Thai Style Peanut Chili Tofu
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License code: I3KIYKMDT7AEZY6P
Restaurant Style Tofu Chilli Recipe | टोफ़ू चिली | Sanjeev Kapoor Khazana
Move over the usual paneer & chicken chilli & try this flavour-packed Indo-Chinese appetizer with tofu cubes. You will love this version! Here is a delicious Indo-Chinese recipe – Tofu chilli that goes well on any occasion and is super simple to make. Move over the usual paneer & chicken chilli & try this flavour-packed appetizer. Sprinkle some cornflour on tofu pieces and shallow fry them. Sauté garlic, chilli and colorful capsicum, then add soy sauce, seasoning, cornflour slurry and tofu. This is very tasty. Everyone will love it! Restaurant Style Tofu Chilli Recipe | टोफ़ू चिली | Sanjeev Kapoor Khazana
0:45 sprinkle cornflour
1:09 shallow fry tofu
2:35 add colored capsicum
3:22 add soy sauce
0:48 add spring onion greens
#टोफ़ूचिली #TofuChilli #SanjeevKapoorKhazana
TOFU CHILLI
Ingredients
200 grams silken tofu, cut into 1 inch pieces
Cornflour for coating
Salt to taste
Oil for shallow frying
Chilli
1 tbsp chopped garlic
½ tbsp chopped ginger
1 green chilli + for garnish
2 spring onions, chopped with the greens
½ medium green capsicum, cut into 1 inch pieces
½ medium yellow capsicum, cut into 1 inch pieces
½ medium red capsicum, cut into 1 inch pieces
Salt to taste
1 tsp Tata Sampann Chilli Powder
1 tsp soy sauce
2 tbsps corn flour
A pinch of sugar
½ tsp vinegar
2 tbsps diagonally sliced spring onion greens + for garnish
Method
1. Heat oil for shallow frying in a nonstick pan. Add cornflour and salt on tofu, coat well and shallow fry till golden brown and crisp.
2. Heat the shallow frying oil in a nonstick wok, add garlic, ginger, break and add green chilli, cook till the garlic turns golden brown in colour.
3. Add spring onions and cook for 1-2 minutes on high heat. Add green capsicum, red capsicum, yellow capsicum and salt, sauté on high heat for a minute.
4. Add Tata Sampann Chilli Powder and soy sauce, cook for few seconds.
5. Add 2 tbsps water in cornflour and mix well. Add sugar, cornflour slurry and ½ cup water to the wok.
6. Add the fried tofu and gently mix it. Add spring onion greens, switch off the heat and add vinegar, mix well.
7. Serve hot, garnished with chillies and spring onion greens.
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SIMMER DOWN with this incredible hearty Chili Recipe
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LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER!
LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin!
Chili Powder Ingredients:
40g dried guajillo chiles
6 dried red Thai chiles
1 dried chipotle grande
1 dried chipotle morita
1 dried shiitake
Chili Ingredients:
350g extra firm tofu
1 tbsp avocado oil
1 1/2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
2 red onions
3 pieces garlic
1 cup dried brown lentils
2 tbsp chili oil (
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp cinnamon
1/4 tsp oregano
generous pinch of salt
2 tbsp homemade chili powder
2 tbsp tomato paste
1 cup red wine
1 cup vegetable stock
800ml canned tomato purée
5g cacao paste
1 1/2 tbsp maple syrup
limes to serve
avocado to serve
few sprigs cilantro
tortilla chips to serve
Directions:
1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside
2. Pat dry the extra firm tofu and use a fork to mash into a crumble
3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min
4. Add both soy sauces and sauté for another 3-4min. Then, set aside
5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months
6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside
7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min
8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min
9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min
10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée
11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr
12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Chilli Tofu | Sanjeev Kapoor Khazana
Batter fried tofu pieces topped with freshly made spicy chilli sauce.
CHILLI TOFU
Ingredients
3fresh red chillies, sliced
1 teaspoon crushed red chillies
450 grams tofu, cut into 2 inch pieces
1½ tablespoons cornstarch
2 tablespoons oil + for deep-frying
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon green chilli sauce
1 tablespoon soy sauce
7-8 fresh mint leaves
1 stalk spring onion greens, diagonally sliced
1 tablespoon fresh coriander leaves
Salt to taste
Black pepper powder to taste
1½ teaspoons vinegar
Method
1. Heat sufficient oil in a pan.
2. Take tofu in a bowl. Add 1 tablespoon cornstarch and mix lightly.
3. Deep-fry tofu in hot oil. Drain on absorbent paper.
4. To prepare chilli sauce, heat 2 tablespoons oil in a non-stick pan. Add ginger, garlic and fresh red chillies and mix well. Add some water and mix well.
5. Add green chilli sauce, soy sauce and crushed red chillies and mix well.
6. Dissolve remaining cornstarch in some water to make a smooth slurry and add this to the pan. Mix well.
7. Chop mint leaves and add alongwith spring onion greens, chopped coriander and mix well. Add salt, pepper powder, mix well and sauté for 30 seconds.
8. Switch off heat, add vinegar and mix well.
9. Place the tofu on a serving platter, drizzle the chilli sauce over and serve immediately.
Preparation Time: 10-12 minutes
Cooking Time: 10-15 minutes
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The 3-ingredient crispy tofu I can't stop making #shorts
Learn how to make the best Crispy Tofu with this easy and yummy recipe! This oven-baked tofu is perfectly crispy and goes with just about anything savory — curry, grain bowls, stir-frys, and more!
I like to use nutritional yeast instead of cornstarch to coat my tofu because it adds a LOT of umami flavor. Cornstarch or arrowroot powder will work too but the final texture is more starchy. Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.
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