Tofu kondattam is a spicy, super delicious crispy Southern Indian dish that is usually made with chicken. This recipe uses crispy tofu instead with the sauce with dried chilies, curry leaves, ground spices, aromatics and Kashmiri chili powder!
I love this spicy crispy kondattam. This southern Indian spicy dish usually has chicken is marinated and then fried. I’ve made a version before, see my crispy Soy Curls Kondattam. For this version, I make it saucier and use tofu that is marinated and baked to get it nice and crisp without. Then, we make the sauce and toss all of that together for this amazingly flavorful dish that you can serve as a starter, side or as an entree.
Chicken kondattam is a spicy dish from the southern Indian state of Kerala. Traditionally, for this dish, chicken is marinated in a fiery red marinade and then fried to crisp. Then it is tossed with thick sauce of dried chilies, curry leaves, ground spices, and Kashmiri chili powder.
Tofu kondattam is really hot with four types of chilis bringing the heat: Kashmiri chili powder, black pepper, dried red chilis and green chilies! If you want it to be less hot, you can reduce the amount of dried red and the green chilies or choose milder versions. You can cut down on the black pepper and Kashmiri chili powder, as well. The color will change a bit, because the Kashmiri chili powder adds a lot of color to the dish, but there’ll still be plenty of flavor, even if you need to cut it a little bit.
This dish definitely tastes the best if you use real Kashmiri chili powder, because the chilies have a specific flavor profile. It will work with paprika instead, but for the real deal, get some Kashmiri chili powder.
Why You’ll Love Tofu Kondattam
- flavorful, spicy South Indian curry with 4 types of hot pepper
- make the sauce on the stove while the tofu bakes for a quick meal
- crispy tofu is baked, not deep fried
- gluten-free and nut-free with easy soy-free options
For the Sauce
- 2 teaspoons oil
- 2 small dried red chilies, use cayenne, or Indian red chilies, if you want it hotter, and use New Mexico or California chilies for mild, or use 1/2 teaspoon pepper flakes
- 10 curry leaves, fresh, frozen, or dried
- 3/4 cup sliced onion
- 1/4 teaspoon salt
- 1 green chili,, sliced into long, thin slices. Use Serrano for hot and mild green chilies, like Anaheim or poblano, for less heat, or you can use more green bell pepper
- 2 to 3 tablespoons sliced green 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, mixed with 1/2 cup water
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Bake the tofu first.
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Preheat the oven to 400° F (205° C)
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Press the tofu, if you haven’t already, and then tear it into bite-sized, 3/4” pieces.
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Add the tofu pieces to a bowl, then add the oil and toss well to coat.
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In a small bowl, mix all of the remaining spices and starch , and then sprinkle that all over the tofu, tossing well to coat.
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Bake: Spread the tofu onto a parchment-lined baking sheet in a single layer, then bake for 22 to 28 minutes, or until the tofu is mostly crisp on the edges.Pan fry: Heat 2 teaspoons oil in a skillet over medium high heat. When hot, add the tofu, let it cook undisturbed for 3 mins then flip and continue to cook for 2 mins then stir again and cook until crispy on most edges. Then remove from skillet.
Meanwhile make the sauce.
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Heat a skillet over medium high heat, and add the oil. Once the oil is hot, add the dried chilies and curry leaves, and mix well for a few seconds. (Chop curry leaves or crush dried curry leaves if you don’t want large leaves in the dish and add)
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Add the sliced onion and the salt and mix well. Keep tossing and cooking until the onion is slightly seared on some of the edges, 3 to 4 minutes. Add splashes of water, if the onions are starting to scorch too much or the pan is drying out too much. The water will also help with conducting the heat better.
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Then, mix in the green chili and green bell pepper. Cook for a minute.
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In the middle of the pan, add in the ginger garlic paste, the spices, the soy sauce, and the ketchup, and mix in right in the middle of the pan. Then, mix with all of the veggies and toss well.
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Continue to cook for 2 minutes, until the sauce has come to a good boil, and then add in cornstarch-water mixture to the skillet. Mix well and bring to a boil, then reduce the heat to low.
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Remove the tofu from the oven, transfer the tofu to the sauce, toss well, and switch off the heat.
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Garnish with green onion, cilantro, and a squeeze of lime, and serve immediately as an appetizer or over rice. You can also use it to make tacos or wraps!
Tofu kondattam is nut-free. It is gluten-free, if you use tamari or coconut aminos instead of the soy sauce.
To make this soy-free, you can use seitan, chickpea tofu, or pumpkin seed tofu instead, or make it with chickpeas and use coconut aminos instead of the soy sauce
Calories: 169kcal, Carbohydrates: 14g, Protein: 10g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Sodium: 698mg, Potassium: 140mg, Fiber: 3g, Sugar: 4g, Vitamin A: 589IU,