Tofu Kondattam (South Indian Spicy Crispy Tofu)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tofu cooked with a blend of spices and aromatics, then tossed in a thick, spicy sauce with onions, peppers, and curry leaves. A savory South Indian-inspired dish with heat from multiple types of chili.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 ounces firm or extra firm tofu (pressed for at least 15 minutes, then torn into bite-sized pieces)
- 1 teaspoon oil
- 1/2 teaspoon salt
- 1/8 teaspoon turmeric
- 1 1/2 teaspoons Kashmiri chili powder (or use sweet paprika)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch (or tapioca starch)
- 2 teaspoons oil
- 2 small dried red chilies
- 10 curry leaves (fresh, frozen, or dried)
- 3/4 cup sliced onion
- 1/4 teaspoon salt
- 1 green chili,
- 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)
- green onions, cilantro , lime juice
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1239mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 466mg
- Calcium
- 706mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.