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Pepper Fry with Tofu (South Indian onion black pepper curry)
5 from 45 votes

Pepper Fry with Tofu (South Indian onion black pepper curry)

This South Indian pepper fry with tofu features crispy tofu pieces coated in a black pepper spice blend, cooked with aromatic whole spices, red onion, chili, and a spiced yogurt-tomato sauce. The dish balances heat from black pepper and chili with the richness of yogurt, and the tofu offers a firm bite with flavorful crisp edges. It is a curry-like preparation that highlights the pungent pepper and layered spices characteristic of the region.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Calories: 172 kcal
Course: Main Course
Cuisine: Indian

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
  • black pepper for garnish, more black pepper
  • cilantro for garnish, more black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  1. 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
  2. Transfer the tofu to a bowl, and set aside.
Make the sauce.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 172

% 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.