If you noticed the extra “l” in the chilli, you probably
wondered about it, so let me clarify that this chilli is not the thick, beany
stew eaten here in the United States. Chilli Tofu is a spicy, sweet, slightly
tangy recipe that’s my vegan version of the Indo-Chinese dish Chilli Paneer.
I shared a recipe for Chilli Tofu with you a
while back which is delicious, but the version I have for you today is much
quicker, and needs just one pan. Even better, you can take it from scratch to
the dinner table in 30 minutes.
Ingredients
- 12 oz rice noodles
- 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
- 1 tbsp vegetable oil
- 1 tsp coriander seed powder
- 1/2 tsp ground black pepper
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 2 tbsp tamari or soy sauce
- 2 tbsp sesame seeds
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 2 tsp (or more) sriracha
- 2 tsp cornstarch mixed with 1/2 cup water
- Salt to taste
- 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.
Instructions
- Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
- While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
- Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix.
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full recipe : holycowvegan.net
