High-Protein Chinese Bhel

Serves 1
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Directions

  1. 1Pat the firm tofu completely dry.
  2. 2Shred the tofu using hands or grate using the big side of a grater.
  3. 3Toss the shredded tofu with ¼ tsp oil, a pinch of salt, and chilli powder.
  4. 4Air-fry tofu at 170°C for 12–14 minutes, shaking the basket halfway.
  5. 5Alternatively, pan-fry tofu with the same ingredients until crispy.
  6. 6Boil 80g raw whole-wheat noodles in salted water for 7–8 minutes until just cooked.
  7. 7Rinse and drain the noodles completely.
  8. 8Toss the noodles with ¼ tsp oil so they don’t stick.
  9. 9Air-fry noodles at 170°C for 10–12 minutes, shaking twice, for proper bhel-style crunchy strands.
  10. 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.
  11. 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).
  12. 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.
  13. 13Simmer the sauce for 3–4 minutes until glossy.
  14. 14Thinly slice ½ cup cabbage, ¼ cup capsicum, 2 tbsp spring onion whites, 2 tbsp spring onion greens, and ¼ cup carrot.
  15. 15Add crispy tofu, crispy noodles, and sliced veggies into a big bowl.
  16. 16Add 2–3 tbsp of the prepared schezwan sauce (or store-bought).
  17. 17Toss fast while hot.
  18. 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.