwich, Grilled Tofu Sandwich, Tofu And Vegetable Spring Rolls . You can also find more Snacks and Starters recipes like Stuffed Omelette Curried Chicken Tea Sandwich Banana Coconut Loaf Quinoa Pistachio Bars
Chilli Tofu Recipe Card
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 : 0-5 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chilli Tofu Recipe
Tofu 200 grams
Green Capsicum 1 large
Onion 1 medium
Olive oil 2 tablespo
Garlic crushed 12-15 cloves
Dark soy sauce 2 tablespoons
Green chillies sliced diagonally 4
Red chilli sauce 1 tablespoon
Cornflour/ corn starch 2 tablespoons
Water 1/2 cup
Spring onion greens 2 stalks
Salt to taste
White pepper powder 1/2 teaspoon
Vegetable stock 1/2 cup
Vinegar 2 teaspoons
Method
Step 1
Slice onion thickly. Cut capsicum into strips.
Step 2
Heat oil in a non stick wok, add onion and sauté on high heat. Add garlic and capsicum and continue to sauté. Cut tofu into small cubes and add to the wok.
Step 3
Add dark soy sauce, green chillies and red chilli sauce. Add cornflour to ½ cup water and mix well. Chop spring onion greens.
Step 4
Add salt, pepper powder and vegetable stock to the wok and mix everything well with a light hand. Add 2 tbsps of the cornflour mixture, mix lightly and cook till the mixture thickens. Add vinegar and mix.
Step 5
Take the wok off the heat and transfer the tofu into a serving dish. Drizzle a little olive oil on the spring onion greens and mix.
Step 6
Garnish the dish with this and serve hot.
Nutrition Info
Calories : 141 Kcal
Carbohydrates : 8.99 gm
Protein : 5.13 gm
Fat : 9.62 gm
Other : 0.53
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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.
