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Schezwan Tofu “Paneer” Indo-Chinese
4.8 from 15 votes

Schezwan Tofu “Paneer” Indo-Chinese

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!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 174 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the tofu
  • 14 ounces firm tofu pressed for at least 15 minutes and then sliced into shapes that you like, or extra firm tofu
  • 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 neutral cooking oil generic cooking oil
For the stir fry
  • 1 teaspoon neutral cooking oil generic cooking oil
  • 2 cloves garlic minced
  • 1/4 cup onion chopped into 3/4” squares or petals or thick slices, chopped
  • 1/4 cup celery optional, chopped
  • 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

Instructions

Make the tofu first.
    Cup of Yum
  1. Press and slice the tofu, if you haven't already, and add to a bowl.
  2. 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.
  3. 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.
  4. Then remove the tofu from the skillet into a bowl.
Now, make the stir fry and Schezwan sauce.
  1. 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.
  2. Increase the heat to medium high. Add in the onion, celery, bell pepper, and a good pinch of salt and cook for 2 minutes.
  3. Add in all of the sauces, except the cornstarch mixture, and bring to a boil. Half a minute
  4. 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.
  5. Garnish with green onions, sesame seeds, and pepper flakes and serve over rice, noodles, or quinoa.

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 174

% 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.