Indian · Dinner · Serves 3
Indian Chilli Tofu
⏱ 30 minUses Silken Extra Firm≈ 240 kcal · 13 g protein per serving
The Indo-Chinese classic, rebuilt with tofu. Extra firm cubes fry to a shattering crust and stay crisp under the glaze.
Ingredients
- 300 g EZUMI Silken Extra Firm Tofu, in 2.5 cm cubes
- 3 tbsp cornflour · pinch of salt
- 1 green capsicum + 1 onion, in petals
- 3 tbsp soy sauce · 1 tbsp chilli-garlic sauce · 1 tsp vinegar
- 4 cloves garlic, chopped · 2 green chillies, slit
- Spring onion greens, to finish
コツ
The one tip
Fry in two batches — crowding the pan steams the crust away.
Method
01
Press the tofu for 10 minutes, toss in seasoned cornflour and shallow-fry until golden on all faces. Set aside.
02
Stir-fry garlic and chillies on high flame, add onion and capsicum — keep them crunchy.
03
Add the sauces with a splash of water; let the glaze bubble.
04
Return the tofu, toss twice to coat, and serve scattered with spring onion.
Made with EZUMI Silken Extra Firm —
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