These Indian-inspired chilli tofu puff pastry parcels are the perfect fusion appetizer for a Diwali or Indian-themed party. Or really any other party, because they are just so delicious! You all will love these Indo-Chinese Chilli Garlic Tofu in crispy parcels! Options for gluten-free and Soyfree

The festive season is here and I am bringing some fantastic appetizers this year. Flaky puff pastry stuffed with spicy savory, Indochinese chilli garlic tofu stir fry makes a super delicious vegan holiday appetizer. These are amazingly delicious hand pies that will absolutely be a hit at your next holiday party.

We make the Indochinese chilli garlic tofu “paneer”, and then try not to eat it all before we get a chance to stuff it into that puff pastry. Because the tofu is just so tasty by itself! No one will blame you if you snack on it a bit while you fold these.

There are 3 kinds of chilies/heat in these. There’s Kashmiri chili powder, which is usually mild but can be moderately hot depending on the brand. There’s black pepper and there’s hot green chilies such as Serrano or Indian chilies. Green chilies also vary in heat. So adjust these to adjust the heat to preference. Use less of each for mild heat.

I use a mixture of non dairy milk and maple syrup as the pastry wash. This helps the pastries get nicely golden and also help them stick really well when shaping into whatever kind of parcels.

Why You’ll Love Tofu Puff Pastry

• flaky puff pastry with sweet-spicy-savory filling
• 1-pan chilli garlic tofu filling is full of amazing Indochinese flavors!
• festive appetizer for Diwali, Indian dinner party, or any other holiday
• naturally nut-free with gluten-free and soy-free options

Continue reading: Indo-Chinese Chilli Garlic Tofu Puff Pastry (nut-free)

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Indo Chinese crispy chicken made vegan has amazing textures and flavors! Soy curls with a crisp coating are tossed in a sticky-spicy-garlicky sauce. Serve this as an appetizer or as an entree over rice with your favorite veggies.

This is another favorite Indo Chinese dish. Indochinese cuisine has is a sub cuisine of Indian cuisine with many Chinese and inspired dishes, indianized with spices or change in cooking style.

This dish is usually made with chicken which gets battered and baked or fried until it is crisp and then tossed in a delicious sticky, garlicky, spicy sauce. I use soy curls for the chicken in this recipe. You can also make this with tofu, a vegan chicken substitute, or seitan, but definitely make it because the sauce is the bomb. 

If you’re new to Indo Chinese food, it’s a cuisine that originated in Kolkata in the late 1700s when Chinese immigrants were moving to the region in large numbers. It’s an Indian take on Chinese dishes that arose when those immigrants started cooking their favorite dishes from home using ingredients available locally as well as to please the Indian palate. Dishes like Schezwan fried rice and chili chicken have their roots here.

This vegan version of Indo Chinese crispy chicken doesn’t sacrifice any of the textures and flavors of the original. Soy curls have an amazing, chicken-like texture that works perfectly in this dish. And the sauce is just absolutely incredible.
Soy curls are a meat substitute made with just soybeans. You can find them online on Amazon or their brand website butler foods, or in some grocery stores.

Why You’ll Love Indo Chinese Crispy Chicken

• crispy soy curls with super flavorful coating
• Sticky-sweet-spicy sauce is quick and easy to make!
• easy weeknight meal
• serve as appetizer or entree
• nut-free with gluten-free and soy-free options

More Indo Chinese Recipes

• Indo Chinese Fried Rice
• Indo Chinese Chilli Garlic Noodles
• Veggies in Hot Garlic Sauce
• Vegetable Hakka Noodles
• Dragon Chicken Soy Curls

Continue reading: Indo Chinese Crispy Chicken with Soy curls(nut-free with gf and sf options)

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Indo-Chinese Schezwan tofu “paneer” is a super quick weeknight stir fry which needs just one pan and 30 minutes. This dish uses a few ingredients and is packed with veggies and FLAVOR! Quick schezwan sauce recipe included!

This is my easy and super delicious indo-Chinese Schezwan tofu! Indo-Chinese cuisine is a sub cuisine of Indian cuisine. It is adapted from both Chinese and Indian cuisines and has its own dishes and sauces. Many of the dishes are similar to Chinese dishes but have added spices and flavors and often have a slightly different name- like this schezwan tofu, which is different from Chinese Szechuan tofu. This Indochinese version usually uses Indian paneer cheese. I am using tofu for the recipe. You can use other plant based proteins as well.

To make this simple dish, you crisp up the tofu and stir fry it with store-bought Schezwan sauce and some veggies, thicken with a little bit of cornstarch, and it’s done. 

You can use Schezwan sauce or use the Schezwan chutney that you can find in Indian stores or online or use the Chinese sauce. The indo chinese chutney or sauce is more flavorful and more garlic-y than the conventional store ones.

You can also make your own Schezwan sauce from scratch at home with some garlic and dried chilies( milk chilies like Kashmiri chilies). See recipe notes for a quick version. Serve it over plain or schezwan rice, quinoa or Hakka noodles.

Why You’ll Love Schezwan Tofu

• easy, 30-minute, one-pan meal
• restaurant style that you can make at home!
• lots of crunchy veggies in sticky-sweet-mildly spicy Schezwan sauce
• gluten-free and nut-free with a soy-free option

Continue reading: Schezwan Tofu (Indo-Chinese 1 pan 30 minutes)

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We are huge fans of Indo-Chinese Cuisine in my home! Indo Chinese cuisine has Chinese inspired dishes with a touch of Indian like spices, ginger, local veggies and more. Manchurian sauce is a fave with that perfect balance of spice, sweetness, tang, and umami!

And why you are at it, also try my other jndo chinese recipes! Baked Gobi Manchurian , my Indo Chinese Chilli Garlic Noodles,  indo Chinese fried rice, hakka noodles  , chili tofu ! 

These Vegan Manchurian noodles need just 1 pan and everyday ingredients. Ramen noodles are tossed in a sweet and spicy chili, ginger and garlic sauce along with pan-fried tofu chunks that provide a bit of a chew and plant-based protein. A meatless one pan dinner you can whip up on any weeknight.

Why you’ll love these manchurian noodles

• 1 pan noodle dish that’s also flexible to your taste
• Nutfree recipe
• easily made gluten-free with gluten-free noodles
• indo-Chinese flavors are addictive and perfect for everyday meals and parties!

More easy noodle recipes:

• Indo Chinese Chilli Garlic Noodles
• Vegan Garlic Noodles
• Peanut Sesame Noodle Salad
• Peanut Butter Noodle Casserole Vegan

Continue reading: Manchurian Noodles – Indo-Chinese Ginger Garlic Chili Noodles

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This veggie- and flavor-packed Schezwan fried rice recipe is incredibly easy to make! I’ve simplified this Indo-Chinese dish to be a lot quicker without sacrificing any of its amazing, complex flavor!

This is an Indo-Chinese fried rice. Indo-Chinese cuisine has its own variations of certain Chinese-inspired recipes, and there are some which are just specialties of the Indo-Chinese cuisine. They don’t really exist anywhere else. They’re just recipes created to fit into the fusion cuisine. 

This recipe has this fiery red-colored from-scratch sauce called indo-Chinese Schezwan sauce or Schezwan chutney, that I used to to make sauces with crispy veggies or protein and fried rice.

It tastes amazing!! It’s actually not that spicy, despite the red-looking sauce, because of the Kashmiri chilies that are used in the recipe. The traditional recipe involves making the Schezwan paste from scratch or using a store -bought Schezwan sauce. 

But I am shortening all of that. I am making a shorter recipe here, so that you don’t have to pre-make anything. 

Instead, I use a combination of Kashmiri chili powder and ginger-garlic paste to make a quick, Schezwan sauce substitute that works beautifully in this recipe. 

I obviously use a lot of Kashmiri chili powder these days in my recipes. It’s a good investment if you get the real deal. Like any other chili powder, you can substitute paprika here, but the flavors of the chilies vary significantly, so I definitely recommend getting your hands on some Kashmiri chili powder. To add some protein, I use some quinoa along with the rice. You can add some shredded tofu or top with crisped tofu as well.

Why You’ll Love Schezwan Fried Rice

• easy, one-pan meal
• simplified recipe with fewer ingredients and fewer steps but still tons of flavor!
• quinoa-rice mixture in a vibrant, red Schezwan sauce
• nut-free with gluten-free and soy-free options

More Recipes Using Kashmiri Chili Powder

• Tofu in Spicy Yogurt Sauce
• Kashmiri Mushrooms
• Tofu Vindaloo
• Vegan Lasooni Chicken

Continue reading: Easy Schezwan Fried Rice (30 minutes, one-pan meal)

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Indo-Chinese cuisine is a sub cuisine in Indian cuisine, which evolved with adapting from Chinese style stir fry’s and sauces. It has various dishes with use plentiful veggies and amazing sauces. You will be all over these  veggies in hot garlic sauce. A super flavorful way to get a big helping of healthy veggies and with a sweet and spicy hot garlic sauce.

As with all stir-fries, I recommend you prep all your ingredients and have them ready at the stove. Once you’ll start cooking it will come together very quickly.

As with all of my recipes, you can adjust the garlic and chili level according to your personal taste. Add more or less veggies, add some pan fried tofu or cooked chickpeas for making it a hearty meal. I like these veggies for  a light dinner but very satisfying to the senses!

More vegetable stir-fries and curries:

Diwani Handi Vegetables

Sweet Sour Tofu Veggie Stir Fry

Vegetable Korma- Creamy Indian Korma Recipe

Tofu and Veggie BBQ Bowl

Continue reading: Veggies in Hot Garlic Sauce

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Craving takeout? Make Black Pepper Cauliflower! Ever since  General Tso Cauliflower and Cauliflower Wings recipes became viral on social media, we all know that cauliflower is a fantastic veggie to carry all these delicious sweet and sticky sauces we love and usually get delivered from our local takeout favorite.

This recipe for Black Pepper Cauliflower is a new favorite and a vegan spin on black pepper chicken. Bake, make the sauce, combine and yummy! Your meal is ready.

Unlike many other cauliflower recipes, this one does not require frying. We simply toss the cauliflower florets in cornstarch and some spices – freshly ground black pepper obviously being the most important one – then bake them.

While the cauliflower bakes we make our spicy, sticky sauce, then toss everything together.

For the sauce, we rely on the magic sweet-salty combination of soy sauce and maple syrup along with white pepper, ginger and red chili for a bit of heat. You will love the combination of spicy, sweet and salty in this dish.

I like to add some chopped celery stalks for some fresh crunch.

You can serve the Black Pepper Cauliflower as is, or with rice, or as a topping for bowls or as a filling for lettuce wraps.  Any way you serve it up will be delicious.

More cauliflower dishes:

Baked Gobi Manchurian; Cauliflower Manchurian

Sticky Sesame Cauliflower

Bbq Cauliflower Wings

 Nashville Hot Cauliflower Bites

Spicy Baked Cauliflower Bites with Celery Ranch. 

Continue reading: Black Pepper Cauliflower

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Are you ready for another Delicious Indo-Chinese dinner – Sweet and spicy chili garlic noodles! So good! This is a dish from the Indian Chinese cuisine – many Chinese and inspired dishes indianized with spices or change in cooking style or ingredients.

This cuisine like any other cuisine has its own set of recipes. Veggies such as cabbage and bell peppers are not cooked down, they get added only after the noodles are mixed so they have a raw crunch. Indian Green chili sauce or freshly minced green chilies adds the restaurant style flavor you get in indo Chinese restaurants!

The veggies are left crunchy in this recipe which provides a nice contrast to the soft noodles. These noodles can get spicy but you can make them way less spicy if you prefer!

The original recipe usually uses a green chili sauce or paste, which is fresh green chilies blended with some vinegar, but that sauce isn’t very easily available in stores. You can ind it in Indian stores. I often use finely minced green chili instead. If you can get some green Chile sauce from the Indian store, use that or you can also  blend green chilies with a little bit of water and vinegar and use that.

More Indo Chinese Recipes:

• Indo Chinese Fried Rice
• Vegetable Hakka Noodles
• Chilli tofu paneer 
• Vegan Dragon Chicken Soycurls
• Cauliflower manchurian 
• Chilli chicken soycurls 
• Tofu 65

Continue reading: Indo Chinese Chilli Garlic Noodles

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I seem to be on sort of Indo Chinese kick! After my fiery Dragon Chicken Soy Curls,  I am now mixing things up with another simple weeknight dinner: chilli chicken soycurls! A spicy crispy indo-Chinese dish with a savory spicy sticky sauce that is just lightly sweet and pretty spicy.
Soy curls are available easily in the US. There are similar options in other countries that have different names. You don’t want to use the very meaty Soy chunks but the thinner chicken like alternatives if available. If they aren’t available, use seitan or other chicken subs or use tofu! See notes for alternatives.

What is Indo Chinese Cuisine?

Indo Chinese cuisine is an Indianized cuisine adapted from Chinese cuisine. There are also creative dishes that developed over time without necessarily being inspired from any cuisine. The Indianization adds loads of ginger , garlic and green chilies to recipes. Fresh uncooked as well as cooked green chilies often make a prominent appearance. In India, people prefer things more savory and with more heat, so the sauces also often are  less sweet than the westernized asian sauces or Chinese cuisine.

The sauce base has ginger garlic and green chilies and the sauce uses soy sauce ketchup and red chili sauce. A mix of green chilies and vinegar add the amazing restaurant like flavor. If you have the Indian green chili sauce, you can use that instead of the green chili vinegar mix. Serve this my Indo-Chinese fried rice, plain rice, make a spread with the chilli tofu, Gobi manchurian, dragon chikin.

I love cooking with soy curls – they provide such a satisfying texture. Note that they are not the same as soy chunks that are chewier and take much longer to cook. They are made with whole non-gmo soybeans and you can find them in some stores or order them online on amazon or butlerfoods.com. See recipe notes for substitution.

MORE STIR FRIES

• Sticky ginger Sesame Tofu Veggie Stir fry
• Hoisin Noodles and Tofu stir fry
• Cashew Tofu and veggies
• Soy-free tofu stir fry with sunbutter sauce
• Lemongrass Tempeh with sesame noodles
• Sticky Sesame Cauliflower
• Shallot Soy Curl Stir-fry
• General Tso Soy Curls

Continue reading: Vegan Chilli Chicken Soycurls

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For an easy weeknight dinner or lunch that comes together quickly and tastes amazing, look no further than this Indo-Chinese Fried Rice. This is a dish from the Indian Chinese cuisine – many Chinese and inspired dishes indianized with spices or change in cooking style or ingredients.

This cuisine like any other cuisine has its own dishes which have certain features and dishes that identify it. So although this is a fried rice, the Indo-Chinese version has several variations from the usual fried rice. Veggies such as cabbage and bell peppers are not cooked down, they get added only after adding the rice to retain almost a raw crunch. Green chili blended with vinegar adds the restaurant style flavor you get in proper indo Chinese restaurants!

I like making a generic fried rice when I have some veggie bits and bobs kicking around the fridge that need to be used. But for the popular Indo-Chinese version I use cabbage, bell peppers, carrots, and green beans for this recipe. You can add other vegetables you have in the fridge, but definitely try the recipe as written first. Try peas, baby corn, zucchini, sprouts, leeks .

It features fresh veggies and a sweet and salty stir-fry sauce as well as a bit of green chili.

It’s important to cool the rice down after cooking it. Spread it out in a thin layer on a baking sheet or tray so it cools rapidly. You can also prepare it in advance and then put it into a container, cover, and chill it in the fridge.

It seems like it’s a longish recipe, but this is the closest to a street-style Indo- Chinese fried rice recipe and this is incredibly refreshing and fresh. It can be made and gluten-free easily by using tamari instead of soy sauce.

This rice is usually served with saucy dishes such as Manchurian sauce or sweet and sour sauce or chili tofu or sauced up dragon chicken soycurls. If you make this fried rice, do let me know how it turned out!

FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES:

• Turmeric Lemon Rice
• Vegetable Carrot Fried Rice
• Instant Pot teriyaki fried rice  
• Masala Fried Rice with Turmeric Onion Raita
• Peanut Sauce Fried Rice

Continue reading: Indo Chinese Fried Rice

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