Friday, October 4, 2019

Chili Tofu

Succulent, saucy and pleasantly spicy Chili Tofu is an adaptation of the popular chili paneer and example of the Indo-Chinese fusion recipes. Flavored with tamari, ginger, garlic, coriander and cumin, it is the perfect blend of two distinctive world cuisines. Serve with rice, rice noodles, corn/rice tortillas for a delicious starter, lunch or dinner.

Use Thai chiles or serranos without removing the core for spicy hot Chili Tofu.

Roasted Tofu maybe used in this recipe; prepare it without the herbs and adjust the amount of spices as there is some in the roasted tofu also.

4-5 servings


1 tsp Garlic paste
1 tsp Ginger paste
2 tsp Corn Starch
1 tsp Tamari/soy sauce

Chili Tofu: 
1 14-oz block extra-firm Tofu 
1 large bell pepper (any color), diced
1 green Chile, like Serrano, cored and minced
1 tsp Oil
1/4 tsp Cumin seeds
2 tsp ground Coriander seeds
1/2 tsp freshly ground Black Pepper
1 large Onion, diced
1-2 cloves  Garlic, mashed (1 tsp)
1 tsp Ginger, grated
1 cup Tomato Puree
1 tsp Corn starch mixed with 1/4 cup water
1-2 tbsp Tamari/soy sauce
Salt to taste
1/4 cup Fresh Coriander (Cilantro), chopped
2-4 Green Onions include white and green parts, thinly sliced


Swaddle tofu in kitchen or paper towels and place in a colander for 30 minutes with a heavy weight on top, to press out excess water. Cut the tofu into 1-inch cubes and place in a bowl.

Mix the marinade ingredients with enough water (about 2-3 tablespoons) to make a paste. Spoon over the tofu and toss to coat.

Heat the oil in a nonstick or cast-iron pan and swirl to coat the surfaces well. Cook the tofu cubes over low-medium heat flipping to cook each of the sides until they are golden-brown on all sides. Remove to a plate.

Heat the cumin seeds using the same skillet or pan. When they dance and pop, add the ginger and garlic and onion.

Cook until the onions become softened and translucent. Add the coriander, black pepper, and minced green chile and cook for a couple of minutes unitl they soften.

Add the tomato puree and cook until saucy and thickened, about 7-8 minutes.

Add the Bell pepper, and stir until the bell pepper starts to soften and turns bright green but still has a bite, about 2-3 minutes.

Gently add the tofu cubes and turn to coat them with the sauce.

Add the tamari or soy sauce to the cornstarch slurry and pour over the tofu; this will give the tofu a nice shiny glaze. Cook stirring until sauce thickens and coats the tofu and veggies.

Remove from heat and let rest covered for 5 minutes.

Serve hot sprinkled with  the chopped coriander(cilantro) and green onions.


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