300 gms Firm Tofu (chopped into squares).
2-3 tbspn green coriander chutney (or mint and coriander chutney).
1 tbspn Chaat masala (available at every Indian store).
1 tspn Lemon juice.
2 tbspn Fresh and finely chopped coriander.
Salt as per taste.
Oil for shallow frying.
METHOD:
Use good quality firm tofu. Chop them into thin slices and add the green chutney.
Add finely chopped coriander.
Add chaat masala.
Squeeze lemon juice.
Green chutney and chaat masala both contain salt. Hence be careful in adding additional salt. Taste a tiny piece of tofu and check if you need to add any additional salt as per your taste.
Stir gently. (The soft tofu will break and disintegrate into pieces when you stir. Hence its important to use a firm tofu in this recipe).
Heat oil in a non stick pan on a medium flame (you can also use a oil spray or just brush some oil in the pan).
Once the pan is hot put the tofu into the pan.
You can pour the extra chutney (from the container you used for marinating the tofu) on top of the tofu pieces in the pan.
Let it cook on a medium flame.
Add a few drops of oil on top of the tofu.
Flip onto the other side after about 6-8 minutes of cooking (adjusting the flame to low to make sure the tofu cooks well and does not burn).
Cook well on both sides. Serve as a side dish with lunch or dinner. If you like you can squeeze some more lemon on the tofu just before serving.
“The best and most efficient pharmacy is within your own system.” ~Robert C. Peale
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