How to make Dry Chilli Tofu - Tofu tempered with dried red chillies and cooked with coloured capsicums.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tofu (टोफू), Dried Chilli
Cuisine : Chinese
Course : Snacks and Starters
Dry 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.
You can also find more Snacks and Starters recipes like Murg Malai, Pav Bhaji, Alu Ke Roll, Gilafi Kabab.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dry Chilli Tofu Recipe
Tofu cut into ½ inch cubes and deep fried 150 grams
Dried Chilli
Dried red chillies 4-5
Oil 2 tablespoons
Onions 2 medium
Apple juice 1 1/2 cups
Garlic chopped 1 tablespoon
Sweet chilli sauce 2 tablespoons
Red capsicum cut into ½ inch cubes 1 medium
Yellow capsicum cut into ½ inch cubes 1 medium
Green capsicum cut into ½ inch cubes 1 medium
Salt to taste
Black pepper powder to taste
Vinegar 1 tablespoon
Method
Step 1
Quarter the onions and separate layers. Heat oil in a non stick wok. Roughly chop red chillies and remove seeds.
Step 2
Add garlic, red chillies and onions to the wok and saute till fragrant. Add tofu cubes and apple juice and mix.
Step 3
When it comes to a boil add sweet chilli sauce and mix. Cook on high heat for 2 minutes. Add red, yellow and green capsicums along with salt and mix well.
Step 4
Add pepper powder and vinegar and mix well. Cook for 1-2 minutes. Transfer into serving bowl and serve hot.
