Chili Tofu

I am in the mood of Chinese cuisine all the time these days. May be because am surrounded by great Chinese cuisine restaurants and that I started to explore them lately. The fresh ingredients and over the top spices give the recipes a distinct flavor. However, India has its own full set of menu for Indo-Chinese recipes. And they are no where to be found in any authentic Chinese restaurants. But the spin of fusion brings out amazing flavors and taste. 

One big thing I do not like about most restaurants is the use of MSG in almost every single recipe they dish out. Many of the Chinese recipes also use cornstarch, which is considered unhealthy. Cornstarch basically is highly processed cornmeal, left with no nutrient value and having calories only from starch. It quickly gets absorbed in the body like white sugar, flooding your bloodstream with sugar causing insulin spikes. Sounds really bad...ain't it? A tablespoon of cornstarch has 30 calories. If am using only a tablespoon in a recipe for 4 with full of healthy ingredients, it probably does not sounds that bad. So again it comes down to moderation is the key. And obviously corn starch is not a food to be used frequently. So if making my favorite recipes at home and being cognitive about the ingredients to be used, I can work with no MSG and a little bit of cornstarch and enjoy the same flavors.

So coming back to this delicious and healthy recipe packed with protein from tofu and antioxidants, vitamins and minerals from bell peppers and onions.

Recipe 
serves 4
1 pack extra firm/firm tofu, drained and pat dried
1/2 tsp paprika
1/2 tsp salt
1 Tbsp cornmeal/cornflour/all purpose flour (This is not cornstarch)

2 bell peppers (I like mixing red and green)
1 large red onion

1/4 cup water
1/4 cup low sodium soy sauce
1 Tbsp cornstarch
1/2 tsp Sriracha/hot sauce
1-2 Tbsp chopped garlic
1/2 Tbsp chopped ginger
1/2 tsp red pepper flakes
1 tsp tomato ketchup

• Cut the tofu in cubes and put in a bowl. Add paprika, salt and cornmeal/cornflour/flour and toss well.
• Heat a pan with 2 tsp oil. Pan fry tofu in the heated pan for 3-4 min each sides, until you see a golden crust. This can also be baked at 350 deg F for 20~30mins. Set aside when ready.
• In the heated pan, pan sear the cut peppers and onions. If you did the tofu in the same pan, there is no need to add any oil for sauteing your veggies. Saute for about 5~7 mins. Set aside in the same bowl when you put tofu.
• In a bowl/cup, mix water, soy sauce, cornstarch, sriracha and tomato ketchup.
• Heat the same pan with 2 tsp of sesame oil. Add ginger, garlic and red pepper flakes and cook for 2 mins.
• On medium high heat, now add the sauce mixture prepared in the step one above.
• Cook until the sauce reduces to half and thickens.
• Immediately add the bowl of tofu, onions and peppers.
• Toss well.
• Serve hot.