Vegan Chilli Tofu Stir-Fry
Ingredients
- 1 16oz block of extra firm tofu, drained, pressed to remove excess water, cut into cubes
- 1 red onion, sliced thinly
- 2 cups of bell peppers, sliced into strips
- 2 stalks of green onions, chopped (bottom inch with root discarded)
- 2 tbsp vegan butter (or oil)
- 5 cloves garlic, sliced
- 2 tbsp finely chopped ginger
- 2 green chillies, halved lengthwise
- 1/3 cup tomato sauce
- 3 tbsp soy sauce
- 1 tbsp plain white vinegar
- 1 tbsp chinese black vinegar (substitute: more white vinegar)
- 1 tbsp kasoori methi (dried fenugreek leaves)
- 1 tsp coriander powder
- 2 tsp garam masala powder
- 2 tbsp Indian green chutney (store bought mint-coriander chutney works)
Preparation
Melt butter in a large pan over medium heat. Add garlic, ginger and chillies. Saute until garlic is golden. Then add sliced onions and cook for about 6-8 minutes.
Add bell peppers, kasoori methi and coriander powder. Mix well and cook for 4-5 minutes until the peppers begin to soften. Add ketchup, soy sauce, white vinegar and chinese black vinegar. Toss and cook for 6-8 minutes, stirring every few minutes until you have a thick glossy sauce. Add green onions.
Add green chutney and garam masala. Add 1/2 cup of water if the mixture is too thick. Add cubed tofu and gently toss everything together making sure all the veggies and sauce thoroughly coat the tofu.
Let simmer over medium heat for 10 minutes and it is done.
Notes
Chinese black vinegar can be substituted with more white vinegar.
Use store-bought mint-coriander chutney for Indian green chutney.
