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chili tofu

Chili Tofu

Shikha | My Food Veda
Tofu wrapped in a hot and bitter chili sauce.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer
Cuisine Japanese
Servings 4
Calories 186 kcal


  • 200 gm tofu
  • 1 tbsp ginger garlic paste
  • 1/2 tsp pepper powder
  • as per taste salt
  • 1/2 onion, chopped
  • 1 capsicum, chopped
  • 4 celery
  • 1 tbsp soya sauce
  • 1 tsp corn flour
  • 1 tsp chili powder
  • 1 tsp sugar
  • 1 tbsp chili sauce
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp tomato sauce


  • Take a dry bowl. Add a pinch of salt and pepper to the tofu.
  • Squeeze the grated ginger and add juice to tofu. Mix them all and leave for an hour to season. 
  • Add 1 tbsp. of tomato sauce, 1/2 tsp corn flour, 1 tbsp. soya sauce, 1 tsp chili powder, 1 tbsp. chili sauce, 1 tsp sugar into a bowl, and mix them all. 
  • Then add 2 tbsp. water and mix with them again. 
  • Heat a pan and add 2 tbsp. olive oil. Cook in low heat.  Let the oil heat up. 
  • Then add seasoned tofu to the oil. Saute until slightly brown. Once it is cooked flip it. Flip again. Now they have firmed. Take them out. 
  • Then add ginger, garlic paste into the pan, and keep it on low heat. 
  • Add chopped celery, onion, bell pepper, finely chopped capsicum to the pan. Keep them 20 seconds in low heat.
  • Finally, add tofu into the pan. Mix them.
  • Then add the sauce into the pan. Mix them all and cook until the sauce thickens. Switch off the flame and transfer to a serving bowl.


Calories: 186kcalCarbohydrates: 9.3gProtein: 11.2gFat: 13gSaturated Fat: 1.8gSodium: 738mgPotassium: 349mgFiber: 3.7gSugar: 2.6gCalcium: 456mgIron: 2mg
Keyword chili, chili sauce, chili tofu, tofu
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