Dairy-Free Chili Paneer
Dairy-Free Chili Paneer is a mouthwatering plant-based twist on a traditional Indian favorite. Made with crispy, golden-brown tofu as a dairy-free alternative to paneer, this recipe is a perfect blend of bold flavors and vibrant colors. Coated in a tangy, slightly sweet sauce crafted from soy sauce, tomato paste, and maple syrup, and paired with stir-fried bell peppers, onions, and aromatic spices like garlic, ginger, and green chilies, it delivers an irresistible combination of heat and umami. Finished with a sprinkle of fresh cilantro and spring onions, this dish is an excellent option for vegans and anyone seeking a lighter, lactose-free version of chili paneer. Serve it as a standalone appetizer or pair it with steamed rice for a flavorful main course that’s ready in under an hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Firm tofu
- 3 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 Green chilies, finely chopped
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 Onion, thinly sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
- 3 tablespoons Water
- 2 Spring onions, chopped
- 2 tablespoons Cilantro leaves, chopped
Instructions
Drain the tofu and pat dry with paper towels. Cut it into 1-inch cubes.
In a large mixing bowl, toss the tofu cubes with cornstarch, salt, and black pepper until well coated.
Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Once hot, add the tofu cubes in a single layer and fry until they are golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil. Add the minced garlic, grated ginger, and green chilies, stir-frying for 1 minute until fragrant.
Add the sliced onions to the pan and sauté until they turn translucent.
Add the diced red and green bell peppers to the pan and stir-fry for 3-4 minutes until they start to soften.
In a small bowl, mix the soy sauce, tomato paste, rice vinegar, maple syrup, and water to create a sauce.
Pour the sauce into the pan with the vegetables, then add the fried tofu cubes. Toss everything together so the tofu and vegetables are well coated in the sauce.
Cook for an additional 3-4 minutes, allowing the tofu to absorb the flavors.
Turn off the heat and sprinkle chopped spring onions and cilantro over the dish for garnish.
Serve hot as an appetizer or with steamed rice for a main course.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 29.8 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
