Tofu kondattam is a spicy, tremendous scrumptious crispy Southern Indian dish that’s normally 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 normally 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 that you may 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 purple 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 admittedly sizzling with 4 kinds of chilis bringing the warmth: Kashmiri chili powder, black pepper, dried purple chilis and inexperienced chilies! If you would like it to be much less sizzling, you possibly can cut back the quantity of dried purple and the inexperienced chilies or select milder variations. You possibly can minimize 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 plenty of shade to the dish, however there’ll nonetheless be loads of taste, even when you should minimize it somewhat bit.
This dish undoubtedly tastes the perfect for those who use actual Kashmiri chili powder, as a result of the chilies have a selected taste profile. It would work with paprika as an alternative, however for the actual deal, get some Kashmiri chili powder.
Why You’ll Love Tofu Kondattam
- flavorful, spicy South Indian curry with 4 kinds of sizzling 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 simple soy-free choices
For the Sauce
- 2 teaspoons oil
- 2 small dried purple chilies, use cayenne, or Indian purple 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 decent 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, blended with 1/2 cup water
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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 usually crisp on the sides.Pan fry: Warmth 2 teaspoons oil in a skillet over medium excessive warmth. When sizzling, add the tofu, let it prepare dinner undisturbed for 3 minutes then flip and proceed to prepare dinner for two minutes then stir once more and prepare 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 sizzling, 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 giant leaves within the dish and add)
Add the sliced onion and the salt and blend effectively. Hold tossing and cooking till the onion is barely seared on a few 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 may also assist with conducting the warmth higher.
Then, combine within the inexperienced chili and inexperienced bell pepper. Cook dinner for a minute.
In the midst 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 prepare 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 cut 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. It’s also possible to 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 mechanically calculated, so ought to solely be used as an approximation.
Elements 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.
- complete spices – The primary layer of taste within the sauce comes from dried purple chilis and curry leaves.
- onion – For umami.
- inexperienced chili – Use a sizzling 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.
💡 Suggestions
- This dish could be very spicy! For much less warmth, select milder peppers and cut back the black pepper and Kashmiri chili powder.
- Once you add the sauces and spices to the sauce within the pan, add them within the heart and blend somewhat bit earlier than tossing with all the things else.
- Serve this instantly or preserve the tofu individually till you’re able to serve.
Find out how to 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 substances, 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 usually crisp on the sides.
It’s also possible to pan fry the tofu. Warmth oil in a skillet over medium excessive warmth. When sizzling, add the tofu, let it prepare dinner undisturbed for 3 minutes then flip and proceed to prepare dinner for two minutes then stir once more and prepare 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 sizzling, 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. Hold tossing and cooking till the onion is barely seared on a few 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 may also assist with conducting the warmth higher.
Then, combine within the inexperienced chili and inexperienced bell pepper. Cook dinner for a minute.
In the midst 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 prepare 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 cut 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. It’s also possible to use it to make tacos or wraps.
Regularly 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.