Saturday, August 25, 2012

Chili Tofu | Indo Chinese Kitchen


Chili Tofu is a take on the very popular Chili Paneer served in Indo Chinese establishments! I tasted Chili Paneer many years at Sakoni's - a Gujarati restaurant in Wembley, London. It was such a popular dish that Desis (colloquial for South Asians) living in London would plan special trips to Sakoni's just for a stab at the dish. I was dragged across town by just such an eager friend. Unfortunately at the time the dish I was least impressed with was, you guessed it, Chili Paneer. I am guessing that it was overshadowed by other delicacies like Chaat, Lassi, Samosa, that I focused on during the meal!!

Anyways back to the present, and the big Chinese food craving I experienced recently. The lack of good Chinese restaurants here has forced me to begin trying more Chinese recipes at home. So here goes my next try with Chili Tofu, a vegan take on the delicious and famous Chili Paneer!


Ingredients:
1 block tofu, cubed
1 small white onion, sliced
5 spring onions, chopped
2 tbsp chopped garlic
1 tbsp chopped ginger
21/2 tsp soy sauce
2 tsp vinegar
1 tbsp corn flour
1/2 tbsp sugar (skip if you use the tomato ketchup)
2 green capsicums, cubed
1 1/2 tbsp tomato ketchup
2 tsp Sriracha sauce (or hot sauce of choice)
Salt to taste
2 tbsp toasted sesame oil
1 tbsp canola oil
1 cup water

For marinade:
1/2" piece ginger, minced
2 tsp garlic, minced
1 tsp black pepper powder
Salt to taste
1/2 tsp soy sauce
1 tbsp corn flour
1/4 cup water

Method:
  1. Blend all the ingredients for the marinade together. Pour over the cubed tofu. Allow it to marinate for 30 minutes.
  2.  Heat the canola oil in a pan, and fry the marinated pieces of tofu equally on all sided. Remove from the pan and set aside. Save any marinade from the tofu for the sauce.
  3. In the same pan, add the sesame oil, then the white onions, stir and fry on a medium heat for 2 minutes. Now throw in the ginger, garlic, and the whites of the spring onions. Fry another couple of minutes.
  4. Next add sliced capsicum and stir fry 3 minutes.
  5. Stir the tomato ketchup, soy sauce, vinegar, and sriracha sauce into any leftover marinade from the tofu, combine well, and pour into the pan. Stir.
  6. Now add the pan fried tofu, stir. Add a cup of water to the cornflour and blend well. Pour this into the pan. Keep stirring until the sauce begins to thicken and turns translucent.
  7. Check for the seasoning and if required add salt to taste and a large pinch of black pepper.
Enjoy with freshly steamed rice, Chinese style fried rice, or Vegetable Chow Mein.

Vegan Recipe

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4 comments:

  1. Hi Apu,

    I've just given you the Liebster Award! Check it out at http://cardamombliss.blogspot.ca/2012/08/the-liebster-award.html

    ReplyDelete
    Replies
    1. Thanks much! Just stopped by your blog to check out the details.

      Delete
  2. Irresistible chilli tofu,wish to have it with some fried rice.

    ReplyDelete
  3. This is some kind of new dish which I am seeing let see how it tempt me...

    ReplyDelete

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Aparna @ Annarasa

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