Chilli Tofu Indian-Chinese Recipe

Served with steamed white rice, this is a delicious Chinese recipe...

YOU WILL NEED:

1 Cake Firm or Regular Tofu - Drained and Cubed
1 Red Bell Pepper - Diced
1/2 Red Onion - Sliced
5 Sprigs Green Onion (Spring Onion) - Sliced
1/2 Cup Fresh Shredded Carrots
1/2 Cup Fresh Shredded Cabbage
1/2" Fresh Ginger - Chopped Finely
7-8 Flakes Fresh Garlic - Chopped Finely
1/2 Green Chili - Chopped Finely
Low-Sodium Soy Sauce - To Taste
2 Tablespoons Vinegar
2 Tablespoons Hoisin Sauce
1 Tablespoon Chilli Garlic Sauce
3 Tablespoons Tomato Sauce
1-2 Tablespoons Sesame Oil
1/2 Teaspoon Sesame Seeds
1 Teaspoon Cornflour
1 Cup Water
Salt - To Taste
Red Chilli Powder - To Taste (Optional)

METHOD:

1. Add sesame oil to pan. Saute cubed tofu until golden. Remove from pan and set aside.
2. Add sesame oil to pan. Saute ginger, garlic, green chilli and only the WHITE part of the spring onions.
3. Add the red onions and bell pepper to pan. Saute for a few minutes.
4. Add the carrots and cabbage to pan. Saute for one minute.
5. Add soy sauce, vinegar, hoisin sauce, chilli garlic sauce and tomato sauce to pan.
6. Mix the water and cornflour and add to pan. Mix well for minute until sauce thickens.
7. Add tofu back to pan. Add salt & red chilli powder (optional) to taste.
8. Gently mix well until hot. Turn off gas.
9. Add the GREEN part of the spring onions and sesame seeds on top. Serve with steamed white rice.

TIPS:
* If you're not a fan of tofu, you can substitute the tofu with paneer (ricotta cheese) or even any white fish (such as catfish or tilapia that's been marinated in light soy sauce, finely chopped ginger and garlic).
* Do not add too much salt since soy sauce already contains sodium.

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