Indian Chinese Menu for the JIHVA
Posted by vivnidhi on May 31, 2008
Bell Peppers, Tofu and a budding cook’s hand
In everyday Hindi, Jihva means tongue. This week, my jihva has been devoid of taste, thanks to a lingering cold. So, the jihva needed something really spicy to perk it up. And, this month’s VOW-JFI hosted by Pooja of The Creative Ideas calls for bell peppers. This is my entry for the two year completion of Jihva started by Indira of Mahanandi.
Excuse for me to cook up something Chinese (only in the US, I realized that there is an authentic Chinese also;) , otherwise our Desi Chinese was Chinese food to me:) ) I can’t think of “Indian Chinese” food without capsicums (bell peppers, got carried away to India again) So, tonight’s menu is Hot and sour soup, Chilli Tofu Fry and Rice!
Here’s Chili Tofu Fry for you. Well, I know you sort of make it too, but try this too……….oh please try it. Its good you know, its been experimented upon, its the best……….it is ………..try it please.
now what do you want me to beg…………
OK, people , try it if you feel like:)
- Tofu Extra Firm 3 slabs chopped in cubes
- Green Bell Peppers 2 chopped lengthwise thin
- Garlic 6 cloves minced
- Spring Onions 4 chopped fine
- Vegetable Oil 1 tsp.
- Soya Sauce 4 Tbsp.
- Black Pepper Powder 1/2 tsp.
- sugar 1 Tbsp.
- Cornstarch 1 Tbsp.
All chopped up
Place the tofu pieces on a greased baking sheet and spray some on the tofu as well. Bake at 400 degrees F for about 10 minutes. Turn over and bake for 10 minutes more.
Spread the julienned bell pepper on the baking tray and spray some oil on it too. Bake at 400 degrees F till they are crisp on the sides.
Crispy bell pepper
Heat the oil and fry garlic till it turns light brown. I had to run around my son as he ran away with the spoon. So, mine were dark brown but that was fine too:)
Add 1-1/2 cups of water and increase the heat to high. Once the water starts boiling add soya sauce, sugar and tofu pieces. Next add bell peppers, spring onions and black pepper powder.
Make a solution of cold water and cornstarch. Add to the tofu chilli fry and its ready! Best served immediately. OR the sauce can be made ready and then add the tofu and bell pepper and heat just before serving.
Tastes great with rice , though my son ate it with roti as his mother refused to make any other curry. The Husband was pleased, now what else do I want in life, huh?
Tofu Chilli Fry is ready….now, will you try it…….please….