When it comes to Pakistani cooking, people love chili. Fresh chili enhances the flavor of any meal. As a Pakistani immigrant I regularly use chili in my recipes and have discovered the range of chilis available here in America. Recently I stuffed tofu in colorful mini-sweet pepper. The recipe is prepared the perfect way to add a sweet and spicy kick. Here is the recipe for everyone to enjoy.

Ingredients:

8-12 sweet pepper, cut into halves, remove the seeds

7 oz (200 g) firm tofu, drained and pressed
3 cloves of garlic, crushed
1 red onion, small size, finely chopped
1 teaspoon mustard seed
½ cup chives, thinly sliced
1 teaspoon mango powder
1 teaspoon cornstarch
1 teaspoon paprika powder
1 tablespoon roasted combination of spice powder (1 teaspoon of cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; combine and roast on a low flame, and then grind into a powdered form)
1 tablespoon panko or bread crumbs
Salt as needed
1 tablespoon olive oil

Method:

Heat a heavy skillet over medium heat, then add oil. When the oil is shimmering add onion and fry until they are softened. Add garlic and mustard seeds and fry until they are fragrant. Then add tofu, mango powder, roasted combination of spice powder and salt. Cook and stir rapidly for about 2-3 minutes. Turn off the heat. Cool for a few minutes.

In a food processer, add tofu mixture and give it a quick blitz. Transfer the mixture in the mixing bowl, then combine chives and cornstarch and mix well.

Now coat the tofu mixture inside the peppers generously. Sprinkle panko and paprika. Bake until they turn golden brown. Serve warm with your favorite sauce.