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
- 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.
- Combine Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, cornstarch, and all-purpose flour in a medium bowl.
- Add the tofu pieces to the marinade.
- Coat them well and marinate for 10 minutes while you prep the vegetables.
- Lightly spray the bottom of the preheated 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.
- 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.
- Just before serving, toss the air-fried tofu into the pan and cook until everything is heated, taking care not to overcook the onions and peppers.
- Garnish with scallions and serve hot.
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.
Recipe
Chilli Tofu {Bold Flavors, Light Twist}
A light spin on Chilli Paneer by using tofu and air-frying to create crispy perfection—no deep frying needed! The result is a guilt-free, flavor-packed dish that’s every bit as satisfying as the original.
Servings: 4
Calories: 208kcal
Instructions
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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.
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In a medium bowl, combine Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, cornstarch, and all-purpose flour. 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)
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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
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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.
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Add the onions and peppers and sauté for another 2-3 minutes.
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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
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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.
Pan-Frying Tofu:
- 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.
Nutrition
Calories: 208kcal | Carbohydrates: 21g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1855mg | Potassium: 475mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1641IU | Vitamin C: 87mg | Calcium: 76mg | Iron: 2mg