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Tofu Pepper Fry

Yash dani

Servings

3-4

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

Indian

Category

Side Dish

Tofu Pepper Fry is a bold and aromatic vegetarian dish inspired by the classic South Indian pepper fry. Firm tofu is coated in a freshly roasted spice blend made with black pepper, cumin, and fennel, creating a wonderfully warm and peppery flavour. Sautéed onions, garlic, curry leaves, and green chillies add depth and fragrance, while turmeric and garam masala bring balanced spice to every bite. Finished with fresh coriander and a squeeze of lemon juice, this dish is deliciously savoury and satisfying. Serve it hot with roti, parotta, rice, or enjoy it as a flavourful snack.

Tofu Pepper Fry

Ingredients

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    • 2 tbsp Black Peppercorns

    • 2 tsp Cumin Seeds

    • 2 tsp Fennel Seeds

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    • 400g Firm Tofu, cut into 1-inch cubes

    • 2-3 tbsp Oil

    • 1 tsp Cumin Seeds

    • 1 tsp Fennel Seeds

    • 20-30 Fresh Curry Leaves (divided)

    • 6-8 Garlic Cloves, finely chopped

    • 6-7 Garlic Cloves, whole

    • 3 medium Onions, chopped

    • 1/2 tsp Turmeric Powder

    • 1/2 tsp Garam Masala

    • 4-6 tbsp Water (divided)

    • 3 Green Chilies (slit or chopped)

    • 1/4 cup Fresh Coriander (Cilantro), chopped

    • 1 tbsp Freshly Squeezed Lemon Juice

    • Salt, to taste

    Directions

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      1. In a dry sauté pan, add the black peppercorns, 2 teaspoons of cumin seeds, and 2 teaspoons of fennel seeds.

      2. Toast the spices over low-medium heat, stirring frequently, until they become fragrant.

      3. Remove the spices from the pan and let them cool down completely. Once cool, grind them into a fine powder. This is your pepper fry masala.

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      1. Place a large pan over medium heat and add the oil.

      2. Once the oil is hot, add 1 teaspoon of cumin seeds and 1 teaspoon of fennel seeds. Let them splutter for a few seconds.

      3. Add 10-14 curry leaves, the chopped garlic, and the whole garlic cloves. Stir and cook for about 1 minute until the raw smell of the garlic disappears.

      4. Add the chopped onions. Increase the heat to high and sauté for 3-4 minutes, stirring regularly, until the onions turn golden brown.

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      1. Reduce the heat to low-medium. Add the turmeric powder, garam masala, salt, and 1.5 tablespoons of the prepared pepper fry masala. Stir to combine everything well and cook for 1 minute.

      2. Pour in 2-3 tablespoons of water to prevent the spices from burning. Stir and cook for 2 minutes until a thick paste forms.

      3. Gently add the cubed tofu to the pan. Stir carefully to coat the tofu pieces evenly with the masala.

      4. Add another 2-3 tablespoons of water. Cover the pan and cook for 5 minutes over medium heat, allowing the tofu to absorb all the flavours.

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      1. Remove the lid. Add the remaining 1.5 tablespoons of pepper fry masala, the green chilies, the remaining 10-15 fresh curry leaves, the chopped coriander, and the lemon juice.

      2. Mix everything together gently. Cook for another minute, and your Tofu Pepper Fry is ready.

      3. Serve hot with flatbreads (like roti or parotta), rice, or enjoy it on its own as a delicious snack.

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