This succulent, saucy and spicy chilli tofu is based off chilli paneer, an Indo-Chinese restaurant favorite made with Indian cottage cheese. The tofu is flavored with soy sauce, ginger, garlic, coriander and cumin, making it the perfect blend of two distinctive cuisines.
Looking for more delicious Indo-Chinese recipes? Try this veg manchurian and garlic fried rice.
![Chilli tofu in bowl with cilantro garnish.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-2-1.jpg)
Table of Contents
What is Chilli Tofu?
I created this Chilli Tofu recipe more than a decade ago, spinning off an Indo-Chinese recipe called Chilli Paneer. Chilli Paneer is a spicy, saucy blend of Indian spices and Chinese condiments, and the star, of course, is paneer, an Indian cottage cheese.
I loved the irony of swapping the tofu in for the paneer, which took this fusion recipe closer to its Chinese roots while keeping the flavors intact. A perfect substitution, even if I say so myself.
Paneer, when added to curries and gravies, soaks up the flavors, as does tofu. They even have similar textures but the tofu, of course, is far healthier. I've posted dozens of other recipes that use tofu instead of paneer, including Vegan Palak "Paneer" and Tofu Makhani, and the tofu works each time.
This is a reader-favorite recipe and it is one that we often make in our home. I've left the recipe itself intact, because it really needed no modifications, but I've added new photos and text in this updated post.
One peeve with the spelling (you know I love those! ;)). One might be tempted to spell the "chilli" with a single "l", as in chili tofu, but in India you spell "chilli" with two "l's". Both spellings for chili are correct, but there is only one way to spell chilli tofu. 😀
Why you will love this chilli tofu recipe
- It's uniquely delicious. Indo-Chinese cuisine uses spices from Indian cuisine to add more zest and savory flavor to Chinese dishes. Your tastebuds will love the cumin, paprika and coriander married with soy sauce, ginger and garlic.
- Easy recipe. This is a really simple recipe that goes from scratch to done in minutes.
- Meal-prep friendly. You can store the chilli tofu in the fridge for up to five days. In fact, the longer the tofu stands the more flavorful it will become.
- Vegan, nut-free and gluten-free recipe
Ingredients
- Tofu. You can use high-protein tofu, which doesn't need to be pressed, or extra firm tofu.
- Sesame seed oil. This adds authentic flavor. You can use another unflavored oil of your choice.
- Vegetables: Onions, green bell peppers, scallions and baby corn.
- Herbs: garlic, ginger, jalapeno pepper and fresh cilantro.
- Spices: cumin seeds, ground coriander, ground black pepper and paprika.
- Soy sauce or tamari. Or use liquid aminos.
- Cornstarch. Tapioca starch works as a substitute. The cornstarch helps thicken the sauce and creates a nice glaze that coats the cooked tofu.
How to make chilli tofu
![Marinade for chilli tofu in bowl.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-marinade.jpg)
Mix the marinade ingredients: cornstarch, ginger, garlic and soy sauce/tamari in a bowl.
![Tofu in marinade for chilli tofu.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-marinade-coated.jpg)
Add the tofu cubes to the bowl and toss with a spoon until the tofu cubes are evenly coated with the marinade.
![Marinated tofu added to wok for frying.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-frying.jpg)
Heat a wok with 1 tablespoon sesame seed oil. Add the tofu cubes to the wok.
![Tofu fried in wok for chilli tofu.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-fried.jpg)
Stir fry the tofu cubes until they are evenly browned on all sides. Remove the tofu cubes to a plate and set aside.
![Cumin seeds in sesame oil for chilli tofu.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-cumin-oil.jpg)
In the same wok add the remaining oil over high heat. Add cumin seeds and stir them for a few seconds until they release their aroma. Stir in the ginger and garlic and saute for a few seconds.
![Vegetables and spices added to wok for chilli tofu.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-vegetables-paprika.jpg)
Add the onions and bell peppers to the wok along with the ground black pepper, ground coriander and paprika. Mix and continue to stir-fry over high heat for a couple of minutes until the bell peppers are tender but have a good bite.
![Baby corn added to wok along with tofu.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-vegetables-baby-corn.jpg)
Add the tofu cubes to the wok along with the baby corn. Make a slurry by mixing the cornstarch and ½ cup water until there are no lumps. Add the slurry to the wok along with the soy sauce or tamari. Mix well.
![Scallions added to prepared chilli tofu.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-scallions.jpg)
Stir fry the chilli tofu for a couple more minutes, stir in the scallions, and add more salt if needed. Garnish with cilantro and serve hot.
![Chilli tofu in square bowl with noodle dish and scallions in background.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-3.jpg)
Top tips
- When cooking Chinese food, keep all your ingredients prepped and ready before you start cooking. Because you are cooking over high heat most of the time, you won't have time to prep as you go.
- If you'd like a bit of sweetness in this recipe, add a tablespoon of maple syrup to the wok along with the cornstarch slurry.
- To make the chilli tofu spicier, use cayenne instead of paprika.
Serving suggestions
Serve the chili tofu with one of the following:
- Vegetable fried rice
- Chinese longevity noodles
- Mandarin pancakes
- Sticky rice or basmati rice
Storage instructions
- Refrigerate: Store the chilli tofu in the fridge for up to five days, in an airtight container.
- Reheat: Reheat the chilli tofu in a wok or skillet, or in the microwave.
Recipe FAQs
You can substitute any quick-cooking veggie used in Chinese cuisine, including sugar snap peas, broccoli, cauliflower, cabbage, carrots, water chestnuts and bamboo shoots.
A serving of the chili tofu has just 15 grams of carbs and two grams of dietary fiber. If you are watching your carbs, skip the baby corn, which would bring the carb total down to a very keto-friendly six net carbs.
I don't recommend freezing the chilli tofu because freezing will change the texture of the tofu. If you do, be prepared for the tofu to turn chewier and more porous, once thawed.
More delicious tofu recipes
If you make this recipe, be sure to leave a comment and a star rating below. Or tag us on Instagram #HolyCowVegan.
![Chilli tofu in bowl with noodle dish and forks in background.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-6.jpg)
![Chilli tofu in a square bowl with scallions and cilantro.](https://holycowvegan.net/wp-content/uploads/2012/07/chilli-tofu-recipe-1-360x360.jpg)
Chilli Tofu
Ingredients
- 14 oz extra-firm tofu (or high protein tofu. If using extra firm tofu press out the water before marinating, Cut the tofu in ½-inch cubes).
- 2 tablespoons sesame oil (or any oil of choice)
- 1 teaspoon cumin seeds
- 1 teaspoon garlic (grated)
- 1 teaspoon ginger (grated)
- 1 large green bell pepper (thinly sliced)
- 1 medium onion (thinly sliced)
- 1 jalapeno pepper (or any moderately hot chili pepper, minced)
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 8 oz baby corn (canned. Drain out all the water in the can)
- 1 teaspoon cornstarch (mixed into ¼ cup water)
- ½ cup water
- 1 to 2 tablespoons soy sauce (or tamari)
- Salt to taste
- 3 scallions (spring onions, trimmed, green and white parts finely chopped)
- 2 tablespoons cilantro (finely chopped)
For the marinade:
- 1 teaspoon garlic (crushed into a paste)
- 1 teaspoon ginger (crushed into a paste)
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce (or tamari)
Instructions
- Mix the marinade ingredients with enough water to make a paste. Place the tofu cubes in the marinade and toss with a spoon to coat them evenly with the marinade. Heat a tablespoon of oil in a nonstick or cast-iron pan. Stir-fry the tofu cubes over medium-high heat until they are golden-brown. Remove to a plate.
- To the same wok, add the remaining tablespoon oil. Turn the heat to high and when the oil shimmers, add the cumin seeds. When the cumin seeds release their aroma, which should take no more than a few seconds on high heat, add the onions and bell peppers to the wok along with the ground black pepper, ground coriander and paprika.
- Mix and continue to stir-fry over high heat for a couple of minutes until the bell peppers are tender but have a good bite. Add the tofu cubes to the wok along with the baby corn.
- Make a slurry by mixing the cornstarch and ½ cup water until there are no lumps. Add the slurry to the wok along with the soy sauce or tamari. Mix well.
- Stir fry the chilli tofu for a couple more minutes, stir in the scallions, and add more salt if needed. Garnish with cilantro and serve hot.
Laki
Hi Vaishali, Mmmmm.... The chili tofu is exquisite. I even adopted it to king prawns and it came out really tasty. Thank you very much
Laki
Gerry
Love this recipe. It has become one of our favorites. I sometimes substitute green beans instead of green pepper and triple up on the marinade.
Judith
Hi Vaishali - your Chilli Tofu made a delicious wintry Sunday lunch. I added sliced button mushrooms before returning the tofu to the pan. Served with wholemeal spelt flatbread.
James
Roughly how much water did you put to make the marinade? I really want to try this but I'm cooking impaired. ? Just an approximation would really help. Thanks.
Vaishali
Start with 1 tbsp and add more if needed. You want a paste thick or thin enough to coat the tofu.
James
I've never cooked tofu before, so this was all new to me. I've had chilli paneer lots of times, and this version came out pretty good. I think once I've practised a little, it'll be perfect. 😉 Thanks so much for getting back to me, I appreciate it. 🙂
vyjayanti balakrishnan
Hi
tried the tofu recipe but wondering how i got a brownish colour whereas yours looked red and seemed as if some red sauce was added please advice as yours looks more appetising
Kripa
Hi,
I tried this recipe but mine did not turn out like the picture, i.e it did not look red, did you put colour?
katherine fragen
thank you for your recipes! this looks amazing - i am going to make it this week. you're blog is such a saving grace for me. my husband and i watched "what the health"and literally became vegan overnight. we are working on the conversion without becoming too redundant in flavors and recipes. having said that, this looks like it could be amazing for eggplant in place of tofu. what do you think? suggest?
Vaishali
Thanks for your kind words, Katherine. You could definitely try these spices with eggplant-- would work very well, I think.
Indumathi K
Love love this recipe! Delicious! Thanks a ton! 🙂
Sujata
Hi Vaishali , I cannot see the marinade ingredients. Could you kindly reply with the ingredients, please ? Thanks.
Vaishali
Hi Sujata, the marinade subheader was lost during reformatting-- I've put it back there, so it should be clearer now. Cheers.
Renee
Vaishali, this was the best tofu recipe I've ever tasted. Everyone in our house just loved it. THANKS SO MUCH!
Barb
This recipe sounds delish! Can you clarify what "cornflour" is? Is it just finely ground corn meal?
Vaishali
It's cornstarch!
Isha
238KCAL? OR 238 CAL??????
janette
Delicious! The spices were well balanced and so interesting. Did not have bell pepper or chilies on hand, so added a little red pepper flake for some heat. Looking forward to making it again soon!
Meera
Hi vaishali,
I tried this recipe. It came out well...
But I used dark soy sauce, coriander powder and pepper powder as the amount mentioned. It tasted like it was more of spices...
So the coriander powder and pepper powder, do we need to use the 1 tbsp coriander seed and grind it? Similarly is it fine to use 1 tsp pepper seed and grind it?
And how much dark soy sauce is to be used?
Vaishali Honawar
Hi Meera, always feel free to reduce the spices to suit your tastebuds, and the same goes for the condiments like soy sauce. Start out by adding a little, taste, and add more if needed. J definitely like tons of coriander and pepper in this.
Glad you tried this!
Maria
Thanks for this! I came across it while looking for an Indo-Chinese tofu recipe. I made it low FODMAP by replacing the green bell pepper with red and the onion and garlic with chives and asafoetida (hing), and it still tasted great!
Vaishali
Maria, those sound like great and creative variations. So glad you tried the recipe-- and liked it. 🙂
Anonymous
I wonder when did u add salt to it.. sorry if I missed it
fbarawr
Wonderful indian-style tofu recipe. This one's going to my journal. I added a little more minced chilli and some lemon juice and it was PERFECT! Thank you 🙂