Chilli Tofu Curry

Prep - Submerge 14 oz of Tofu in a bowl of Warm Water along with a tsp of Salt for 15 minutes. Drain the water, wrap in paper towels to remove the excess moisture and cut into bite sized pieces. Wash, drain and cut a Green Capsicum into bite sized pieces and keep aside. Dry roast a tsp of Coriander Seeds and a tsp of Cumin seeds and grind to rough powder.

For Coating the Tofu, take a bowl and add a tbsp of All Purpose Flour, 1/4 tsp of Red Chilli Powder and 1/2 tsp of Black Pepper. Toss the diced Tofu in the mixture for couple seconds and saute them on medium heat immediately in 3 tbsp of Oil in a nonstick pan until they are golden brown. Remove them into a bowl and keep aside.

In the same pan, saute the diced Green Capsicum pieces on medium heat until slight brown spots appear on them. Remove them into a bowl and keep aside.

In the same pan, saute a tsp of Cumin seeds. Add a finely chopped Onion and sprinkle Salt, saute until golden brown. Add 2 tsp of Ginger Garlic Paste, 2 finely chopped Green Chillies and saute for another 2 minutes. Add the ground Cumin-Coriander powder, a tsp of Red Chilli Powder and mix well. Add a tsp of Sugar, 1/3 cup of Tomato Puree (or finely chopped small Tomato) and a tbsp of Soya Sauce and mix well. Cook for another 2 minutes and add 1/2 cup of Water and mix well. Add the Tofu and peppers and cover cook for another 2 minutes until the sauce and tofu are incorporated. Garnish with chopped Cilantro Leaves / Green Onions.