Food Cart Style Indo-Chinese Tofu Stir Fry (Vegan, Gluten Free) (Edit recipe)

Indo Chinese is a very popular style of cooking across India and is usually served on food carts. It is a fusion culinary style influenced by Chinese cuisine but adapted to Indian taste buds with the spices of India, thereby bringing the best of both the cuisines to the table. In most cases the food is cooked right in front of you and comes together quickly. The smell and sight of the food cooking on the food carts with fresh ingredients is an experience on its own. The food is usually spicy and hits all the right notes leaving you longing for more. The food cart style Tofu Stir fry, which is a vegan adaptation of a similar dish usually made with chicken. This recipe is Plant-Based Whole30 compatible, which is a plant-based version of the original 30-day Whole30 reset. The recipe is spicy and is bursting with flavors while keeping Chinese flavors as the base. The tofu is roasted with the fusion of Chinese and Indian marinades. You can also marinate the tofu and bake it in the oven till crisp for 40 minutes or air fry it. I cooked this the traditional way on the stove top where the tofu is pan fried . Traditionally this is cooked with soy sauce but I substituted that with coconut aminos to keep it Whole30 compatible .The vegetables are cooked for a very short time on high heat to retain the crunch and to seal in the flavors while keeping them still refreshingly fresh.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	220
Fat:	7 g
Carbohydrates:	21 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	2424 mg
Fiber:	2 g
Sugars:	11 g
Calculated per serving.

by Masala Paleo

View original recipe

Serves: 2

Ingredients

300 gram Tofu, Extra Firm
1 whole Onion
1 whole Green Bell Peppers
1 whole Red Bell Pepper
1 pieces Ginger Root, About 1 inch julienned
3 cloves Garlic, crushed
0.5 Tbsp Ginger Garlic Paste
2 Tbsp Tomato Paste
3 Tbsp Coconut Aminos
3 Tbsp Rice Vinegar, Or apple cider vinegar
1 tsp Garam Masala
1.5 tsp Salt
2 tsp Kashmiri Chili Powder, or paprika for less heat
1 tsp ground Coriander
2 sprigs Green Onion (Scallion)
1 tsp Chili Flakes, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wrap the block of tofu with kitchen towels and place a heavy pan like a cast iron pan on it for 30 minutes. This will help to squeeze out of the water from the tofu.
Chop the tofu to your desired shape – cubes, diamonds or strips
For the marinade for tofu, mix the ginger garlic paste, and half the quantity of these ingredients listed above – 1.5 tbsp coconut aminos, 1.5 tbsp rice vinegar, 0.5 tsp garam masala, 1 tsp kashmiri chili powder, and 0.5 tsp coriander powder. Save the remaining portions of these ingredients for later in the cooking process.
Add oil to a pan and pan roast the tofu pieces, till they are golden on both sides.
Once golden, add the marinade and let it all soak into the tofu. Keep turning it to avoid burning. Once the tofu has absorbed all of the marinade and cooked well , remove tofu and keep aside.
Add some more oil to the same pan , add the grated garlic and julienned ginger and let these sizzle
Add the tomato paste, and let it cook till the oil separates, followed by the remaining kashmiri chili powder and garam masala
Add the remaining coconut aminos and mix it all together
Add the onions and the colored pepper and stir fry on high heat.
Add the remaining vinegar and toss in the tofu.
Give it all a good mix and let the flavors absorb for a minute in high heat. Add in the chili flakes, which is optional.
Garnish with chopped spring onions.