Enjoy the sweet, spicy, and bold flavors of tofu 65, or tofu “paneer” 65, a simple yet delicious Indian dish. Tofu chunks are air-fried until crispy, then tossed with a perfectly spiced sauce. Serve it with basmati rice or naan for a quick dinner or a flavorful snack!
Tofu 65 is all about big, bold flavors. While my recipe is vegan, I promise you won’t miss the cheese one bit! For another easy yet delicious Indian dish, try my Punjabi chole recipe.
Why I love this recipe
If you frequent Indian restaurants, you’ve likely seen your fair share of ‘65’ dishes. While no one seems to know the origin of the ‘65’ suffixes, these dishes are known for their spicy, sweet, and tangy elements.
This tofu 65 recipe is my plant-based twist on paneer 65, one of the most popular versions. Rather than frying the tofu, as is traditionally done with paneer, I air-fry it for a healthier take. The tofu turns out crispy on the outside while remaining soft inside.
Cumin, coriander, ginger, garlic, and chilis create an explosive sauce flavor that is mouthwateringly delicious. Everything is ready in 30 minutes, making this meal perfect for weeknight dinners.
Ingredient Notes
- Extra-firm tofu: Provides a chewy texture that absorbs the spices like a sponge.
- Avocado oil: Used for its high smoke point, which is perfect for air frying.
- Cornstarch: Helps create a crispy coating on the tofu and thicken the sauce.
- Ginger paste: Adds a sharp, slightly warm flavor foundational in many Indian dishes.
- Red chili powder: Brings a little heat to the dish. Adjust the chili powder up or down based on your spice preferences.
- Cumin & coriander: Ground cumin offers an earthy, aromatic note. Ground coriander provides a lemony citrus flavor that balances the cumin.
- Shallots: Add a mild flavor that gives the sauce depth of flavor without overpowering it.
- Serranos: Offer a bright, sharp heat that intensifies the spicy profile of the sauce.
- Garlic: Imparts a pungent kick, creating a full-bodied sauce flavor profile.
- Curry leaves: Bring a unique aroma and a hint of citrus characteristic to many South Indian dishes.
- Soy sauce: Adds umami depth, giving the sauce a savory richness.
- Maple syrup: Provides a subtle sweetness to balance the heat and acidity of the sauce.
- Tomato paste: Contributes a rich, concentrated tomato flavor that thickens the sauce.
Substitutions
- Tofu: Try cauliflower florets, tempeh, or soy curls!
- Ginger paste: Freshly grated ginger also works for a more vibrant and zesty flavor.
- Chili powder: Cayenne offers a similar heat. Start with half the amount.
- Spices: Try ground caraway instead of cumin and ground fennel seeds for coriander.
- Shallots: Sweet onions will work. Use a smaller quantity to avoid overpowering the dish.
- Serranos: Jalapenos can be used if you’re sensitive to heat.
- Garlic: Garlic powder works in a pinch. Use ¼-teaspoon garlic powder for every clove.
- Curry leaves: You can try bay leaves, but they won’t replicate the unique flavor of curry leaves. Use one bay leaf for every five curry leaves.
- Soy sauce: Tamari is a gluten-free alternative with umami flavor. Use it in a 1:1 ratio.
- Maple syrup: Use an equivalent amount of agave instead of maple syrup.
- Tomato paste: Ketchup will work in a pinch. Use a bit less and adjust the sweetness and acidity of the sauce accordingly.
How to make
Tofu 65 is unbelievably quick and easy to make! Follow my tips and tricks for the best results.
Preparation
Press the tofu if it's not extra firm to remove excess moisture. Wrap the tofu block in a kitchen towel and place a heavy object on top, like a cast iron skillet, for 15 to 20 minutes. Then, tear the tofu into roughly 2-inch chunks and drizzle them with oil in a bowl.
Cooking
Step 1
Tear the tofu into 2-inch chunks and add them to a mixing bowl. Toss the tofu chunks with soy sauce and avocado oil. Then sprinkle cornstarch over the tofu, tossing until all pieces are covered. Make sure there are no clumps of cornstarch on the tofu as this can lead to uneven cooking.
Step 2
Transfer the coated tofu to an air fryer basket and spread it out evenly. Cook at 390 degrees Fahrenheit for 10 minutes, stopping halfway through to shake the basket. Make sure the tofu isn’t overcrowded in the air fryer basket to help each piece crisp up without steaming.
Step 3
Heat a pan over medium and add a tablespoon of oil. Sauté the shallots, serranos, garlic, and curry leaves for about a 30 seconds until the shallots are translucent.
Step 4
Add the soy sauce, maple syrup, tomato paste, red chili powder, and salt to the pan. Stir well to combine. Adding the liquid ingredients to the hot pan helps to deglaze it, picking up any flavorful bits stuck to the bottom.
Step 5
Prepare a slurry by mixing cornstarch with ¼ cup of water until smooth, then whisk this into your pan. Continue to cook while stirring for 1-2 minutes until the sauce thickens.
Step 6
Once the tofu is crispy, add it directly from the air fryer to the pan with the sauce. Toss well to ensure all pieces are generously coated with the sauce. Serve your tofu 65 garnished with thinly sliced red onions, serrano peppers, and lime wedges.
Expert tip
To emulate traditional paneer 65, you need to get the tofu texture just right! You want it to be crispy on the outside and soft on the inside. To achieve this, I highly recommend using extra-firm tofu and tearing it into chunks rather than cutting it. Tearing it ensures more edges and surfaces turn out nice and crispy.
Remember to coat the pieces thoroughly in oil and the cornstarch mixture before air-frying them to add flavor and help with that characteristic fried texture that stands up to the saucy coating.
Serving Suggestions
Tofu 65 pairs perfectly with fluffy Instant Pot basmati rice or a few pieces of naan bread. You can also add a dollop of chutney for a flavor contrast. Some of my favorites include avocado chutney, tamarind chutney, garlic chutney, and green chutney.
Cooking tips
Optimal air fryer temperature: Ensure your air fryer is preheated for 3-5 minutes before adding the tofu. A preheated air fryer cooks more efficiently, helping to achieve a crispier finish.
Freshness of spices: Use fresh or recently opened spices for the best flavor. Fresh spices will deliver a more vibrant taste, as spices lose their potency over time.
Heat adjustment: Customize the spice level in the dish by adjusting the amount of red chili powder and serrano peppers to suit your taste.
Frequently asked questions
Mix an additional teaspoon of cornstarch with a little cold water to make a slurry, then stir it into the sauce and heat until it’s thickened to your liking.
While you can prepare the marinated tofu and sauce ahead of time, for best results, cook the tofu and toss it in the sauce just before serving to maintain its crispiness.
After adding the spice mix, use your hands or a spatula to gently toss the tofu until each piece is thoroughly coated.
Storing & Reheating
Tofu 65 is best enjoyed fresh but can be stored and reheated if you have leftovers. Let the dish cool to room temperature before storing it.
Fridge
Store the leftovers in your refrigerator for up to 3 days. Place them in an airtight container, keeping the tofu separate from the sauce if possible.
Freezer
I don’t suggest freezing tofu 65. The freezing and thawing process can significantly alter the texture of the tofu, making it spongy and unpleasant to eat.
Reheating
Reheat your tofu 65 in an oven or air fryer at 350 degrees Fahrenheit for 10 minutes until warm.
More tofu recipes
Tofu 65
DESCRIPTION
INGREDIENTS
Crispy Tofu
- 1 block tofu extra firm
- 3 tablespoon soy sauce low sodium
- 2 tablespoon avocado oil
- 2 tablespoon corn starch
65 Sauce
- 1 tablespoon avocado oil
- 1 whole shallots finely diced
- 1 whole Serrano peppers finely diced - deseed if prefer less heat
- 1 tablespoon garlic minced or paste
- 1 teaspoon ginger minced or paste
- 8 whole curry leaves fresh
- 3 tablespoon soy sauce low sodium
- 3 tablespoon maple syrup
- 2 tablespoon tomato paste
- ¼ teaspoon red chili powder double this amount for a spicy kick
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon salt
- 1 teaspoon corn starch
- ¼ cup water
Garnish
- ¼ cup red onion thinly sliced
- 1 whole Serrano peppers thinly sliced
- 1 whole lime sliced into wedges
- fresh cilantro chopped
METHOD
To prepare tofu
- Note: When using a super firm or extra firm tofu, there is usually no need to press it. However, if there is liquid remaining in the tofu, then it is necessary to press the tofu before preparing it.
- How to press tofu: Wrap tofu block with a kitchen towel and set something heavy over it (I used a cast iron) for 15 to 20 minutes (you can also purchase a tofu press for this process). Then unwrap the towel from the tofu block.Note: You can skip this step if there is no need to press the tofu.
- Use your hands to pull apart the tofu into small 2 inch chunks, and place it in a mixing bowl.
- Drizzle over the soy sauce and avocado oil. Use a spatula to toss the tofu till it is evenly coated with oil.
- Add the corn starch to the tofu chunks and toss together till all tofu chunks are evenly coated.
- Transfer tofu into an air fryer and cook on 390℉ for 10 minutes, pausing half way to gently toss the tofu and continue air frying till completed.
To make the sauce:
- Heat oil in a pan on medium heat. Add shallots, serrano peppers, garlic, and curry leaves.
- Next add red chili, cumin, coriander, and salt. Cook for 30 seconds and then add soy sauce, tomato paste, and maple syrup.
- To make a slurry: Mix together the corn starch and water in a separate bowl until corn starch is dissolved without any clumps.
- Whisk in the cornstarch slurry into the 65 mix until it starts the thicken the sauce.
Tofu 65
- Transfer the air fryer tofu to the 65 sauce and mix together till all the crispy tofu chunks are evenly coated with the sauce.
- Garnish with green onions, and serve with a side of red onion slices, green chili, and some lime wedges. Serve with or without rice.
Ctm says
It’s so tasty!
Puja Verma says
Thanks for sharing CTM! I'm glad you enjoyed it. 🙂