Chilli tofu from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 177) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • caillahess on December 21, 2025

    I must have done something wrong because this was one of the blandest dishes I've ever made.

  • fbcd on August 03, 2025

    I halved the recipe but used only 130g of tofu and a whole onion. Added water to increase the sauce. This served 2 with a side of naan. Unfortunately, the tofu stuck to the bottom of the pan when frying, so no crispy tofu to enjoy. Next time, I would salt or marinate the tofu and use a non stick pan to fry it. I like the suggestion to use tamarind to add a sweet/sour note instead of sugar.

  • snackbaby on July 16, 2023

    probably my favorite dish from this book - or at least the one I've made the most. tasty, addictive, exciting. I use 2 bell peppers + 250-400 g tofu for 2 people (depending on the brand of tofu). I also sometimes roast the tofu in the oven.

  • hbakke on October 17, 2022

    Nicely spicy from the jalapeños I subbed for finger/serrano chiles. I pan fried (rather than deep fry) 15 oz of firm tofu and that was plenty for us. We both liked the sauce and may double it next time (along with adding more veg) as mentioned by another reviewer.

  • carlythecook on August 12, 2022

    A favourite. I make this about once a month. I always double the sauce.

  • aeybkme on March 02, 2022

    I use a 400g pack of tofu and three peppers. This makes 4 decent sized portions.

  • Nickelp on February 11, 2022

    I had a head of cauliflower to use up so replaced the tofu with the cauliflower and it turned out quite tasty. Next time would probably roast the cauliflower instead of steaming it.

  • Yildiz100 on December 28, 2020

    This dish was fine but not comparable to versions of this dish that include tamarind. Made a half recipe which was all that my largest skillet could handle. Not a repeat for us. Not because it is bad, we just have a version we like better.

  • christineakiyoshi on November 13, 2020

    Very tasty. We needed to add additional water, as recommended in the recipe. We did not have serrano on hand so used a mix of jalapeno and Anaheim peppers. Used the recommended amount of tofu since we are tofu fiends. Will make it again!

  • Apollonia on September 18, 2020

    Loved this dish! Based on the other comments, I cut the amount of tofu in half, which resulted in 2 generous or 3 more slim servings (you could probably stretch to 4 servings with chapati or another accompaniment). I also pan fried the tofu, which worked nicely, though I'm sure a deep fry would get you closer to restaurant flavor. This is definitely a repeat in our house; next time I will just double the sauce. Edited to note after having made this a million times that, in our experience, 400 g of tofu with 2x the sauce/veg (everything else) gives perfect proportions.

  • sarahj22 on September 12, 2020

    My friend made this for me and it was truly delicious. When I made it myself it was still very tasty, but I must have let the tofu cook in the sauce too long after frying as it had lost its lovely crispiness. I halved the amount of tofu but kept the other quantities the same, which was enough for three not-overly-saucy portions. (As Lepa says, using more tofu seems odd as it would mess with the tofu-sauce ratio.) Unfortunately this dish didn't convert my tofu-hating husband - otherwise I'd consider this a repeat recipe.

  • Lepa on October 11, 2019

    This dish is spicy and satisfying. I only had a pound of tofu and that was perfect. I have a hard time believing twice as much (as listed in the recipe) would work. Dusting the tofu on cornmeal was a great trick that gave it excellent texture and prevented the sticking that often drives me nuts. I added extra salt at the end but otherwise made this dish as listed. I will probably make this again- but only when the kids aren't eating!

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