top of page
Search

Chili Tofu

Chili Tofu is the vegan version of the popular restaurant dish Paneer Chili.


Indo-Chinese is a cuisine in itself and hugely popular back home in India. It has also found its way to the US where Chinese food is extremely popular and make no mistakes, Indo-Chinese is in no way authentic Chinese food. However though, it is lip-smacking tasty and it'll surely make your taste buds happy.



The restaurant style version of this dish is full of fried crispy paneer/tofu and since we are going to make it at home, by default it is going to be a lot healthier and minus all the MSG!!



Tofu Chili is basically a protein source, stir-fried with some fresh veggies and spices and enjoyed with some whole grain rice or noodles. So it is a very balanced plate meal and if you incorporate healthy ingredients, there is no stopping you from having this in your weekly meal preps.

 

WATCH HOW TO MAKE IT HERE



 

PRINT RECIPE





Ingredients:

  • 1 block organic firm tofu pressed and cut into 1 inch cubes

  • 1/2 onion chopped to 1 inch pieces

  • 1/2 green and 1/2 red bell peppers cut into 1 inch pieces

  • 4 stalks of green onions chopped – whites and greens separate

  • Toasted sesame seeds

  • 3 tbsp cooking oil

Sauce:

  • 4 tbsp soy sauce

  • 1 tbsp tomato ketchup

  • 1 tbsp sriracha sauce

  • 1 tsp black pepper

  • 2 cloves of garlic – finely chopped, minced or grated

  • 1 inch piece of ginger – finely chopped minced or grated

  • 1.5 tsp sugar/maple syrup or sweetener of choice

  • 1 tsp sesame oil (optional)

  • Salt as per taste

Rice:

  • 1 cup uncooked basmati rice – Soaked for 30 minutes

  • Salt as per taste

Thickening Agent:

  • 1 tbsp Corn Starch

  • 3 tbsp Water

Directions:

  1. Bring 2 cups of water to boil. Add the rice, season with salt and cook on high for 5 minutes, medium for 10 and turn off the gas and cover the pot with a lid to let the rice fluff.

  2. Simultaneously, in a large pan on high heat, add 1-2 tbsp oil, once oil is smoking add the tofu pieces and season with salt and pepper and let them sear on one side undisturbed for around 3-4 minutes. Flip and turn and cook them until golden brown on all sides

  3. While the tofu is cooking, in a small bowl whisk the ingredients to make the sauce with 4 tbsp water

  4. Once tofu is cooked, remove it on a kitchen towel to absorb the oil and in the same pan on heat, add one more tbsp oil and add the white part of green onions and sauté for a minute before adding the onions and the peppers.

  5. Cook the veggies until they have a slight char on them but are still holding their color and shape.

  6. Reducing the heat to medium low, stir in the sauce and mix it well to coat the veggies

  7. Add in the thickening corn starch slurry and keep mixing well to avoid lumps

  8. Add water and adjust consistency of the sauce and stir in the cooked tofu and mix until everything is well coated

  9. Turn off the stove and pour some of the tofu over a bed of nice hot steamed rice. Garnish with onion greens and toasted sesame seeds





Do try this #vegan #IndoChinese #PaneerChili and leave your comments here!

Comments

bottom of page