Chilli Tofu Dry
Crisp tofu tossed with onion, bell pepper, garlic, and a glossy spicy sauce makes this Indo-Chinese favorite hard to resist. It is savory, tangy, and perfect as a small starter or side in a larger meal.
For 4 servings
- prep · ~3 min
Coat the tofu.
1.Pat the tofu dry well so it can crisp nicely.2.Place the tofu cubes in a bowl and add cornflour, salt, and black pepper.3.Toss gently until the cubes are evenly coated.TIPDry tofu holds the coating better and browns more evenly. - fry · ~7 min
Pan-fry the tofu.
1.Heat 1 tbsp oil in a wide pan over medium heat.2.Add the coated tofu in a single layer.3.Cook, turning gently, until the cubes are light golden on most sides.TIPDo not crowd the pan or the tofu will steam instead of crisping. - saute · ~5 min
Cook the aromatics and vegetables.
1.Add the remaining 1 tbsp oil to the same pan.2.Add garlic, ginger, green chili, and spring onion whites; sauté until fragrant.3.Add onion and bell pepper and toss on high heat until slightly softened but still crisp.TIPKeep the heat high here to get that classic Indo-Chinese stir-fry finish. - mix · ~1 min
Make the sauce.
In a small bowl, mix soy sauce, vinegar, tomato ketchup, red chili sauce, and water until smooth.
- saute · ~2 min
Toss everything together.
1.Pour the sauce into the pan and cook for 30 to 60 seconds until slightly glossy.2.Return the fried tofu to the pan.3.Toss well so the tofu is coated and the sauce clings without turning runny. - garnish · ~1 min
Finish with spring onion greens.
- serve
Serve hot.
Serve the chilli tofu dry right away while the tofu edges are still crisp and the vegetables stay snappy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Press and dry the tofu thoroughly before coating, or the cornflour layer will turn patchy and soft.
- 2Let the coated tofu sit for 5 minutes before frying so the cornflour adheres better.
- 3Use a wide pan and keep the tofu in a single layer to get crisp edges instead of steaming.
- 4Stir-fry the onion and bell pepper just until blistered at the edges; they should stay crunchy in a dry chilli tofu.
- 5Mix the sauce before you start cooking, because the stir-fry moves fast once the aromatics hit the pan.
- 6Add the tofu back only after the sauce turns glossy, so it gets coated without losing all its crispness.
- 7Serve immediately; this dish is at its best when the tofu is crisp and the spring onion garnish is fresh.
Adapt it for your goals.
Low-oil
Air-fry or bake the cornflour-coated tofu instead of pan-frying, then toss in the same sauce for a lighter version.
high proteinHigh-protein
Add more tofu or mix in shelled edamame for an extra protein boost while keeping the same spicy, tangy flavor profile.
jainJain
Skip onion, garlic, and ginger; use extra bell pepper, spring onion greens if allowed, and a pinch of hing for savory depth.
extra spicyExtra-spicy
Increase green chilies and red chili sauce, or add a little crushed chili for a sharper heat that suits chilli tofu lovers.
Why this is on our healthy list.
Plant-Based Protein
Tofu provides satisfying plant protein, making this dish filling and especially useful for vegetarian meals.
Vegetable-Rich Stir-Fry
Onion, bell pepper, spring onion, garlic, ginger, and chili add fiber, color, and a range of beneficial plant compounds.
Lighter Than Deep-Fried Versions
Because the tofu is pan-fried with a modest amount of oil, this version is generally lighter than restaurant-style deep-fried chilli tofu.
Frequently asked questions
Usually the tofu is too wet or the pan is crowded. Press it well, pat it dry, coat evenly with cornflour, and fry in a single layer.
