I got the Indo-chinese fried rice recipe from here.
The changes I made were as follows:
1) Used whatever celery was available in my local market
2) Use this tomato chili sauce (see here) and not chili and tomato sauce separately
I got my Chili Tofu recipe idea from here.
The changes I made were as follows:
1) Use this tomato chili sauce (see here) and not chili and tomato sauce separately
2) Used tofu instead of paneer
3) Did not marinate and fry tofu instead I cut tofu into pieces and placed them in a colander for an hour to drain out the water. Once I was done with frying my veggies for the fried rice and before I mixed in the rice, I removed the veggie mixture from the non-stick pan and placed these tofu pieces and continued to cook on high till they browned. Turned them from time to time to allow even browning on all sides.
4) I had to use up my celery stalks and so cut up three long stalks into tiny pieces and added the pieces along with the onions and bell peppers.
5) Did not add tomato paster but added 3 fresh tomatoes cut into tiny pieces right before adding all the sauces.
Tip for chili tofu: If you are okay with eating food from a previous day/night, I would suggest you allow the flavors to develop overnight. It makes a lot of difference.
Pictures:
The changes I made were as follows:
1) Used whatever celery was available in my local market
2) Use this tomato chili sauce (see here) and not chili and tomato sauce separately
I got my Chili Tofu recipe idea from here.
The changes I made were as follows:
1) Use this tomato chili sauce (see here) and not chili and tomato sauce separately
2) Used tofu instead of paneer
3) Did not marinate and fry tofu instead I cut tofu into pieces and placed them in a colander for an hour to drain out the water. Once I was done with frying my veggies for the fried rice and before I mixed in the rice, I removed the veggie mixture from the non-stick pan and placed these tofu pieces and continued to cook on high till they browned. Turned them from time to time to allow even browning on all sides.
4) I had to use up my celery stalks and so cut up three long stalks into tiny pieces and added the pieces along with the onions and bell peppers.
5) Did not add tomato paster but added 3 fresh tomatoes cut into tiny pieces right before adding all the sauces.
Tip for chili tofu: If you are okay with eating food from a previous day/night, I would suggest you allow the flavors to develop overnight. It makes a lot of difference.
Pictures:
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