Kung Pao Paneer / Tofu

imagePan seared Paneer/Tofu simmered in a Fiery Hot Kung Pao sauce that brings together the smokiness of dry red chillies with the nutty crunchiness of peanuts and sweetness of bell peppers!
You will need…
About 400-450 gms paneer (I like to use homemade or SWAD)
2 tsp minced garlic
2 scallions (green onions) chopped
3/4 cup diced colored bell pepper
1tbsp + 2 tbsp Light soy sauce
1 tbsp + 1 tbsp dark soy sauce
1 tbsp + 1 tbsp vinegar
5-6 dry red chillies
2 tsp hot chili oil
2 tbsp + 2 tsp cornflour/cornstarch
1 tsp sugar
1/4 cup peanuts
Salt to taste.
Marinate 400-450 gms paneer/ tofu with salt, 1 tbsp ginger garlic paste, 1 tbsp hot chili oil, 1 tbsp light soy sauce, 1 tbsp dark soy sauce and 1 tbsp vinegar for 15-20 minutes. Sprinkle with 2 tbsp cornstarch and mix.
Heat a tsp of oil in a pan. Sear marinated paneer, keep aside.
In the same pan, add another tsp of oil and fry 5-6 dry red chillies, keep aside. image
Next fry 1/4 cup peanuts and keep aside.
Heat another tsp of oil. Add 2 tsp minced garlic and 2 chopped scallion (green onion), cook for a minute.
Add 3/4 cup diced colored bell peppers and cook for another minute.
Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp vinegar and a heaped tsp of sugar along with the fried peanuts and red chilies. Cook for a minute.
Add 3/4 cup water and bring to slow simmer.
Now, add 2 tsp cornstarch dissolved in 1/4 cup water and cook for 2-3 minutesimage
Add the seared paneer/tofu. Cook till sauce thickens and coats paneer/tofu slightly. Sprinkle with some chopped scallion and serve.
Enjoy this with with chili garlic noodles/steamed rice…Mmmmm!

Related Recipes…
Oriental Chili Oil
Chili Garlic Noodles


  1. Sunitha Shenai

    yr recipe looks yummy, what is chili oil or any substitute for chili oil

  2. Love your recipes. Do you have a recipes for eggplant made the Chinese way.

  3. excellent great explanation too

  4. Nalini Rohira

    Lovely Tx a lot

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