There's something so comforting about a homemade Indo-Chinese meal-spicy, saucy, and packed with flavor. It's the kind of cozy comfort food we crave on quiet nights when takeout sounds tempting but homemade sounds better. This Vegan Chili Tofu Curry has quickly become one of our newest obsessions-a bold, flavorful dish that's now on repeat in our kitchen.
Spicy chili tofu
This Vegan Chili Tofu Curry is my go-to when I'm craving those takeout-style flavors at home. It's made with extra-firm tofu cooked in a garlicky chili sauce with onions and bell peppers, creating a rich, glossy curry that coats every bite beautifully.
What I love most is how quickly it comes together. Serve it with fluffy rice or noodles, and you've got a simple yet seriously satisfying meal for any night of the week.
How to (with pictures)
Prepare tofu
Though the preparation is very easy, you can't avoid this step. Wash your tofu properly and dry it well on a paper towel.
Chop vegetables
Cut vegetables into medium pieces and keep aside.
Build the base
Heat oil in a pan or wok. Add garlic and ginger. Sauté for 30-40 seconds until fragrant.
Cook vegetables
Add onions and bell peppers. Stir-fry on medium-high heat for 2-3 minutes so they stay slightly crunchy.
Add sauces
Mix in soy sauce, chili sauce, vinegar(I am using lemon juice here), sugar, salt, and pepper. Stir well to combine. You can also mix sauces before cooking. I always do that.
Make it a curry
Pour in water or vegetable stock and bring to a gentle simmer. Add cornstarch slurry and stir until slightly glossy. I have added one whole finely chopped red spicy chilli to this curry.
Add tofu
Add crispy tofu and gently toss so it absorbs the sauce. Simmer for 2-3 minutes.
Finish & serve
Top with spring onions and serve hot with steamed rice, fried rice, or noodles.
Serving
Best enjoyed fresh with cilantro rice, garlic rice, schezwan fried rice, jasmine rice, or hakka noodles. I sometimes make it with paneer instead of tofu. Lastly, if you don't have tofu, you can make the easiest vegetable tofu curry.
FAQs
Vegan chili tofu curry is an Indo-Chinese dish made with crispy tofu cooked in a spicy, tangy, and garlicky sauce with vegetables like onions and bell peppers. It's a plant-based version of classic chili-based curries.
It can be moderately spicy, but you can easily adjust the heat by reducing the chili sauce or adding more to make it extra spicy if you prefer bold flavors.
Yes, simply use gluten-free soy sauce or tamari and ensure your chili sauce is gluten-free.
Yes, but for best texture, store the tofu and sauce separately and combine them before serving to keep the tofu slightly crisp.
Bell peppers, onions, and spring onions are classic, but you can also add carrots, broccoli, or baby corn for extra crunch and nutrition.
Recipe
Indo chinese chili tofu curry (vegetarian)
Equipment
Ingredients
- 200 gram tofu, extra firm
- salt and pepper , to taste
- 1 tablespoon cooking oil, any Neutral oil
- 2 Capsicum , any color
- 1 medium onion, chopped
- 1 inch ginger, minced
- 1½ tablespoon garlic, minced
- 1 teaspoon sugar, white
- 1 tablespoon soy sauce, dark
- 1 tablespoon sweet chili sauce
- 2 cup vegetable broth, or use water
- 1 teaspoon white vinegar
Thickener
- 1 tablespoon Cornstarch
- ¼ cup water
Garnish
- ¼ cup green onion, for garnishing
- 1 tablespoon white sesame seeds, optional, for garnishing
Instructions
- Prepare TofuThough the preparation is very easy, you can't avoid this step. Wash your tofu properly and dry it well on a paper towel.200 gram tofu
- Cut vegetablesCut vegetables into medium pieces and keep aside.2 Capsicum , 1 medium onion
- Build the baseHeat oil in a pan or wok. Add garlic and ginger. Sauté for 30-40 seconds until fragrant. I have added one whole finely chopped red spicy chilli to this curry which you can completely avoid.1 inch ginger, 1½ tablespoon garlic
- Cook vegetablesAdd onions and bell peppers. Stir-fry on medium-high heat for 2-3 minutes so they stay slightly crunchy.1 tablespoon cooking oil
- Add saucesMix in soy sauce, chili sauce, vinegar(i used lemon juice here), sugar, salt, and pepper. Stir well to combine. You can also mix sauces before cooking. I always do that.salt and pepper , 1 tablespoon soy sauce, 1 tablespoon sweet chili sauce, 1 teaspoon white vinegar
- MAke it a curryPour in water or vegetable stock and bring to a gentle simmer. Add cornstarch slurry and stir until slightly glossy.2 cup vegetable broth, 1 tablespoon Cornstarch , ¼ cup water
- Add tofuAdd tofu and gently toss so it absorbs the sauce. Simmer for 2-3 minutes.
- Finish and serveTop with spring onions and serve hot with steamed rice, fried rice, or noodles.1 tablespoon white sesame seeds, ¼ cup green onion
Notes
- Don't overcook veggies: Keep onions and bell peppers slightly crunchy for that authentic Indo-Chinese restaurant-style texture.
- Dark soy sauce will give a nice color to the curry. If you prefer light version, it is totally fine.
- Gravy consistency: Add more water for a lighter curry or use a cornstarch slurry for a thicker, glossy sauce.
- Flavor boost: For extra depth, add a splash of sesame oil or a pinch of black salt at the end.
- You can add ketchup if you like.
- Check FAQs for more details.
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