Pepper Fry with Tofu (South Indian onion black pepper curry)
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
172 kcal
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Course
Main Course
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Cuisine
Indian
Pepper Fry with Tofu (South Indian onion black pepper curry)
Description
Pepper Fry with Tofu combines marinated firm tofu coated in Kashmiri chili powder, garlic powder, black pepper, and cornstarch, then pan-fried until edges crisp. The pepper masala blend includes black peppercorns, black and green cardamom. The sauce is made by tempering whole spices like bay leaves, cloves, and crushed black peppercorns in oil, followed by cooking sliced red onions, green chilies, coriander, turmeric, Kashmiri chili powder, and ginger garlic paste. Cilantro stems and curry leaves add herbaceous depth.
The sauce incorporates non-dairy yogurt and ketchup for tang and sweetness, simmered with water to achieve a curry consistency. The tofu is added back to coat in the sauce, garnished with fresh black pepper and cilantro. Texturally, the dish offers crisp tofu with a thick, peppery, and fragrant onion curry coating. It can serve as a main or side with rice or bread.
Leftovers keep refrigerated up to three days. Variations include replacing black cardamom with fennel seeds or adding mustard seeds. The recipe is gluten-free and can be adapted to soy-free by substituting chickpea tofu or other beans and using soy-free yogurt.
Ingredients
For the tofu
- 14 ounces firm tofu pressed for at least 15 minutes and then torn into organic pieces, or extra firm tofu
- 1/2 teaspoon kashmiri chili powder or use paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1 teaspoon neutral cooking oil generic cooking oil
For the pepper masala blend
- 1/2 teaspoon black peppercorns
- 1 black cardamom pod
- 1 green cardamom pod
For the sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- 2 bay leaf
- 2 clove whole
- 8 black peppercorns lightly crushed
- 1.5 cups red onion thinly sliced
- 1 green chili such as Serrano, thinly sliced
- 2 teaspoons ground coriander
- 1/2 teaspoon Turmeric
- 1 teaspoon kashmiri chili powder or use paprika
- 2 tablespoons ginger garlic paste or use 3 cloves of minced garlic and 1/2” of ginger, minced
- 1/4 cup cilantro stems chopped
- 10 curry leaves
- 1/4 cup Non-Dairy yogurt or use other non-dairy cream of choice
- 1 tablespoon ketchup or use tomato paste
- 1/2 teaspoon salt
- 1 cup water or use non dairy milk
- cilantro for garnish, more black pepper
- black pepper for garnish, more black pepper
Instructions
- Press and tear the tofu, if you haven't already, and add to a bowl. Then, in a small bowl mix in all of the spices and the cornstarch and sprinkle them all over the tofu. Toss well to coat, and set aside.
- Make the pepper masala blend by crushing all ingredients with a mortar and pestle or making into a coarse powder in a spice grinder or blender. Set this aside, as well.
Cook the tofu.
- Heat a large skillet over medium-high heat and add 1 teaspoon of oil. Once the oil is hot, add the tofu and spread it into the skillet and cook until the tofu is crisped up on some of the edges. Stir occasionally. This can take anywhere from 5 to 7 minutes.Alternatively, spread on parchment lined sheet and bake at 400 deg F for 20-25 mins
- Transfer the tofu to a bowl, and set aside.
Make the sauce.
- Add another 2 teaspoons of oil to the skillet, and add the whole spices — that's the bay leaves, cloves, and the crushed black peppercorns — and mix well for half a minute.
- Next, add the onion, green chili, and a generous pinch salt, and mix well. Continue to cook until the onion is golden brown. Add splashes of water in between to help turn your brown evenly and to conduct the heat evenly. This can take anywhere from 7 to 10 minutes.
- Now, add in all of the ground spices, ginger garlic paste, cilantro stems, and curry leaves and cook for half a minute . Then, add in the non-dairy yogurt, ketchup, and 1/2 teaspoon of salt. Mix well, and bring to a boil, then add the pepper masala blend that you made earlier. You can reserve a little bit of that for garnish, if you like.
- Add the cup of water, and mix really well, then bring the sauce to a good boil and reduce the heat to medium-low. (5 mins). Add in the crisped up tofu, tossing well to coat.
- Cover with the lid, and cook for 6 to 8 minutes or longer for the sauce to thicken a little bit and for the flavors to meld.
- Switch off the heat, garnish with cilantro and either more black pepper or the reserved pepper masala, and serve serve with warm pita bread, warm naan, or over some rice or cooked grains or even a baked potato.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- This recipe is gluten-free and nut-free when using nut-free non-dairy yogurt.
- To make soy-free, substitute tofu with chickpea flour tofu, chickpeas, beans, or soy-free vegan chicken and use soy-free non-dairy yogurt.
- For a flavor variation, substitute black cardamom with 1/4 teaspoon fennel seeds.
- You may add 1/4 teaspoon mustard seeds along with or instead of cloves during tempering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 535mg | 22% |
| Potassium | 162mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 59mg | 66% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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