Schezwan Tofu “Paneer” Indo-Chinese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Indo-Chinese stir-fry of cornstarch-coated tofu with vegetables in a Schezwan sauce. Spicy and savory in under 30 minutes, it's a plant-based weeknight meal packed with flavor.
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Nutrition & ingredients
Ingredients
serves 4- 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
- 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 )
- 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)
- green onion, sesame seeds, pepper flakes
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 651mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 349mg
- Calcium
- 701mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.