Tofu Chilli (Dry)

About this recipe

Tofu chilli, the companion dish to tofu manchurian, delivers fiercer heat through green chilli sauce's gentle burn and soy's underlying umami depth. Thick-sliced tofu, fried until the edges brown, tosses with a glossy, moderately spiced glaze that sticks to each piece without overwhelming it. Onion chunks stay firm, providing textural relief from the soft tofu, creating a dish where every bite is different. The slices should be thick enough to maintain integrity through frying but thin enough to fry evenly without creating a hard exterior and soft interior. Pat them dry before coating in cornflour—surface moisture prevents the coating from adhering properly, resulting in a bare spot where the oil touches. The green chilli sauce carries the heat, balanced by vinegar's tartness and soy's saltiness, creating a complex flavor rather than a one-note burn. The real technique is restraint: don't oversauce. The glaze should coat the tofu like a light sheen, not drown it. The sauce reduces as it bubbles, thickening naturally—you're aiming for a glaze consistency, not gravy. Add ingredients gradually, tasting as you go, because chilli sauce varies wildly in heat and saltiness between brands. The finished dish should make you perspire slightly and smile simultaneously. Tofu chilli is genuinely spicy, high in protein, and suitable as an appetizer or light main. Serve with rice as a main course, or standalone as a starter. Leftovers keep in the fridge for one day and reheat beautifully on the stovetop with a splash of water to loosen the glaze.