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Crispy fried tofu cubes tossed in a fiery, tangy, and savory sauce with bell peppers and onions. A popular Indo-Chinese appetizer that's packed with flavor and perfect for a weeknight stir-fry.
Prepare the Tofu and Batter
Shallow-Fry the Tofu
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Crispy fried tofu cubes tossed in a fiery, tangy, and savory sauce with bell peppers and onions. A popular Indo-Chinese appetizer that's packed with flavor and perfect for a weeknight stir-fry.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 313.91 calories per serving with 18.2g of protein, it's a moderately challenging recipe perfect for appetizer or lunch or dinner or side.
Prepare the Sauce Mixture
Stir-Fry the Aromatics and Vegetables
Combine and Serve
Replace tofu with paneer (Indian cottage cheese) or boneless chicken cubes. Adjust frying time accordingly.
Instead of frying, coat the tofu in the batter and bake at 200°C (400°F) for 20-25 minutes or air fry at 190°C (375°F) for 15-18 minutes, flipping halfway through.
Incorporate other stir-fry friendly vegetables like broccoli florets, sliced carrots, or baby corn along with the onions and peppers.
To make Chilli Tofu with gravy, dissolve 1 tbsp of corn starch in 1/2 cup of water. Add this slurry to the wok after the sauce has bubbled for a minute. Cook until the gravy thickens, then add the tofu.
Tofu is a complete protein, containing all nine essential amino acids, which is crucial for muscle repair, growth, and overall body function.
The bell peppers, onions, ginger, and garlic are packed with vitamins like Vitamin C and antioxidants that help combat oxidative stress and boost immunity.
Tofu is rich in isoflavones, which are plant compounds that have been linked to various health benefits, including improved heart health and bone density.
A single serving of Chilli Tofu Dry contains approximately 250-300 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
It's a balanced dish. Tofu provides excellent plant-based protein, and the vegetables add fiber and vitamins. However, it is shallow-fried and contains sauces with sodium and sugar, so it's best enjoyed in moderation as part of a balanced diet. For a healthier version, try baking or air-frying the tofu.
Yes, you can easily make it gluten-free. Replace the all-purpose flour with rice flour or more corn starch. Use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
The key to crispy tofu is removing as much water as possible. Press it for at least 20-30 minutes. Also, ensure your oil is hot enough before frying and don't overcrowd the pan. For ultimate crispiness, you can double-fry it.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The tofu will lose its crispiness. To reheat, stir-fry in a hot pan for a few minutes or use an air fryer to help restore some of the texture. Avoid microwaving, as it can make the tofu rubbery.