Looking for more delicious Indo-Chinese recipes? Try this veg manchurian and garlic fried rice.
What is Chilli Tofu?
I created this Chilli Tofu recipe more than a decade ago, spinning off an Indo-Chinese recipe called Chilli Paneer. Chilli Paneer is a spicy, saucy blend of Indian spices and Chinese condiments, and the star, of course, is paneer, an Indian cottage cheese. I loved the irony of swapping the tofu in for the paneer, which took this fusion recipe closer to its Chinese roots while keeping the flavors intact. A perfect substitution, even if I say so myself. Paneer, when added to curries and gravies, soaks up the flavors, as does tofu. They even have similar textures but the tofu, of course, is far healthier. I’ve posted dozens of other recipes that use tofu instead of paneer, including Vegan Palak “Paneer” and Tofu Makhani, and the tofu works each time. This is a reader-favorite recipe and it is one that we often make in our home. I’ve left the recipe itself intact, because it really needed no modifications, but I’ve added new photos and text in this updated post. One peeve with the spelling (you know I love those! ;)). One might be tempted to spell the “chilli” with a single “l”, as in chili tofu, but in India you spell “chilli” with two “l’s”. Both spellings for chili are correct, but there is only one way to spell chilli tofu. 😀
Why you will love this chilli tofu recipe
It’s uniquely delicious. Indo-Chinese cuisine uses spices from Indian cuisine to add more zest and savory flavor to Chinese dishes. Your tastebuds will love the cumin, paprika and coriander married with soy sauce, ginger and garlic. Easy recipe. This is a really simple recipe that goes from scratch to done in minutes. Meal-prep friendly. You can store the chilli tofu in the fridge for up to five days. In fact, the longer the tofu stands the more flavorful it will become. Vegan, nut-free and gluten-free recipe
Ingredients
Tofu. You can use high-protein tofu, which doesn’t need to be pressed, or extra firm tofu. Sesame seed oil. This adds authentic flavor. You can use another unflavored oil of your choice. Vegetables: Onions, green bell peppers, scallions and baby corn. Herbs: garlic, ginger, jalapeno pepper and fresh cilantro. Spices: cumin seeds, ground coriander, ground black pepper and paprika. Soy sauce or tamari. Or use liquid aminos. Cornstarch. Tapioca starch works as a substitute. The cornstarch helps thicken the sauce and creates a nice glaze that coats the cooked tofu.
How to make chilli tofu
Top tips
When cooking Chinese food, keep all your ingredients prepped and ready before you start cooking. Because you are cooking over high heat most of the time, you won’t have time to prep as you go. 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.
Serving suggestions
Serve the chili tofu with one of the following: Check to get new recipe updates by email.
Vegetable fried rice Chinese longevity noodles Mandarin pancakes Sticky rice or basmati rice
Storage instructions
Refrigerate: Store the chilli tofu in the fridge for up to five days, in an airtight container. Reheat: Reheat the chilli tofu in a wok or skillet, or in the microwave.
More delicious Indian tofu recipes
Recipe card
