Crispy Tofu And Chickpea Chaat Recipe

About this recipe

A vibrant and crunchy snack combining crispy tofu and spiced chickpeas with fresh veggies, perfect for a protein-packed treat.

Ingredients

• 308 g Morinaga Silken Extra Firm Tofu
• 140 g Peri Peri Chickpeas
• - Rice Flour
• - Chaat Masala
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - Cumin Seed
• 100 g Salt
• 50 g Black Pepper
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• - Coriander Powder
• - Red Onion Powder 50gm
• - Tomato Ketchup
• 250 ml Lemon Juice Concentrate
• 250g Green Chilli
• 300 g Ramen Noodles
• 500g Gochujang (Korean Chili Paste)
• - Bell Peppers
• 2 pcs Zucchini
• 50 g White Sesame Seeds
• 90 g Dark Soy Sauce
• 500G Madhur Sugar
• 500 Ml Champion Oil
• 300 G S B Shichimi Togarashi
• 285 G Antico Casale Pomodori Secchi Sundried Tomato

Instructions

1. 1. Cut the firm tofu into bite-sized cubes and gently pat them dry with a paper towel.
2. 2. In a bowl, mix rice flour, turmeric, cumin, salt, and black pepper to create the coating mix.
3. 3. Toss the tofu cubes in the rice flour mixture until evenly coated on all sides.
4. 4. Heat vegetable oil in a pan and fry the tofu cubes until golden and crispy, then set them aside on a paper towel.
5. 5. In the same pan, sauté the cooked chickpeas with a sprinkle of chaat masala for 3-4 minutes to infuse flavors.
6. 6. Dice the red onion, tomato, and green chili finely, and chop the coriander leaves.
7. 7. In a mixing bowl, combine the fried tofu, spiced chickpeas, diced veggies, and chopped coriander leaves.
8. 8. Drizzle lemon juice over the mixture and toss gently to combine all the ingredients.
9. 9. Taste and adjust seasoning if necessary, adding a pinch of salt or more chaat masala for flavor.
10. 10. Serve the crispy tofu and chickpea chaat in a platter garnished with extra coriander leaves.