this recipe is for those days when you want to rustle up something but realise that you have only the bare basics in your kitchen – at least that was the situation in my kitchen when this dish was made. my friend Saras was over at my place one evening and she suggested cooking dinner rather than heading down to the coffeeshop. i put out all the things i had in my fridge and counter – tofu, yoghurt, some basic spices and an onion. (not a good show, i know.) she looked at it, picked up a non-stick pan and began making the chilli tofu, while i acted as sous chef. in some time, we had piping hot, spicy tofu ready. given how few ingredients had gone into it, it was delicious 
(although a wee bit too spicy, which meant i was tearing even as i was happily devouring the tofu). and yes, pack away some for the next day – the flavours soak in and make it even better. just go easy on the chilli
Ingredients:
2 Tofu squares
1 small Onion, sliced
2 tbsp Chilli powder
1 tbsp Yoghurt
Salt, to taste
Oil
Making the Chili Tofu:
Cut the tofu into cubes, fry them and drain the excess oil on kitchen towels. Put about 2 tbsp of oil in a seperate vessel, keep on medium heat and add in the onion slices. When the onion slices start to get slightly brown, add in the chilli powder and fry it until the raw smell is gone. ( This is the point when you should keep your face far away from the frying pan, or the smoke will sting your eyes and nose.) Add in the tofu pieces and stir. When the tofu starts to look well coated, add in the yoghurt and salt, give it all a good stir (be careful not to break the tofu pieces though) and take off the heat. Serve hot with rotis or bread.
*Photography by Saraswathi Raja Krishnan
