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Chilli Tofu – Indian Chilli “Paneer” Recipe. Chilli Paneer is an Indo-chinese fusion stir fry served with fusion noodles or fried rice. Crisp Tofu replaces the Paneer cheese in this delicious and quick version. Vegan Gluten-free Nut-free Recipe
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Chilli Paneer is a popular dish from Indian-chinese cuisine. The cuisine evolved in the Chinese community who lived in Eastern India by adjusting and adding more Indian ingredients to chinese recipes. Indo-chinese is an extensive cuisine with options like Manchurian sauce with cauliflower or veggie balls(in my book), hakka noodles, Sichuan fried rice, hot and sour and manchow soups, chop suey, chow meins and others. These recipes even if they use a common/known name, are often different from their US or other country counterparts.
These fusion recipes are flavorful with abundant garlic and ginger, spicy and fun. In the vegetarian options, veggies or paneer make up the bulk of some dishes. There are specific sauces that have evolved for this cuisine like the chili garlic sauce or the vinegary green chili sauce that are often available in Indian stores or online. I make a quick chili ginger vinegar sauce from scratch for this Chilli tofu. The green chile sauce is flavorful and hot to preference (use mild to hot green chilies to preference). Tofu is cubed and crisped, then garlic, and veggies are cooked. The sauce is added and cooked lightly and tofu is tossed back in to coat. Serve this delicious dish with cooked rice or grains or over noodles of choice.
Crisp up the Tofu.
Add onion, chili, garlic until translucent.
Add peppers and other veggies in.
Add the blended chili ginger vinegar sauce and cook to bring to a boil.
Add the tofu and cook to coat.
Serve hot over a bowl of rice.
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5 from 11 votes
Chilli Tofu - Indian Chilli "Paneer" Recipe
Chilli Tofu - Indian Chilli "Paneer" Recipe. Chilli Paneer is an Indo-chinese fusion stir fry served with fusion noodles or fried rice. Crisp Tofu replaces the Paneer cheese in this delicious and quick version. Vegan Gluten-free Nut-free Recipe
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main
Cuisine: Gluten-free, Indian-Chinese, Vegan
Servings: 2
Calories: 232kcal
Author: Vegan Richa
Ingredients
Chilli Sauce mixture:
- 1 green chile hot or moderate heat
- ½ to ¾ inch knob of ginger
- 1.5 to 2 tbsp soy sauce use tamari to make gluten-free
- 1 tbsp white vinegar
- ½ tsp (0.5 tsp) sugar
- ½ tsp (0.5 tsp) cayenne or use a combination of cayenne and paprika for less heat
- ¼ cup (62.5 ml) water
For the Chilli Tofu:
- 14 oz (396.89 g) firm tofu
- 1 to 2 tbsp cornstarch or arrowroot starch
- ¼ tsp (0.25 tsp) black pepper
- ¼ tsp (0.25 tsp) salt
- 2 tsp oil
- ½ (0.5) medium onion thinly sliced
- 5 to 6 cloves of garlic finely chopped
- ½ (0.5) green chile finely chopped
- 1 green bell pepper thinly sliced
- ¼ tsp (0.25 tsp) salt
- 1 tsp cornstarch mixed in ¼ cup or more water
Instructions
Make the chilli sauce mixture. Blend all the ingredients under the sauce mixture until well blended.
Drain and Press the Tofu using a tofu press. Or slice and fold paper towels over the slices and press using a heavy weight for atleast 10 minutes.
Cube the tofu and toss with starch, black pepper and salt. Add more starch if needed.
Heat oil in a large skillet over medium heat. When hot, add the tofu cubes and cook until golden on some edges. Stir occasionally. 6 to 8 minutes.
Remove from the pan. Add onions, green chili and garlic to the pan and cook for 3 to 4 minutes, or until translucent. Add green bell pepper and cook for 2 minutes.
Add the blended sauce mix, bring to a boil and cook for a minute.
Add in the tofu and salt and mix in. Add starch mixed in water and mix in. Bring to a boil to thicken. Taste and adjust salt, tang and heat. Simmer for another minute or so for he flavors to infuse or thicken if needed. Garnish with black pepper or pepper flakes, and sliced scallions and Serve as is or over cooked rice or grains, or with indo-chinese hakka noodles
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Chilli Tofu - Indian Chilli "Paneer" Recipe
Amount Per Serving
Calories 232Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 747mg32%
Potassium 529mg15%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 7g8%
Protein 15g30%
Vitamin A 410IU8%
Vitamin C 54.9mg67%
Calcium 81mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Ethan
YES!! LOVE 1-skillet easy and simple but DELICIOUS recipes like this. Right up my alley <3Reply
Kristen
WOW. So incredibly delicious and flavorful. I added a bit of turmeric and garam masala – try it!
Served over basmati, with half an avocado and some sriracha.
Reply
Nancy
👌👌⭐⭐ surely lwill try this recipe.
Reply
Neeta Renner
Richa, you’ve done it, yet again! This was so delicious.I cook on Sundays for the week, & didn’t get to try it until mid-week, but I’ll tell you, I was daydreaming about it at work the day after. It is the perfect savory meal!! You are awesome!!!
Reply
Pankaj Talwar
It’s wowReply
Charlie Hogue
I made this for my wife and I last Sunday and it was delicious. Thanks for the great recipe!Reply
Richa
yay!
Reply
Alex
Paneer is one of the things I’ve found challenging to give up. Looking forward to trying this, thanks for the inspiration!Reply
Diana
A lovely recipe! Even my daughter who doesn’t like tofu had to admit that it tasted really well! Will be in my favourites book 🙂Reply
Anna
I have yet to cook a recipe from this site I have no loved! It is making being vegan extremely easy.Reply
Richa
yay!
Reply
Sara Hohn
YUM! Can’t wait to try this! Looks so good and simple, too!
Reply
Taylor Filaroski
Made this Sunday night for my brother and myself and we loved it! However, when I made the sauce I didn’t have as much as what I see in your pics! I think I made the sauce correctly…what should I add next time to make a larger quantity of sauce?Reply
Richa
Great! Add a bit more water or double the sauce.
Reply
Mamatha
Wonderful! Will definitely be making this again! But I can’t fry tofu in under 20 minutes!
Reply
yas
I cooked this today exactly as specified (in the not-so-hot version) and both my husband and I loved it! <3We also bought your book and have been eating your recipes for a few weeks now – we've even brought your meals to potlucks, and everyone, vegan or not, loves them! Thank you for being so awesome! =)
Reply
Richa
AWesome!! I am so glad that the recipes turn out so well!
Reply
Emily
I love Chilli paneer and chilli corn. This made for an amazing dinner! More Indian chinese recipes please!Reply
Richa
Awesome!
Reply
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