Chili Paneer

Serves 2

Chili Paneer

275 grams Paneer (can also substitute extra firm tofu)

1/4 tsp salt

1/4 tsp pepper

4 tbsp vegetable stock or water

1 tbsp soy sauce

2 tsp ketchup

1/2 tsp cornstarch

1 tsp sugar

1/2 tsp rice vinegar

1.5 tbsp vegetable oil

1 cup onions, sliced thinly

1/2 tbsp ginger

2 cloves garlic, minced

1 green hot chili

1 tsp cayenne

3/4 tsp ground coriander 

1/2 tsp cumin

1/4 tsp five spice powder

1.5 green onions, sliced on a diagonal

3 tbsp fresh coriander (pick off leaves and finely chop stems)

2 tbsp red onion, diced

• prepare all mise en place

• cut paneer/tofu into 1" cubes, place in mixing bowl, toss with salt and pepper.

• whisk together stock, soy sauce, cornstarch, ketchup, sugar and vinegar in small bowl.

• heat oil in a non-stick pan over medium heat. When hot, add onions and cook until golden (about 10 mins), stirring regularly. Stir in chilies, ginger and garlic. Increase heat to medium-high and add paneer, stirring occasionally until golden brown. Stir in spices and cook another 1-2 minutes. Add green onions.