Chilli Garlic Indo-Chinese Tofu Puff Pastry (Nut-Free)

For the Tofu

• 14 ounces firm or extra-firm tofu, pressed for at least 15 minutes and diced into 1/2″–3/4″ cubes
• 2 tablespoons cornstarch
• 2 tablespoons white rice flour (optional)
• 1 teaspoon Kashmiri chili powder (or paprika)
• 1/3 teaspoon salt
• 2 teaspoons oil

For the Sauce

• 1 teaspoon oil
• 4 cloves garlic, finely chopped
• 1″ piece ginger, peeled and finely chopped
• 1 hot green chilli (Serrano or Indian), finely chopped — or use mild chilli or green bell pepper to reduce heat
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons soy sauce or tamari
• 1 tablespoon white or rice vinegar
• 1–2 teaspoons brown sugar
• 1 teaspoon cornstarch mixed with 3/4 cup water

For the Puff Pastry

• 2 puff pastry sheets, thawed for 15 minutes
• 2 teaspoons non-dairy milk
• 1 teaspoon maple syrup
• Green onion and/or vegan parmesan for garnish (optional)

Make the chilli garlic tofu

1. Press and cube the tofu. In a small bowl combine cornstarch, rice flour (if using), Kashmiri chilli powder, and salt. Toss the tofu in the mixture to coat evenly.
2. Heat a large skillet over medium-high and add 2 teaspoons oil. When hot, spread tofu in a single layer. Let it sit undisturbed 2–3 minutes, then flip to crisp the other side. Cook until most edges are golden and crisp, about 7–9 minutes. Remove tofu from the skillet (or push to the edges) to make the sauce.

Make the sauce

1. Reduce heat to medium and add the remaining teaspoon oil. Add garlic, ginger, and green chilli and cook about 30 seconds.
2. Stir in black pepper, salt, soy sauce, vinegar, and brown sugar. Add the cornstarch slurry (cornstarch mixed with water) and bring to a boil. Cook 1–2 minutes until the sauce thickens, then gently fold in the crisped tofu. Avoid tossing too much so the crisp coating stays intact. Turn off the heat and let the sauce cool and thicken over the tofu (chill briefly to speed cooling).

Assemble and bake the puff pastries

1. Preheat oven to 400°F (205°C). If puff pastry is still cold, let it sit 15 minutes. Flour your work surface and roll each sheet out about 2″ to encourage flakiness. Cut each sheet into six squares.
2. Mix maple syrup and non-dairy milk. Brush the edges of each pastry square with this mixture to help them brown and seal.
3. Spoon some cooled chilli garlic tofu and a little sauce into the center of each square. Fold two diagonal corners to meet in the center and press to seal. Transfer to a parchment-lined baking sheet and brush the tops with the maple-milk mixture.
4. Bake 25–35 minutes. At 25 minutes rotate the sheet and check for a golden color. Continue baking until pastries are golden and lightly browned at the edges. Remove and let rest a few minutes.
5. Garnish with green onion and vegan parmesan if desired and serve warm.

You can chop garlic, ginger, and chilli by hand or pulse them together in a food processor to save time. Prepare them while the tofu cooks.

These are best served within an hour of baking. For make-ahead, store the chilli garlic tofu for up to 3 days in the refrigerator. You can also assemble the unbaked puff parcels and freeze them in an airtight container for up to 2 months; add 4–5 minutes to the bake time if baking from frozen.

To make this gluten-free, use a gluten-free pie crust or puff pastry alternative. To make it soy-free, substitute soy sauce with coconut aminos and use a soy-free tofu alternative or chickpea flour tofu.

This recipe is naturally nut-free.