Chili Tofu (Indo-Chinese Style)
Crispy tofu and crunchy bell peppers tossed in a bold, glossy sauce that's hot, sweet, and sour, just like your favorite Indian-Chinese restaurant, made at home in 30 minutes.
Equipment
Ingredients
INGREDIENTS FOR CHILI TOFU
- 14 oz Firm Tofu, cut into 1 inch cubes
- 2 large bell peppers (any color-green, red, orange), de-seeded, chop into bite-size pieces
- 1 large red onion, chop into bite-size pieces
- 4-5 cloves garlic, finely minced
- ½ inch ginger, chopped
- 2 tablespoon cooking oil
- salt to taste
FOR THE SAUCE / GRAVY
- ¼ cup dark soy sauce For gluten-free use tamari
- ½ tablespoon pure sesame oil
- 1 tablespoon black vinegar
- 1 tablespoon vegan Worcestershire sauce
- 2 tablespoon chili garlic sauce
- 2 tablespoon tomato ketchup
- 1 tablespoon corn starch
- ¾ cup water
FOR GARNISH
- 2 stalks green onion, chopped
- 1 tablespoon sesame seeds
- Handful of roasted peanuts or cashews ( Optional )
Instructions
Prep
- Press tofu for at least 15 minutes to remove moisture. Cut into 1-inch cubes.
- Chop bell peppers and onion. Mince garlic and ginger. Set aside.
- Whisk together all sauce ingredients until cornstarch is dissolved. Set aside.
Crisp the Tofu
- Air fryer: Grease tray, arrange tofu in a single layer, spray with oil. Air fry at 400°F for 10-12 minutes.
- Pan-fry: Heat 1 tablespoon oil in a non-stick pan over medium-high. Cook tofu 2-3 minutes per side until golden. Set aside.
Stir-Fry
- Heat oil in a wok over the highest heat. When oil shimmers, add bell peppers and onions.
- Stir-fry on high heat for 2-3 minutes, keeping veggies crisp.
- Add garlic and ginger; stir for 30 seconds.
- Pour in the prepared sauce. Stir well and cook 2-3 minutes until it thickens.
- Add tofu. Toss gently to coat. Cook 1-2 minutes more.
- Turn off heat. Garnish with green onions, sesame seeds, and nuts if using.
- Serve immediately over steamed rice or noodles.
Instant Pot Method
- Select Sauté (More/High). When hot, add oil, then bell peppers and onions. Cook 2-3 minutes.
- Add garlic and ginger; stir 30 seconds.
- Add sauce, stir, cook 2-3 minutes until thickened.
- Add tofu, toss to coat, cook 1-2 more minutes. Turn off Sauté.
- Garnish and serve.
Notes
- For crispiest tofu: press for at least 15 minutes before cubing to remove excess moisture.
- For gluten-free: swap dark soy sauce with tamari (same quantity).
- For a dry appetizer version: reduce water in the sauce from ¾ cup to ¼ cup.
- Paneer swap: replace tofu with equal-weight paneer; air fry only 5-6 minutes.
- Sauce too thin? Stir in 1 teaspoon cornstarch dissolved in 2 teaspoon cold water and cook 1 minute.
- Always stir-fry on the highest heat setting, this keeps veggies crisp and builds flavor fast.
Nutrition
Nutrition Facts
Chili Tofu (Indo-Chinese Style)
Amount per Serving
Calories
212
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
7
g
Sodium
1362
mg
59
%
Potassium
277
mg
8
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
12
g
24
%
Vitamin A
1906
IU
38
%
Vitamin C
80
mg
97
%
Calcium
170
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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