Chilli Tofu (Kolkata Indo-Chinese)

Kolkata's Hakka Chinese community in Tangra created a whole cuisine that India now loves: Indo-Chinese. Chilli paneer and chilli chicken are the classics – this vegan version with tofu is just as addictive.

Video by Sanjeev Kapoor Khazana on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 20 min
• Vegan · Spicy
• Famous in Kolkata (Tangra Chinatown)

Ingredients

• 400 g firm tofu, pressed and cut into cubes
• 3 tbsp cornflour
• ½ tsp salt
• oil for frying
• 1 tbsp oil
• 4 garlic cloves, chopped
• 2 cm ginger, chopped
• 2 green chillies, slit
• 1 onion, cut into petals
• 1 green capsicum (paprika), in squares
• 2 tbsp soy sauce
• 1 tbsp chilli sauce (or Sriracha)
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tsp sugar
• 1 tsp cornflour mixed with 100 ml water
• 2 spring onions, sliced

Method

1. Pat the tofu dry, toss with cornflour and salt and shallow-fry until golden and crisp on all sides. Drain on paper.
2. Heat 1 tbsp oil in a wok on high heat. Stir-fry garlic, ginger and green chillies for 30 seconds.
3. Add onion and capsicum and toss for 2 minutes – they should stay crunchy.
4. Add soy sauce, chilli sauce, ketchup, vinegar and sugar, then the cornflour water. Stir until glossy and thick.
5. Add the tofu, toss quickly to coat, scatter spring onions and serve with fried rice or hakka noodles.

Tip: Use the same recipe with paneer for classic chilli paneer.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.