Schezwan Tofu “Paneer” Indo-Chinese

Szechuan tofu in the pan with green onions and sesame seeds

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Schezwan Tofu “Paneer” Indo-Chinese

Indo-Chinese Schezwan tofu “paneer” is a super quick weeknight stir fry which needs just one pan and 30 minutes. This dish uses a few ingredients and is packed with veggies and FLAVOR!

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Chinese, Indian-Chinese

Keyword: indo chinese schezwan paneer, Schezwan tofu

Servings:

Calories: 174kcal

Author: Vegan Richa

Ingredients

For the tofu

14 ounces firm or extra firm tofu pressed for at least 15 minutes and then sliced into shapes that you like
¼ teaspoon black pepper
½ teaspoon Kashmiri chili powder or use paprika
¼ teaspoon salt
2 tablespoons cornstarch or other starch such as tapioca or arrowroot
1 teaspoon oil

For the stir fry

1 teaspoon oil
2 cloves garlic minced
¼ cup chopped onion chopped into ¾” squares or petals or thick slices
¼ cup chopped celery optional
½ or 1 bell pepper chopped into ¾” squares or thick slices

For the Schezwan sauce

1 tablespoon soy sauce or use tamari for gluten free
1 tablespoon ketchup
4 to 5 tablespoons Schezwan sauce or schezwan chutney
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with ½ cup of water

For garnish

green onion, sesame seeds, pepper flakes

US Customary - Metric

Instructions

Make the tofu first.

Press and slice the tofu, if you haven't already, and add to a bowl.
In a small bowl, mix the black pepper, Kashmiri chili powder, cornstarch, and salt. Mix really well, then sprinkle all of that over the tofu. Toss well to coat.
Heat a teaspoon of oil in a large skillet over medium high heat. Once hot, add the coated tofu and cook until most of the edges of the tofu are golden. Flip the tofu after a few minutes to continue to cook the other edges of the tofu. It will take 5 to 7 minutes.
Then remove the tofu from the skillet into a bowl.

Now, make the stir fry and Schezwan sauce.

Add another teaspoon of oil and heat over medium heat. Then, add in the garlic and mix in for a few seconds until it's starting to get translucent.
Increase the heat to medium high. Add in the onion, celery, bell pepper, and a good pinch of salt and cook for 2 minutes.
Add in all of the sauces, except the cornstarch mixture, and bring to a boil. Half a minute
Mix the cornstarch into the water, and add that to the skillet. Mix well, and bring to a boil, then add in the crisped up tofu, tossing well to coat. Switch off heat and let the mixture sit for a few minutes.
Garnish with green onions, sesame seeds, and pepper flakes and serve over rice, noodles, or quinoa.

Notes

Quick Schezwan sauce: mix 2 tablespoons ginger garlic paste, 2 teaspoons Kashmiri chili power, 1 teaspoon sesame oil, 1 teaspoon tomato paste, 1 teaspoon white vinegar, 2 teaspoons Sambal oelek or any chili sauce, generous dash of salt and black pepper and 1 tablespoon water.

This is a nut-free and gluten-free recipe, as long as you use tamari instead of soy sauce for gluten-free.

Soyfree-: use chickpea tofu, seitan, or chickpeas instead. Also omit the soy sauce and make sure that the Schezwan sauce is soy-free and use more of it for flavor in place of the soy sauce.

Nutrition