Go Back
–+ servings
Szechuan tofu in the pan with green onions and sesame seeds
Print Recipe
4.80 from 5 votes

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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Chinese, Indian-Chinese
Keyword: indo chinese schezwan paneer, Schezwan tofu
Servings: 4
Author: Vegan Richa

Equipment

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
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Kashmiri chili powder or use paprika
  • 1/4 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
  • 1/4 cup chopped onion chopped into 3/4” squares or petals or thick slices
  • 1/4 cup chopped celery optional
  • 1/2 or 1 bell pepper chopped into 3/4” 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 ( see recipe notes for a quick recipe)
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1/2 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

Calories: 174kcal | Carbohydrates: 18g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 689mg | Potassium: 214mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1520IU | Vitamin C: 59mg | Calcium: 148mg | Iron: 2mg