Dairy-Free Chilli Paneer
Dive into the bold and vibrant flavors of this **Dairy-Free Chilli Paneer**, a plant-based twist on the classic Indo-Chinese favorite! Made with protein-packed firm tofu as a creamy dairy-free substitute for paneer, this recipe offers all the tangy, spicy goodness you crave without the lactose. Golden-fried tofu cubes are tossed in a savory-sweet sauce made with soy sauce, tomato ketchup, and chili sauce, then paired with colorful bell peppers, onions, and fiery green chilies. The recipe is quick to prepare, with a total time of just 40 minutes, making it perfect for weeknight dinners or a crowd-pleasing appetizer. Serve this dish hot, garnished with fresh spring onions, over steamed rice or noodles for a satisfying and flavor-packed experience. Whether you’re vegan, dairy-free, or simply looking for something new, this **easy dairy-free chilli paneer recipe** is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Cooking oil
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 medium Green bell pepper, chopped
- 1 medium Red bell pepper, chopped
- 1 medium Onion, chopped
- 2 units Green chilies, slit
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Chili sauce
- 3 units Spring onions, chopped
- 1 cup Water
Instructions
Press the tofu for 15-20 minutes to remove excess moisture. Pat dry and cut into 1-inch cubes.
In a bowl, mix cornstarch, salt, and black pepper. Toss the tofu cubes in the mixture until evenly coated.
Heat 2 tablespoons of oil in a non-stick pan over medium heat. Add the coated tofu cubes and fry until golden brown on all sides. Remove and set aside.
In the same pan, add 2 tablespoons of oil. Sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
Add the chopped onions, green and red bell peppers, and slit green chilies. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, combine soy sauce, tomato ketchup, and chili sauce with 1 cup of water. Mix well and pour over the sautéed vegetables.
Bring the sauce to a simmer and allow to thicken slightly, about 3-4 minutes.
Add the fried tofu cubes back into the pan and toss to coat them evenly in the sauce.
Garnish with chopped spring onions and serve hot with rice or noodles.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 30.1 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1576 mg | 34% | |
*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.
