Contributor: Dr. Rashmi Chadha
Adapted from her mother-in-law’s legendary chilli paneer recipe!
1 package extra firm (ideally pre-pressed tofu) - if not pressed, must be pressed in advance of cooking.
4 tbsp cornflour
Vegetable oil for shallow frying
2-3 medium onions - sliced (not overly thin or they will burn)
3 bell peppers - ideally a range of colours - sliced
2 inches of fresh ginger - peeled and thinly sliced lengthwise into thin matchsticks
2 garlic cloves - finely chopped (not crushed)
2 tsp dark or 3 tsp light soy sauce (or tamari)
2 tbsp sweet chilli sauce
1 tbsp ketchup
2 tsp Vegan worcester sauce
Chopped cilantro leaves (handful)
- Cube the pressed tofu into bite-sized pieces.
- Toss the tofu lightly in the cornflour.
- Mix the soy sauce, sweet chilli sauce, ketchup, and vegan worcester sauce together in a small jug or bowl.
- In a wok, heat the vegetable oil on medium-high heat. Carefully put each piece of tofu in the wok, taking care to give each piece space to cook (i.e. this may need to be done in batches). Carefully turn each piece when it starts to change to a light brown colour. Aim for a uniform colour on all sides. Use a slotted spoon to remove the cooked pieced from the oil. Drain on a plate lined with kitchen towel. Set aside.
- Carefully pour the oil you used for shallow frying into a heat-proof bowl to cool. Leave about a teaspoon in the wok and on a medium heat stir fry the onions, garlic, and ginger for 2 minutes, taking care to not burn any of them.
- Add peppers and stir fry for another 2-3 minutes.
- Add tofu back to the pan and pour the soy-sweet chilli-ketchup sauce on top. Stir to coat and heat through for 2-3 minutes. Add a splash of water if it is too dry.
- Season to taste. If needed, can add a further splash of soy instead of salt.
- Garnish with chopped cilantro leaves.
- Serve with rice or chapatis.