Chile tofu

If you are looking to elevate your weeknight dinner rotation, this vibrant, vegan take on chile tofu is the perfect solution. Inspired by the bold flavors of chile paneer—an Indo-Chinese fusion staple born from Chinese immigrants in Kolkata adapting to Indian palates—this dish delivers a punchy, savory, and tangy experience that is as exciting as it is simple to prepare.

Why It Works

The secret lies in the texture. By dusting the extra-firm tofu in cornstarch before pan-frying, you lock in moisture while creating a crispy exterior that perfectly anchors the sauce. The aromatic base of fresh ginger, garlic, green chiles, and soy sauce is balanced by the sharp acidity of ketchup, sriracha, and rice vinegar. Serve it over a bed of white rice for a complete, satisfying meal.

The Details

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

For the Tofu and Stir-Fry

• 1/2 cup cornstarch
• Sea salt and black pepper
• 16 ounces extra firm tofu, drained and cut into 1-inch cubes
• 3 tablespoons neutral oil (vegetable or avocado), divided
• 1 red or yellow onion, chopped into 1-inch chunks
• 1 (1-inch) piece ginger, peeled and finely chopped
• 3 garlic cloves, finely chopped
• 1/2 to 1 jalapeño, sliced (remove seeds for less heat)
• 1 bell pepper, cut into 1-inch chunks
• 1 head (10-ounces) broccoli, cut into bite-sized florets
• 2 scallions, thinly sliced
• White rice, for serving

For the Sauce

• 2 tablespoons soy sauce or tamari
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (or chile sauce like sambal oelek)
• 1 tablespoon organic cane sugar
• 1 tablespoon cornstarch

Instructions

1. Combine 1/2 cup cornstarch, 1 teaspoon salt, and a pinch of pepper on a plate. Toss the tofu cubes until thoroughly coated.
2. Heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Add 2 tablespoons of oil and fry the tofu until all sides are golden and crispy, about 1 to 2 minutes per side. Remove and set aside.
3. Prepare the sauce by whisking together the soy sauce, ketchup, rice vinegar, sriracha, sugar, 1 tablespoon cornstarch, and 1/3 cup of water until smooth.
4. Return the skillet to medium-high heat with the remaining tablespoon of oil. Sauté the onion, ginger, garlic, and jalapeño until soft, then stir in the bell pepper and broccoli. Season with 1 teaspoon of salt and fry until the vegetables reach your desired level of crisp-tenderness, about 4 to 6 minutes.
5. Pour in the sauce, tossing for 20 to 30 seconds until thickened. Fold the crispy tofu back into the pan, coat thoroughly, and remove from heat. Top with sliced scallions and serve immediately over rice.

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