Wonder how days just fly off. Looks like we just started the Day 1 of the marathon and here we are in the 5th day. Today's recipe is an adaptation from Gobi 65 which we get in almost all the restaurants. And and and .we get different versions of the same dish. Authentic Chinese, Indo Chinese and Indian. This tofu 65 is an adaptation from many Paneer and Gobi 65 recipes that I read with minor tweaks to it.
Tofu - 1 cup , cubed
Capsicum - 1 cup
Onion - 1 cup
Corn flour - 2 tbsp
Red chili powder - 1/2 tsp
Garlic flakes - 1 tsp
Red chili flakes - 1 tsp
Soy sauce - 1 tbsp
Oil for deep fry
Salt to taste
Drain away water from Tofu and make small cubes out of it
In a bowl add corn flour and red chili powder along with some water to make a smooth paste
Heat oil in a heavy bottomed wok
When hot , dip each tofu piece in the batter and deep fry it
When it is golden brown, remove them to a kitchen towel and set aside
In another wok, heat oil and saute the garlic and red chili flakes
Add the sauce, salt , Onion slices and capsicum slices
Saute for a minute or so in high heat.
Now add the deep fried tofu and the left over corn flour mixture
Turn off the heat and keep stirring
Yummy Tofu 65 ready to eat.
You can garnish with spring onions to get the restaurant effect
Check out what my fellow marathoners are cooking here