A spin-off to the popular Indo-Chinese Chilli Paneer, here is my Chilli Tofu recipe using extra firm tofu instead of paneer. Bursting with spicy-tangy goodness and a hint of sweetness, this Vegan version is packed with a vibrant medley of colorful peppers and onions, seasoned with fresh ginger, garlic, green chilies, and chili sauce.
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Looking for a hearty & easy dinner idea the whole family will love? Try this twist on the classic Indo-Chinese Chilli Paneer! Instead of deep-fried paneer, I use air-fried marinated tofu-it's lighter, quicker, and just as flavorful. While the tofu crisps up in the air fryer, you can sauté the peppers and onions, making it a perfect multitasking meal for busy evenings. Wholesome, versatile, and packed with bold flavors-this Chili Tofu recipe is a must-try.
No air fryer? Don't worry! You can pan-fry or bake the tofu instead - I've included detailed instructions in the recipe card. If you're into meal prepping, check out my guide on How to Cook Tofu to keep your weeknight dinners stress-free and delicious.
Love tofu? Try some of our family-friendly weeknight favorites like Pad Thai with Tofu, Coconut Curry Noodle Soup, and creamy Tofu Makhani.
Ingredients
Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you'll need for the recipe, ensuring you know exactly what to gather before you start.
- Extra Firm Tofu: My favorite is the Nasoya brand Extra Firm tofu (available in most US grocery stores or Costco) and Trader Joe's high-protein super-firm tofu.
- Vegetables - Red and green peppers and red onions bring a lovely color contrast to the dish. Feel free to use any color peppers you have on hand!
- Kashmiri Red Chili Powder: vibrant red chili powder with mild heat and a full flavor with a hint of smoke.
- Ginger: zesty, slightly sweet, warming spice.
- Garlic: adds savory, and slightly spicy flavors.
- Dark Soy: darker, thicker, more aged, slightly sweeter, and less salty than other soy
- Chili Garlic Sauce: spice paste of chilis, garlic, and vinegar found at any Asian grocery
- Green Chili: available in most Indian stores green chili adds a nice kick to this dish
How to Make Chilli Tofu
Serving
We love serving Chili Tofu over steamed Jasmine Rice or Hakka noodles for a satisfying and hearty meal. For a fun appetizer, garnish with sesame seeds and scallions, then add some toothpicks for easy grabbing!
Storing
Cool down any leftovers completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Warm up in a skillet over medium heat, adding a splash of water or sauce to maintain the moisture. You can also reheat it in the microwave in 30-second intervals, stirring in between.
As a make-ahead meal, store the tofu and the sauce separately if possible, and combine them when reheating.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Chilli Tofu {Bold Flavors, Light Twist}
Recipe Video
Ingredients
- 1 pound extra firm tofu
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon white vinegar
- 1 tablespoons water
- 2 tablespoons cornstarch
Sauce Ingredients
- 2 tablespoons oil
- 1 teaspoon ginger diced
- 1 tablespoon garlic minced
- 1 green chili sliced
- ½ cup white scallions chopped
- 1 cup red onion cut into 1 inch cubes
- 1 cup red pepper cut into 1-inch cubes
- 1 cup green pepper cut into 1-inch cubes
- 1 teaspoon kosher salt
- 2 tablespoons dark soy sauce
- 1 teaspoon chili garlic sauce
- 1 teaspoon sugar
- ¼ cup water
- 1 tablespoon cornstarch
- ¼ cup water
- ¼ cup green scallions chopped
Instructions
- Wrap the tofu in paper towels and place a weight on top (I like to use a stainless steel pot) to press out the excess moisture. Then, cut it into 1-inch cubes.
- In a medium bowl, combine Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, and cornstarch. Add the tofu pieces and coat them well. Let the tofu marinate for 10 minutes while you prep the vegetables.
Air Frying Tofu (See notes for alternative)
- Preheat the air fryer to 400°F for 5 minutes. Lightly spray the bottom of the air fryer basket with oil. Arrange the tofu pieces in the basket, ensuring not to overcrowd them for a crispy texture. Lightly spray oil over the tofu.
- Cook at 400°F for 10 minutes. Once done, remove the air-fried tofu and set it aside.
Preparing the Vegetables
- Heat oil in a medium pan. Add white scallions, ginger, garlic, and green chili, and sauté for 1-2 minutes until the garlic turns light golden and aromatic.
- Add the onions and peppers and sauté for another 2-3 minutes.
- In a small bowl, mix soy sauce, chili garlic paste, sugar, and water. Pour this into the pan and cook for 1 minute, stirring constantly.
- Add the cornstarch slurry and cook until the sauce thickens slightly. Lower the heat.
Final Step
- Just before serving, toss the air-fried tofu into the pan and cook until everything is heated through, taking care not to overcook the onions and peppers.
- Garnish with scallions and serve hot.
Notes
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly grease it.
- Place the marinated tofu in a single layer on the sheet, ensuring not to overcrowd.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.
- Heat 2 tablespoons of oil in a non-stick pan over medium heat.
- Add tofu pieces in a single layer and cook for 3-4 minutes on each side until golden and crispy, flipping gently as needed.
Poornima says
This looks awesome. Will try it soon. Been trying a lot of your recipes. Each one is better than the other. Thank you very much.
Archana Mundhe says
Thank you!
Mia says
You’ve done it again! I’m trying to incorporate more tofu in my diet, and this was such an easy recipe to make & so tasty! Definitely a keeper.
Archana Mundhe says
Thank you so much! I'm thrilled you loved it and that it's helping you enjoy more tofu in your diet. Easy and tasty is always the goal—so glad this one's a keeper for you
Anjali says
Looks so yummy!!!
Instead of all purpose flour can we use gluten free flour?
Archana Mundhe says
Yes you can absolutely use GF flour.
Sue Roosma says
This dish was delish! I subbed broccoli for the peppers. I can imagine making this with other proteins and other vegetables . Very nice flavors.
Archana Mundhe says
Thank you Sue! I love your choice of veggies. I am glad you enjoyed it.