Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it with rice or as is. Vegan Nut-free Recipe. Gluten-free, Soy-free Options Jump to Recipe
Don’t ask me why this dish is called tofu 65. There are several theories on why the sauce combination, initially used with chikin was called chicken 65. From there vegetarian versions picked up the flavors for paneer 65 and cauliflower 65(gobi 65 is in Indian Kitchen book).
The flavors have influence from Chinese sweet and sour profile and southern Indian flavors for this delectable thick sauce that is spicy, savory, sweet, with hints of flavors from curry leaves and chilies. It all works! You have to try it #trustindianflavors !
Tofu is battered in a spiced curry leaf and soy sauce batter, then baked. The sauce has large slices of onion and bell pepper with ginger, garlic, soy sauce and sriracha. A bit of sweet to balance it out.
Don’t like Tofu? Use Cauliflower or soy curls! Lots of substitute options in the recipe notes.
Ingredients for Tofu 65 – Vegan Paneer 65
- Tofu is the protein of choice as a substitute for Paneer cheese in this dish. To make this without Tofu, use cauliflower or seitan or rehydrated soycurls or even chickpeas.
- The batter for the tofu has flour, cornstarch and spices such as paprika, cayenne, salt and curry leaves, and some fresh minced ginger, garlic, lemon and soy sauce for the fusion indo-chinese flavor.
- The Sauce has Green chilies, curry leaves, onion, garlic, bell pepper,
- The sauce is flavored with sriracha, soy sauce, black pepper, salt and sugar.
- Gluten-free: Use rice flour
- Soy-free: Use coconut Aminos.
How to make Tofu 65 with Step Pictures
Add the tofu and toss to coat. Spread on parchment lined baking sheet or dish. Bake for 20 mins.
Can I substitute Tofu and soy sauce?
Yes, to make this without Tofu, use cauliflower for Cauliflower 65 (bake cauliflower for 30 mins) or seitan or rehydrated soycurls for chickin 65.
Use coconut aminos instead of soy sauce.
Can I make this Tofu 65 gluten-free?
Yes, use rice flour in the batter instead of all purpose flour. Use tamari instead of soy sauce.
Can I double this recipe?
Yes, this recipe s easily sealed up. Just use lesser heat ingredients when scaling and add more as needed,
More Indo-chinese dishes
- Hakka Noodles – Noodles with cabbage, carrot, veggies and an easy sauce Gf option
- Tofu Paneer Chilli – Sweet and spicy sauce with crisp tofu GF
- Manchurian Sauce with Cauliflower or Chickpeas or Noodles – Recipes in my books
More Weeknight Stir fries
- 1 pot Peanut Butter Noodles and Veggies GF
- Lo Mein Noodles. GF option
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Sticky Sesame Ginger Tofu and Veggies. GF
Tofu 65 (Vegan Paneer 65)
For the Tofu:
- 14 oz (396.89 g) firm or extra-firm tofu
- 3 tbsp all purpose flour , use rice flour for gluten-free
- 3 tbsp corn starch
- 6 fresh or frozen curry Leaves , chopped (see notes)
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp garlic powder
- 1 tsp minced ginger
- 1 tsp lemon juice
- 2 tsp soy sauce , tamari for gluten-free
- 1/3 tsp salt
- 3-4 tbsp water
For the Sauce:
- 2 tsp Oil
- 1-2 hot green chilies , such as serrano , sliced thin
- 10 curry leaves
- 4 cloves garlic , finely chopped
- 1/2 green bell pepper sliced
- 1/2 small red onion sliced
- 1 tbsp sriracha or sambal oelek or a mix of both (use less for less heat)
- 1 tbsp soy sauce , tamari for gluten-free
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
- 1 tsp sugar
- 2 tsp cornstarch
- 1/2 cup (118.29 ml) water
- In a large bowl, add flour, cornstarch, curry leaves, paprika, cayenne, garlic, salt and ginger. Add lemon, soy sauce and water to make a thick batter.
- Add tofu and toss to coat. Spread on parchment lined baking sheet or dish, Spray oil, bake at 400 deg F (205 C) for 20 mins.
- Sauce: Heat oil over medium heat in a large skillet. Add chilies and cook for a minute, then add curry leaves and garlic and cook for 1 minute or until just about translucent.
- Add onion and bell pepper and cook until onion is golden on some edges. Add sauces, black pepper, salt and sugar and mix well.
- Mix cornstarch in 1/2 cup water. Add the water cornstarch slurry to the pan and bring to a boil to thicken.
- Fold in the baked tofu lightly and take off heat. Garnish with cilantro and serve over rice or grains.Store: Refrigerate the cooked tofu 65 for upto 3 days. Make ahead: You can bake the battered tofu ahead. The sauce tends to thickene on sotring, so make the sauce fresh and add baked tofu or baked veggies to serve.