Indian Style Chilli Tofu

[Full recipe available here.](https://www.plantifulpalate.com/post/indian-style-vegan-chilli-tofu)

My twist on an Indian classic, usually called Chilli Paneer, using tofu instead, it’s a must try!

Recipe:
Ingredients:
– 400g firm tofu, pressed and cubed
– 1 tablespoon cornflour
– 2 tablespoons vegetable oil
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 yellow bell pepper, chopped
– 1 large onion, diced
– 3 cloves garlic, minced
– 1-inch ginger, grated
– 2 green chillies, finely sliced
– 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. Toss the tofu cubes in cornflour until evenly coated. This helps in creating a crispy exterior that will hold the spices well.
2. Heat oil in a pan over medium flame. Fry the tofu until golden on all sides, then set aside on a paper towel.
3. In the same pan, add the cumin seeds until they sputter. Sauté the onions, garlic, ginger, and green chillies until the onions are translucent.
4. Stir in the bell peppers, and cook until slightly softened but still retaining some crunch.
5. Sprinkle in the coriander, turmeric, and garam masala. Stir well to coat the vegetables in the spices.
6. Add the tomato purée, soy sauce, and vinegar to bring a tangy depth to the sauce.
7. Return the tofu to the pan, mixing gently to ensure each piece is enveloped in the sauce. Cook for a further 5 minutes.
8. Taste and season with salt. The key is to balance the heat, acidity, and salt to ensure the tofu is flavourful.

by Whiterabbit2000