

Loading...
Protein-packed tofu in tangy hot garlic sauce with fluffy steamed rice - a soul-satisfying, aromatic meal!

Crispy fried tofu cubes tossed in a fiery, savory, and aromatic hot garlic sauce. This popular Indo-Chinese dish is quick to make and bursting with flavor, perfect with fried rice or noodles.
Serving size: 1 serving

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.








Tangy Paneer Manchurian with aromatic Hakka noodles - a soul-satisfying, kid-approved dinner!

Protein-packed Triple Schezwan Chicken Rice - perfectly spiced for a hearty, energy-giving lunch!

Perfectly spiced Triple Schezwan Rice (Veg) - a fiber-rich, energy-giving lunch that's super tasty!
Protein-packed tofu in tangy hot garlic sauce with fluffy steamed rice - a soul-satisfying, aromatic meal!
This indo_chinese dish is perfect for lunch. With 545.17 calories and 23.009999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Press the tofu for at least 15 minutes to remove as much water as possible. Cut it into 1-inch cubes.
In a bowl, toss the tofu cubes with 3 tbsp corn starch, salt, and black pepper until evenly coated.
Heat 1/2 cup of oil in a wok or deep pan over medium-high heat. Carefully add the tofu cubes in a single layer (fry in batches if needed). Shallow fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
Remove the fried tofu with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Carefully pour out most of the oil from the pan, leaving about 2 tablespoons.
Return the pan to medium-high heat. Add the chopped garlic, ginger, and green chillies. Sauté for 30-40 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are tender yet still crisp.
Pour in the soy sauce, red chilli sauce, rice vinegar, and sugar. Mix well and cook for 1 minute.
Add the vegetable broth and bring the sauce to a simmer. In a small bowl, mix 1 tbsp corn starch with 2 tbsp water to make a smooth slurry. Pour the slurry into the pan, stirring constantly, until the sauce thickens, about 1-2 minutes.
Return the crispy fried tofu to the pan. Gently toss to coat the tofu completely with the hot garlic sauce. Cook for just 30 seconds more.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately with steamed rice or noodles.
Serving size: 1 serving
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)