Tofu 65 – Vegan Paneer 65

Name: Tofu 65 (Vegan Paneer 65)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 14 oz firm or extra-firm tofu; 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; 2 tsp Oil; 1-2 hot green chilies (, such as serrano , sliced thin); 10 curry leaves; 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

Published: Sep 8, 2019 · Modified: May 20, 2024 by Richa 35 Comments

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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 Jump to Recipe

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.

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

Mix the all purpose flour, cornstarch, salt, paprika, cayenne, garlic powder and curry leaves in a larger bowl. Add the wet ingredients and mix to make a batter.

Add the tofu and toss to coat. Spread on parchment lined baking sheet or dish. Bake for 20 mins.

For the Sauce:

Heat oil over medium heat. Add chilies and cook for a min, then add curry leaves and garlic and cook for 2 mins or until translucent

Add onion and pepper and cook until onion is golden. Add sauces, black pepper and mix well.

Add water cornstarch slurry and bring to a boil to thicken. Carefully taste and adjust flavor with salt, sweet, heat.

Fold in tofu lightly and take off heat. Garnish with cilantro and serve over rice.

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,

More Indo-chinese dishes

Hakka Noodles – Noodles with cabbage, carrot, veggies and an easy sauce Gf option
Tofu Paneer Chilli – Sweet and spicy sauce with crisp tofu GF
Manchurian Sauce with Cauliflower or Chickpeas or Noodles – Recipes in my books

More Weeknight Stir fries

1 pot Peanut Butter Noodles and Veggies GF
Lo Mein Noodles. GF option
Sweet And Sour Chickpeas and Broccoli GF
Kung Pao Lentils GF
Lentils & Veggies in Thai Peanut Sauce GF Soy-free
Sticky Sesame Ginger Tofu and Veggies. GF

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5 from 7 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian, Indian-Chinese

Keyword: paneer 65, paneer 65 recipe, tofu paneer 65, vegan paneer 65

Servings: 4

Calories: 180kcal

Author: Vegan Richa

Ingredients

For the Tofu:

14 oz (396.89 g) firm or extra-firm tofu
3 tablespoon all purpose flour , use rice flour for gluten-free
3 tablespoon corn starch
6 fresh or frozen curry Leaves , chopped (see notes)
½ teaspoon paprika
¼ teaspoon cayenne
½ teaspoon garlic powder
1 teaspoon minced ginger
1 teaspoon lemon juice
2 teaspoon soy sauce , tamari for gluten-free
⅓ teaspoon salt
3-4 tablespoon water

For the Sauce:

2 teaspoon Oil
1-2 hot green chilies , such as serrano , sliced thin
10 curry leaves
4 cloves garlic , finely chopped
½ green bell pepper sliced
½ small red onion sliced
1 tablespoon sriracha or sambal oelek or a mix of both (use less for less heat)
1 tablespoon soy sauce , tamari for gluten-free
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
1 teaspoon sugar
2 teaspoon cornstarch
½ cup (118.29 ml) water

Instructions

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.
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.
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.
Add onion and bell pepper and cook until onion is golden on some edges. Add sauces, black pepper, salt and sugar and mix well.
Mix cornstarch in ½ cup water. Add the water cornstarch slurry to the pan and bring to a boil to thicken.
Fold in the baked tofu lightly and take off heat. Garnish with cilantro 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.

Video

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

Nutrition Facts

Tofu 65 (Vegan Paneer 65)

Amount Per Serving

Calories 180 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 653mg28%

Potassium 58mg2%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 3g3%

Protein 11g22%

Vitamin A 395IU8%

Vitamin C 98mg119%

Calcium 149mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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