Chili tofu

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Serves: 2-3 people

Ingredients:

1 pack of firm tofu, cubed (about 300 gms)
1 tbsp corn flour
1 large onion, finely chopped
4-5 garlic cloves, chopped
½ inch ginger, grated or minced
1-2 green chiles, finely chopped
1 ½ tbsp soy sauce
½ tsp sugar
1 tsp sesame oil
½ cup of water
A generous pinch of chilli powder
1 tbsp toasted Sesame seeds
A handful of finely chopped spring onion
1 tbsp Oil ( I used Canola Oil )
salt and pepper according to taste

First of all, pat dry tofu before you cube them to remove excess water and coat them lightly with corn flour. Add pinch of salt and generous helpings of freshly cracked black and black or white pepper.
Heat some oil into the non stick frying pan over medium to high heat, and gently shallow fry them until golden. This should take around 5mins. Remove cooked tofu cubes and set aside.
Use the same pan, heat some oil and gently fry the chopped onion, garlic, ginger and chilli until onions are softened. You may add half the amount of chiles at the beginning to introduce some chile flavor into the oil and add the other half at the end of the cooking process to keep the freshness.
Once onions are softened, add tofu, soy, sugar and chilli powder along with water. Bring them up to boil and simmer on low heat until tofu has soaked up all the juices. This simmering process allows tofu to take on the flavors of the sauce.
Drizzle sesame oil and seeds on top for the gorgeous nutty flavor, and sprinkle finely chopped spring onions and dig in. Turn off and serve hot and sizzling.

Tips and Notes:

When corn flour is lightly coated the surface of cubed tofu, not only it protects tofu when frying, but also it gives slightly crisp texture on the outside. And these layers will help tofu to retain its soft texture inside while soaking up all the flavors from the sauce.
You may deep fry the Tofu pieces for extra crunch and lovely flavors for which tofu is being loved by all.
Some chopped vegetables like French beans, carrots, broccoli etc. can be added to the stir fry. I simply love the addition of Bell Pepper/ Capsicums or simply on its own.

From theveggieindian.com