Nut Free Indo-Chinese Chilli Garlic Tofu Puff Pastry

These Indian-inspired chilli garlic tofu puff pastry parcels are a delightful fusion appetizer for Diwali, an Indian-themed party, or any gathering where you want a savory, flaky crowd-pleaser. Crispy puff pastry pockets filled with spicy-sweet Indo-Chinese chilli garlic tofu make a memorable vegan starter. This recipe includes options to make the dish gluten-free or soy-free.

Flaky puff pastry filled with a spicy, sweet, and savory Indochinese-style chilli garlic tofu stir-fry makes a superb vegan appetizer. The tofu filling is so tasty you may find yourself snacking on it before assembly. The recipe uses three sources of heat—Kashmiri chili powder (or paprika), black pepper, and a fresh green chilli—so you can adjust each to suit your preferred spice level.

Why You’ll Love Tofu Puff Pastry

• Flaky puff pastry surrounding a sweet-spicy-savory filling.
• One-pan chilli garlic tofu delivers bold Indo-Chinese flavor.
• Great as a festive appetizer for Diwali, holiday parties, or casual entertaining.
• Naturally nut-free, with easy gluten-free and soy-free substitutions.

Chilli Garlic Tofu Puff Pastry

Ingredients

For the tofu

• 14 ounces firm or extra-firm tofu, pressed and cut 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 searing

For the sauce

• 1 teaspoon oil
• 4 cloves garlic, finely chopped
• 1″ piece ginger, peeled and finely chopped
• 1 hot green chilli (Serrano, Indian green chilli) or mild pepper to taste, finely chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons soy sauce or tamari (sub coconut aminos for soy-free)
• 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 sheets puff pastry, thawed 15 minutes
• 2 teaspoons non-dairy milk
• 1 teaspoon maple syrup
• Green onion and/or vegan parmesan for garnish

Tips

• Chop garlic, ginger, and chilli by hand or pulse them in a food processor for speed. Do this while the tofu cooks to save time.
• Make the tofu filling up to 3 days ahead and refrigerate. Assemble puff parcels just before baking for best texture.
• To freeze for later, assemble unbaked parcels and freeze in an airtight container for up to two months. Add 4–5 minutes to baking time if baking from frozen.

How to Make Chilli Garlic Tofu Puff Pastry

Press and cube the tofu. In a small bowl combine cornstarch, rice flour (if using), Kashmiri chili powder, and salt. Toss the tofu with this mixture until evenly coated.

Heat a large skillet over medium-high heat and add 2 teaspoons oil. When hot, arrange tofu in a single layer and let it sear undisturbed 2–3 minutes, then flip to brown the other sides. Cook until most edges are golden and crisp, about 7–9 minutes. Remove tofu from the center of the pan or set it aside while you make the sauce.

Reduce heat to medium and add the remaining teaspoon oil. Sauté garlic, ginger, and chopped green chilli for about 30 seconds. Stir in black pepper, salt, soy sauce or tamari, vinegar, and brown sugar. Mix the cornstarch slurry (1 tsp cornstarch + 3/4 cup water) and add to the pan. Bring to a boil and cook about a minute to thicken the sauce, then gently fold in the crisped tofu. Avoid excessive tossing so the tofu coating stays intact. Turn off the heat and let the sauce cool and thicken around the tofu—chilling briefly helps if you want to assemble immediately.

Preheat the oven to 400°F (205°C). If puff pastry is still slightly frozen, let it sit 15 minutes. Lightly flour your work surface and roll each sheet out about 2 inches to encourage extra flakiness. Cut each sheet into 6 squares.

Combine non-dairy milk and maple syrup. Brush the edges of each puff pastry square with this wash to promote browning and sealing. Spoon cooled chilli garlic tofu into the center of a square, allowing some filling to extend diagonally. Fold two diagonal corners over the filling to meet in the center and press to seal. Repeat for all squares. Transfer parcels to a parchment-lined baking sheet and brush again with the milk-maple wash.

Bake 25–35 minutes, rotating the sheet at 25 minutes and continuing until pastries are golden and slightly browned at the edges. Remove from the oven and let rest a few minutes. Garnish with sliced green onion and vegan parmesan, if desired, and serve warm.

What to Serve with Chilli Garlic Tofu Puffs

These puffs are excellent on a party platter alongside other Indian-inspired dishes such as spiced chickpea meatloaf, cranberry chutney, spiced glazed carrots, or a vegan Diwali menu. They also work well with simple chutneys or cooling raita-style vegan dips.