ramyaramesh3007This indian-style tofu stir fry dish is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!
This Chettinaad Tofu recipe cleared out in just a few minutes by my family because it made such an addictive snack slash side dish! Made with a delicious Chettinaad-style black pepper sauce, these tofu bites are the perfect accompaniment to any meal. If you think tofu is bland, fret not – this recipe is here to change your mind!
Chettinaad cuisine originates from the Chettinaad region in Tamil Nadu in South India. Traditionally, they traded salt and spices that add rich flavours to the food. Lots of whole and ground spices with fresh aromatics are the key to amazing flavour!
They are also known for their spiciness but you can make it customisable. You also add grated coconut to make it taste like a more authentic version.
What You Need for This Recipe
- extra firm tofu – you don’t have to freeze and thaw the tofu for this recipe, but you can if time allows for it
- aromatics – tomato, green chillies, ginger paste are standard spices
- whole spices – cinnamon sticks, bay leaf, black peppercorn, fennel seeds, cumin seeds
- ground spices – turmeric, garam masala, kashmiri chili powder
- lots of freshly cracked black pepper
- lime juice – for acidity
- dark soy sauce – for colour
- grated coconut – this is optional but adds a lot of flavour!
Black Pepper Chettinaad Tofu
Ingredients
- 400 g extra firm tofu
- 2 tbsp olive oil
- 1 tomato
- 1-2 green chillies
- 1 cinnamon sticks
- 1 bay leaf
- 8 black peppercorns
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/2 tbsp ginger paste
- 1/2 tsp turmeric
- 1/2 tbsp garam masala
- 1 tsp kashmiri chili powder
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- lime juice
- 1-2 tsp dark soy sauce
- 1/4 cup grated coconut (optional)
- 1/2 cup water
Instructions
- Chop tofu into squares and pan fry in oil until crispy.
- To a pan, add the whole spices – bay leaves, cinnamon, cloves – and saute them until fragrant for a minute.
- Add chopped green chili and minced ginger. Saute until it becomes fragrant.
- Add tomatoes, and saute a few minutes. Add ground spices – turmeric, garam masala and chili powder – saute them until they are fully cooked for a few minutes.
- Add black pepper, grated coconut and saute for a minute. Add water and give it a good mix. Keep stirring until there's a nice emulsified gravy.
- Add your tofu back in and add a splash of lime and dark soy sauce. Add salt as required and give that a good mix.
- Serve with spring onions or chopped coriander!