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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