Indo chinese chili tofu curry (vegetarian)

spicy indo chinese vegetarian tofu curry

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Indo chinese chili tofu curry (vegetarian)

Vegan Chili Tofu Curry is a bold and flavorful Indo-Chinese dish made with crispy tofu simmered in a spicy, garlicky chili sauce with onions and bell peppers. This easy homemade curry delivers amazing taste in under 30 minutes and pairs perfectly with rice or noodle.

Course Main Course

Cuisine indo-chinese

Diet , Vegan

Keyword indo chinese curry, tofu curry vegan, vegetarian

Method stove top

Difficulty Moderate

Recipe Type Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 296kcal

Author Priya

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 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.
200 gram tofu
Cut vegetables
Cut vegetables into medium pieces and keep aside.
2 Capsicum , 1 medium onion
Build the base
Heat 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 vegetables
Add onions and bell peppers. Stir-fry on medium-high heat for 2-3 minutes so they stay slightly crunchy.
1 tablespoon cooking oil
Add sauces
Mix 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 curry
Pour 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 tofu
Add tofu and gently toss so it absorbs the sauce. Simmer for 2-3 minutes.
Finish and serve
Top 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.

Nutrition