Apollo Tofu

Ingredients

firm or extra-firm tofupressed 15 minutes, torn into 3/4-inch pieces

45 oz

ginger-garlic paste

3 tbsp

oil

12 tsp

Kashmiri chili powder

6 tsp

salt

2 1/4 tsp

cornstarch

9 tbsp

rice flour

3 tbsp

garlicfinely chopped

6 tbsp

gingerfinely chopped

6 tsp

green chiliessliced diagonally thin

6 to 4

curry leaves

45 count

ground coriander

6 tsp

black pepper

1 1/2 tsp

soy sauce

Gluten-freetamari

6 tbsp6 tbsp

sambal oelek

3 tbsp

lime juice

6 tsp

orange juice

9 tbsp

water

1 1/2 cup

cilantrochopped

to taste

green onionchopped

to taste

garam masala

to taste

Method

1. 01Tear pressed tofu into bite-sized pieces. Toss with ginger-garlic paste and 2 tsp oil to coat.
2. 02Mix Kashmiri chili powder, 1/2 tsp salt, cornstarch, and rice flour. Sprinkle over tofu and toss to coat.
3. 03Heat 2 tsp oil in a large skillet over medium-high heat. Add tofu, let sit undisturbed 2 to 3 minutes. Flip and cook 1 minute. Repeat flipping 2 to 3 times until crisp on most sides. Remove from skillet.
4. 04Heat remaining 2 tsp oil in the same skillet over medium heat. Reduce to low, add garlic and ginger, cook 30 seconds until garlic turns golden.
5. 05Add green chilies and curry leaves. Increase heat to medium, cook 30 seconds. Add oil if pan looks dry.
6. 06Add Kashmiri chili powder, ground coriander, black pepper, and 1/4 tsp salt. Stir in soy sauce and sambal oelek.
7. 07Add lime juice and orange juice. Whisk cornstarch with water, add to pan, mix well. Bring to a boil.
8. 08Add crispy tofu to boiling sauce, toss to coat. Turn off heat. Garnish with cilantro, green onion, garam masala, and lime juice.
9. 09Serve immediately as is, with cucumber or salad, over rice, or in wraps.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Nut-free