Babycorn Mushroom Tofu Chilli is spicy appetizer/starter popular in Indo-Chinese Cuisine. I have prepared by shallow frying them till they develop some color and then mixing them with the sauces and spices. this is easier and healthy way to prepare chili.Do try this out and share your comments and variations.
Preparation time : 30 minutes
Serves : 3 to 4
Ingredients
Baby corn chopped - 14 oz
Extra firm Tofu cut into cubes - 4 oz
Mushroom - 4 oz
Onion chopped finely - 2
Green chilli - 6 to 8
Garlic cloves - 8 to 10
Ginger - 1 inch
Capsicum - 1/2
Maggie cube/Bouillon - 1
Worcestershire sauce - 2 tsp
Soya sauce - 1 tsp
Sriracha hot chili sauce - 2 tsp
Tomato ketchup - 2 tbsp
Peppercorns crushed - 10
Salt to taste
Vegetable oil - 2 tbsp to 3 tbsp
Preparation
- Heat oil in non-stick pan. add baby corn, mushroom, tofu and shallow fry them till it develops some color..
- Now move this around the corners of pan keeping the center to saute onion, ginger, garlic green chili(or you can always transfer the shallow fried ingredients to plate and later add them.)
- Saute them till they become translucent. add capsicum and bouillon and saute for another minute.
- Now mix the shallow fried ingredients and then add the soya sauce, Worcestershire sauce, sriracha hot chili sauce, tomato ketchup, crushed peppercorns, salt to taste and toss till everything is combined. saute for another 1 minute.
- Babycorn Mushroom Tofu Chili is now ready. serve hot and enjoy.
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