Chilli Tofu - Indian Chilli "Paneer" Recipe. Chilli Paneer is an Indo-chinese fusion stir fry served with fusion noodles or fried rice. Crisp Tofu replaces the Paneer cheese in this delicious and quick version. Vegan Gluten-free Nut-free Recipe
Cuisine: Gluten-free, Indian-Chinese, Vegan
Author: Vegan Richa
Chilli Sauce mixture:
1green chilehot or moderate heat
1/2 to 3/4inchknob of ginger
1.5 to 2tbspsoy sauceuse tamari to make gluten-free
1/2tspcayenneor use a combination of cayenne and paprika for less heat
Make the chilli sauce mixture. Blend all the ingredients under the sauce mixture until well blended.
Drain and Press the Tofu using a tofu press. Or slice and fold paper towels over the slices and press using a heavy weight for atleast 10 minutes.
Cube the tofu and toss with starch, black pepper and salt. Add more starch if needed.
Heat oil in a large skillet over medium heat. When hot, add the tofu cubes and cook until golden on some edges. Stir occasionally. 6 to 8 minutes.
Remove from the pan. Add onions, green chili and garlic to the pan and cook for 3 to 4 minutes, or until translucent. Add green bell pepper and cook for 2 minutes.
Add the blended sauce mix, bring to a boil and cook for a minute.
Add in the tofu and salt and mix in. Add starch mixed in water and mix in. Bring to a boil to thicken. Taste and adjust salt, tang and heat. Simmer for another minute or so for he flavors to infuse or thicken if needed. Garnish with black pepper or pepper flakes, and sliced scallions and Serve as is or over cooked rice or grains, or with indo-chinese hakka noodles