This Indian-Style Chilli Tofu is a testament to how vegan cooking can be just as rich and flavourful as any other cuisine. The key to this Vegan dish is the layering of flavours and textures – from the crispy tofu to the tangy, spiced sauce it's bathed in. This Vegan Recipe brings together the firmness of tofu with the boldness of Indian spices, creating a delightful symphony of taste that's sure to enliven your dinner table.
Recipe:
Serves: 4
Preparation time: 40 minutes
Cooking time: 20 minutes
Total time: 55 minutes
Ingredients:
- 400g firm tofu, pressed and cubed
- 1 tablespoon cornflour
- 2 tablespoons vegetable oil
- 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)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons tomato purée
- 1 teaspoon soy sauce
- 1 tablespoon vinegar
- Salt to taste
- Fresh coriander, chopped, for garnish
- Cooked basmati rice, to serve
Method:
1. Begin by pressing your tofu to remove excess moisture. Wrap the tofu block in paper towels and place a heavy object on top for about 15 minutes. This will help the tofu absorb the flavours more effectively.
2. Cut the tofu into 1-inch cubes and dust with cornflour, ensuring they are completely coated. The cornflour acts as a crust to trap in the flavours and gives a delectable crunch.
3. Heat vegetable oil in a non-stick 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. Remove the tofu and set it aside on a paper towel to drain excess oil.
4. In the same pan, add a little more oil if needed, and drop in the cumin seeds. Once they start to pop, introduce the onions, garlic, ginger, and green chillies. Sauté for 2-3 minutes until the onions become translucent and the mixture is fragrant.
5. Add the bell peppers to the pan, and stir-fry for another 2-3 minutes. You want the peppers to be tender yet retain a slight crunch for texture contrast.
6. Sprinkle the coriander powder, turmeric, and garam masala over the veggies, and give everything a good mix. The spices should coat the vegetables evenly and start to release their aroma.
7. Pour in the tomato purée, soy sauce, and vinegar, stirring well to combine. The sauce should start to thicken slightly as it simmers.
8. 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.
9. Taste and adjust the seasoning with salt. The balance of spices should be harmonious, with no single flavour overpowering the others.
10. Serve the chilli tofu hot over a bed of fluffy basmati rice, and garnish with fresh coriander for a fresh, herby lift.
Additional Tips:
A squeeze of lime juice before serving can add a refreshing zest and cut through the richness of the spices.
If you desire an even richer sauce, a spoonful of coconut milk added with the tomato purée creates a creamy texture.
Allergy information / alternatives:
For a gluten-free option, ensure your soy sauce is certified gluten-free, or opt for a tamari sauce.
Those with soy allergies can substitute tofu with cauliflower or chickpeas, adjusting the cooking time accordingly.
Nutritional Information (per serving):
- Calories: Approximately 220
- Protein: 12g
- Fat: 12g (Saturated: 2g)
- Carbohydrates: 18g (Sugars: 6g)
- Fibre: 3g
- Sodium: 400mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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