Chili Tofu (no-fry, vegan, lightened up, GF option)

Chili Tofu recipe with step by step photos. No-fry Chili Tofu is a spinoff of Chili Paneer. All the deliciousness minus the fat and calories.

What is Indo-Chinese cuisine?

Indo-Chinese is also known as Indian Chinese cuisine is widely popular in India. So what is it? It's basically Indian and Chinese flavors with Chinese cooking style. Unlike Chinese cuisine, Indo-Chinese cuisine offers a variety of vegetarian options. One of my very favorites is Chili Paneer. The spicy, sweet, and sour flavors is what make Indo-Chinese cuisine so delectable.

What is Chili Paneer / Chili Tofu?

Traditionally, this dish is made with paneer, however for health reasons I opted to use tofu. Furthermore, Chili Paneer is generally fried, my version is sauteed. Alternatively, if you own an air-fryer, you can certainly prepare the tofu in the air-fryer.

How to serve Chili Tofu?

Chili Tofu can be served as an appetizer or main course. I enjoyed this dish as my main course with a side of brown rice. This dish can be consumed with white rice, brown rice, quinoa, or even Veg Fried Rice (coming soon).

You can also serve Chili Tofu with Vegetable Hakka Noodles.

Chili Tofu is:

A spinoff Chili Paneer
Scrumptious
No-Fry
Flavorsome
Indo-Chinese
Vegan
Gluten-Free option (skip flour, use cornstarch; skip soy sauce, use GF soy sauce)

How to make Chili Tofu recipe step by step?

Saute the Tofu

1. Make a paste with wheat durum flour (Indian atta), cornstarch, Kashmiri chili powder, salt, and water.
2. Squeeze out excess water from the tofu by wrapping it in a paper towel and placing a heavy pan over it. Add cubed tofu to the paste and coat it well.

3. Heat a nonstick wok ( I love Ballarini ) on medium heat, once hot, add oil.
4. Add the tofu, try and place the pieces slightly far apart so they don't stick together. Mine is a little close. Cook on one side for about 3 minutes.
5. Flip. Notice how the tofu gets crispy. Cook for about 4 minutes until the other side gets nice and crispy.
6. Set aside.

Prepare Chili Tofu - Work Quick

1. Chop the ginger and garlic. Cube the onion, red and green bell peppers into 1-inch cubes. Set aside the Cornstarch Slurry (1 tablespoon cornstarch + ¼ cup water).
2. Heat up the same wok on medium heat, once hot, add oil. Add ginger, garlic, and dry red chilies. Saute for 30 seconds.
3. Add the onion, red & green bell peppers. Saute for 1-minute max.
4. Now add ketchup.
5. Add dark soy sauce. For gluten-free, use gluten-free soy sauce/tamari.
6. Add the cornstarch slurry.

7. Stir fry for about 30 seconds. The sauce should slightly thicken and become glossy.
8. Add the crispy tofu. Stir for about 30 seconds.
9. Add rice wine vinegar.
10. Add scallions. Stir. Turn off the stove.

Garnish with scallions! Enjoy!

Recipe Card

Chili Tofu (no fry, vegan, lightened up, GF option)

Vegan, Lightened Up, Gluten-Free option

4.95 from 17 votes

By: Nisha

No-fry Chili Tofu is a spinoff of Chili Paneer. All the deliciousness minus the fat and calories. Chili Tofu is vegan and there is a gluten-free option.

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings 3 servings

Calories 252 kcal

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Equipment

• ▢
  Nonstick Wok

Ingredients

  

1x2x3x

for the Tofu Saute

• ▢ 1 teaspoon Kashmiri chili powder
• ▢ ¾ teaspoon salt
• ▢ 1 tablespoon cornstarch
• ▢ 2 tablespoon durum wheat flour (Indian atta)* or all-purpose white flour
• ▢ Water - ¼ cup + 2 tablespoon water
• ▢ 1 tablespoon avocado oil
• ▢ 8 ounces firm tofu

for Cornstarch Slurry

• ▢ 1 tablespoon cornstarch
• ▢ ¼ cup cold water

for making Chili Tofu

• ▢ 1 tablespoon avocado oil
• ▢ 1 inch piece ginger chopped
• ▢ 4 cloves garlic
• ▢ 3-4 dry red chilies broken
• ▢ ½ medium red onion 1 inch cubes
• ▢ ½ medium red bell pepper 1 inch cube
• ▢ ½ medium green bell pepper 1 inch cube
• ▢ 2 tablespoon ketchup
• ▢ 2 tablespoon dark soy sauce* or regular or gluten-free soy sauce
• ▢ add cornstarch slurry
• ▢ 2 teaspoon rice wine vinegar
• ▢ add cooked tofu
• ▢ ½ cup scallions chopped

Instructions

 

Saute the Tofu

• Make a paste with wheat durum flour (Indian atta), cornstarch, Kashmiri chili powder, salt, and water.
• Squeeze out excess water from the tofu by wrapping it in a paper towel and placing a heavy pan over it. Add cubed tofu to the paste and coat it well.
• Heat a nonstick wok ( I love Ballarini ) on medium heat, once hot, add oil.
• Add the tofu, try and place the pieces slightly far apart so they don't stick together. Mine is a little close. Cook on one side for about 3 minutes.
• Flip. Notice how the tofu gets crispy. Cook for about 4 minutes until the other side gets nice and crispy.
• Set aside.

Prepare Chili Tofu - Work Quick

• Chop the ginger and garlic. Cube the onion, red and green bell peppers into 1-inch cubes. Set aside the Cornstarch Slurry (1 tablespoon cornstarch + ¼ cup water).
• Heat up the same wok on medium heat, once hot, add oil. Add ginger, garlic, and dry red chilies. Saute for 30 seconds.
• Add the onion, red & green bell peppers. Saute for 1-minute max.
• Now add ketchup.
• Add dark soy sauce. For gluten-free, use gluten-free soy sauce/tamari.
• Add the cornstarch slurry.
• Stir fry for about 30 seconds. The sauce should slightly thicken and become glossy.
• Add the crispy tofu. Stir for about 30 seconds.
• Add rice wine vinegar.
• Add scallions. Stir. Turn off the stove.

Notes

for Gluten-Free option: Use GF soy sauce or tamari. Skip the durum wheat flour and replace it with cornstarch instead.

Nutrition

Calories: 252kcalCarbohydrates: 24gProtein: 11gFat: 13gSaturated Fat: 2gSodium: 1363mgPotassium: 278mgFiber: 3gSugar: 5gVitamin A: 1110IUVitamin C: 49mgCalcium: 121mgIron: 2mg

Course Appetizer, Main Course

Cuisine Indo-Chinese

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