Everyone loves a great big plate of chilli paneer, but what do you do when you don’t want to be counting the calories every time you take a bite of that soft, spicy, yummy cheese? You make my chilli tofu! Sounds simple, huh? It really is. Here’s my recipe.
2 cups tofu, cubed and shallow fried (or grilled if you’re feeling particularly healthy)
2 peppers, sliced
2 small onions, sliced
4 spring onions (scallions), sliced thinly
4 cloves garlic, crushed
2 mild red chillies, sliced (less or more according to your taste)
2 tbsp light soy sauce
½ tsp sugar
1 tbsp sunflower oil
Salt to taste (I didn’t add any as the soy sauce is already quite salty for me)
½ tsp Chinese 5 Spice powder
1. Marinate the tofu in the soy sauce, chillies and five spice powder. Cover and refrigerate for at least half an hour (the longer the better).
2. Heat the oil in a wok and add all the ingredients minus the spring onions and tofu, stir fry for 3 minutes. Add the tofu and marinade. Cook on a high heat for a further 2 minutes. Add the spring onions, salt and sugar. Remove from the heat.
– Adding the tofu to the marinade straight after frying or grilling will improve its absorbency.
– Top with sesame seeds for a pretty and tasty garnish or alternatively drizzle with a little sesame oil.