Vegan Chilli Paneer

Craving something bold, spicy, and finger-lickin' good? Let us take you on a flavor-packed journey through one of the most beloved Indo-Chinese appetizers of all time: Chilli Paneer. But wait—we're flipping the script and giving you a delicious vegan version that's 100% dairy-free, ultra-crispy, and bursting with umami!

This Vegan Chilli Paneer (Dry Style) is the ultimate fusion appetizer. Imagine golden, crunchy tofu cubes tossed in a sizzling hot wok with garlic, onions, green chilies, and a spicy, sweet, and tangy sauce. Yep, that's what you're about to make.

🌍 The Origins of Chilli Paneer

Chilli Paneer is a shining star of Indo-Chinese cuisine, a hybrid food genre that emerged in India when Chinese immigrants settled in Kolkata. With their culinary traditions blending with Indian spices, a whole new category of dishes was born—and Chilli Paneer quickly became a fan favorite.

Traditionally made with paneer (Indian cottage cheese), we're swapping in tofu to keep it vegan while retaining all the flavor and texture.

🥒 Ingredients You'll Need

Here's what you'll need to make Vegan Chilli Paneer (Dry Style):

For the Crispy Tofu:

• 1 block extra-firm tofu (pressed and cubed)

• 2 tbsp all-purpose flour

• 2 tbsp cornstarch

• 1 tsp Watkins Organic Chili Powder

• ½ tsp Watkins Pure Ground Black Pepper

• Salt to taste

• Water as needed (to form batter)

• Oil for shallow frying or air frying

For the Sauce:

• 1 tbsp soy sauce

• 1 tbsp red chili sauce

• 1 tbsp ketchup

• ½ tsp vinegar

• 1 tsp sugar

• Optional: pinch of extra Watkins Organic Chili Powder

For the Stir-Fry:

• 1 tbsp oil (preferably sesame oil)

• 3 cloves garlic, minced

• 1 medium onion, sliced into petals

• 1 small green capsicum, sliced

• 2 green chilies, slit

• 2 spring onions (whites for cooking, greens for garnish)

For the Dipping Sauce:

• 2 tbsp vegan mayo

• 1 tsp sriracha or red chili sauce

• ½ tsp lemon juice

• 1 clove garlic, finely grated

• Salt to taste

🍿 Step-by-Step Cooking Instructions

Step 1: Prep and Fry the Tofu

1. In a mixing bowl, combine all-purpose flour, cornstarch, chili powder, pepper, and salt. Add just enough water to form a thick, batter-like consistency.

2. Gently coat the tofu cubes in the batter.

3. Heat oil in a frying pan or use an air fryer at 400°F (200°C) for 12-15 minutes. Cook tofu until golden and crispy.

Step 2: Make the Sauce

In a small bowl, whisk together soy sauce, chili sauce, ketchup, vinegar, sugar, and optional chili powder. Set aside.

Step 3: Stir-Fry Veggies

1. Heat oil in a wok over high heat.

2. Add garlic, green chilies, and spring onion whites. Stir-fry for 30 seconds.

3. Add onions and capsicum. Stir-fry for 2-3 minutes. Keep the veggies crunchy!

Step 4: Toss It All Together

1. Add the prepared sauce to the wok.

2. Stir until it begins to bubble slightly.

3. Toss in the crispy tofu cubes and coat evenly.

4. Garnish with spring onion greens.

Step 5: Make the Dipping Sauce

Mix all ingredients together in a small bowl. Chill before serving.

🔥 Pro Tips for Maximum Deliciousness

• Drain that tofu! Pressing tofu is essential for achieving maximum crispiness.

• Work quickly: Indo-Chinese dishes are best cooked over high heat and in a short amount of time. Pre-chop everything.

• Spice to your taste: This version is medium-spicy. Adjust chili and pepper levels to your liking.

🍽️ Serving Suggestions

Serve your Vegan Chilli Paneer hot off the wok with toothpicks for a party vibe, or plate it alongside a cool cucumber salad. Don't forget the creamy, spicy dipping sauce—it perfectly balances the heat.

Pair with a mocktail or fizzy soda for that true restaurant-style feel at home!

✨ Final Thoughts

If you're looking for a crowd-pleasing vegan appetizer that's bold, crispy, spicy, and utterly addictive, this Vegan Chilli Paneer Dry is your golden ticket. It's got all the sizzle and pop of your favorite Indo-Chinese takeout, minus the dairy.

Whether you're a tofu skeptic or a spice lover, this dish will hit the spot. And that dipping sauce? Absolute magic.

Give it a try and let the work speak for itself. Hungry for more Indo-Chinese delights? Stay tuned!

Disclosure: I only recommend products I would use myself, and all opinions expressed here are our own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission.