For my chilli tofu recipe I douse tofu cubes in a sweet, tangy, spicy and succulent sauce. Crunchy bell peppers, baby corn and scallions punctuate each delicious bite.
What is chilli tofu?
Chilli tofu is my adaptation of the popular Indo-Chinese restaurant dish, chilli paneer. In 2012, on a quest to veganize this, one of my favorite Indo-Chinese recipes, I took the paneer out and added tofu instead. When I shared that recipe with you, so many of you loved it and made it part of your meal rotations. The juicy, flavorful tofu and the savory vegetables in a bold and vibrant sauce of ginger, garlic, soy sauce, cumin and ground coriander made an easy and delicious dinner!
Chinese food is ridiculously popular in India, and has been for generations. This was the earliest foreign cuisine we embraced, thanks to Chinese immigrants who arrived in Calcutta (Kolkata) in the late 18th century. The immigrants adapted their cooking techniques to include Indian spices and ingredients, making it more agreeable to the rigid Indian palate. The brand-new, ultra-delicious cuisine they created was truly in a league of its own. Over time, Indo-Chinese restaurants sprouted up all over metropolitan India and overseas, in cities with large Indian populations, offering tasty dishes like vegetable manchurian, garlic fried rice and hakka noodles.
Like a lot of the Chinese cuisine we love here in the United States, Indo-Chinese food tends to be vegetarian-friendly. It doesn't feature dairy products but paneer is an exception and can be found in many recipes. I love that my adaptation of chilli tofu takes this recipe closer to its Chinese roots and makes it healthier while keeping all of the flavor intact. The recipe is nut-free and gluten-free, and I hope you will enjoy it as much as we do!
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
- 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.
- 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 Information
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Chilli tofu 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.
We ladle chilli tofu over vegetable fried rice or rice. It's also delicious with these Chinese longevity noodles or cuddled into Mandarin pancakes.
A serving of the chili tofu made with high protein tofu has 19 grams of protein and four grams of dietary fiber. If you are watching your carbs, skip the baby corn and the maple syrup (use stevia or any keto-friendly sweetener instead), which would bring down the carb total significantly.
More delicious tofu recipes
First 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
Gerry says
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.
Vaishali Honawar says
So great to hear!