Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it with rice or as is. Vegan Nut-free Recipe. Gluten-free Soy-free options

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian, Indian-Chinese

Ingredients

For the Tofu:

  • 14 oz firm or extra-firm tofu (, pressed for 15 mins)
  • 3 tbsp all purpose flour (, use rice flour for gluten-free)
  • 3 tbsp corn starch
  • 6 fresh or frozen curry Leaves (, chopped (see notes))
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp garlic powder
  • 1 tsp minced ginger
  • 1 tsp lemon juice
  • 2 tsp soy sauce (, tamari for gluten-free)
  • 1/3 tsp salt
  • 3-4 tbsp water

For the Sauce:

  • 2 tsp Oil
  • 1-2 hot green chilies (, such as serrano, sliced thin)
  • 10 curry leaves (fresh, frozen or dried)
  • 4 cloves garlic (, finely chopped)
  • 1/2 green bell pepper (sliced)
  • 1/2 small red onion (sliced)
  • 1 tbsp sriracha or sambal oelek or a mix of both ((use less for less heat))
  • 1 tbsp soy sauce (, tamari for gluten-free)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 1/2 cup water

Method

  1. In a large bowl, add flour, cornstarch, curry leaves, paprika, cayenne, garlic, salt and ginger. Add lemon, soy sauce and water to make a thick batter.
  2. Add tofu and toss to coat. Spread on parchment lined baking sheet or dish, Spray oil, bake at 400 deg F (205 C) for 20 mins.
  3. Sauce: Heat oil over medium heat in a large skillet. Add chilies and cook for a minute, then add curry leaves and garlic and cook for 1 minute or until just about translucent.
  4. Add onion and bell pepper and cook until onion is golden on some edges. Add sauces, black pepper, salt and sugar and mix well.
  5. Mix cornstarch in 1/2 cup water. Add the water cornstarch slurry to the pan and bring to a boil to thicken.
  6. Fold in the baked tofu lightly and take off heat. Garnish with cilantro or green onion and serve over rice or grains. Store: Refrigerate the cooked tofu 65 for upto 3 days. Make ahead: You can bake the battered tofu ahead. The sauce tends to thickene on sotring, so make the sauce fresh and add baked tofu or baked veggies to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.