Chili Tofu or Paneer (Instant Pot)
A stray comment on my group, led to this easy and practical take on Chili Tofu. There really is no particular formula to the recipe, it is another way to spark up tofu. This weekend has been a bit of a struggle to get back into my meal planning rhythm. And, closing it out with this tofu was just what I needed.
My Chili Paneer Story
It is easy to tell, that I do not like to plan and prep weeknight meals. It is right there for me, along with writing a book proposal, or invoicing for classes. For me, it cramps my spontaneity, but does make the house move faster. As for my husband, an empty fridge makes him nervous. He is usually the one in charge of the weekday meal shift. With prepared food by your truly of course. Anyway, I digress. Most Monday’s my refrigerator has a good balance – veggies, fish, lentils and tofu or paneer. Thursdays, now that is a different story.
An Easy Weeknight Option
Actually, it is for my in a rush weeknight that a dish like this comes in handy. It is tossed and put together with a few key ingredients. I will confess, that the instant pot version is not as pretty as doing it on the stove top. And to do this on the stove is also pretty easy. But, there is that seductive thing about popping things in an forgetting all about them. So, this is where crisping the tofu like in this recipe helps. It gives some texture and heft to this deeply flavorful sauce.
Fun with Flavors
I have added just bell peppers and onions to this dish, feel free to add other vegetables such as mushrooms, carrots, etc to suit your tastes. Also, as is my preference, this sauce does not need any cornstarch, and my magic ingredient is Hoisin sauce. Which takes you back to the beginning – there are no real rules in Indo-Chinese cooking.
Interesting Ways with Tofu
Tofu, when handled right is a very versatile protein. Interesting recipes to check out are Tofu in a Roasted Red Bell Pepper Sauce and Soy Maple Crispy Tofu.
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An instant pot take on the Indo-Chinese chili tofu. Easy and quick and perfect for that busy weeknight meal.
Ingredients
- 2 tablespoons oil
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 large onion, cut into eights, layers separated
- 1 large bell pepper, cut into 2 inch dice
- 1/4 cup soy sauce
- 1/4 cup mirin or other cooking wine
- 2 tablespoons hoisin sauce
- I recipe [Crispy Tofu|http://www.spicechronicles.com/crispy-lime-garam-masala-
- tofu/#sthash.gC1EytAf.dpbs].
- 6 to 8 Serrano chilies, sliced lengthwise
- 1/4 cup chopped scallions
Instructions
- Turn the instant pot to saute mode and add in the oil and sesame oil and heat for a minute.
- Add in the ginger and garlic and stir quickly. Turn off the heat.
- Add in the onion, bell pepper, soy sauce, cooking wine and hoisin sauce. Mix well.
- Cover and cook for zero minutes under pressure and do a quick release.
- Toss in the tofu and the green chilies.
- Serve garnished with the scallions.
Notes
If you are crisping the tofu from the scratch, you can do it, which the sauce is happening. If you are using paneer, I think you can get away with crisping.