Vegan Chicken 555 Recipe: Easily Make It at Home
Hello dear readers! Today, I'm presenting you with a delicious recipe inspired by the street flavors of South India: Vegan Chicken 555. Yes, the name of this recipe might sound a bit interesting, but believe me, the taste is just as amazing! This recipe, prepared with crispy golden tofu, meets a delightful sauce flavored with fennel, ginger, garlic, coriander, and peppers. This recipe is both gluten-free and nut-free, and you can try it with a soy-free alternative if you wish. Let's head to the kitchen and embark on this flavor journey together!
- 15 ounces extra firm tofu (pressed for at least 15 minutes and cut into bite-sized pieces)
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoons cornstarch
- 1 tablespoon rice flour
- 1 tablespoon ginger garlic paste (or 4 cloves finely chopped garlic and ½” ginger, finely chopped)
- 2 teaspoons oil
- 2 tablespoons water (more if needed)
- 2 teaspoons oil
- ¼ teaspoon fennel seeds (crushed or chopped into small pieces)
- 4 cloves garlic (chopped)
- ½ inch ginger (chopped)
- 1 to 2 hot green peppers
- ½ cup chopped red onion (finely chopped)
- ¼ teaspoon salt
- 2 teaspoons ground coriander
- ½ teaspoon hot chili (or to taste)
- ½ teaspoon red pepper flakes (or to taste)
- 10 to 12 curry leaves (chopped)
- 2 tablespoons chopped mint
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 2 teaspoons lemon juice
- green onion
- lemon juice
If you haven't done so already, drain the tofu, then cut it into bite-sized pieces and set aside.
In a large bowl, add Kashmiri red chili powder, salt, baking powder, cornstarch, and rice flour, and mix well. Add ginger garlic paste, oil, and water. Add a few teaspoons of water if needed to achieve a smooth batter.
If the batter consistency is right, add the tofu and ensure it's well coated.
To bake: Spread the tofu on a baking sheet lined with parchment paper and bake at 400° F (205° C) for 20 minutes.
To fry: Heat a pan over medium-high heat and add 2 teaspoons of oil. Once the oil is hot, add the tofu and cook for about 2 minutes.
Heat another pan over medium heat and add oil. Add garlic, ginger, and green peppers, stir, and cook until the edges of the garlic turn golden.
Add onion and salt, cook until the onions turn golden. Splash water to ensure even cooking.
Add ground coriander, red chili, and pepper flakes. Add curry leaves, mint leaves, soy sauce, and lemon juice. Mix well.
Add the crispy tofu and coat well in the spicy onion mixture. Cook for a few more seconds to warm through. Garnish with green onion and lemon juice before serving.
Vegan Chicken 555 Recipe: Easily Make It at Home Cooking Tips
Drying the tofu increases its crispiness. Use tamari instead of soy sauce for a gluten-free option. Fresh herbs and spices will enhance the flavor.
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