Recently, when sharing a recipe for tofu broccoli rice, I wrote about how tofu is a healthier replacement for paneer, which is an ingredient that vegetarian Indians simply adore. As mentioned there, tofu is not only higher in protein, but it is also lower in fat. Moreover, it helps those who are aiming for a vegan lifestyle or who are lactose-intolerant to avoid dairy too. Despite its reputation to the contrary, it can actually be very tasty. It all depends on the flavours you cook it with, and this chilli tofu is a perfect representation of exactly that.

You will probably be familiar with chilli paneer – a famous and ubiquitous dish on Indo-Chinese restaurant menus. This is essentially a more nutritious take on the same. I have mentioned in earlier posts that my daughter is a pro at Indo-Chinese as well as certain Asian cooking styles, and whenever she visits me, we love experimenting with these cuisines in the kitchen together. I made some trials of this one ahead of her next visit, and they came out great.

One significant difference is that I have only pan-fried the tofu rather than deep-frying it, which is what most Indian restaurants do when they do serve tofu. Lately, wherever I’m able to find it while dining outside, I have been opting for mapo tofu, in which the tofu remains soft and is marinated rather than cooked. It may be an acquired taste, but it is enjoyable. This pan-fried version meets both those methods in the middle, and results in a lovely dish.

Me being me, ever inquisitive about cooking techniques and all things food, I couldn’t resist giving making my own tofu a shot. I had tried making soya milk once before, and that didn’t work out, so I was thrilled that my tofu turned out well. I prepared it using soya beans and a coagulant called nigari. Perhaps I will share the recipe for this in future too.

Of course, readymade tofu will work just fine to prepare the recipe below. It’s just that in my case, tofu has been making an appearance on my plate more and more often, and for this reason I became intrigued about whether I could make it at home. I really love knowing exactly what goes into a dish, rather than always relying on store-bought items which may be processed in certain ways or contain unhealthy ingredients.

That said, I have noticed that the Indian market continues to expand with more options for all of us who want to increase our protein intake. For instance, there are now homegrown as well as imported brands selling tempeh here. You can cook tempeh using the method below, too.

Another ingredient that I hope to see in the shops soon is seitan, which was invented by Buddhist monks in East Asia who were on strictly vegetarian diets. While it contains gluten, seitan is also good for those who are trying to cut down on their meat consumption, as it is known to have a similar taste and texture, and is even called “wheat meat”. It is made of whole wheat flour that is stripped down, through a repetitive process, to its protein strands. I learned to make it when I was a student of Macrobiotics, but the process is rather long and the outcome is a large quantity. I’m the only one at home who wants to eat seitan, so it isn’t worth my while to make it myself.

Just like tofu has become more widely available, I am sure that tempeh and seitan – as well as other exciting options – will also become popular in time. So many of us are more health-conscious and are eager to explore new tastes. As I’ve said before, replacing our regular paneer with some lovely tofu is a great place to start. Which brings us back to today’s recipe…

Chilli Tofu

(Serves 2)

1 tablespoon rice flour

125g of tofu

½ cup bell pepper (finely chopped)

2 tablespoons spring onion (finely chopped)

½ teaspoon red onions (finely chopped)

½ teaspoon ginger (finely grated)

4-5 cloves garlic (crushed)

1 teaspoon chilli paste

1½ tablespoons soya sauce

2 tablespoons hot water

1 teaspoon vinegar

1 teaspoon lemon juice

1 teaspoon brown sugar

Chilli flakes (to garnish)

Coriander leaves (to garnish)

½ teaspoon sesame seeds

1+1 tablespoons sesame oil

 

Cut the tofu into the desired size. Coat the tofu pieces with the rice flour and allow to sit for 30 minutes.

Heat a pan and add 1 tablespoon of sesame oil. Once the oil is hot, add the tofu and sauté until the pieces are golden brown on both sides. Remove from the pan and set aside.

In the same pan, add 1 tablespoon of sesame oil. Once the oil is hot, add the sesame seeds and then the ginger and garlic. Sauté until they release their flavours and then add bell peppers, spring onions and red onions. Sauté on a high flame.

Now, add the golden tofu to the sautéed vegetables. Add soya sauce, hot water, vinegar, brown sugar, chilli paste and lemon juice and stir together until all the flavours mix well. Garnish with spring onions, chili flakes and coriander leaves.  Serve immediately as an accompaniment, usually to rice.

I hope you’ll enjoy this chilli tofu, which is simply bursting with flavours. It makes a beautiful addition to any high protein diet, especially for vegetarians and vegans. While most of the posts on this blog are vegetarian, if you are a vegan, you may want to explore some more recipes here.