Chile Tofu

Name: Chile Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian Inspired, Chinese Inspired
Ingredients: ½ cup cornstarch; Sea salt and black pepper; 16 ounces extra firm tofu, drained and cut into 1-inch cubes; 3 tablespoons neutral oil such as vegetable or avocado, divided; 1 red or yellow onion, halved and cut into 1-inch chunks; 1 (1-inch) piece ginger, peeled and finely chopped; 3 garlic cloves, finely chopped; ½ to 1 jalapeño, trimmed and thinly sliced (remove seeds for less heat); 1 bell pepper (any color), core removed and cut into 1-inch chunks; 1 head (10-ounces) broccoli, trimmed and cut into small, bite-sized florets; 2 scallions, thinly sliced; White rice, to serve; 2 tablespoons soy sauce or tamari; 2 tablespoons ketchup; 1 tablespoon rice vinegar; 1 tablespoon sriracha (or other chile sauce such as sambal oelek); 1 tablespoon organic cane sugar; 1 tablespoon cornstarch

By Hetty Lui McKinnon

Published May 22, 2026

Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.

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Ready In: 35 min
Rating: (0)
Comments: Read comments

This spicy, tangy and bold dish is a vegan take on chile paneer, the popular Indo-Chinese stir-fry (the fusion cuisine arose from Chinese immigrants in Kolkata, India adapting their cooking style to suit Indian palates). Here, tofu is dusted in cornstarch before pan-frying, locking in its moisture so that it stays bouncy, while also creating a crispy exterior that holds onto the sauce. The aromatic base of ginger, garlic, green chiles and soy sauce is combined with sharply acidic additions of ketchup, sriracha and rice vinegar to create a punchy sauce that is salty, sweet and piquant. Serve with rice for a simple yet exciting weeknight meal.

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Ingredients

Yield:4 servings

½ cup cornstarch
Sea salt and black pepper
16 ounces extra firm tofu, drained and cut into 1-inch cubes
3 tablespoons neutral oil such as vegetable or avocado, divided
1 red or yellow onion, halved and cut into 1-inch chunks
1 (1-inch) piece ginger, peeled and finely chopped
3 garlic cloves, finely chopped
½ to 1 jalapeño, trimmed and thinly sliced (remove seeds for less heat)
1 bell pepper (any color), core removed and cut into 1-inch chunks
1 head (10-ounces) broccoli, trimmed and cut into small, bite-sized florets
2 scallions, thinly sliced
White rice, to serve

For the sauce

2 tablespoons soy sauce or tamari
2 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon sriracha (or other chile sauce such as sambal oelek)
1 tablespoon organic cane sugar
1 tablespoon cornstarch

Ingredient Substitution Guide

Preparation

Step 1
Scatter ½ cup cornstarch onto a large plate or tray, season with 1 teaspoon of salt and a big pinch of black pepper and stir to combine. Add the tofu cubes and toss until coated on all sides.
Step 2
Heat a large (12-inch) well-seasoned cast-iron or nonstick skillet on medium-high until hot. Drizzle with about 2 tablespoons of oil (enough to cover the base of the pan) and heat until the oil is hot, 1 to 2 minutes. Add the tofu and pan fry on each side until crispy, 1 to 2 minutes per side. Once all sides are golden, transfer the tofu to a plate.
Step 3
Make the sauce: In a medium bowl, add the soy sauce, ketchup, rice vinegar, sriracha and sugar and stir to combine. Add 1 tablespoon cornstarch and ⅓ cup of water and whisk until the cornstarch is completely mixed in and the sauce is lump free.
Step 4
Place the skillet back over medium-high heat. Add the remaining 1 tablespoon of oil to the pan along with the onion, ginger, garlic, and jalapeño and toss constantly until the onions have begun to soften, 1 to 2 minutes. Add the bell pepper and broccoli, season with 1 teaspoon of salt and stir fry just until the vegetables are crisp tender (or to your liking), 4 to 6 minutes. Give the sauce a quick stir and then add it to the vegetables and toss for just 20 to 30 seconds, until it has thickened up. Add the tofu and toss until it is coated in the sauce and remove from heat immediately.
Step 5
To serve, top with scallions and eat with rice.