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Ingredients
  • subheading: For the Tofu:
  • 14 oz ( 396.89 g) firm or extra-firm tofu
  • 3 tbsp all purpose flour , use rice flour for gluten-free
  • 3 tbsp corn starch
  • 6 fresh or frozen curry Leaves , chopped (see notes)
  • ½ tsp paprika
  • ¼ tsp cayenne
  • ½ tsp garlic powder
  • 1 tsp minced ginger
  • 1 tsp lemon juice
  • 2 tsp soy sauce , tamari for gluten-free
  • ⅓ tsp salt
  • 3 to 4 tbsp water
  • subheading: For the Sauce:
  • 2 tsp Oil
  • 1 to 2 hot green chilies , such as serrano , sliced thin
  • 10 curry leaves
  • 4 cloves garlic , finely chopped
  • ½ green bell pepper sliced
  • ½ small red onion sliced
  • 1 tbsp sriracha or sambal oelek or a mix of both (use less for less heat)
  • 1 tbsp soy sauce , tamari for gluten-free
  • ¼ tsp freshly ground black pepper
  • ¼ tsp salt
  • 1 tsp sugar
  • 2 tsp cornstarch
  • ½ cup ( 118.29 ml) water
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