My Indo-Chinese chilli tofu recipe features crispy-edged tofu cubes, bell peppers, baby corn and scallions in a glossy, sweet-spicy-tangy sauce that's perfect over a bowl of rice or noodles.
Table of Contents
What is chilli tofu?
Chilli tofu is my vegan take on the popular Indo-Chinese restaurant dish chilli paneer, which features cubes of paneer, an Indian cheese, and crunchy vegetables in a simple but mouthwatering sauce flavored with ginger, garlic, soy sauce, cumin and coriander. I swap out the paneer for tofu to make this vegetarian dish dairy-free without losing any of the flavor.
This is one of those recipes you have to try at least once. Indo-Chinese food is one of the most delicious cuisines there is, created by Chinese migrants who have made the city of Kolkota their home since the late 18th century. These enterprising cooks appealed to Indian tastebuds by marrying sauces, ingredients and techniques from their native land with Indian spices and local ingredients like paneer. They spun off dishes bursting with umami, including vegetable Manchurian, hakka noodles and Schezwan fried rice.
Chilli paneer was one of my favorite dishes to order when we ate out at one of Bombay's many, many Indo-Chinese restaurants, usually with a plate of veg fried rice. So after going vegan it was also one of the first dishes I veganized. I shared this chilli tofu post with you all the way back in 2012 and when I updated it for you recently with new photos I realized I didn't need to tweak the recipe at all because it was perfect as it was. The only small change I did make was to replace extra firm tofu in my original recipe with high protein tofu.
Tofu is the perfect substitute for paneer in Indian recipes because it has a similar look and texture and it soaks in all of that delicious, gingery, garlicky sauce like a sponge (the tofu, ironically, also takes the dish closer to its Chinese roots). Tossing the tofu with a bit of cornstarch and other seasonings and then pan-frying it in a little oil makes it crispy at the edges. When the silky brown sauce wraps itself around the tofu you are treated to an explosion of flavors and textures.
In India you can order dry and saucy versions of chilli paneer. My version of chilli tofu is dryer because that's how my family likes it but you can make it saucy with a simple tweak. I'll show you how in the FAQs below.
I can't wait for you to try it! Here's the recipe.
Five-Star Reader Review
Vaishali, this was the best tofu recipe I've ever tasted. Everyone in our house just loved it. THANKS SO MUCH!
- Renee
Recipe card
Chilli Tofu
Ingredients
- 14 oz high protein tofu (or extra firm tofu. If using extra firm tofu press out the water. 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
- ½ to 1 teaspoon red chilli powder (like cayenne or paprika)
- 8 oz baby corn (canned. Drain out all the water in the can)
- 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 corn starch
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon maple syrup (or sugar)
- ½ cup water
For the corn starch slurry
- 1 teaspoon corn starch
- ½ cup water
Instructions
Make corn starch slurry
- Make the slurry by whisking ½ teaspoon cornstarch with ½ cup water. Set aside.
Marinate tofu
- Mix the marinade ingredients - garlic, ginger, corn starch, soy sauce and maple syrup - with ½ cup water water. Use a whisk or fork to make a smooth paste.
- Place the tofu cubes in the marinade and toss with a spoon to coat them evenly.
- Heat a tablespoon of oil in a nonstick or cast-iron pan. Add the tofu cubes to the 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 and sauté them about 30 seconds until they release their aroma.
- Add the onions and bell peppers to the wok along with the ground black pepper, ground coriander and red chilli powder. 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. Add the corn starch 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.
Nutrition Information
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My top tips for the best chilli tofu
- Use high protein tofu. High protein tofu has a dense texture and a richer mouth-feel, so it works better as a paneer substitute in this recipe. If you can only lay your hands on extra-firm tofu, make sure you press out all the liquid from the tofu and pat it dry with paper towels before cutting it into cubes.
- Green bell peppers work best. Green bell peppers are savory while bell peppers of other colors, including red, yellow and orange, tend to be sweet. This is the reason you'll find green bell peppers are the most widely used in classic Indian recipes and especially in Indo-Chinese recipes.
- Make it spicier. If you love spicy dishes, dial up the heat in this chilli tofu by adding a finely minced jalapeno pepper or any green chilli pepper along with the onions and bell peppers.
How to make chilli tofu (with photos)
Make the corn slurry
Make sure there are no lumps when you mix the cornstarch into the water. It helps to place the cornstarch in a bowl, add a little water, whisk, then trickle in more water slowly, whisking all the time, until a smooth slurry has formed.
Mix ingredients for tofu marinade
Make the marinade as smooth as possible using a fork or whisk.
Toss tofu in marinade
Ensure the tofu cubes are evenly coated.
Stir-fry the tofu cubes
The cubes should brown and sizzle, with crispy edges. It helps to keep the cubes moving in the wok or skillet.
Add spices, veggies and tofu
Make sure you add the cumin to the oil first so it blooms and scents the rest of the oil with its aroma. Then toss in the onions, bell peppers and spices and stir-fry them for a couple of minutes until the bell peppers are just beginning to get tender before adding the baby corn and tofu cubes.
Finish with scallions and cilantro
Make sure the tofu and veggies are all mixed together before stirring in scallions and cilantro for that fresh flavor finish.
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.
To make the chilli tofu saucier, add a cup of water instead of half a cup when making the corn slurry.
We ladle chilli tofu over vegetable fried rice or rice. It's also delicious with these Chinese longevity noodles or cuddled into Mandarin pancakes.
You can store the chilli tofu in the fridge up to five days. Reheat in a saucepan or in the microwave before serving.
Recipe posted on July 11, 2012. Updated and re-published on January 4, 2024.
Laki says
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