CHILLI TOFU - INDIAN CHILLI "PANEER"

Chilli Tofu - Indian Chilli "Paneer" Recipe. Chilli Paneer is an Indo-chinese fusion stir
fry served with fusion noodles or fried rice. Crisp Tofu replaces the Paneer cheese in this delicious and quick version. 

INGREDIENTS

Chilli Sauce mixture:

• 1 green chile, hot or moderate heat
• ½ to ¾ inch knob of ginger
• 1.5 to 2 tbsp soy sauce, use tamari to make gluten-free
• 1 tbsp white vinegar
• ½ tsp sugar
• ½ tsp cayenne (or use a combination of cayenne and paprika for less heat)
• ¼ cup water

For the Chilli Tofu:

• 14 oz firm tofu
• 1 to 2 tbsp cornstarch or arrowroot starch
• ¼ tsp black pepper
• ¼ tsp salt
• 2 tsp oil
• ½ medium onion thinly sliced
• 5 to 6 cloves of garlic, finely chopped
• ½ green chile, finely chopped
• 1 green bell pepper thinly sliced
• ¼ tsp salt
• 1 tsp cornstarch mixed in ¼ cup or more water

INSTRUCTIONS

1. Make the chilli sauce mixture. Blend all the ingredients under the sauce mixture until well blended.
2. Drain and Press the Tofu using a tofu press. Or slice and fold paper towels over the slices and press using a heavy weight for atleast 10 minutes.
3. Cube the tofu and toss with starch, black pepper and salt. Add more starch if needed.
4. Heat oil in a large skillet over medium heat. When hot, add the tofu cubes and cook until golden on some edges. Stir occasionally. 6 to 8 minutes.
5. Remove from the pan. Add onions, green chili and garlic to the pan and cook for 3 to 4 minutes, or until translucent. Add green bell pepper and cook for 2 minutes.
6. Add the blended sauce mix, bring to a boil and cook for a minute.
7. Add in the tofu and salt and mix in. Add starch mixed in water and mix in. Bring to a boil to thicken. Taste and adjust salt, tang and heat. Simmer for another minute or so for he flavors to infuse or thicken if needed. Garnish with black pepper or pepper flakes, and sliced scallions and serve as is or over cooked rice or grains.

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