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Indian, Mains, Recipes, Vegan  /  September 20, 2023

Shredded Chili Tofu

Shredded chili tofu is a riff on one of my favorite Indo-Chinese dishes. It’s packed with protein and veggies, spicy, and easy. Crispy shredded tofu is coated in a tangy, umami-rich sauce and tossed with scallions, bell peppers, and tomatoes.

Jump to Recipe

I thought I’d tried tofu in every which way, from baked to fried to frozen then thawed, but ultimately I resorted to a comfortable routine, especially when it came to using it to replace paneer in Indian dishes. I pressed for no longer than 30 minutes, cut into rectangles, and pan-fried in some vegan butter. So when I saw other people shredding tofu, I was open to shaking things up a bit! Every girl stuck in a routine needs a change every now and then, like a haircut or a music genre switch, but in this case, it’s just tofu. Not as dramatic of a change as a haircut, but a change nonetheless.

This shredded chili tofu is a plant-based twist on the Indo-Chinese dish chili paneer. Indo-Chinese food isn’t what it sounds like. Instead of a merger of the two cuisines it’s more about using Chinese ingredients in bold, deeply aromatic cooking that appeals to Indian preferences. Indo-chinese food is huge in India; it began centuries ago when Chinese immigrant communities in Calcutta (now Kolkata) started restaurants, but wanted their food to cater to the preferences of their Indian customers.

What I love about this method for tofu is you end up with a lot of different textures and the increase in surface area helps with soaking up flavor. It can easily come together in under 30 minutes for a lunch or dinner!

How to Make Shredded Chili Tofu

Prepare the tofu.

Shred extra-firm tofu, line an air fryer basket or baking sheet with parchment paper, and spray a little oil on it. Air frying takes 10-12 minutes, while baking takes about twice as long. Make sure to toss a bit in the middle! You end up with varied textures and can stop air frying or baking when it’s as crispy or soft as you prefer it.

Aromatics.

One of the cornerstones of Indo-Chinese cuisine is its reliance on aromatics to impart flavors that compliment the umami-rich sauce. Use garlic, ginger, and green chilis, but red chilis are also fine if that’s what you have.

Veggies.

Onions, bell peppers, and tomatoes!

Sauce.

I’ve tried many iterations of this sauce but simple is best. Soy sauce, sriracha and/or chili garlic sauce, and sometimes a sweetener to balance the flavors. Indo-Chinese food also commonly features ketchup, but I don’t own ketchup, so I’m using a tomato. You can absolutely use a spoonful of ketchup if you want!’=

Shredded Chili Tofu

Shredded chili tofu is a riff on one of my favorite Indo-Chinese dishes. It's packed with protein and veggies, spicy, and easy.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Course Lunch, Main Course
Cuisine Indo-Chinese
Servings 3

Ingredients
  

  • 14 oz. extra firm tofu
  • neutral oil
  • 2 scallions, whites and greens separated
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 medium tomato, diced
  • pinch of salt
  • 1 tbsp soy sauce
  • 1 tbsp chili garlic sauce or sriracha
  • ketchup *optional
  • black pepper

Instructions
 

  • Prepare the tofu. Before using, press with a heavy object or a tofu press for 15-30 minutes, eliminating as much moisture as possible. Then shred with a grater. Line an air fryer basket or baking sheet with parchment paper and drizzle or spray with a little neutral oil. Air fry at 375 F for 10-12 minutes (about twice as long in the oven). Toss once about halfway through. Stop when you're satisfied with the texture!
  • Heat 1 tbsp neutral oil in a pan over medium heat. Add scallion whites, garlic, and ginger. Cook for 3-4 minutes. Add bell pepper and cook until slightly tender – about 5 minutes. Add the diced tomatoes and a pinch of salt, cooking until the tomatoes are soft and well-integrated with the rest of it. Then add the air-fried tofu.
  • Finish with soy sauce, chili garlic sauce or sriracha, ketchup if using, and black pepper. Taste and decide if you need adjustments, as every condiment brand is different! Top it off with the scallion greens.
Keyword 30min, fusion food, Indo-Chinese recipes, tofu

For more Indo-Chinese recipes, check out…

Chili Tofu

Tags

  • indian food
  • Indo-Chinese
  • tofu

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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