This chilli Tofu is an entire emotion, to say the least.

Ingredients:
1 16oz block of extra firm tofu, drained, pressed to remove excess water, and cut into cubes
1 red onion, sliced thinly
2 cups of bell peppers, sliced into strips (I used red, yellow & green)
2 stalks of green onions, chopped (bottom inch with root discarded)
2 tbsp vegan butter (or oil)
5 cloves garlic, sliced
2 tbsp finely chopped ginger
2 green chillies, halved lengthwise
1/3 cup ketchup (I used an Indian brand of hot & sweet ketchup, you could use plain as well)
3 tbsp soy sauce
1 tbsp plain white vinegar
1 tbsp chinese black vinegar
1 tbsp kasoori methi (dried fenugreek leaves)
1 tsp coriander powder
1 tsp garam masala powder
2 tbsp Indian green chutney (store bought mint-coriander chutney works)

Method:
Melt butter in a large saute over medium heat. Add garlic, ginger & chillies. Saute until garlic is golden. Then add sliced onions & cook for about 6-8 mins until the onions have softened.

Add bell peppers, methi & coriander powder. Mix well & cook for 4-5 mins until the peppers begin to soften. Now add measured ketchup, soy sauce, white vinegar & chinese black vinegar. Toss well together & cook for 6-8 mins. Stir every few minutes until you have a thick glossy sauce. Add green onions.

Add the green chutney & garam masala. Use a few tbsps of water incase the mixture is too thick. Add the cubed tofu, gently toss everything together making sure all the veggies & sauce are evenly distributed & thoroughly coat the tofu.

Add another few tablespoons of water to create the right sauce consistency. It shouldn’t be too dry, nor too saucy like a curry. Let this simmer over medium heat for 15 mins. Keep tossing gently every few minutes. And it’s done!

This tastes incredible when made in the morning & eaten at night, or even the next day. The tofu absorbs the sauce and becomes really flavorful.