master

Chilli Tofu (or Paneer, or Halloumi)

firm tofu

cornflour

rapeseed oil

cumin seeds

brown onion

cloves of garlic

ginger

green finger chillies

ground black pepper

tomato puree

light soy sauce

caster sugar

salt

peppers (1 red and 1 green, ideally)

Spread the tofu cubes on a large plate and dust with the cornflour, turning them to coat. Take a deep frying pan with a lid, add enough oil to come 0.5cm up the sides, and heat over a medium flame. Line a plate with kitchen towel, to place the fried tofu on.

Shake any excess cornflour off the tofu, then put half the tofu into the hot oil. Fry for 3 minutes, turning regularly with tongs, until golden, then transfer to the paper-lined plate and repeat with the remaining tofu.

Drain all but 2 tablespoons of oil from the pan, then fry the cumin and onion for 10 to 12 minutes, until soft and sweet. Add the garlic, ginger and chillies, fry for 5 minutes, then add the pepper, tomato puree, soy sauce, sugar and salt. Stir to mix, cook for 5 minutes, then add the pepper strips and 100ml of water. Cover and leave to cook for 8 minutes, stirring every now and then, and adding more water if need be: there should be just enough ‘sauce’ to coat the tofu.

When the peppers are soft, return the tofu to the pan, turn the heat up, and stir to coat the tofu in sauce. Stir-fry for 5 minutes, then take off the heat.

Serve by itself if you’re Indian, or with chapatis, greens or a leafy salad if you’re not.