Cook Time: 45 mins
Serves: 4 servings
Ingredients:
- 2 tablespoons Kissan Sesame Oil
- 1 teaspoon Kissan Garam Masala
- 400g firm tofu
- 1 tablespoon cornflour
- 1 each of red, green, and yellow bell pepper, chopped into bite-size pieces
- 1 large onion, diced into chunks
- 3 cloves garlic, minced
- 1-inch ginger, grated finely
- 2 green chillies, finely sliced (adjust to heat preference)
- Salt to taste
- Fresh coriander, chopped, for garnish
- Cooked basmati rice, to serve
Instructions:
1. Begin by pressing your tofu to remove excess moisture. Cut the tofu into 1-inch cubes and dust with cornflour, ensuring they are completely coated.
2. Heat Kissan Sesame Oil in a pan over medium heat. Add the tofu cubes, frying until each side is a crispy golden brown. This should take about 3-4 minutes per side.
3. In the same pan, add a little more oil if needed, and drop in the Kissan Garam Masala. Introduce the onions, and green chillies. Sauté for 2-3 minutes until the onions become translucent and the mixture is fragrant.
4. Add the bell peppers to the pan, and stir-fry for another 2-3 minutes.
5. The spices should coat the vegetables evenly and start to release their aroma.
6. Gently fold the fried tofu back into the pan, coating it with the sauce. Let the mixture simmer together for about 5 minutes. Your goal is for the tofu to absorb the sauce and spices, enhancing its flavour.
7. Taste and adjust the seasoning with salt. The balance of spices should be harmonious, with no single flavour overpowering the others.
8. Serve the chilli tofu hot over a bed of fluffy basmati rice, and garnish with fresh coriander for a fresh, herby lift.
Enjoy it warm!
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