Tofu Kondattam (South Indian Spicy Crispy Tofu)

Cook the recipe

Method

1. 1

   Preheat the oven to 400° F (205° C).

2. 2

   Tear the pressed tofu into 3/4-inch bite-sized pieces and place them in a bowl. Drizzle with 1 teaspoon oil and toss gently to coat.

3. 3

   In a small bowl, combine 1/2 teaspoon salt, 1/8 teaspoon turmeric, 1 1/2 teaspoons Kashmiri chili powder, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 2 tablespoons cornstarch. Sprinkle this mixture over the tofu, tossing well to ensure it's evenly coated.

4. 4

   Spread the tofu on a parchment-lined baking sheet in a single layer and bake for 22 to 28 minutes, until the edges are crisp. Alternatively, heat 2 teaspoons oil in a skillet over medium-high heat. Add the tofu and let it cook undisturbed for 3 minutes, then flip and continue cooking for 2 more minutes, stirring occasionally until crispy on most edges. Remove the crispy tofu from the skillet.

5. 5

   In the same skillet, heat 2 teaspoons oil over medium-high heat. Once hot, add the dried red chilies and curry leaves, stirring for a few seconds until aromatic.

6. 6

   Add the sliced onion and 1/4 teaspoon salt, tossing well. Cook for 3 to 4 minutes until the onion is slightly seared on the edges, adding splashes of water if the onions start to scorch.

7. 7

   Incorporate the slit green chili and sliced green bell pepper, cooking for an additional minute.

8. 8

   Add the ginger garlic paste, 1 teaspoon Kashmiri chili powder, garam masala, soy sauce, and ketchup to the center of the pan. Mix well and then combine with the vegetables.

9. 9

   Cook for 2 minutes until bubbling, then add the cornstarch-water mixture. Stir well and bring to a boil, reducing heat to low.

10. 10

    Add the baked tofu to the sauce, tossing to coat before turning off the heat.

11. 11

    Garnish with green onions, cilantro, and a squeeze of lime juice before serving. Enjoy it as an appetizer or over rice, or use it in tacos and wraps.