Chilli Tofu

5 from 26 votes

My Indo-Chinese chilli tofu recipe stars chunky, succulent cubes of sweet and spicy tofu and crunchy vegetables in a vibrant ginger, garlic and cumin sauce. Eat it with rice or Mandarin pancakes.

Prep Time10

Cook Time25

Total Time35

Course: Main

Cuisine: Indo-Chinese

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 315kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Bowl
Wok or large skillet

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
1 teaspoon 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 (mixed into ¼ cup water)
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 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. 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.

Notes

Keep all ingredients prepped before you start cooking.
Green bell peppers, which are savory, add a unique and characteristic flavor to Indo-Chinese dishes and are the best choice for this dish. You can replace them, however, with red bell peppers or any other color peppers, which are sweeter.
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.

How to store and reheat chilli tofu

Store the chilli tofu in the fridge for up to five days, in an airtight container.
Reheat in a wok or skillet, or in the microwave.
Because tofu changes its texture and becomes dryer and spongier after freezing, I don't recommend freezing this dish. If you don't mind the changed texture, you can freeze the chilli tofu for up to three months.

Nutrition