Week #34 An Indo-Chinese fusion perfection

Deepa, my awesome cousin from CA got it right! This dish is an amazing and perfect fusion of Indian Chinese flavors. The garlic, ginger, and soy sauce and regular Chinese ingredients, but the green chillies and red chilli sauce give it that kick and this dish is not for those that dont like spicy food. California has some really good Indian Chinese restaurants and my fav is the Red Hot Chilli Peppers and their spicy baby corn is pretty darn good. I made this dish with some crumbled firm tofu, but can easliy be made with ground chicken.

Ingredients :
Garlic and ginger- minced - 4 tablespoons each
Soy sauce- 4-5 tablespoons
1 egg- beaten if using tofu
green chillies- minced- as needed
onions- minced- 5 tablespoons
breadcrumbs- 1/2 cup
crumbled firm tofu patted dry or ground chicken- 1 cup
salt and white pepper- as needed
corn flour- 2 tablespoons
vegetable or chicken stock- 5 cups
red chilli sauce- 2 tablespoons
capsicum- diced- 5 tablespoons
oil for frying.
Green onions or scallions- 1 bunch diced for garnish
Method:
If tofu is very wet, make sure to drain properly in paper towels as a first step.Mix tofu or chicken with bread crumbs, 2 tablespoons each of ginger/garlic/onions and green chillies as needed. Add salt and 1 teaspoon soy sauce. If using tofu, mix egg as well as it will be the binding agent. You may need to add some more breadcrumbs if needed so the mixture comes together. Form small balls and deep fry in oil and drain in paper towels.
For the sauce, heat 2 tablespoons oil, Put the remaining garlic, ginger, onions and saute 1 minute on high heat, add green chillies and capsicum and then add salt, pepper, rest of soy sauce and the red chilli sauce. Add the stock and allow it to boil for 4-5 min. Mix cornflour with 2 tabelspoons water and add to the mixture. The mixture will thicken. Now add the green onions and switch off the gas. Serve with Fried rice or Noodles and Enjoy!