Sunday, August 23, 2009

Tofu Chilli Gravy


For the batter

1/4 cup maida

a pinch of baking powder

1/4 cup cornflour

2 tsp gramflour

a pinch of ajinomoto

1 tsp ginger-garlic paste 

1/2 tsp chilli powder

salt to taste

For the gravy

10-12 cubed tofu pieces

1 capsicum cut into cubes

1/2 cup spring onion greens

1 tsp dark soya sauce

1 tbsp tomato sauce

1/2 tsp white pepper powder

5-6 roughly chopped green chillies

1 tsp vinegar

1 tsp chilli sauce or chilli powder

a pinch of ajinomoto

6-7 garlic cloves finely chopped

1 tsp cornflour mixed in 1/2 cup water

2 tbsp finely chopped coriander leaves

salt to taste

3 tsp oil + oil for deep frying


  • Make a batter of the above mentioned ingredients under batter with enough water to a semi-thick and a fine paste
  • Heat oil in a pan, dip the cubed tofu one by one in the batter and deep fry it till golden brown and crisp, drain on a kitchen towel and then keep aside
  • Heat 1 tsp oil in a pan, fry capsicum cubes for 1-2 minutes or till tender yet crunchy and then keep it aside

For the gravy

  • Heat 2 tsp oil in a pan, add garlic, green chillies and fry till light brown
  • Add half of the spring onion greens,white pepper powder,sugar,ajinomoto, salt and fry for 1 minute
  • Switch off the gas, then add soya sauce,vinegar,tomato sauce, chilli sauce, and mix well
  • Switch on the gas then fry it for 3-4 minutes 
  • Add capsicum, 1/4 cup water, cornflour mixed in water and mix well, and allow it to come to a boil, add coriander leaves and mix well
  • Keep it aside and allow it gravy to cool and at the time of serving, add fried tofu pieces, garnish with spring onion greens and then serve immediately with steamed rice or fried rice