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! Quick schezwan sauce recipe included!
Table of Contents
This is my easy and super delicious indo-Chinese Schezwan tofu! Indo-Chinese cuisine is a sub cuisine of Indian cuisine. It is adapted from both Chinese and Indian cuisines and has its own dishes and sauces. Many of the dishes are similar to Chinese dishes but have added spices and flavors and often have a slightly different name- like this schezwan tofu, which is different from Chinese Szechuan tofu. This Indochinese version usually uses Indian paneer cheese. I am using tofu for the recipe. You can use other plant based proteins as well.
To make this simple dish, you crisp up the tofu and stir fry it with store-bought Schezwan sauce and some veggies, thicken with a little bit of cornstarch, and it’s done.
You can use Schezwan sauce or use the Schezwan chutney that you can find in Indian stores or online or use the Chinese sauce. The indo chinese chutney or sauce is more flavorful and more garlic-y than the conventional store ones.
You can also make your own Schezwan sauce from scratch at home with some garlic and dried chilies( milk chilies like Kashmiri chilies). See recipe notes for a quick version. Serve it over plain or schezwan rice, quinoa or Hakka noodles.
Why You’ll Love Schezwan Tofu
- easy, 30-minute, one-pan meal
- restaurant style that you can make at home!
- lots of crunchy veggies in sticky-sweet-mildly spicy Schezwan sauce
- gluten-free and nut-free with a soy-free option
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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!
Servings: 4
Calories: 174kcal
Ingredients
For the tofu
- 14 ounces (396.89 g) 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 (40 g) chopped onion chopped into ¾” squares or petals or thick slices
- ¼ cup (25.25 g) chopped celery optional
- ½ or 1 (178.5 g) 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
Instructions
Make the tofu first.
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Press and slice the tofu, if you haven’t already, and add to a bowl.
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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.
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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.
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Then remove the tofu from the skillet into a bowl.
Now, make the stir fry and Schezwan sauce.
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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.
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Increase the heat to medium high. Add in the onion, celery, bell pepper, and a good pinch of salt and cook for 2 minutes.
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Add in all of the sauces, except the cornstarch mixture, and bring to a boil. Half a minute
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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.
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Garnish with green onions, sesame seeds, and pepper flakes and serve over rice, noodles, or quinoa.
Notes
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
Nutrition Facts
Schezwan Tofu “Paneer” Indo-Chinese
Amount Per Serving
Calories 174
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 689mg30%
Potassium 214mg6%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 9g10%
Protein 12g24%
Vitamin A 1520IU30%
Vitamin C 59mg72%
Calcium 148mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients and Substitutions
- tofu – This is your protein. You can use chickpea tofu, seitan, or chickpeas, if you want a soy-free version.
- ground spices – Black pepper and Kashmiri chili powder season the tofu.
- cornstarch – To help the seasonings stick to the tofu and help the tofu get crispy. You’ll also use cornstarch mixed with water to thicken the Schezwan sauce.
- oil – To stir fry.
- aromatics – Garlic, onion, and celery add crunch and flavor!
- bell pepper – For even more veggie crunch!
- soy sauce – Use tamari or more Schezwan sauce for gluten-free.
- ketchup – Adds umami and a little bit of sweetness.
- Schezwan sauce – Use Schezwan sauce or Indo Chinese Schezwan chutney in this recipe. Make sure it’s soy-free, if needed.
- maple syrup – A little sweet offsets the heat of the Schezwan chilis.
- rice vinegar – Adds a great tang to the sauce.
- garnishes – Garnish this with green onion, sesame seeds, and pepper flakes.
💡 Tips
- Make sure to press your tofu for the best texture.
- The sauce will continue to thicken after adding the cornstarch, even after you turn off the heat. So be sure to turn the heat off to prevent over thickening.
How to Make Schezwan Tofu
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 anywhere from 5 to 7 minutes 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.
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.
Frequently Asked Questions
This is a nut-free and gluten-free recipe, as long as you use tamari instead of soy sauce for gluten-free.
To make this soy free, you can 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.
