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

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

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

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

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 tbsp cornstarch + 1/4 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!
Chili Tofu No Fry

4.95 from 17 votes

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

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
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 3 servings

Equipment

Ingredients 

for the Tofu Saute

  • 1 tsp Kashmiri chili powder
  • 3/4 tsp salt
  • 1 tbsp cornstarch
  • 2 tbsp durum wheat flour (Indian atta)*, or all-purpose white flour
  • Water - 1/4 cup + 2 tbsp water
  • 1 tbsp avocado oil
  • 8 ounces firm tofu

for Cornstarch Slurry

  • 1 tbsp cornstarch
  • 1/4 cup cold water

for making Chili Tofu

  • 1 tbsp avocado oil
  • 1 inch piece ginger, chopped
  • 4 cloves garlic
  • 3-4 dry red chilies, broken
  • 1/2 medium red onion, 1 inch cubes
  • 1/2 medium red bell pepper, 1 inch cube
  • 1/2 medium green bell pepper, 1 inch cube
  • 2 tbsp ketchup
  • 2 tbsp dark soy sauce*, or regular or gluten-free soy sauce
  • add cornstarch slurry
  • 2 tsp rice wine vinegar
  • add cooked tofu
  • 1/2 cup scallions, chopped
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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 tbsp cornstarch + 1/4 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: 252kcal | Carbohydrates: 24g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 1363mg | Potassium: 278mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 49mg | Calcium: 121mg | Iron: 2mg

Additional Info

Course: Appetizer, Main Course
Cuisine: Indo-Chinese
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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4.95 from 17 votes

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Recipe Rating




19 Comments

  1. 5 stars
    I have been trying so many recipes to match the one I eat at Sakonis restaurant (Wembley, UK), and finally after 2 decades of searching……… your is the one im going to make going forward.
    What a dish. This is tasty, the only substitution I did was clear vinegar and it was brilliant. Next time I’ll use the correct vinegar. Thank you and I am so very grateful

  2. 5 stars
    This recipe was prob the easiest one to follow and make! It tasted just so amazing that it became an Instant Family Fav! Served it over a choice of Brown Rice or Cauliflower Rice!🤤🤤

    Nisha… girl, your recipes are so awesome and easy to follow and absolutely the Most Delicious… thank you thank you thank you for taking so much effort in making them so Perfect! ❤️❣️❤️

  3. 5 stars
    Absolutely love this- tastes like restaurant quality! Air fried the tofu instead and it turned out perfectly. Can’t wait to make it again.

  4. 5 stars
    Nisha does it again with a delicious recipe that is easy and simple especially with the step by step instructions. The marinade for the tofu was amazing…crispy on the outside and soft on the inside. I doubled the tofu and the marinade but kept the veggies and sauce as instructed and it came out perfect! Thank you Nisha! 🙂

  5. 5 stars
    Wow! Chili tofu was absolutely delicious. Recipe was super easy and turned out perfectly. The tofu was crispy on the outside and soft inside. Flavors were amazing. Hubby approved!