Chili Tofu from Manjeet Bhatia

Most of us just pass tofu up in the grocery store - or perhaps don't even know where to find it!  Or Heard about it but have no clue how to cook it. The nutritional value of tofu goes unnoticed because of its bland taste but you can partner with any vegetable and it tastes good. There is no doubt tofu is very high in fat. But the fat in tofu is unsaturated and also free of cholesterol and therefore is better for you. 

Serves 4 to 6


  • 2 packs Tofu (firm), cut into 1 inch cubes
  • 6 medium Whole red dry chilies
  • 4 medium Garlic cloves (fresh)
  • 1 tablespoon Paprika
  • 1 teaspoon Sesame oil
  • 1 teaspoon Touch of India spice
  • 1 teaspoon Salt
  • 2 tablespoons Olive oil
  • 2 tablespoons  Soy sauce
  • 2 tablespoons Balsamic vinegar
  • 2 tablespoons Cilantro leaves (fresh), finely chopped


  • De-seed the red chilies and soak them in water for 30 minutes, then drain the water.
  • Puree all the ingredients, except the tofu and cilantro, in a blender.
  • Wash and dry the tofu and then cut it into  1/2-inch cubes.
  • In a large mixing bowl, add the tofu and pur e. Mix gently and refrigerate for an hour.
  • Remove tofu from the puree.
  • Saute the tofu in a very hot pan for 3-4 minutes until golden brown.
  • Add the leftover puree back to the pan, bring to a boil and gently mix. Transfer the chili tofu to a serving dish.
  • Garnish with fresh cilantro and serve.