Spicy Chili Tofu

In a vegan twist on a chili paneer, an indo-chinese dish packed with flavor, this chili tofu recipe is spicy, sweet, salty, delicious, and high in protein. This is also a perfect weeknight dinner for when you are in a rush! 

Spicy chili tofu served with sprinkled sesame seeds

1 block super or extra firm tofu

1/3 cup soy sauce 

1 tbsp ketchup 

1 tbsp canola oil

1 tsp toasted sesame oil 

1 tbsp garam masala 

2 green Thai green chilies 

1 small onion 

1/2 bell pepper 

1/2 tbsp ginger garlic paste 

 

1. Cube one block of tofu and pat dry. Set aside for it dry further (this is especially important if you are using extra firm instead of super firm). Then finely chop your green chilies and roughly chop your onions and bell peppers. 

2. Bring a wok or pot to heat and add oil. Add your chilies and ginger garlic paste. Fry these until the garlic becomes aromatic. Then and the onion and bell pepper. Saute until the onion begins to turn translucent. 

3. Add your garam masala, ketchup and soy sauce. Mix together until the veggies are coated in the sauce. Then add the tofu. 

4. Saute the tofu for about 8-10 minutes. Mixing gently for the cubes not to break. Then top with a small drizzle of toasted sesame oil. Serve on rice or by itself. Enjoy!