Description
A crispy, flavorful tofu dish, tossed in aromatic spices and served hot with tangy chutney, perfect for family dinners or gatherings.
Ingredients
Scale
- 15 ounces extra-firm tofu
- 3 tablespoons cornstarch
- 1 tablespoon rice flour
- 1 teaspoon black pepper
- 1 teaspoon Kashmiri chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon ginger-garlic paste
- 2 teaspoons oil (for frying)
- 2 tablespoons water
- 4 cloves garlic, minced
- 2 hot green chilies, chopped
- 10 curry leaves, chopped
- 1 tablespoon chopped mint
- 1 to 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1.5 tablespoons soy sauce
- 1 tablespoon sambal oelek (optional)
- 1 tablespoon non-dairy yogurt
- Cilantro or green onions for garnish
Instructions
- Press and tear the tofu into bite-sized pieces.
- In a shallow bowl, mix cornstarch, rice flour, black pepper, Kashmiri chili powder, salt, and baking powder.
- Add ginger-garlic paste, oil, and water, and mix until you have a thick batter.
- Coat tofu pieces in the batter.
- For baking, preheat the oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway. For pan-frying, heat oil in a skillet and cook tofu until golden brown, about 3 minutes per side.
- In the skillet, add more oil, minced garlic, and chopped green chilies, cooking until golden.
- Add curry leaves, mint, ground coriander, garam masala, soy sauce, sambal oelek, and a dash of water. Bring to a boil.
- Toss crispy tofu in the sauce, coat well, and serve warm with garnishes.
Notes
Ensure tofu is properly pressed for crispiness. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Tofu, Vegan, Indian, Crispy, Spicy, Comfort Food
