Chilli Tofu {Bold Flavors, Light Twist}

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Press the tofu in paper towels under a weight to remove excess moisture, then cut it into 1-inch cubes.
2. In a medium bowl, mix the Kashmiri chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water and cornstarch. Coat the tofu well and marinate for 10 minutes.
3. Preheat the air fryer to 400°F for 5 minutes. Lightly spray the basket with oil, arrange the tofu in a single layer without crowding, and spray lightly with oil.
4. Air fry at 400°F for 10 minutes, then set the tofu aside.
5. Heat oil in a medium pan. Add the white scallions, ginger, garlic and green chili and sauté for 1–2 minutes, until the garlic is light golden and fragrant.
6. Add the red onion and red and green peppers and sauté for 2–3 minutes.
7. Mix the dark soy sauce, chili garlic sauce, sugar and water in a small bowl, pour into the pan and cook for 1 minute, stirring constantly.
8. Add the cornstarch slurry and cook until the sauce thickens slightly. Lower the heat.
9. Just before serving, toss the tofu into the pan and heat through without overcooking the vegetables. Garnish with green scallions and serve hot.

Summarized from Ministry of Curry's video. Watch it for the details.

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GarlicOnionGingerScallionBell pepperRed onionTofuExtra firm tofu