CHILLI TOFU (DRY VERSION) PAN FRY METHOD

I never order Chinese dishes at Restaurants because of greasy oil, colors, high sodium sauces, ajinomoto n so onn.. they are definitely a big no no for me as well as for my SH. But love the dry version of starters available in Indo Chinese styles. Though there are few Restos which serves good quality starters but they are deep fried at those places my take is always momos (stamed dumplings)..

When this climate made me crave for some munch.. made Dry Chilli Tofu as a evening munch; pan fried method which is lower in calories compared to deep fried ones.

What you need:
200 gms - Tofu, cut into squares
1 cup - Tri colored Bell peppers, diced
1 no - Onion, diced
2 nos - Green chillies, slit open
2 nos - Garlic, finely chopped
1 tsp - Ginger, finely chopped
2 tbsp - Tomato n Red chilli sauce, each 1 tbsp
1 tbsp - Soya sauce
Pepper n Salt as reqd
1 tbsp - Oil

For the batter:

3 tbsp - All purpose flour
2 tbsp -  Corn flour
1/2 tsp - Ginger n Garlic paste
1/4 tsp - Pepper powder
Salt as reqd
3 tbsp - Oil

How to make:
Mix all ingredients under batter except for oil to smooth consistency, dip the tofu and pan fry them until golden in color and keep on a kitchen towel.

Heat oil in a pan add ginger, garlic, green chillies and fry well, add onions n peppers and give a nice saute.

Add soya sauce, tomato n red chili sauce, pepper n salt if needed. 

Add the tofu pieces give a nice stir and serve piping hot with spring onions garnished n serve hot.