Chilli Tofu
This succulent, saucy and spicy Chilli Tofu is based off chilli paneer, an Indo-Chinese restaurant favorite made with Indian cottage cheese. The tofu is flavored with soy sauce, ginger, garlic, coriander and cumin, making it the perfect blend of two distinctive cuisines.
Servings: 6 servings
Calories: 142kcal
Ingredients
- 14 oz extra-firm tofu (or high protein tofu. If using extra firm tofu press out the water before marinating, Cut the tofu in ½-inch cubes).
- 2 tablespoons sesame oil (or any oil of choice)
- 1 teaspoon cumin seeds
- 1 teaspoon garlic (grated)
- 1 teaspoon ginger (grated)
- 1 large green bell pepper (thinly sliced)
- 1 medium onion (thinly sliced)
- 1 jalapeno pepper (or any moderately hot chili pepper, minced)
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 8 oz baby corn (canned. Drain out all the water in the can)
- 1 teaspoon cornstarch (mixed into ¼ cup water)
- ½ cup water
- 1 to 2 tablespoons soy sauce (or tamari)
- Salt to taste
- 3 scallions (spring onions, trimmed, green and white parts finely chopped)
- 2 tablespoons cilantro (finely chopped)
For the marinade:
- 1 teaspoon garlic (crushed into a paste)
- 1 teaspoon ginger (crushed into a paste)
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce (or tamari)
Instructions
- Mix the marinade ingredients with enough water to make a paste. Place the tofu cubes in the marinade and toss with a spoon to coat them evenly with the marinade. Heat a tablespoon of oil in a nonstick or cast-iron pan. Stir-fry the tofu cubes over medium-high heat until they are golden-brown. Remove to a plate.
- To the same wok, add the remaining tablespoon oil. Turn the heat to high and when the oil shimmers, add the cumin seeds. When the cumin seeds release their aroma, which should take no more than a few seconds on high heat, add the onions and bell peppers to the wok along with the ground black pepper, ground coriander and paprika.
- Mix and continue to stir-fry over high heat for a couple of minutes until the bell peppers are tender but have a good bite. Add the tofu cubes to the wok along with the baby corn.
- Make a slurry by mixing the cornstarch and ½ cup water until there are no lumps. Add the slurry to the wok along with the soy sauce or tamari. Mix well.
- Stir fry the chilli tofu for a couple more minutes, stir in the scallions, and add more salt if needed. Garnish with cilantro and serve hot.
Nutrition
Calories: 142kcal | Carbohydrates: 15g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 382mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 301IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 2mg