Vegan Chilli Paneer

Savor the bold and vibrant flavors of Vegan Chilli Paneer, a plant-based twist on the beloved Indo-Chinese classic. This recipe swaps traditional paneer for protein-packed tofu, perfectly marinated and pan-fried to golden perfection. A colorful medley of red, green, and yellow bell peppers, paired with aromatic garlic, ginger, and green chilies, forms the base of a tangy, umami-rich sauce made with soy sauce, tomato ketchup, and a hint of rice vinegar. Quick and easy to prepare in just 40 minutes, this dish is perfect as a spicy appetizer or a hearty main course when served with steamed rice or noodles. Garnished with fresh spring onions and a drizzle of nutty sesame oil, Vegan Chilli Paneer is a satisfying, crowd-pleasing dish that brings restaurant-quality flavor to your home kitchen.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams extra-firm tofu
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium yellow bell pepper
• 1 medium onion
• 3 large garlic cloves
• 1 inch piece ginger
• 2 medium green chilies
• 3 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch
• 100 milliliters water
• 2 tablespoons oil
• 1 tablespoon sesame oil
• 2 stalks spring onions
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt

Directions

Step 1

Drain the tofu and press it between paper towels to remove excess water. Cut into bite-sized cubes.

Step 2

Mix 1 tablespoon of soy sauce with 1 tablespoon of cornstarch and 50 ml of water. Add the tofu cubes to this mixture and toss well to coat. Let it marinate for about 10 minutes.

Step 3

Dice the red, green, and yellow bell peppers, and the onion into 1-inch pieces. Mince the garlic and ginger. Slice the green chilies thinly, and chop the spring onions finely, keeping the green and white parts separate.

Step 4

In a large non-stick pan or wok, heat 2 tablespoons of oil over medium-high heat. Add the marinated tofu cubes and fry until golden on all sides. Remove and set aside.

Step 5

In the same pan, add another tablespoon of oil if necessary, and return to medium-high heat. Add the minced garlic, ginger, and the green chilies. Stir-fry for about 30 seconds until fragrant.

Step 6

Add the diced onion, and stir-fry until translucent. Then add the bell peppers and stir-fry for 3-4 minutes, keeping them slightly crunchy.

Step 7

In a small bowl, mix remaining soy sauce, tomato ketchup, rice vinegar, and the leftover cornstarch with 50 ml water to make a smooth sauce.

Step 8

Pour the sauce into the pan and stir well for a minute until it starts to thicken.

Step 9

Return the fried tofu to the pan and toss to coat in the sauce. Add ground black pepper and salt.

Step 10

Drizzle the sesame oil over the mixture and toss in the whites of the spring onions, saving the greens for garnish.

Step 11

Remove from heat and transfer to a serving dish. Garnish with the green parts of the spring onions.

Step 12

Serve hot as an appetizer or with steamed rice or noodles.

Nutrition Facts

Serving size	(1369.5g)

Amount per serving	% Daily Value*
Calories	1325.8

Total Fat 75.9g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 3324.4mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 21.6g	0%
Total Sugars 28.7g
Protein 76.1g	0%

Vitamin D 0IU	0%
Calcium 2886.4mg	0%
Iron 15.0mg	0%
Potassium 2640.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 22.0%

Carbs: 28.6%