Green Chili Tofu

If you are a tofu lover, then this combination of ingredients can be a surprise for you. Spicy that punches your chest.

Today, still talking about my harvest. I still have a supply of cauliflowers. So, today's recipe is still about cauliflowers.

In addition to cauliflowers, I also harvest herbs in my organic garden. I harvest green chilies. Also, lemongrass.

Green chilies are a favorite seasoning for side dishes in Indonesia. It's like using green bell peppers in cooking.

---

So, for lunch this time, I will cook something simple with the ingredients I harvested from my garden this morning. I will cook green chili tofu combined with cauliflowers. You can also combine my recipe with other vegetables such as broccoli, and snow peas.

To add extra tastes, I use the pan fried method for tofu that has been coated with cornstarch. This method will create a crispy texture on the surface of the tofu. We can also use the roast or bake tofu method.

---

---

---

THE INGREDIENTS

• 200 grams of tofu
• 100 grams of cauliflowers
• 50 grams of green chilies or green bell peppers
• 2 stalks lemongrass, sliced
• 3 bay leaves
• 3 cloves of garlic, sliced ​​
• 5 cloves of shallots, sliced ​​
• 1/2 tsp of salt
• 1/2 tsp of sugar
• 1/2 tsp of coriander powder
• 50 grams of cornstarch

---

---

---

COOKING INSTRUCTIONS

PREPARE SEASONING

The main ingredients for seasoning are lemongrass and green chilies. So, prepare them. Slice all the lemongrass, green chilies, garlic and shallots.

---

---

PREPARE VEGETABLES

Prepare the cauliflowers into smaller pieces. Here, I don't throw away the stems and leaves of the cauliflowers. Because this is the harvest from my garden, so the stems and leaves of the cauliflowers are still young enough and good to cook, not hard in texture.

---

---

PREPARE TOFU

Cut the tofu into thinner pieces. For square tofu like mine, I just divide one tofu into two parts. Then, sprinkle with cornstarch.

---

---

FRY TOFU

Heat a little oil, then fry the tofu until it turns brown on both sides. Don't forget to flip the other side.

---

---

STIR-FRY SEASONING

Heat a little oil, then, add sliced ​​garlic, sliced ​​shallots, sliced ​​lemongrass, and bay leaves. After it smells fragrant, then add sliced ​​green chilies.

---

Then, add salt, sugar, and coriander powder.

---

---

ADD VEGETABLES

After that, add vegetables. Add a little water about 50 ml of water. Cook for about five minutes or until the texture of the vegetables is cooked according to your taste.

---

---

ADD TOFU

After the vegetables are cooked according to your taste, add the tofu. Just keep stirring for a while until the tofu is perfectly mixed with the vegetables and spices.

---

---

SERVING LUNCH!

Time to serve lunch! I serve this side dish with rice, also as usual, with a sprinkling of sesame seeds.

Sliced ​​green chilies and sliced ​​lemongrass create their own authentic sensation. For us, green chilies are not too spicy compared to red chilies, so they are still suitable for people who can't stand spicy food.

Well, have you ever tried a recipe similar to this, maybe with other types of peppers?

---

Best Regards,
Anggrek Lestari

---