Home ভারতীয় খাদ্য Tofu Chili Stir Fry (South Indian Onion Black Pepper Curry)

ভারতীয় খাদ্য

Tofu Chili Stir Fry (South Indian Onion Black Pepper Curry)

February 26, 2024

You’re going to love this Vegan Chili Stir Fry! Crispy tofu paired with a delicious caramelized onion and black pepper curry is a simplified version of the popular South Indian dish Lamb Pepper Fry.

After the tofu and peppercorns are cooked, put them in the pan and fry them

এছাড়াও পড়ুন Goan Mushroom Xacuti Recipe

notes

Leftovers can be stored in a covered container in the refrigerator for up to 3 days.
This recipe is naturally gluten-free. As long as you use nut-free, non-dairy yogurt, it's also nut-free.To make it soy-free, use a tofu substitute such as Chickpea Flour Tofu Or use chickpeas or broad beans or soy-free vegan chicken and soy-free non-dairy yogurt.

Nutrition

nutrient content

Pepper Fried Tofu (South Indian Onion and Black Pepper Curry)

Amount per serving

Calories 172
Calories from Fat 72

% Daily Value*

fat 8 grams12%

Saturated fat 1g6%

sodium 535 mgtwenty three%

Potassium 162 mg5%

carbohydrate 15 grams5%

Fiber 3g13%

5 grams of sugar6%

protein 11 gramstwenty two%

Vitamin A 416IU8%

Vitamin C 59 mg72%

calcium 185 mg19%

iron 2 mg11%

*Percent Daily Values based on a 2,000 calorie diet.

Did you make this recipe?Please leave a review and rating on the blog.Tag me on Instagram @veganricha

Tofu, peppers, onions and other curry ingredients in bowls on kitchen counter

Ingredients and Substitutions

Tofu – this is your “meat”. In this vegetarian version, tofu is replacing this protein.
Spice powder – Season the tofu with Kashmiri chilli powder, garlic powder and black pepper. The sauce also uses some ground spices: coriander, turmeric, Kashmiri paprika or chili powder, and whole curry leaves.
Cornstarch – helps the tofu crisp up and helps the spices stick.
Oil – fry.
Whole Spice – We have two places where we use whole spice. First, we are going to crush or grind black pepper and black and green cardamom pods to make pepper masala (spice mixture). We then use bay leaves, whole cloves and whole black peppercorns in the sauce.
Aromatics – red onions, green chiles (like serrano peppers), and ginger-garlic paste add another layer of amazing flavor to the curry.
Cilantro Stems – Adds a fresh, spicy flavor to the sauce.
Non-dairy yogurt – makes the curry sauce creamy. If you prefer, you can use another thick, non-dairy cream, such as cashew cream. If you need to prevent allergies, be sure to use a soy-free and/or nut-free non-dairy yogurt.
Tomato paste – adds umami flavor. You can use tomato paste instead if you prefer.
Water – to thin the sauce as it will become quite thick.
Garnish – Garnish with fresh coriander and black pepper or some reserved pepper masala.

tip

Be sure to keep a close eye on the spices throughout as they bake so they don't burn.
If the onions are dry, add a little water to help add moisture and conduct heat so they cook evenly.
Curry paste uses all the spices, so letting the flavors simmer and meld at the end makes a big difference. This also means it tastes even better the next day!

How to Make Chili Stir-fried Tofu

Crush and tear the tofu into pieces and place in a bowl. Then, combine all the spices and cornstarch in a small bowl and sprinkle over the tofu. Mix well and set aside.

Add chopped tofu to a bowl and add seasonings

Shred the tofu into a bowl, add spices and cornstarch and mix well

Make the pepper masala mixture by grinding all these ingredients in a mortar and pestle or making a coarse powder in a spice grinder or blender. Set this aside as well.

Now, cook the tofu.

Heat a large skillet over medium-high heat and add 1 teaspoon oil. Once the oil is hot, add the tofu, place it in the skillet and cook until the edges are crispy. Stir occasionally. This may take 5 to 7 minutes.
Alternatively, bake tofu at 400 degrees Fahrenheit for 20-25 minutes.

Put the tofu in the pot before cooking it

After the tofu is cooked, add it to the pot

Transfer tofu to a bowl and set aside. Then, you're ready to make the sauce.

Add another 2 teaspoons of oil to the frying pan, add all the spices (i.e. bay leaves, cloves and crushed black pepper) and stir well for half a minute.

Next, add onions, green chillies and salt and mix well. Continue cooking until the onions are golden brown. Add some water in the center to help brown evenly and conduct heat evenly. This may take 7 to 10 minutes.

Add the onions to the pot of whole spices

Add tomato paste and ginger garlic paste to cooked onions

Now, add all the ground spices, ginger garlic paste, coriander stems and curry leaves and mix well. Then add the plant-based yogurt, tomato paste, and 1/2 teaspoon salt. Mix well, bring to a boil and add the pepper masala mixture you made earlier. You can reserve a little for decoration if you wish.

Once the spices are added, add the non-dairy yogurt and cilantro stems to the pot

Add a cup of water, stir well and bring the sauce to a boil, reducing the heat to medium-low. Add the fried tofu and stir-fry evenly.

Cover and cook for 6 to 8 minutes to allow the sauce to thicken and the flavors to meld.

Tofu Stirred in Black Pepper Onion Sauce

Turn off the heat and garnish with coriander and more black pepper or the reserved pepper masala mixture and serve with warm bread, hot naan, or with some rice or cooked grains or even roasted potatoes.

Dip the tofu and peppercorns into the pan and fry

frequently asked questions

Is this recipe allergy friendly?

This recipe is naturally gluten-free. As long as you use nut-free, non-dairy yogurt, it's also nut-free.To make it soy-free, use a tofu substitute such as Chickpea Flour Tofu Or use chickpeas or broad beans or soy-free vegan chicken and soy-free non-dairy yogurt.

How long can this be kept?

Leftovers can be stored in a covered container in the refrigerator for up to 3 days.