Chilli Tofu | Vegan Chilli Paneer

Last month I had prepared a few Chinese dishes for Blogging marathon where I had selected the ' Regional specialty' theme. Blogger played spoil sport and I was not able to open blogger for more than a week and so this post remained in the draft.As I was browsing my drafts today I was drooling over this recipe. The day is perfect for a Chilli tofu with a cup of piping hot cup of coffee.

Chilli chicken and Chilli paneer are quite popular but my profound love for tofu made me change the main ingredient here.I am sure this dish will have you craving for more.It's perfect for a party or just as a snack. Serve it as a side dish with fried rice or noodles to make a meal complete.

I used :

Firm tofu - 1 block cut into squares
Capsicum- 1 , small, deseeded and cut into small strips
Soya sauce - 1 teaspoon
Spring onion whites - from 1 bunch, sliced
Ginger - 1" piece, minced
Garlic- 2 large cloves , minced
Chilli powder -1 teaspoon
Corn flour -  2 teaspoons mixed in a few teaspoons of water
Salt to taste
Oil for frying

For batter

Corn flour- 1/2 a cup
Maida / Refined flour - 1 tablespoon
Soya sauce - 1 teaspoon
Salt [ Skip this if the soya sauce is salty]

For seasoning

Spring onion greens , chopped

  1. Take the ingredients for batter in a bowl and mix well.
  2. Add water little by little and make a smooth batter of coating consistency.
  3. Heat oil for frying.When it is hot, simmer.
  4. Dip the tofu pieces one by one in the prepared batter and deep fry till golden brown. Drain on absorbent paper and keep aside.
  5. In another pan, heat a little oil and saute spring onion whites, garlic and ginger.
  6. After a minute add the capsicum and saute for another minute.
  7. Put in soya sauce , chilli powder , fried tofu pieces, cornflour mixed in water and salt if required.
  8. Mix well and simmer for a couple of minutes for the flavors to blend.Sprinkle a little water if the mixture is too dry. If it is watery cook uncovered for a few minutes till the mixture thickens.
  9. Remove from heat and serve hot garnished with spring onion greens.

This day That year :

2010 - Paalada Pradhaman

2008 - Ennai kathirikkai - Baby brinjal in tangy sauce

Bon appetit...

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