Tofu kondattam is a spicy, tremendous scrumptious crispy Southern Indian dish that’s often made with rooster. This recipe makes use of crispy tofu as an alternative with the sauce with dried chilies, curry leaves, floor spices, aromatics and Kashmiri chili powder!
I like this spicy crispy kondattam. This southern Indian spicy dish often has rooster is marinated after which fried. I’ve made a model earlier than, see my crispy Soy Curls Kondattam. For this model, I make it saucier and use tofu that’s marinated and baked to get it good and crisp with out. Then, we make the sauce and toss all of that collectively for this amazingly flavorful dish which you can function a starter, facet or as an entree.
Rooster kondattam is a spicy dish from the southern Indian state of Kerala. Historically, for this dish, rooster is marinated in a fiery pink marinade after which fried to crisp. Then it’s tossed with thick sauce of dried chilies, curry leaves, floor spices, and Kashmiri chili powder.
Tofu kondattam is de facto scorching with 4 forms of chilis bringing the warmth: Kashmiri chili powder, black pepper, dried pink chilis and inexperienced chilies! If you would like it to be much less scorching, you may scale back the quantity of dried pink and the inexperienced chilies or select milder variations. You possibly can lower down on the black pepper and Kashmiri chili powder, as effectively. The colour will change a bit, as a result of the Kashmiri chili powder provides numerous colour to the dish, however there’ll nonetheless be loads of taste, even when it’s worthwhile to lower it slightly bit.
This dish positively tastes one of the best for those who use actual Kashmiri chili powder, as a result of the chilies have a particular taste profile. It would work with paprika as an alternative, however for the true deal, get some Kashmiri chili powder.
Why You’ll Love Tofu Kondattam
- flavorful, spicy South Indian curry with 4 forms of scorching pepper
- make the sauce on the range whereas the tofu bakes for a fast meal
- crispy tofu is baked, not deep fried
- gluten-free and nut-free with straightforward soy-free choices
For the Sauce
- 2 teaspoons oil
- 2 small dried pink chilies, use cayenne, or Indian pink chilies, in order for you it hotter, and use New Mexico or California chilies for gentle, or use 1/2 teaspoon pepper flakes
- 10 curry leaves, recent, frozen, or dried
- 3/4 cup sliced onion
- 1/4 teaspoon salt
- 1 inexperienced chili,, sliced into lengthy, skinny slices. Use Serrano for warm and gentle inexperienced chilies, like Anaheim or poblano, for much less warmth, or you need to use extra inexperienced bell pepper
- 2 to three tablespoons sliced inexperienced 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, combined with 1/2 cup water
Forestall your display from going darkish
Bake the tofu first.
-
Preheat the oven to 400° F (205° C)
-
Press the tofu, for those who haven’t already, after which tear it into bite-sized, 3/4” items.
-
Add the tofu items to a bowl, then add the oil and toss effectively to coat.
-
In a small bowl, combine all the remaining spices and starch , after which sprinkle that everywhere in the tofu, tossing effectively to coat.
-
Bake: Unfold the tofu onto a parchment-lined baking sheet in a single layer, then bake for 22 to twenty-eight minutes, or till the tofu is generally crisp on the sides.Pan fry: Warmth 2 teaspoons oil in a skillet over medium excessive warmth. When scorching, add the tofu, let it cook dinner undisturbed for 3 minutes then flip and proceed to cook dinner for two minutes then stir once more and cook dinner till crispy on most edges. Then take away from skillet.
In the meantime make the sauce.
-
Warmth a skillet over medium excessive warmth, and add the oil. As soon as the oil is scorching, add the dried chilies and curry leaves, and blend effectively for a couple of seconds. (Chop curry leaves or crush dried curry leaves for those who don’t need massive leaves within the dish and add)
-
Add the sliced onion and the salt and blend effectively. Maintain tossing and cooking till the onion is barely seared on a number of the edges, 3 to 4 minutes. Add splashes of water, if the onions are beginning to scorch an excessive amount of or the pan is drying out an excessive amount of. The water will even assist with conducting the warmth higher.
-
Then, combine within the inexperienced chili and inexperienced bell pepper. Cook dinner for a minute.
-
In the course of the pan, add within the ginger garlic paste, the spices, the soy sauce, and the ketchup, and blend in proper in the midst of the pan. Then, combine with all the veggies and toss effectively.
-
Proceed to cook dinner for two minutes, till the sauce has come to an excellent boil, after which add in cornstarch-water combination to the skillet. Combine effectively and produce to a boil, then scale back the warmth to low.
-
Take away the tofu from the oven, switch the tofu to the sauce, toss effectively, and change off the warmth.
-
Garnish with inexperienced onion, cilantro, and a squeeze of lime, and serve instantly as an appetizer or over rice. You too can use it to make tacos or wraps!
Tofu kondattam is nut-free. It’s gluten-free, for those who use tamari or coconut aminos as an alternative of the soy sauce.
To make this soy-free, you need to use seitan, chickpea tofu, or pumpkin seed tofu as an alternative, or make it with chickpeas and use coconut aminos as an alternative of the soy sauce
Energy: 169kcal, Carbohydrates: 14g, Protein: 10g, Fats: 8g, Saturated Fats: 1g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 3g, Sodium: 698mg, Potassium: 140mg, Fiber: 3g, Sugar: 4g, Vitamin A: 589IU, Vitamin C: 58mg, Calcium: 151mg, Iron: 2mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Components and Substitutions
- tofu – That is your protein. To make this soy-free, use seitan, chickpea tofu, or pumpkin seed tofu as an alternative, or make it with chickpeas.
- oil – To crisp the tofu and to sauté the onions.
- floor spices – Turmeric, Kashmiri chili powder, black pepper, and garlic powder season the tofu. Within the sauce, you might be utilizing Kashmiri chili powder and garam masala.
- cornstarch – To crisp the tofu and to thicken the sauce.
- entire spices – The primary layer of taste within the sauce comes from dried pink chilis and curry leaves.
- onion – For umami.
- inexperienced chili – Use a scorching chili, like Serrano, for spicy. If you would like a extra gentle tofu kondattam, use milder inexperienced chili like Anaheim, poblano, and even inexperienced bell pepper.
- inexperienced bell pepper – Provides texture and extra taste.
- ginger garlic paste – Provides a lot nice taste to the sauce!
- soy sauce – For umami and moisture within the sauce.
- ketchup – Provides sweetness, tang, and umami to the sauce.
- garnishes – Garnish tofu kondattam with inexperienced onion, cilantro, and lime juice.
💡 Ideas
- This dish could be very spicy! For much less warmth, select milder peppers and scale back the black pepper and Kashmiri chili powder.
- While you add the sauces and spices to the sauce within the pan, add them within the heart and blend slightly bit earlier than tossing with every little thing else.
- Serve this instantly or maintain the tofu individually till you’re able to serve.
How one can Make Tofu Kondattam
Bake the tofu first.
Preheat the oven to 400° F (205° C)
Press the tofu, for those who haven’t already, after which tear it into bite-sized, 3/4” items.
Add the tofu items to a bowl, then add the oil and toss effectively to coat.
In a small bowl, combine all the spices and starch components, after which sprinkle that everywhere in the tofu, tossing effectively to coat.
Unfold the tofu onto a parchment-lined baking sheet in a single layer, then bake for 22 to twenty-eight minutes, or till the tofu is generally crisp on the sides.
You too can pan fry the tofu. Warmth oil in a skillet over medium excessive warmth. When scorching, add the tofu, let it cook dinner undisturbed for 3 minutes then flip and proceed to cook dinner for two minutes then stir once more and cook dinner till crispy on most edges. Then take away from skillet.
In the meantime make the sauce.
Warmth a skillet over medium excessive warmth, and add the oil. As soon as the oil is scorching, add the dried chilies and curry leaves, and blend effectively for a couple of seconds.
Add the sliced onion and the salt and blend effectively. Maintain tossing and cooking till the onion is barely seared on a number of the edges, 3 to 4 minutes. Add splashes of water, if the onions are beginning to scorch an excessive amount of or the pan is drying out an excessive amount of. The water will even assist with conducting the warmth higher.
Then, combine within the inexperienced chili and inexperienced bell pepper. Cook dinner for a minute.
In the course of the pan, add within the ginger garlic paste, the spices, the soy sauce, and the ketchup, and blend in proper in the midst of the pan. Then, combine with all the veggies and toss effectively.
Proceed to cook dinner for two minutes, till the sauce has come to an excellent boil, after which add in cornstarch-water combination to the skillet. Combine effectively and produce to a boil, then scale back the warmth to low.
Take away the tofu from the oven, then switch the tofu to the sauce, toss effectively, and change off the warmth.
Garnish with inexperienced onion, cilantro, and a squeeze of lime, and serve instantly as an appetizer or over rice. You too can use it to make tacos or wraps.
Often Requested Questions
Tofu kondattam is nut-free. It’s gluten-free, for those who use tamari or coconut aminos as an alternative of the soy sauce.
To make this soy-free, you need to use seitan, chickpea tofu, or pumpkin seed tofu as an alternative, or make it with chickpeas and use coconut aminos as an alternative of the soy sauce to make it soy-free.
