Ingredients:
• 1 block extra-firm Tofu
• 1 – large green bell pepper, sliced
• 1 – green chilli, like Serrano, minced
• 3 tsp – Canola Oil or sesame oil
• 1 tsp -cumin seeds
• 1 tbsp – ground coriander powder
• 1 tsp – ground black pepper
• 1 – large onion, thinly sliced
• 1 tsp – garlic, grated
• 1 tsp – ginger, grated
• 2 tbsp – soy sauce.
• 1 tsp – Corn flour mixed into 1/4 cup – water
• 1-2 tbsp – tamari (can use soy sauce instead)
• salt to taste
• green, leafy coriander for garnish, about 1/4 cup – chopped
• For the marinade:
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 2 tsp – Corn flour
• 1 tsp – tamari (can use soy sauce instead)
Method:
- Cut the tofu into 1-inch cubes and coat with the ingredients for the marinade – mixed with enough water to make a paste.
- Heat 2 tsp of the oil in a non-stick or cast-iron pan.
- Saute the tofu cubes on all sides until they become golden-brown.
- Remove it to a plate.
- Heat the remaining 1 tsp of oil and add cumin seeds.
- When they sputter, add ginger and garlic and onion.
- Saute until the onion becomes transparent.
- Now add the coriander powder, black pepper, and minced green chilly.
- Toss to coat it with spices and then add the green pepper.
- Stir-fry until the bell pepper starts to soften but ensure that it still has a good bite to it.
- Now add the tofu cubes and toss them with the spices.
- Add the tamari or soy sauce and the corn flour mixed with water (this will give the tofu a nice glaze).
- Stir until well mixed and remove from the heat.
- Toss in the coriander and serve hot.
- Recipe courtesy: Holy Cow Vegan