Tofu Kondattam (South Indian Spicy Crispy Tofu)
Tofu Kondattam, a South Indian crispy spicy tofu is a fantastic side or appetizer! Tofu is crisped with spices then tossed in a thick sauce of aromatics, four types of chilies - Kashmiri chili powder, pepper, red and green chilies, curry leaves and Garam masala! Try this regional Indian recipe.
Servings: 4
Ingredients
For the Tofu
- 14 ounces firm or extra firm tofu pressed for at least 15 minutes, then torn into bite-sized pieces
- 1 teaspoon oil
- 1/2 teaspoon salt
- 1/8 teaspoon turmeric
- 1 1/2 teaspoons Kashmiri chili powder or use sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch or tapioca starch
For the Sauce
- 2 teaspoons oil
- 2 small dried red 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
- 10 curry leaves fresh, frozen, or dried
- 3/4 cup sliced onion
- 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 sliced green bell pepper
- 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, cilantro , 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!
Video
Notes
Storage: The tofu will stay crisp for a little bit, but because of the sauce it will start to get softer. You want to serve this immediately or mix in the tofu with the sauce only when you're ready to serve. Sauce can be made ahead and refrigerated for upto 2 days. Crisp the tofu when needed for next texture
Tofu kondattam is nut-free. It is gluten-free, if you use tamari or coconut aminos instead of the soy sauce.
To make this soy-free, you can use seitan, chickpea tofu, or pumpkin seed tofu instead, or make it with chickpeas and use coconut aminos instead of the soy sauce
To make this soy-free, you can use seitan, chickpea tofu, or pumpkin seed tofu instead, or make it with chickpeas and use coconut aminos instead of the soy sauce
Nutrition
Calories: 169kcal | Carbohydrates: 14g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 698mg | Potassium: 140mg | Fiber: 3g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 58mg | Calcium: 151mg | Iron: 2mg