#shorts Chilli Tofu {Bold Flavors, Light Twist}

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Press the tofu between paper towels under a weight to drain it, then cut it into 1-inch cubes.
2. In a bowl, mix the Kashmiri chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water and cornstarch. Coat the tofu cubes 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 pan and sauté the white scallions, ginger, garlic and green chili for 1 to 2 minutes, until the garlic is light golden and fragrant.
6. Add the onions and peppers and sauté for 2 to 3 minutes.
7. In a small bowl, mix the soy sauce, chili garlic sauce, sugar and water. 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, add the air-fried tofu and toss until heated 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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