Pepper Fry with Tofu (South Indian onion black pepper curry)

tofu pepper fry in the skillet after cooking

5 from 13 votes

Pepper Fry with Tofu (South Indian onion black pepper curry)

You are going to love this South Indian Tofu Pepper Curry! Crispy tofu in an amazing, caramelized onion and black pepper sauce is a simplified version of the popular South Indian dish.

Prep Time25

Cook Time20

Total Time45

Course: Main, Main Course

Cuisine: Indian, South Indian

Keyword: mutton pepper fry, tofu pepper fry, vegan pepper fry

Servings:

Calories: 172kcal

Author: Vegan Richa

Ingredients

For the tofu

14 ounces firm or extra firm tofu pressed for at least 15 minutes and then torn into organic pieces
½ teaspoon Kashmiri chili powder or use paprika
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 teaspoons cornstarch
1 teaspoon oil

For the pepper masala blend

½ teaspoon black peppercorns
1 black cardamom pod
1 green cardamom pod

For the sauce

2 teaspoons oil
2 bay leaves
2 whole cloves
8 black peppercorns lightly crushed
1.5 cups red onion thinly sliced
1 green chili such as Serrano, thinly sliced
2 teaspoons ground coriander
½ teaspoon turmeric
1 teaspoon Kashmiri chili powder or use paprika
2 tablespoons ginger garlic paste or use 3 cloves of minced garlic and ½” of ginger, minced
¼ cup chopped cilantro stems
10 curry leaves
¼ cup non-dairy yogurt or use other non-dairy cream of choice
1 tablespoon ketchup or use tomato paste
½ teaspoon salt
1 cup water or use non dairy milk
cilantro and more black pepper for garnish

US Customary - Metric

Instructions

Press and tear the tofu, if you haven't already, and add to a bowl. Then, in a small bowl mix in all of the spices and the cornstarch and sprinkle them all over the tofu. Toss well to coat, and set aside.
Make the pepper masala blend by crushing all ingredients with a mortar and pestle or making into a coarse powder in a spice grinder or blender. Set this aside, as well.

Cook the tofu.

Heat a large skillet over medium-high heat and add 1 teaspoon of oil. Once the oil is hot, add the tofu and spread it into the skillet and cook until the tofu is crisped up on some of the edges. Stir occasionally. This can take anywhere from 5 to 7 minutes.
Alternatively, spread on parchment lined sheet and bake at 400 deg F for 20-25 mins
Transfer the tofu to a bowl, and set aside.

Make the sauce.

Add another 2 teaspoons of oil to the skillet, and add the whole spices — that's the bay leaves, cloves, and the crushed black peppercorns — and mix well for half a minute.
Next, add the onion, green chili, and a generous pinch salt, and mix well. Continue to cook until the onion is golden brown. Add splashes of water in between to help turn your brown evenly and to conduct the heat evenly. This can take anywhere from 7 to 10 minutes.
Now, add in all of the ground spices, ginger garlic paste, cilantro stems, and curry leaves and cook for half a minute . Then, add in the non-dairy yogurt, ketchup, and ½ teaspoon of salt. Mix well, and bring to a boil, then add the pepper masala blend that you made earlier. You can reserve a little bit of that for garnish, if you like.
Add the cup of water, and mix really well, then bring the sauce to a good boil and reduce the heat to medium-low. (5 mins). Add in the crisped up tofu, tossing well to coat.
Cover with the lid, and cook for 6 to 8 minutes or longer for the sauce to thicken a little bit and for the flavors to meld.
Switch off the heat, garnish with cilantro and either more black pepper or the reserved pepper masala, and serve serve with warm pita bread, warm naan, or over some rice or cooked grains or even a baked potato.

Video

Notes

Flavor Variations:

Use ¼ teaspoon fennel seeds instead of Black cardamom
Add ¼ teaspoon mustard seeds along with or instead of cloves.

Storage: Leftovers will keep in the fridge for up to 3 days in a covered container.

This recipe is gluten-free. It’s also nut-free as long as you use a nut-free non-dairy yogurt.
To make it soy-free, use an alternative tofu,like chickpea flour tofu or use chickpeas or beans or a soyfree vegan chiken and a soy-free non-dairy yogurt.

Nutrition