Vegan Chilli Paneer
Savor bold flavors with this Vegan Chilli Paneer, a plant-based twist on the classic Indo-Chinese favorite. Made with protein-packed extra-firm tofu, vibrant bell peppers, and a medley of aromatics like garlic, ginger, and green chilies, this dish is a delightful blend of savory, spicy, and umami-rich notes. A glossy, tangy sauce featuring soy sauce, rice vinegar, and tomato ketchup coats every bite, while a drizzle of sesame oil adds a touch of nuttiness. Perfect as a standalone appetizer or paired with steamed rice or noodles, this 40-minute recipe strikes a balance between crispy textures and hearty flavors. Whether you're vegan or simply exploring plant-based cuisine, this Vegan Chilli Paneer is a must-try recipe that's bursting with color and taste!
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 1 medium onion
- 3 large garlic cloves
- 1 inch piece ginger
- 2 medium green chilies
- 3 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 100 milliliters water
- 2 tablespoons oil
- 1 tablespoon sesame oil
- 2 stalks spring onions
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
Instructions
Drain the tofu and press it between paper towels to remove excess water. Cut into bite-sized cubes.
Mix 1 tablespoon of soy sauce with 1 tablespoon of cornstarch and 50 ml of water. Add the tofu cubes to this mixture and toss well to coat. Let it marinate for about 10 minutes.
Dice the red, green, and yellow bell peppers, and the onion into 1-inch pieces. Mince the garlic and ginger. Slice the green chilies thinly, and chop the spring onions finely, keeping the green and white parts separate.
In a large non-stick pan or wok, heat 2 tablespoons of oil over medium-high heat. Add the marinated tofu cubes and fry until golden on all sides. Remove and set aside.
In the same pan, add another tablespoon of oil if necessary, and return to medium-high heat. Add the minced garlic, ginger, and the green chilies. Stir-fry for about 30 seconds until fragrant.
Add the diced onion, and stir-fry until translucent. Then add the bell peppers and stir-fry for 3-4 minutes, keeping them slightly crunchy.
In a small bowl, mix remaining soy sauce, tomato ketchup, rice vinegar, and the leftover cornstarch with 50 ml water to make a smooth sauce.
Pour the sauce into the pan and stir well for a minute until it starts to thicken.
Return the fried tofu to the pan and toss to coat in the sauce. Add ground black pepper and salt.
Drizzle the sesame oil over the mixture and toss in the whites of the spring onions, saving the greens for garnish.
Remove from heat and transfer to a serving dish. Garnish with the green parts of the spring onions.
Serve hot as an appetizer or with steamed rice or noodles.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.3 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 487 mg | 10% | |
*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.
