Schezwan Tofu “Paneer” Indo-Chinese

Step 1

Press and slice the tofu, if you haven't already, and add to a bowl.

Step 2

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.

Step 3

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.

Step 4

Then remove the tofu from the skillet into a bowl.

Step 5

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.

Step 6

Increase the heat to medium high. Add in the onion, celery, bell pepper, and a good pinch of salt and cook for 2 minutes.

Step 7

Add in all of the sauces, except the cornstarch mixture, and bring to a boil. Half a minute

Step 8

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.

Step 9

Garnish with green onions, sesame seeds, and pepper flakes and serve over rice, noodles, or quinoa.