Tofu Kondattam (South Indian Spicy Crispy Tofu)
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
169 kcal
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Course
Main Course, Appetizer
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Cuisine
Indian
Tofu Kondattam (South Indian Spicy Crispy Tofu)
Description
Tofu Kondattam begins by pressing and tearing firm tofu into bite-sized pieces, then coating it in a mixture of turmeric, Kashmiri chili powder, black pepper, garlic powder, salt, and cornstarch. The tofu is baked until edges turn crisp or alternatively pan-fried for a similar texture. This preparation forms a firm, golden exterior that holds up well to saucing.
The accompanying sauce combines neutral oil, dried and fresh chilies, curry leaves, onions, green chili, bell pepper, garlic and ginger paste, and a blend of Kashmiri chili powder, garam masala, soy sauce, and ketchup thickened with cornstarch slurry. The sauce offers a balance of heat, tang, and umami with aromatic curry leaves and spice warmth, coating the tofu pieces.
The finished dish is garnished with fresh cilantro and green onions dressed lightly with lime juice, adding brightness and herbaceous contrast. Tofu Kondattam fits well as a spicy appetizer or side dish in a meal.
The sauce can be made in advance and refrigerated, but the tofu is best crisped fresh before serving to maintain texture. Using tamari or coconut aminos allows gluten-free preparation, and substitutions for soy ingredients are possible.
Ingredients
For the Tofu
- 14 ounces firm tofu pressed for at least 15 minutes, then torn into bite-sized pieces, or extra firm tofu
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon salt
- 1/8 teaspoon Turmeric
- 1 1/2 teaspoons kashmiri chili powder or use sweet paprika
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch or tapioca starch
For the Sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- 2 chilies use cayenne, or Indian red chilies, if you want it hotter, and use New Mexico or California chilies for mild, or use 1/2 teaspoon pepper flakes, small, dried, red
- 10 curry leaves fresh, frozen, or dried
- 3/4 cup onion sliced
- 1/4 teaspoon salt
- 1 green chili sliced into long, thin slices. Use Serrano for hot and mild green chilies, like Anaheim or poblano, for less heat, or you can use more green bell pepper
- 2 to 3 tablespoons green bell pepper sliced
- 2 tablespoons ginger garlic paste or use 5 cloves of garlic, minced, and 1/2” ginger, minced
- 1 teaspoon kashmiri chili powder
- 1/2 to 1 teaspoon garam masala
- 2 tablespoon soy sauce use tamari or coconut aminos for gluten-free
- 2 tablespoon ketchup
- 1 teaspoon cornstarch mixed with 1/2 cup water
For Garnish
- green onions with lime juice
- cilantro with lime juice
Instructions
Bake the tofu first.
- Preheat the oven to 400° F (205° C)
- Press the tofu, if you haven't already, and then tear it into bite-sized, 3/4” pieces.
- Add the tofu pieces to a bowl, then add the oil and toss well to coat.
- In a small bowl, mix all of the remaining spices and starch , and then sprinkle that all over the tofu, tossing well to coat.
- Bake: Spread the tofu onto a parchment-lined baking sheet in a single layer, then bake for 22 to 28 minutes, or until the tofu is mostly crisp on the edges.Pan fry: Heat 2 teaspoons oil in a skillet over medium high heat. When hot, add the tofu, let it cook undisturbed for 3 mins then flip and continue to cook for 2 mins then stir again and cook until crispy on most edges. Then remove from skillet.
Meanwhile make the sauce.
- Heat a skillet over medium high heat, and add the oil. Once the oil is hot, add the dried chilies and curry leaves, and mix well for a few seconds. (Chop curry leaves or crush dried curry leaves if you don’t want large leaves in the dish and add)
- Add the sliced onion and the salt and mix well. Keep tossing and cooking until the onion is slightly seared on some of the edges, 3 to 4 minutes. Add splashes of water, if the onions are starting to scorch too much or the pan is drying out too much. The water will also help with conducting the heat better.
- Then, mix in the green chili and green bell pepper. Cook for a minute.
- In the middle of the pan, add in the ginger garlic paste, the spices, the soy sauce, and the ketchup, and mix in right in the middle of the pan. Then, mix with all of the veggies and toss well.
- Continue to cook for 2 minutes, until the sauce has come to a good boil, and then add in cornstarch-water mixture to the skillet. Mix well and bring to a boil, then reduce the heat to low.
- Remove the tofu from the oven, transfer the tofu to the sauce, toss well, and switch off the heat.
- Garnish with green onion, cilantro, and a squeeze of lime, and serve immediately as an appetizer or over rice. You can also use it to make tacos or wraps!
Notes
- Serve immediately after saucing to retain the tofu’s crisp texture; the tofu softens when left in the sauce too long.
- The sauce can be prepared ahead and stored refrigerated for up to 2 days to save time.
- For gluten-free versions, use tamari or coconut aminos instead of traditional soy sauce.
- Alternatives to soy tofu include seitan, chickpea tofu, or pumpkin seed tofu; chickpeas with coconut aminos are another option for soy-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 698mg | 29% |
| Potassium | 140mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 58mg | 64% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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