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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This delicious mouth watering recipe comes from today's Young Times. It's Chef Sanjeev Kapoor's recipe! Ingredients:
200 g tofu |
4 tablespoons cornstarch or 4 tablespoons cornflour |
2 tablespoons oil |
oil, to deep fry |
2 medium onions |
3 -4 garlic cloves |
3 -4 green chilies |
1 large red capsicum (bell pepper) |
1/2 cup vegetable stock |
salt |
1/2 teaspoon white pepper powder |
2 tablespoons soy sauce |
1 tablespoon chili sauce |
Directions:
1. To start with, cut tofu into 1 inch diamond shaped pieces.
2. Heat oil in a wok.
3. Roll tofu pieces in cornflour.
4. Now, deep fry them in hot oil on medium flame until the edges start to turn brown.
5. Remove from wok, drain onto absorbent paper and keep aside.
6. Blend 1 tbsp cornflour (this much will be leftover) in quarter cup of water.
7. Keep aside.
8. Peel onions and cut'em into thick slices.
9. Peel, wash and crush garlic.
10. Slice green chillies.
11. Wash, halve, de-seed and cut capsicum into thick strips.
12. Heat 2 tbsps.
13. oil in a wok.
14. Add garlic and stir-fry for a minute.
15. Add green chillies, onions and capsicum.
16. Saute for a few minutes.
17. Add tofu.
18. Stir in stock.
19. Add salt, pepper powder, soy sauce and chilli sauce.
20. Stir well.
21. Stir in the blended cornflour.
22. Cook on high flame, stirring until the sauce thickens to coat the tofu and vegetables.
23. Serve rightaway with hot rotis or naan or parathas or even kulchas!
24. Enjoy your meal!
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