I) Heat the pan on medium-high heat, add two teaspoon oil, baby corn, salt and saute for 2 minutes.
Add the snow peas and spring onion and mix well.
After a minute, add the red bell pepper, zucchini and a dash of lime juice.
Saute for 2 more minutes, remove from heat and keep aside in a bowl.
II) Heat the pan for a minute on low heat, add a teaspoon of oil, baby spinach and salt.
Saute for 2 minutes and then add the sesame seeds, mix it well and remove it in a bowl.
III) Mix the chilli sauce and honey. Marinate the tofu in it for 15 minutes.
IV) Combine corn flour, chilli powder, cumin powder, salt, pepper, green chillies, ginger, pepper into a dry mix.
Put the marinated tofu in it to coat it.
Heat a skillet over medium-high heat, add 1 tablespoon oil.
When the oil is heated well, lower the heat and
add the tofu in a single layer.(The tofu should sizzle upon contact, if not heat the skillet more)
Gently turn them over to crisp them on all sides.
Just before serving mix the tofu with the sauted baby spinach.
Accompaniments : sauted vegetables, nachos chips and salsa or balsamic.
Serve as an appetiser, main dish or hot salad.
Note: Serve the crisp tofu within an hour for maximum crispness.
If refrigerated it will lose its crispiness and become chewy, which can be used in mapo tofu, salad or rice.
4 pcs - Dried Kashmiri chilies
3 pcs - Garlic
To taste -Salt
Deseed and soak the chilies for half an hour.
Blend it with the garlic.
Add salt and use whenever required.
Can be stored for a week and use it as required.