Indian Main Courses

Tofu 65 – Vegan Paneer 65

Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it…

  • Ready 40 minutes
  • Serves 4
  • Prep 10 minutes
  • Cook 30 minutes
Jump to the recipe
Tofu 65 – Vegan Paneer 65

Don’t ask me why this dish is called tofu 65. There are several theories on why the sauce combination, initially used with chikin was called chicken 65. From there vegetarian versions picked up the flavors for paneer 65 and cauliflower 65(gobi 65 is in Indian Kitchen book).

The flavors have influence from Chinese sweet and sour profile and southern Indian flavors for this delectable thick sauce that is spicy, savory, sweet, with hints of flavors from curry leaves and chilies. It all works! You have to try it #trustindianflavors !

Tofu is battered in a spiced curry leaf and soy sauce batter, then baked. The sauce has large slices of onion and bell pepper with ginger, garlic, soy sauce and sriracha. A bit of sweet to balance it out.

Don’t like Tofu? Use Cauliflower or soy curls! Lots of substitute options in the recipe notes.

more

Our Tofu 65 in a grey skillet

Ingredients for Tofu 65 – Vegan Paneer 65

  • Tofu is the protein of choice as a substitute for Paneer cheese in this dish. To make this without Tofu, use cauliflower or seitan or rehydrated soycurls or even chickpeas.
  • The batter for the tofu has flour, cornstarch and spices such as paprika, cayenne, salt and curry leaves, and some fresh minced ginger, garlic, lemon and soy sauce for the fusion indo-chinese flavor.
  • The Sauce has Green chilies, curry leaves, onion, garlic, bell pepper,
  • The sauce is flavored with sriracha, soy sauce, black pepper, salt and sugar.
  • Gluten-free: Use rice flour
  • Soy-free: Use coconut Aminos.

How to make Tofu 65 with Step Pictures

Batter for our Tofu 65 in a white bowl
Add the tofu and toss to coat. Spread on parchment lined baking sheet or dish. Bake for 20 mins.

Batter for our Tofu 65 in a white bowl
Sauce for Tofu 65 in a grey skillet
Sauce for Tofu 65 in a grey skillet

Can I substitute Tofu and soy sauce?

Yes, to make this without Tofu, use cauliflower for Cauliflower 65 (bake cauliflower for 30 mins) or seitan or rehydrated soycurls for chickin 65.

Use coconut aminos instead of soy sauce.

Can I make this Tofu 65 gluten-free?

Yes, use rice flour in the batter instead of all purpose flour. Use tamari instead of soy sauce.

Can I double this recipe?

Yes, this recipe s easily sealed up. Just use lesser heat ingredients when scaling and add more as needed,

Our Tofu 65 in a grey skillet

More Indo-chinese dishes

More Weeknight Stir fries

Our Tofu 65 in a white bowl

Recipe

Tofu 65 (Vegan Paneer 65)

Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it with rice or as is. Vegan Nut-free Recipe. Gluten-free Soy-free options

  • Serves 4
  • Prep 10 minutes
  • Cook 30 minutes
  • Total 40 minutes

Ingredients

For the Tofu:

  • 14 oz firm or extra-firm tofu (, pressed for 15 mins)
  • 3 tbsp all purpose flour (, use rice flour for gluten-free)
  • 3 tbsp corn starch
  • 6 fresh or frozen curry Leaves (, chopped (see notes))
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp garlic powder
  • 1 tsp minced ginger
  • 1 tsp lemon juice
  • 2 tsp soy sauce (, tamari for gluten-free)
  • 1/3 tsp salt
  • 3-4 tbsp water

For the Sauce:

  • 2 tsp Oil
  • 1-2 hot green chilies (, such as serrano, sliced thin)
  • 10 curry leaves (fresh, frozen or dried)
  • 4 cloves garlic (, finely chopped)
  • 1/2 green bell pepper (sliced)
  • 1/2 small red onion (sliced)
  • 1 tbsp sriracha or sambal oelek or a mix of both ((use less for less heat))
  • 1 tbsp soy sauce (, tamari for gluten-free)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 1/2 cup water

Instructions

  1. 1

    In a large bowl, add flour, cornstarch, curry leaves, paprika, cayenne, garlic, salt and ginger. Add lemon, soy sauce and water to make a thick batter.

  2. 2

    Add tofu and toss to coat. Spread on parchment lined baking sheet or dish, Spray oil, bake at 400 deg F (205 C) for 20 mins.

  3. 3

    Sauce: Heat oil over medium heat in a large skillet. Add chilies and cook for a minute, then add curry leaves and garlic and cook for 1 minute or until just about translucent.

  4. 4

    Add onion and bell pepper and cook until onion is golden on some edges. Add sauces, black pepper, salt and sugar and mix well.

  5. 5

    Mix cornstarch in 1/2 cup water. Add the water cornstarch slurry to the pan and bring to a boil to thicken.

  6. 6

    Fold in the baked tofu lightly and take off heat. Garnish with cilantro or green onion and serve over rice or grains. Store: Refrigerate the cooked tofu 65 for upto 3 days. Make ahead: You can bake the battered tofu ahead. The sauce tends to thickene on sotring, so make the sauce fresh and add baked tofu or baked veggies to serve.

Notes

Soy-free: To make this without Tofu, use cauliflower for Cauliflower 65(bake cauliflower for 30 mins) or seitan or rehydrated soycurls for chickin 65. Use coconut aminos instead of soy sauce. Gluten-free: Use rice flour in the batter instead of all purpose flour. Use tamari instead of soy sauce. Scale up: This recipe is easily doubled. Just use lesser heat ingredients when scaling and add more as needed. More Sauce: this is a sticky sauce version(dry-ish tofu 65). For saucier, double the sauce ingredients. Use 1.25 cups of water. Curry Leaves: fresh curry leaves can be found in Indian stores. Fresh and dried curry leaves can be found on amazon and some grocery stores. You can freeze fresh curry leaves for upto 1 year and use then instead of fresh. They retain more flavor than dried. Omit if you cant find them. Nutrition is for 1 serve, does not include rice

Nutrition

  • Calories180 kcal
  • Carbohydrates19 g
  • Protein11 g
  • Fat7 g
  • Saturated Fat1 g
  • Sodium653 mg
  • Potassium58 mg
  • Fiber2 g
  • Sugar3 g
  • Vitamin A395 IU
  • Vitamin C98 mg
  • Calcium149 mg
  • Iron2 mg