This Indo Chinese Style Chili Tofu inspired by both Chili Paneer and Veg Manchurian (dry versions) that I love to have at my favourite local Indian restaurant. This tofu is coated in an irresistibly sweet and fierily spicy sauce cooked down with a mix of vegetables and a lot of aromatics. Though chilli paneer and veg manchurian are usually enjoyed as a starter, you can enjoy this tofu as an appetiser or serve it with fried rice, noodles, or other carb of your choice.
INDO CHINESE OR INDIAN CHINESE CUISINE
Indo-Chinese food is popular in India and different Indo Chinese dishes can be found in local Indian restaurants, even at my favourite local Indian restaurant in Manila where I had a delicious Veg Manchurian that were deep fried and coated in this irresistible sauce (see the photo below)
Indo Chinese cuisine is said to have started centuries ago when immigrants from China moved to Kolkata and started running their own restaurants but also wanted to cater to the tastes of local Indian taste. The use of onions, garlic, and chiles that are a staple in Indian cuisine fused together with the soy sauces, vinegars, and use of chili sauces in Chinese cuisine creates amazing flavour profiles in dishes.
What I love about Indo-Chinese cuisine is its use of bold flavours and spices. I love both Indian and Chinese cuisine so this dish is like a fusion of both worlds. I’m alsoa big lover of spice so anything with chiles for me totally takes a dish up a notch so pairing it with sweet, savoury, and umami flavours is even better.
INGREDIENTS FOR THIS CHILI TOFU
FOR THE TOFU
- extra firm tofu
- salt
CHILI SAUCE
The full and printable recipe for the sauce and tofu is in the recipe card below!
- soy sauce
- chili sauce – red chilli sauces like sriracha or Lee Kum Kee chili garlic sauce, adjust to desired spice
- red chili flakes or powder adjust to desired spice
- brown sugar
- tomato ketchup
- cumin seed powder
- rice vinegar or distilled white vinegar
- water
- dark mushroom soy sauce (optional for extra colour and umami)
FOR STIR-FRYING
- neutral oil
- red onion diced
- spring onions or scallions
- minced or grated ginger
- garlic, minced
- green chiles chopped (you can deseed chiles for less heat)
- celery, finely chopped
- bell pepper, diced
HOW TO MAKE THIS INDO CHINESE STYLE TOFU
TOFU
- Prepare the tofu: press your tofu to drain out excess water. This will get extra moisture out and allow the tofu to soak in more flavour. Slice the tofu into the 1-inch (2.5-cm) cubes or other shape of your choice.
- Sprinkle the salt over the tofu and toss around to coat well.
- If baking or air-frying: line your baking tray /air fryer basket with parchment paper and place the tofu. Spray with a generous amount of oil. Bake of air-fry at 200C/400F for 15-20 mins(if air frying) or around 30 minutes (if baking). You can flip the tofu halfway through cooking until golden brown.
- Note: Be sure not to over bake or over fry your tofu because they can turn out too dry. I kept my tofu just lightly golden brown and still soft on the inside since I don’t want tofu that’s too tough to the bite (since baking and air- frying can yield tough pieces when cooked too long).
- Pan-frying option: pan-fry the tofu over medium heat on a non-stick pan with some oil until golden brown and crisp on all sides.
- Once the tofu is cooked, set these aside.
VEGETABLES, AROMATICS, AND SAUCE
- Prepare the rest of the ingredients: dice/chop the aromatics and vegetables.
- In a separate bowl, mix all the sauce ingredients together. Feel free to adjust the sauce to your desired taste.
COOKING THE INDO-CHINESE STYLE CHILI TOFU
- Heat a large pan or wok over medium heat. Add the oil. Once hot stir-fry the onion, white parts of the green onions for a few seconds until the onions are translucent. Add in the ginger, garlic, and chiles. Cook until aromatic.
- Add in the pan-fried/fried extra firm tofu with the vegetables and aromatics.
- Pour the sauce over the tofu.
- Leave the tofu to simmer at medium heat until the sauce starts to boil and thicken from the sugars. Mix well and taste the sauce. Season the tofu more, if needed.
- Leave to cook for 1-2 more minutes until the sauce glazes the tofu and then turn off the heat.
SERVE AND ENJOY YOUR TOFU!
- Finish the tofu with the green onions and the white pepper. Mix and then serve.
- Enjoy the tofu hot with your choice of carbs.
MORE TOFU RECIPES YOU MIGHT LOVE:
Check out my tips on how to store tofu!
- Kung Pao Tofu
- Pineapple Cashew Tofu Stir-Fry
- Crispy Salt and Pepper Tofu
- Black Pepper Tofu Steaks
- Cold Silken Tofu with Sweet Chili Sauce
- Baked Peanut and Lime Tofu
- Tofu “Chicken” Teriyaki
- Korean Spicy Braised Tofu
Indo Chinese-Style Chilli Tofu (Vegan)
This Indo Chinese Style Chili Tofu inspired by both Chili Paneer and Veg Manchurian (dry versions) that I love to have at my favourite local Indian restaurant. This tofu is coated in an irresistibly sweet and fierily spicy sauce cooked down with a mix of vegetables and a lot of aromatics. Though chilli paneer and veg manchurian are usually enjoyed as a starter, you can enjoy this tofu as an appetiser or serve it with fried rice, noodles, or other carb of your choice.
Ingredients
Tofu
- 19.5 oz extra firm tofu
- 1/4 tsp salt
Chili Sauce
- 2 tbsp soy sauce
- 1.5 tbsp chili sauce – red chilli sauces like sriracha or  Lee Kum Kee chili garlic sauce, adjust to desired spice
- 1 tsp red chili flakes or powder adjust to desired spice
- 2 tsp brown sugar
- 2 tbsp tomato ketchup
- 1/2 tsp cumin seed powder
- 1 tsp rice vinegar or distilled white vinegar
- 1 tbsp water
- 1 tsp dark mushroom soy sauce (optional for extra colour and umami
For Stir-Frying
- 2 tbsp neutral oil
- 1 small red onion diced
- 4 spring onions or scallions white and green parts separated
- 1/2 tbsp minced or grated ginger
- 3 cloves garlic minced
- 2 green chiles chopped (you can deseed chiles for less heat)
- 1/2 small stalk celery finely chopped
- 1 small bell pepper diced
To Finish
- Green parts of spring onions/scallions
- 1/4 tsp ground black pepper or white pepper
Instructions
- Prepare the tofu: press your tofu to drain out excess water. This will get extra moisture out and allow the tofu to soak in more flavour. Slice the tofu into the 1-inch (2.5-cm) cubes or other shape of your choice.
- Sprinkle the salt over the tofu and toss around to coat well.
- If baking or air-frying: line your baking tray /air fryer basket with parchment paper and place the tofu. Spray with a generous amount of oil. Bake of air-fry at 200C/400F for 15-20 mins(if air frying) or around 30 minutes (if baking). You can flip the tofu halfway through cooking until golden brown.
- Note: Be sure not to over bake or over fry your tofu because they can turn out too dry. I kept my tofu just lightly golden brown and still soft on the inside since I don’t want tofu that’s too tough to the bite (since baking and air- frying can yield tough pieces when cooked too long).
- Pan-frying option: pan-fry the tofu over medium heat on a non-stick pan with some oil until golden brown and crisp on all sides.
- Once the tofu is cooked, set these aside.
- Prepare the rest of the ingredients: dice/chop the aromatics and vegetables.
- In a separate bowl, mix all the sauce ingredients together. Feel free to adjust the sauce to your desired taste.
- Heat a large pan or wok over medium heat. Add the oil. Once hot stir-fry the onion, white parts of the green onions for a few seconds until the onions are translucent. Add in the ginger, garlic, and chiles. Cook until aromatic.
- Add in the pan-fried/fried extra firm tofu with the vegetables and aromatics.
- Pour the sauce over the tofu.
- Leave the tofu to simmer at medium heat until the sauce starts to boil and thicken from the sugars. Mix well and taste the sauce. Season the tofu more, if needed.
- Leave to cook for 1-2 more minutes until the sauce glazes the tofu and then turn off the heat.
- Finish the tofu with the green onions and the white pepper. Mix and then serve.
- Enjoy the tofu hot with your choice of carbs.
NUTRITIONAL INFO
Serving: 1serving | Calories: 372kcal | Carbohydrates: 27g | Protein: 24g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 2080mg | Potassium: 667mg | Fiber: 3g | Sugar: 16g | Vitamin A: 161IU | Vitamin C: 13mg | Calcium: 124mg | Iron: 4mg
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This Post Has 2 Comments
Very good! My family enjoyed this very much and i will definetly make this again, but with more vegetables next time!
Thank you Alishba, hope you all enjoyed your tofu!! ◡̈