Chilli Tofu - Indian Chilli "Paneer" Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2
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Calories
232 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Chilli Tofu - Indian Chilli "Paneer" Recipe
Description
To prepare the chilli sauce, green chili, ginger, soy sauce, white vinegar, sugar, cayenne pepper, and water are blended to a smooth mixture. Firm tofu is pressed to remove excess moisture, cubed, and tossed with cornstarch, black pepper, and salt, coating each piece. The tofu is pan-fried in neutral oil until golden edges develop. Onions, green chili, and garlic are sautéed until translucent, then sliced green bell pepper is added briefly. The sauce mix is heated to boil, then tofu is added back along with additional salt. A cornstarch and water mixture is stirred in to thicken the sauce before simmering briefly to meld flavors. The result is a spiced, tangy, and gently hot tofu dish with a pleasing texture and coating.
This dish can be served as an appetizer or part of a meal, complementing rice or noodles.
Ingredients
Chilli Sauce mixture:
- 1 green chile hot or moderate heat
- 1/2 to 3/4 inch ginger knob
- 1.5 to 2 tbsp soy sauce use tamari to make gluten-free
- 1 tbsp white vinegar
- 1/2 tsp sugar
- 1/2 tsp cayenne pepper or use a combination of cayenne and paprika for less heat
- 1/4 cup water
For the Chilli Tofu:
- 14 oz tofu firm
- 1 to 2 tbsp cornstarch or arrowroot starch
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 onion medium, thinly sliced
- 5 to 6 cloves garlic finely chopped
- 1/2 green chile finely chopped
- 1 green bell pepper thinly sliced
- 1/4 tsp salt
- 1 tsp corn starch mixed in 1/4 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 provided are based on a single serving to help guide dietary considerations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 747mg | 31% |
| Potassium | 529mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 54.9mg | 61% |
| Calcium | 81mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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