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Hakka Chile Paneer

"This is a special take on a vegetarian favorite of mine. It's made 'dry' rather than with an excessive amount of salt, to be eaten almost as a warm salad dish. It can be eaten on its own as a light lunch or dinner, or as a side dish to a bigger meal."

Ingredients :

7 tablespoons water, divided
1 teaspoon ground red chile pepper
1 teaspoon white sugar
3 tablespoons cornstarch
1 teaspoon ground black pepper
2 pinches salt or to taste
9 ounces paneer, diced
2 tablespoons corn oil
1 tablespoon chopped garlic
1/2 onion, sliced into strips
1 green bell pepper, sliced into thick strips
1/4 cup sliced lettuce
1 tablespoon hot pepper sauce (such as Encona™)
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon coarsely chopped cilantro

Instructions :

Prep : 30M	Cook : 2M	Ready in : 43M

Mix 2 tablespoons water, red chile pepper, and sugar in a small bowl to make a runny chile sauce.
Mix 3 tablespoons water, cornstarch, pepper, and salt together in a bowl to make a smooth batter. Add paneer; mix until thoroughly coated.
Heat oil in a large skillet over medium heat. Add coated paneer; cook and stir until starting to brown, 5 to 8 minutes. Transfer to a plate using a slotted spoon.
Stir garlic into the skillet; cook until fragrant, about 1 minute. Add onion and green pepper; cook and stir until starting to soften, about 2 minutes. Mix in remaining 2 tablespoons water. Stir in chile sauce, lettuce, hot pepper sauce, soy sauce, and vinegar. Return paneer to the skillet; cook until coated with sauce, about 5 minutes.
Sprinkle cilantro over paneer before serving.