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Tofu Kondattam (South Indian Spicy Crispy Tofu)
5 from 18 votes

Tofu Kondattam (South Indian Spicy Crispy Tofu)

Tofu Kondattam is a spicy South Indian dish featuring crispy baked or pan-fried tofu tossed in a flavorful sauce made with chili powders, curry leaves, ginger garlic paste, soy sauce, and ketchup. The tofu is seasoned and coated with cornstarch for a crisp exterior before being combined with a savory, tangy sauce with heat and aromatic spices. Garnished with cilantro and green onions, it offers a contrast between crisp tofu and richly spiced sauce.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4
Calories: 169 kcal
Course: Main Course, Appetizer
Cuisine: Indian

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
  • cilantro with lime juice
  • green onions with lime juice

Instructions

Bake the tofu first.
    Cup of Yum
  1. Preheat the oven to 400° F (205° C)
  2. Press the tofu, if you haven't already, and then tear it into bite-sized, 3/4” pieces.
  3. Add the tofu pieces to a bowl, then add the oil and toss well to coat.
  4. In a small bowl, mix all of the remaining spices and starch , and then sprinkle that all over the tofu, tossing well to coat.
  5. 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.
  1. 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)
  2. 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.
  3. Then, mix in the green chili and green bell pepper. Cook for a minute.
  4. 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.
  5. 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.
  6. Remove the tofu from the oven, transfer the tofu to the sauce, toss well, and switch off the heat.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 169

% 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.