Chilli Tofu
Crispy pan-fried tofu cubes tossed in a spicy, tangy Indo-Chinese sauce with bell peppers and onions. This vegetarian twist on Chilli Chicken delivers all the bold, garlicky flavor of street-style Indian Chinese food in under 30 minutes.
For 4 servings
- prep · ~10 min
Press and cube the tofu.
1.Wrap the tofu block in paper towels and press gently for 10 minutes to remove excess moisture.2.Cut the pressed tofu into 1-inch cubes.TIPWell-pressed tofu gets crispier when fried. Don't skip this step. - mix · ~2 min
Coat the tofu cubes.
1.In a mixing bowl, combine 3 tbsp cornflour and 2 tbsp all-purpose flour.2.Add tofu cubes and toss gently until each piece is evenly coated.TIPThe dry coating gives the tofu a crisp crust without a heavy batter. - fry · ~5 min
Pan-fry the tofu until golden.
1.Heat 3 tbsp oil in a wok over medium-high heat.2.Add coated tofu cubes in a single layer and fry for 3-4 minutes, turning until golden and crisp on all sides.3.Remove tofu with a slotted spoon and set aside on a plate.TIPDon't overcrowd the wok. Fry in two batches if needed for even browning. - saute · ~3 min
Sauté the aromatics and vegetables.
1.In the same wok, add chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.2.Add cubed onion and bell pepper. Stir-fry on high heat for 2 minutes — they should stay crunchy.TIPKeep the heat high and the vegetables moving. Crisp-tender vegetables give the dish its signature bite. - saute · ~3 min
Build the chilli sauce.
1.Add soy sauce, chili sauce, tomato ketchup, vinegar, pepper, salt, and sugar to the wok.2.Stir well and cook for 1 minute until the sauces bubble.3.Mix 1 tbsp cornflour with ¼ cup water to make a slurry, then pour it in. Stir continuously for 1 minute until the sauce thickens and coats the vegetables.TIPAdd the cornflour slurry only after the liquid is bubbling — this prevents lumps. - mix · ~1 min
Toss in the crispy tofu.
1.Add the fried tofu cubes to the wok.2.Toss everything together quickly on high heat for 1 minute until the tofu is well coated with the sauce.TIPToss gently to keep the crispy coating intact. - garnish
Garnish with spring onion greens and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 10 minutes to remove excess moisture so it fries up extra crispy.
- 2Fry the tofu in a single layer; overcrowding the wok will steam the cubes instead of browning them.
- 3Stir-fry the onions and bell peppers on the highest heat for just 2 minutes so they remain crunchy.
- 4Add the cornflour slurry only after the sauce is bubbling to avoid lumps in the final dish.
- 5Toss the fried tofu very gently into the sauce to keep its crispy coating intact.
Adapt it for your goals.
Gluten-Free
Replace all-purpose flour with rice flour or chickpea flour. Use tamari or gluten-free soy sauce. The coating stays crisp and the dish remains fully gluten-free.
Extra SpicyExtra Spicy
Double the green chilies or add 1-2 teaspoons of red chili flakes along with the chili sauce. Perfect for those who love fiery heat.
Smoky Chilli TofuSmoky Chilli Tofu
Add 1 teaspoon of smoked paprika or a few drops of liquid smoke when building the sauce. Gives the dish a subtle barbecue-like depth.
Nutty CrunchNutty Crunch
Garnish with 2 tablespoons of toasted sesame seeds or crushed peanuts just before serving. Adds texture and nuttiness.
Oil Free (Baked)Oil-Free (Baked)
Skip pan-frying: spray or brush tofu cubes lightly with oil and bake on a lined tray at 400°F (200°C) for 20 minutes, flipping once. The rest of the recipe stays the same.
Why this is on our healthy list.
High in Plant Protein
Tofu is the primary ingredient, providing a complete source of plant-based protein, ideal for vegetarians and vegans.
Rich in Iron and Calcium
Tofu is often fortified with calcium and is naturally a good source of iron, supporting bone and blood health.
Low in Saturated Fat
When pan-fried in moderate oil, this dish keeps saturated fat minimal compared to meat-based versions.
Contains Antioxidants
Onions, bell peppers, and garlic offer antioxidant compounds like quercetin and allicin that support immune function.
Frequently asked questions
No, silken tofu is too soft and will fall apart. Always use firm or extra-firm tofu that has been pressed well.
