Go Back
–+ servings
Pin Recipe Print Recipe

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

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.
4.95 from 17 votes
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course Appetizer, Main Course
Cuisine Indo-Chinese
Diet Vegan, Lightened Up, Gluten-Free option
Servings: 3 servings
Calories: 252kcal

Equipment

Nonstick Wok

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

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
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!