Serves 1
Directions
- 1Pat the firm tofu completely dry.
- 2Shred the tofu using hands or grate using the big side of a grater.
- 3Toss the shredded tofu with ¼ tsp oil, a pinch of salt, and chilli powder.
- 4Air-fry tofu at 170°C for 12–14 minutes, shaking the basket halfway.
- 5Alternatively, pan-fry tofu with the same ingredients until crispy.
- 6Boil 80g raw whole-wheat noodles in salted water for 7–8 minutes until just cooked.
- 7Rinse and drain the noodles completely.
- 8Toss the noodles with ¼ tsp oil so they don’t stick.
- 9Air-fry noodles at 170°C for 10–12 minutes, shaking twice, for proper bhel-style crunchy strands.
- 10Prepare red chilli–garlic paste by soaking 8–10 dried red chillies in hot water for 20 minutes and then blending with 8–10 cloves of garlic.
- 11Prepare tomato reduction by pureeing 2 medium tomatoes and cooking on low heat for 8–10 minutes until thick and jammy (do not add water).
- 12Mix 2 tbsp chilli-garlic paste, the cooked tomato reduction, 1 tbsp soy sauce, 1–2 tsp vinegar or lemon juice, 1–1.5 tsp jaggery/coconut sugar/honey, and salt to taste.
- 13Simmer the sauce for 3–4 minutes until glossy.
- 14Thinly slice ½ cup cabbage, ¼ cup capsicum, 2 tbsp spring onion whites, 2 tbsp spring onion greens, and ¼ cup carrot.
- 15Add crispy tofu, crispy noodles, and sliced veggies into a big bowl.
- 16Add 2–3 tbsp of the prepared schezwan sauce (or store-bought).
- 17Toss fast while hot.
- 18Garnish with spring onion greens and serve immediately while crispy.
Ingredients
- 120 g firm tofu
- 0.25 tsp oil
- pinch salt
- chilli powder
- 80 g whole-wheat noodles (raw weight)
- 0.25 tsp oil
- 0.5 cup cabbage
- 0.25 cup capsicum
- 2 tbsp spring onion whites
- 2 tbsp spring onion greens
- 0.25 cup carrot
- 8 null dried red chillies, soaked in hot water
- 8 null cloves garlic
- 2 null medium tomatoes (puree)
- 2 tbsp chilli-garlic paste
- cooked tomato reduction
- 1 tbsp soy sauce
- 1 tsp vinegar or lemon juice
- 1 tsp jaggery/coconut sugar/honey
- to taste salt
- store-bought schezwan
Equipment
air-fryergraterpanlarge bowl
Tips
- Pat tofu completely dry.
- Keep checking tofu and noodles while air-frying.
- Shake air-fryer basket halfway for tofu and twice for noodles.
- Slice veggies thinly for real Chinese-bhel texture.
- Serve immediately while crispy.
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