Indian-Chinese cuisine is adored by my family, and chili paneer is everyone’s favorite. I tried to veganise the chili paneer recipe by just replacing paneer with tofu, and it came out so well that I decided to share this quick and easy recipe with you all. The fried tofu cubes are tossed in a sweet, sour, spicy sauce. It’s always a great appetizer option at our home. It can double as a main course dish for fried rice or any other flavored rice if we prepare it in different consistency.
Ingredients
- ½ cup tomato paste
- ¼ cup vinegar
- ¼ cup sugar
- ¼ cup soy sauce
- 2 garlic cloves finely chopped
- 1 teaspoon chili flakes
- 2 tablespoons oil
- 250g firm tofu, chopped into cubes
- 2 tablespoons lemon juice
- 1 green bell pepper, sliced into strips
- ½ medium onion, sliced and separated into strips
- Salt, to taste
- ¼ cup chopped fresh coriander leaves
- 1 chopped spring onion greens
Directions:
Add tomato paste, vinegar, sugar, soy sauce, garlic, and chili flakes in a small bowl and stir to combine.
In a pan, take some oil. Let it eat, and add tofu evenly.
Cook the tofu till it’s golden brown on all sides.
Keep the tofu aside.
In the same pan, add the remaining oil and put it on a high flame.
Add the bell peppers and onion. Saute for a minute or two till it’s slightly crispy and soft.
Add tofu, lemon juice, and sauce.
Mix everything well and cook for 2-3 minutes.
Turn off the heat and add salt to taste. Garnish it with chopped green spring onion and coriander.
Serve warm.
– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)
