Vegan Chili Paneer
Savor the bold and spicy flavors of Vegan Chili Paneer, a plant-based twist on the classic Indo-Chinese favorite! This recipe swaps traditional paneer with golden, crispy cubes of extra-firm tofu, coated in cornstarch and fried to perfection. Tossed in a tangy, umami-packed sauce made from soy sauce, tomato ketchup, and chili sauce, it’s paired with vibrant bell peppers, crunchy onions, and fragrant garlic and ginger for a satisfying kick. In just 40 minutes, create a versatile dish that works as a crowd-pleasing appetizer or an irresistible main course when served with steamed rice or noodles. Perfect for vegan comfort food lovers, this recipe balances heat, zest, and savory goodness in every bite!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Green bell pepper, chopped
- 1 medium Red bell pepper, chopped
- 1 medium Onion, sliced
- 2 Green chilies, sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Red chili sauce
- 1 teaspoon Vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Spring onions, chopped
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes.
Once the tofu is pressed, cut it into small cubes.
In a large mixing bowl, toss the tofu cubes with cornstarch until they are well coated.
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes in a single layer and fry them until they are golden brown on all sides. This should take about 8–10 minutes. Remove them from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Reduce the heat to medium and add the minced garlic and grated ginger. Sauté until fragrant, about 1 minute.
Add the chopped green and red bell peppers, sliced onion, and sliced green chilies. Stir-fry for about 3–4 minutes until the vegetables are slightly tender but still retain their crunch.
Meanwhile, in a separate small bowl, mix together the soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, salt, and black pepper to create the sauce.
Add the sauce to the pan with the vegetables and stir to combine.
Return the fried tofu to the pan. Toss everything together until the tofu is well coated with the sauce and heated through.
Remove from heat and sprinkle with chopped spring onions for garnish.
Serve the Vegan Chili Paneer hot as an appetizer or with steamed rice or noodles for a main course.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3514 mg | 153% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 36.6 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2864 mg | 220% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2279 mg | 48% | |
*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.
