Tofu 65 (Vegan Paneer 65)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
180 kcal
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Course
Main Course
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Cuisine
Indian
Tofu 65 (Vegan Paneer 65)
Description
Tofu 65 replicates the iconic Indian appetizer with a vegan twist by using firm or extra-firm tofu pressed to remove excess moisture. The tofu is coated in a thick batter containing a blend of spices including paprika, cayenne, garlic powder, and fresh curry leaves, which provide an aromatic quality. The batter ensures the tofu develops a crispy exterior when baked at 400ºF for around 20 minutes.
The accompanying sauce combines neutral cooking oil, sliced green chilies, curry leaves, garlic, onion, and bell pepper sautéed until slightly caramelized. Sriracha, soy sauce, black pepper, salt, and sugar are added for a balance of heat, saltiness, and sweetness. A cornstarch slurry is stirred in and cooked to thicken the sauce, which is then folded with the baked tofu to coat it evenly with a sticky glaze.
This dish is typically served over rice or grains, providing a contrast between the crispy tofu and the thick, spicy sauce. It can be made ahead with baked tofu stored refrigerated for up to three days; the sauce thickens upon storing and is best made fresh before serving.
Substitutions include using rice flour for a gluten-free batter and coconut aminos instead of soy sauce for a soy-free version. Cauliflower or seitan can replace tofu for different textures and flavors. Fresh or frozen curry leaves add a characteristic aroma but can be omitted if unavailable.
Ingredients
For the Tofu:
- 14 oz firm tofu pressed for 15 mins, or extra-firm tofu
- 3 tbsp all-purpose flour use rice flour for gluten-free
- 3 tbsp corn starch
- 6 curry leaves chopped (see notes, fresh or frozen
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tsp ginger minced
- 1 tsp lemon juice
- 2 tsp soy sauce , tamari for gluten-free
- 1/3 tsp salt
- 3-4 tbsp water
For the Sauce:
- 2 tsp neutral cooking oil generic cooking oil
- 1-2 green chili such as serrano, sliced thin, hot
- 10 curry leaves fresh, frozen or dried
- 4 cloves garlic , finely chopped
- 1/2 green bell pepper sliced
- 1/2 red onion sliced, small
- 1 tbsp sriracha use less for less heat, or sambal oelek or a mix of both
- 1 tbsp soy sauce , tamari for gluten-free
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt
- 1 tsp sugar
- 2 tsp cornstarch
- 1/2 cup water
Instructions
- In a large bowl, add flour, cornstarch, curry leaves, paprika, cayenne, garlic, salt and ginger. Add lemon, soy sauce and water to make a thick batter.
- Add tofu and toss to coat. Spread on parchment lined baking sheet or dish, Spray oil, bake at 400 deg F (205 C) for 20 mins.
- Sauce: Heat oil over medium heat in a large skillet. Add chilies and cook for a minute, then add curry leaves and garlic and cook for 1 minute or until just about translucent.
- Add onion and bell pepper and cook until onion is golden on some edges. Add sauces, black pepper, salt and sugar and mix well.
- Mix cornstarch in 1/2 cup water. Add the water cornstarch slurry to the pan and bring to a boil to thicken.
- Fold in the baked tofu lightly and take off heat. Garnish with cilantro or green onion and serve over rice or grains.Store: Refrigerate the cooked tofu 65 for upto 3 days. Make ahead: You can bake the battered tofu ahead. The sauce tends to thickene on sotring, so make the sauce fresh and add baked tofu or baked veggies to serve.
Notes
- For a soy-free option, replace tofu with cauliflower (bake 30 mins) or use seitan or rehydrated soycurls instead of tofu.
- Use rice flour in the batter and tamari instead of soy sauce to make the recipe gluten-free.
- Scale the recipe as needed, adjusting heat levels accordingly when increasing quantities.
- This recipe yields a dry, sticky sauce; double sauce ingredients and increase water to 1.25 cups for a saucier version.
- Fresh curry leaves add authentic flavor and can be frozen up to one year; omit if unavailable.
- Store baked tofu up to 3 days refrigerated; prepare sauce fresh to maintain desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 653mg | 27% |
| Potassium | 58mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 98mg | 109% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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