Spicy Chilli Capsicum Tofu

Tofu is soybean curd (rich in protein), which is made by coagulating soy milk. Nigari (magnesium chloride) is commonly used to make tofu in Japan. Tofu is both nutrient dense and contains high calorie (2 - 4 oz per serving). Since it's kind of heavy, it is advisable to eat just a little tofu to start with.

Some information on Tofu:

Tofu Varieties: Kinugoshi-dofu (silken tofu) is the softest tofu. It has very smooth texture. Momen-dofu (cotton tofu) is made by draining some moisture, so it is firmer than kinugoshi-dofu. It's suitable for frying.
Keeping Tofu: Tofu don't stay fresh so long. Be sure to refrigerate tofu in fresh water and consume immediately or eat within one or two days.
Eating Tofu: Tofu is a common ingredient in Japanese cuisine and is cooked in many different ways. It is often eaten raw in Japan. Raw tofu is called hiya-yakko (Hiya means cold and yakko means tofu).

Bought some tofu from the food mall the other day and prepared Spicy Chilli Capsicum Tofu. Here is the recipe.

Ingredients:

• 250 gms extra firm tofu
• 2 cups vegetable broth
• 1 large capsicum
• 2-3 onions
• 4 large cloves garlic, grated
• 1 cup soy sauce
• � cup oz sesame oil
• 2-4 tbsp honey
• 2-3 green chillies, sliced
• vegetable oil (for frying)

Procedure:

1. Take a bowl, place grated garlic, soy sauce and honey. Mix well and keep aside.
2. Cut tofu into half inch cubes. Lightly saute in vegetable oil and keep aside.
3. Wash the onions & capsicum and dice them. Heat sesame oil in a pan and saute the diced capsicums & onions till onions turns translucent.
4. Add the ginger-soy sauce mixture and mix well. Add the vegetable stock.
5. Add the fried tofu, simmer and cook till the capsicums and tofu are tender. (Make sure all cubes are separate from one another).
6. Remove from fire and serve hot with yakisoba noodles.

This my entry to AWED-Japanese event guest hosted by Lavi of Home Cook's Recipes, event started by DK.