C

Chilli Tofu – Indo-Chinese Crispy, Sticky Tofu

Crispy Vegan Indo-Chinese Chilli Tofu garnished with spring onions on a bed of Fried Rice in blue bowls

This simple Chilli Tofu recipe has to be one of my favourite ways to cook with tofu. It transforms the humble ingredient into something exciting and creates an explosion of flavours. It’s ideal for people who love crispy tofu but also great for the people who like a softer texture – because the tofu is coated in a delicious spice-infused batter, it’s crispy on the outside but retains the soft texture inside. Perfect!

Although tofu is traditionally widely used in Japanese and Chinese cuisines, for this dish I was inspired by an Indo-Chinese recipe for Chilli Paneer. If you haven’t heard of Indo-Chinese food before, I’m not surprised – it’s a cuisine wildly popular in India but relatively unknown elsewhere. It incorporates traditional Chinese flavours and cooking techniques into Indian food with delicious results. Since tofu has been a traditional ingredient in East-Asian cooking for centuries, I thought it would make a perfect companion for this dish – and I was right! The added benefit is that it’s vegan and delicious.

This is an easy, satisfying meal that will be a real hit with anyone who tries it.

In this recipe both the batter that coats the tofu and the sauce itself are heavily flavoured. The batter is light but crunchy and perfectly clings to the tofu, creating a sublime crisp. Flecks of black pepper and red chilli powder mixed through the batter give a sharp, fierce spice. And then the sauce – it’s sticky, clinging to every crispy bit of batter and coating it with flavour. Fresh minced ginger, garlic and red chillis combine with sauces perfectly caramelized to glossy perfection. Sesame seeds, julienne ginger and sliced spring onions flirtatiously sprinkled on top complete the dish.

Is Chilli Tofu Gluten Free and Vegan?

Yes! This recipe is Gluten Free and Vegan.

Because the batter is made with rice flour and cornflour, it’s entirely free of gluten and makes for the lightest, crispiest batter you’ll ever taste. You will have to use Tamari or a Gluten Free Soy Sauce, as the usual brands aren’t usually Gluten Free. Also make sure to double check your Chilli Sauce as although most are gluten free, it is always best to check.

I use homemade tofu in this recipe which is of course, entirely vegan – plus incredibly easy (it’s made with 2 ingredients!!) and tasty! However, you can use any variety of shop bought tofu that you prefer, as long as it’s not silken tofu. I find extra-firm tofu the best for mimicking the texture of paneer, which is what we’re going for in this recipe.

This Recipe Is…

  • Quick and easy – ready in less than 20 minutes!
  • Full of protein
  • Easy for anyone to cook
  • Full of flavour and just the right amount of spice
  • Gluten Free
  • Vegan

If you’re interested in more of my Vegan recipes, why not check out Bharli Vangi – an Indian stuffed eggplant curry, the classic Thai street-food Tofu & Vegetable Pad Thai, one of my most popular recipes of all time, an authentic Chickpea Curry, or how about some Vegetable Spring Rolls which would pair amazingly with this recipe?

Close up photo of Indo-Chinese Chilli Tofu in a blue bowl. One piece is held by chopsticks and topped with sesame seeds

Chilli Tofu - Indo-Chinese Crispy, Sticky Tofu

Yield: 3
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

A quick 15 minute dish of Crispy and Spicy Chilli Tofu coated in a delicious sticky Indo-Chinese sauce.

Ingredients

For the Batter:

For the Sauce:

For the Cornflour Slurry:

Instructions

  1. Make a batter for the tofu. Add rice flour, cornflour, ginger-garlic paste, red chilli powder, black pepper powder, a pinch of salt and lime juice to a small bowl. Add water slowly, whisking as you go to create a smooth batter. Meanwhile, sprinkle the flour over the cut tofu and mix it to coat.
  2. Fry the tofu*. Heat sunflower oil in a large kadai or deep frying pan over medium-high heat. Once the oil is hot, dip the tofu pieces in the batter one by one and coat completely. Carefully drop into the hot oil and fry gently until golden-brown and crispy. Be careful not to overcrowd the pan or the pieces will stick together. Once done, carefully remove from the oil using a slotted spoon and drain on kitchen paper.
  3. Make the thickening cornflour slurry. Whisk together 1 tsp Cornflour and 2 tsp Water in a small bowl. Set aside until needed.
  4. Make the sauce. In a medium wok, kadai, or even non-stick frying pan, heat sesame oil and sunflower oil together over medium-high heat. Once the oil is hot add the garlic, ginger and chilli. Stir fry together quickly for a few seconds and then add the cubed bell pepper and onions. Cook for 30 seconds to 1 minute, stirring frequently, until just cooked but still with a little crunch. At this stage add the ketchup, chilli sauce, soy sauce, vinegar and salt. Mix to combine and cook for a few seconds, then add the cornflour slurry. Stir continuously and slowly add the extra 50ml of water to the pan. The sauce will become thick but flowing and with a shine. Finally add the battered tofu to the pan and cook for 1 minute extra, coating the tofu in the sauce. Once done turn off the heat.
  5. Serve garnished with chopped spring onion and optionally sesame seeds.

Notes

Note: For a healthier alternative to deep frying, you can also shallow fry or saute the tofu pieces in minimal oil. It won’t create the same ultra-crispy batter coating, but will still be delicious.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 401mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog 💚

How to Serve Chilli Tofu?

You can serve Chilli Tofu as an appetizer or starter and eat it directly as it is.

Alternatively, you can serve the chilli tofu on top of a bed of rice. Steamed rice, egg fried rice or vegetable fried rice all taste great here. Sticky rice is another wonderful option. Stir-fried noodles or vegetable noodles are also a wonderful accompaniment to make up a whole meal.

If you made this recipe, please let me know in the comments down below how it came out. If you have a picture to share, I would love to see it – share on any of my social media channels by messaging me or tagging @ohmyvegofficial! Likewise, if you have any doubts or questions don’t hesitate to get in contact and I will be more than happy to help you.

CategoriesFood Lunch Starters
  1. Pingback:How to make Homemade Tofu from Soy Milk - Oh My Veg

  2. Pingback:Vegan Soya Chunk Seekh Kebabs - Oh My Veg

  3. Pingback:Vegetarian Mushroom, Broccoli & Potato Burger Patties - Oh My Veg

  4. Pingback:Delicious, Easy & Vegan Vegetable Spring Rolls - Oh My Veg

  5. Pingback:Palak Puri - Puffed Indian Breads with Spinach Dough - Oh My Veg

  6. Pingback:Vegan Chinese Eggplant Stir-Fry - 烧茄子 - Oh My Veg

  7. Pingback:Chana Masala / Chole Bhature - Vegan Chickpea Curry - Oh My Veg

  8. Pingback:Maharashtrian Sabudana Khichdi - Tapioca Stir Fry - Oh My Veg

  9. Pingback:Dal Tadka - Indian Lentils with a Spicy Tempering - Oh My Veg

  10. Pingback:Maharashtrian Sabudana Khichdi - Tapioca Stir Fry - Oh My Veg

  11. Pingback:Bharli Vangi - Maharashtrian Stuffed Eggplant Curry - Oh My Veg

  12. Pingback:Aloo Palak / Saag Aloo - Potato, Spinach & Coconut Curry | Oh My Veg

Leave a Comment