Easy Tofu 65. Paneer Tofu 65 is a spicy, sweet and savory Indian dish with an influence of Chinese flavors. Serve with rice or something. Vegan Nut Free Recipe Gluten Free and Soy Free Options
Ingredients14 oz (396.89 g) tofu ferme ou extra-ferme3 cuillère à soupe farine tout usage , use of the farine de riz pour le sans gluten3 cuillère à soupe amidon de maïs6 frais ou congelé feuilles de curry , hachées (voir notes)1 /2 càc Pepper1/4 càc Cayenne pepper 1/2 cc poudre d’ail1 càc gingembre haché 1 càc jus de citron2 tsp Soy sauce , Tamari pour le sans gluten
1/3 TL sel3-4 cuillère à soupe eau
In a large bowl, add flour, cornstarch, curry leaves, paprika, cayenne pepper, garlic, salt and ginger. Add lemon, soy sauce, and water to make a thick paste.
Add tofu and toss. Spread on a baking sheet or a parchment-lined dish, spray with oil and bake at 205°C for 20 minutes.
< span style="display: block;">Sauce: Heat the oil in a large skillet over medium-high heat. Add the chilies and cook for 1 minute, then add the curry leaves and garlic and cook for 1 minute or until just translucent.
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Add the onion and bell pepper and sauté until the onion is browned on some edges. Add sauces, black pepper, salt and sugar and mix well.
Mix cornstarch in 1/2 cup water. Add the cornstarch to the pan and bring to a boil to thicken.
Lightly stir in the baked tofu and remove from heat. Garnish with coriander and serve over rice or cereal.
Storage: Store cooked Tofu 65 in the refrigerator for up to 3 days.
Lead it: You can cook the breaded tofu in advance. The sauce tends to thicken as it cooks, so chill the sauce and add baked tofu or baked vegetables to serve.
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