Food Cart Style Indo-Chinese Tofu Stir Fry
Ingredients
- 300 gms Extra firm tofu
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 1 inch ginger julienned
- 3 cloves grated garlic
- 1/2 tbsp ginger garlic paste
- 2 tbsp tomato paste
- 3 tbsp coconut aminos
- 3 tbsp rice vinegar or Apple cider vinegar
- 1 tsp garam masala
- 1.5 tsp salt
- 2 tsp kashmiri chilli powder or paprika
- 1 tsp coriander powder
- 2 stalks spring onion for garnishing
- 1 tsp chilli flakes optional
Instructions
- Wrap the block of tofu with kitchen towels and place a heavy pan like a cast iron pan on it for 30 minutes. This will help to squeeze out of the water from the tofu.
- Chop the tofu to your desired shape - cubes or diamonds or strips
- For the marinade for tofu, mix the ginger garlic paste, and half the quantity of each of these ingredients - 1.5 tbsp coconut aminos, 1.5 tbsp rice vinegar, 1/2 tsp garam masala, 1 tsp kashmiri chilli powder, and 1/2 tsp coriander powder. Save the leftover ingredients for later in the cooking process.
- Add oil to a pan and pan roast the tofu pieces, till they are golden on both sides.
- Once golden, add the marinade and let it all soak into the tofu. Keep turning it to avoid burning. Once the tofu has absorbed all the marinade and cooked well , remove tofu and keep aside.
- Add some more oil to the same pan , add the grated garlic and juliened ginger and let these sizzle
- Add the tomato paste, and let it cook till the oil separates, followed by the remaining kashmiri chilli powder and garam masala
- Add the remaining coconut aminos and mix it all together
- Add the onions and the colored pepper and stir fry on high heat.
- Add the remaining vinegar and toss in the tofu.
- Give it all a good mix and let the flavors absorb for a minute in high heat. Add in the chilli flakes, which is optional.
- Garnish with chopped spring onions.
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