Schezwan Tofu “Paneer” Indo-Chinese
User Reviews
4.8
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
174 kcal
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Course
Main Course
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Cuisine
Chinese
Schezwan Tofu “Paneer” Indo-Chinese
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Indo-Chinese Schezwan tofu “paneer” is a super quick weeknight stir fry which needs just one pan and 30 minutes. This dish uses a few ingredients and is packed with veggies and FLAVOR!
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Ingredients
For the tofu
- 14 ounces firm or extra firm tofu pressed for at least 15 minutes and then sliced into shapes that you like
- 1/4 teaspoon black pepper
- 1/2 teaspoon kashmiri chili powder or use paprika
- 1/4 teaspoon salt
- 2 tablespoons cornstarch or other starch such as tapioca or arrowroot
- 1 teaspoon oil
For the stir fry
- 1 teaspoon oil
- 2 cloves garlic minced
- 1/4 cup chopped onion chopped into 3/4” squares or petals or thick slices
- 1/4 cup chopped celery optional
- 1/2 or 1 bell pepper chopped into 3/4” squares or thick slices
For the Schezwan sauce
- 1 tablespoon soy sauce or use tamari for gluten free
- 1 tablespoon ketchup
- 4 to 5 tablespoons Schezwan Sauce or schezwan chutney ( see recipe notes for a quick recipe)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1/2 cup of water
For garnish
- green onion, sesame seeds, pepper flakes
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Instructions
Make the tofu first.
- Press and slice the tofu, if you haven't already, and add to a bowl.
- In a small bowl, mix the black pepper, Kashmiri chili powder, cornstarch, and salt. Mix really well, then sprinkle all of that over the tofu. Toss well to coat.
- Heat a teaspoon of oil in a large skillet over medium high heat. Once hot, add the coated tofu and cook until most of the edges of the tofu are golden. Flip the tofu after a few minutes to continue to cook the other edges of the tofu. It will take 5 to 7 minutes.
- Then remove the tofu from the skillet into a bowl.
Now, make the stir fry and Schezwan sauce.
- Add another teaspoon of oil and heat over medium heat. Then, add in the garlic and mix in for a few seconds until it's starting to get translucent.
- Increase the heat to medium high. Add in the onion, celery, bell pepper, and a good pinch of salt and cook for 2 minutes.
- Add in all of the sauces, except the cornstarch mixture, and bring to a boil. Half a minute
- Mix the cornstarch into the water, and add that to the skillet. Mix well, and bring to a boil, then add in the crisped up tofu, tossing well to coat. Switch off heat and let the mixture sit for a few minutes.
- Garnish with green onions, sesame seeds, and pepper flakes and serve over rice, noodles, or quinoa.
Equipments used:
Notes
- Quick Schezwan sauce: mix 2 tablespoons ginger garlic paste, 2 teaspoons Kashmiri chili power, 1 teaspoon sesame oil, 1 teaspoon tomato paste, 1 teaspoon white vinegar, 2 teaspoons Sambal oelek or any chili sauce, generous dash of salt and black pepper and 1 tablespoon water.
- This is a nut-free and gluten-free recipe, as long as you use tamari instead of soy sauce for gluten-free.
- Soyfree-: use chickpea tofu, seitan, or chickpeas instead. Also omit the soy sauce and make sure that the Schezwan sauce is soy-free and use more of it for flavor in place of the soy sauce.
- Schezwan
Nutrition Information
Show Details
Calories
174kcal
(9%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
689mg
(29%)
Potassium
214mg
(6%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1520IU
(30%)
Vitamin C
59mg
(66%)
Calcium
148mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 689mg | 29% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1520IU | 30% |
| Vitamin C | 59mg | 66% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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