Tofu Kondattam (South Indian Spicy Crispy Tofu)

Cook the recipe

Method

1. 1

   Preheat the oven to 400°F (205°C).

2. 2

   Place the pressed tofu in a bowl. Add 1 teaspoon oil and toss gently.

3. 3

   Mix 1/2 teaspoon salt, 1/8 teaspoon turmeric, 1 teaspoon Kashmiri chili powder, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 2 tablespoons cornstarch in a small bowl. Sprinkle over the tofu and toss until the pieces are 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 crisp at the edges. For stovetop cooking, heat 1 teaspoon of the divided oil in a skillet over medium-high heat and cook the tofu until browned and crisp on most sides, about 5 to 6 minutes total. Remove to a plate.

5. 5

   In the same skillet, heat the remaining 1 teaspoon oil over medium-high heat. Add 2 small dried red chilies and 10 curry leaves and stir for a few seconds until fragrant.

6. 6

   Add 3/4 cup sliced onion and 1/4 teaspoon salt. Cook for 3 to 4 minutes, stirring often, until the edges take on some colour. Add a splash of water if the pan looks dry.

7. 7

   Stir in 1 slit green chili and 2 to 3 tablespoons sliced green bell pepper. Cook for 1 minute.

8. 8

   Add 2 tablespoons ginger garlic paste, 1 1/2 teaspoons Kashmiri chili powder, 1/2 to 1 teaspoon garam masala, 2 tablespoons soy sauce, and 2 tablespoons ketchup. Cook for 1 to 2 minutes, stirring through the onions and peppers.

9. 9

   Stir in 1 teaspoon cornstarch mixed with 1/2 cup water and simmer until the sauce turns glossy and lightly thickened.

10. 10

    Add the tofu and toss to coat. Turn off the heat, then finish with green onions, cilantro, and a squeeze of lime juice.