Tofu Kondattam (gluten-free, nut-free with soy-free choices)

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 a substitute 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 could function a starter, aspect 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 crimson 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 basically sizzling with 4 varieties of chilis bringing the warmth: Kashmiri chili powder, black pepper, dried crimson chilis and inexperienced chilies! If you need it to be much less sizzling, you possibly can scale back the quantity of dried crimson and the inexperienced chilies or select milder variations. You possibly can minimize down on the black pepper and Kashmiri chili powder, as nicely. The colour will change a bit, as a result of the Kashmiri chili powder provides plenty of coloration to the dish, however there’ll nonetheless be loads of taste, even when you might want to minimize it a little bit bit. 

This dish undoubtedly tastes one of the best in case you use actual Kashmiri chili powder, as a result of the chilies have a particular taste profile. It’s going to work with paprika as a substitute, however for the actual deal, get some Kashmiri chili powder.

Why You’ll Love Tofu Kondattam

• flavorful, spicy South Indian curry with 4 varieties 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

Components and Substitutions

• tofu – That is your protein. To make this soy-free, use seitan, chickpea tofu, or pumpkin seed tofu as a substitute, 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’re 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 crimson chilis and curry leaves.
• onion – For umami.
• inexperienced chili – Use a sizzling chili, like Serrano, for spicy. If you need a extra delicate 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.

How you can Make Tofu Kondattam

Bake the tofu first.

Preheat the oven to 400° F (205° C)

Press the tofu, in case you 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 nicely to coat.

In a small bowl, combine all the spices and starch elements, after which sprinkle that everywhere in the tofu, tossing nicely 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 perimeters.

You can too pan fry the tofu. Warmth oil in a skillet over medium excessive warmth. When sizzling, 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 sizzling, add the dried chilies and curry leaves, and blend nicely for a number of seconds.

Add the sliced onion and the salt and blend nicely. Maintain 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 course of the pan. Then, combine with all the veggies and toss nicely. 

Proceed to cook dinner for two minutes, till the sauce has come to a great boil, after which add in cornstarch-water combination to the skillet. Combine nicely 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 nicely, 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 can too use it to make tacos or wraps.