Ingredients
250g firm tofu (cut into cubes)
2 tbsp cornflour
1 tsp chilli powder
1 tsp oil
4–5 garlic cloves (chopped)
1 inch ginger (chopped)
1 medium onion (cut into cubes)
1 capsicum/bell pepper (cut into cubes)
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp Schezwan chutney (or chilli paste)
1 tbsp tomato ketchup
Salt to taste
¼ cup water
1 tsp cornflour (mixed in 2 tbsp water)
1 big handful fresh basil leaves
Method:-
In a bowl, mix cornflour and chilli powder. Coat tofu cubes lightly.
Heat a little oil in a pan and pan fry tofu cubes until golden on both sides. Set aside.
Now, In the same (or another) pan, lightly brush with oil. Add chopped garlic and ginger, stir-fry until fragrant.
Toss in onion cubes and capsicum. Stir-fry on high heat for 2–3 minutes until slightly charred but still crisp.
Pour in soy sauce, vinegar, Schezwan chutney, tomato ketchup, and a pinch of salt. Mix well.
Add ¼ cup water, then stir in the cornflour slurry. Cook until the sauce thickens and turns glossy.
Throw in a generous handful of basil leaves and the pan-fried tofu. Stir well to coat everything.
Let it cook for 1–2 minutes so flavors infuse. Serve hot with rice or noodles.
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