This recipe is based on the Indo-Chinese version of Paneer Chili fry. I loved this with paneer and wanted to see how it taste with the well reputed tofu. Tofu itself is very bland and has to be marinated or smothered with some kind of sauce to bring out its flavor. This dish could be fiery if you are really in love with green chilies.
Sometimes fusion food can do wonders. See it yourself!
1 pound extra firm Tofu
1/4 cup Teriyaki sauce for marinating Tofu
1 green pepper (Capsicum) cut lengthwise
1 onion sliced
green chili sauce to taste( if you don't have the sauce then you can make a paste of 2 jalapenos or green chilies with vinegar and use that) or see the recipe here
salt to taste
black pepper to taste
1 tbsp low sodium soy sauce
1 tbsp corn starch
1/4 cup water
3 tbsp sesame oil or any oil
1 tsp vinegar
2 green chilies cut lengthwise for garnish
Marinate the Tofu overnight in the Teriyaki sauce (make sure you leave it in refrigerator)
Next day drain the Tofu and reserve the Teriyaki sauce if any left. Mix the cornstarch with the water and put it aside. You will be doing some high heat sauteing so keep all the ingredients chopped and ready.
Heat the sesame oil in a wok or stir-fry pan and stir fry the Tofu for about 7-8 minutes. Heat should be between high and medium high. Now add the onions, followed by green peppers and stir fry for about 4 minutes. Once the onion and peppers get little sweat, add the salt, pepper, green chili sauce, soy sauce and stir. Now add the cornstarch mixed with water and give it a good stir.
Add the reserved Teriyaki sauce and turn the heat off and add vinegar and serve hot.
Make sure you make this dish just 15 minutes before you plan to serve to retain the freshness of the dish.