You’ll love this vegan pepper fry! Crispy tofu in an insanely flavorful caramelized onion and black pepper curry is a simplified model of the favored South Indian dish mutton pepper fry.
Desk of Contents
This can be a vegan model of South Indian mutton pepper fry, which is normally made with hen or meat/mutton. The recipe varies based mostly on the area(andhra, Kerala, Tamil Nadu) with one factor in frequent, beneficiant quantity of black pepper!
And as with many meat based mostly curries, it’s all within the sauce. This sauce has a caramelized onion that’s normally constructed up with spices and pepper. The meats normally prepare dinner within the sauce however I take advantage of tofu which will get crisped up individually. This model is customized from Chef Ranveer Brar’s mutton pepper fry(he mentions that he barely added his north Indian contact, therefore the black cardamom).
Discover regional Indian delicacies with me and do do that pepper fry! It’s extremely scrumptious, and naturally a bit scorching with all of that black pepper. You may pair the sauce with chickpeas or beans, or roasted veggies or vegan hen for variation and to make tofu-free.
Serve it with some thick flatbread, like naan or pita bread, or over rice, which can dampen the warmth a bit of bit. You may also alter the warmth by lowering the black pepper and Kashmiri chili powder.
Why You’ll Love this Pepper Fry
- crispy tofu in caramelized onion sauce made spicy with a number of aromatic black pepper
- protein-rich, one-pan entree
- prepared in simply 35 minutes!
- gluten-free and nut-free with a soy-free possibility
Extra Vegan Indian Dishes
Recipe Card
Pepper Fry with Tofu (South Indian onion black pepper curry)
You’ll love this vegan pepper fry! Crispy tofu in an incredible, caramelized onion and black pepper sauce is a simplified model of the favored South Indian dish.
Servings: 4
Energy: 172kcal
Substances
For the tofu
- 14 ounces (396.89 g) agency or additional agency tofu pressed for a minimum of quarter-hour after which torn into natural items
- 1/2 teaspoon Kashmiri chili powder or use paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly floor black pepper
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1 teaspoon oil
For the pepper masala mix
- 1/2 teaspoon black peppercorns
- 1 black cardamom pod
- 1 inexperienced cardamom pod
For the sauce
- 2 teaspoons oil
- 2 bay leaves
- 2 entire cloves
- 8 black peppercorns calmly crushed
- 1.5 cups crimson onion thinly sliced
- 1 inexperienced chili corresponding to Serrano, thinly sliced
- 2 teaspoons floor coriander
- 1/2 teaspoon turmeric
- 1 teaspoon Kashmiri chili powder or use paprika
- 2 tablespoons ginger garlic paste or use 3 cloves of minced garlic and 1/2” of ginger, minced
- 1/4 cup (4 g) chopped cilantro stems
- 10 curry leaves
- 1/4 cup (59.15 ml) non-dairy yogurt or use different non-dairy cream of selection
- 1 tablespoon ketchup or use tomato paste
- 1/2 teaspoon salt
- 1 cup (236.59 ml) water or use non dairy milk
- cilantro and extra black pepper for garnish
Directions
-
Press and tear the tofu, should you haven’t already, and add to a bowl. Then, in a small bowl combine in the entire spices and the cornstarch and sprinkle them all around the tofu. Toss properly to coat, and put aside.
-
Make the pepper masala mix by crushing all components with a mortar and pestle or making into a rough powder in a spice grinder or blender. Set this apart, as properly.
Make the sauce.
-
Add one other 2 teaspoons of oil to the skillet, and add the entire spices — that’s the bay leaves, cloves, and the crushed black peppercorns — and blend properly for half a minute.
-
Subsequent, add the onion, inexperienced chili, and a beneficiant pinch salt, and blend properly. Proceed to prepare dinner till the onion is golden brown. Add splashes of water in between to assist flip your brown evenly and to conduct the warmth evenly. This may take anyplace from 7 to 10 minutes.
-
Now, add in the entire floor spices, ginger garlic paste, cilantro stems, and curry leaves and prepare dinner for half a minute . Then, add within the non-dairy yogurt, ketchup, and 1/2 teaspoon of salt. Combine properly, and convey to a boil, then add the pepper masala mix that you just made earlier. You may reserve a bit of little bit of that for garnish, should you like.
-
Add the cup of water, and blend rather well, then deliver the sauce to a boil and cut back the warmth to medium-low. Add within the crisped up tofu, tossing properly to coat.
-
Cowl with the lid, and prepare dinner for six to eight minutes for the sauce to thicken a bit of bit and for the flavors to meld.
-
Swap off the warmth, garnish with cilantro and both extra black pepper or the reserved pepper masala, and serve serve with heat pita bread, heat naan, or over some rice or cooked grains or perhaps a baked potato.
Notes
This recipe is of course gluten-free. It’s additionally nut-free so long as you employ a nut-free non-dairy yogurt. To make it soy-free, use an alternate tofu,like chickpea flour tofu or use chickpeas or beans or a soyfree vegan chiken and a soy-free non-dairy yogurt.
Vitamin
Vitamin Info
Pepper Fry with Tofu (South Indian onion black pepper curry)
Quantity Per Serving
Energy 172
Energy from Fats 72
% Every day Worth*
Fats 8g12%
Saturated Fats 1g6%
Sodium 535mg23%
Potassium 162mg5%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 5g6%
Protein 11g22%
Vitamin A 416IU8%
Vitamin C 59mg72%
Calcium 185mg19%
Iron 2mg11%
* % Every day Values are based mostly on a 2000 calorie eating regimen.
Substances and Substitutions
- tofu – That is your “meat.” tofu is changing that protein on this vegan model.
- floor spices – You’ll season the tofu with Kashmiri chili powder, garlic powder, and black pepper. The sauce additionally makes use of some floor spices: coriander, turmeric, Kashmiri chili powder or paprika, and entire curry leaves.
- cornstarch – To assist the tofu get crispy and assist the spices stick.
- oil – To sauté.
- entire spices – There are two locations the place we’re utilizing entire spices. First, we’re going to crush or grind black peppercorns and a black and a inexperienced cardamom pod to make the pepper masala(spice mix). Then, we’re utilizing bay leaves, entire cloves, and entire black peppercorns within the sauce.
- aromatics – Purple onion, inexperienced chili (like Serrano), and ginger garlic paste add one other layer of fantastic taste to this curry.
- cilantro stems – These add a contemporary, zesty taste to the sauce.
- non-dairy yogurt – To make the curry sauce creamy. You should utilize different thick, non-dairy cream, like cashew cream, as an alternative, should you favor. Be certain that to make use of a soy-free and/or nut-free non-dairy yogurt, if wanted for allergy functions.
- ketchup – Provides umami. You should utilize tomato paste as an alternative, if you would like.
- water – To skinny out the sauce some, as a result of it does get fairly thick.
- garnish – You’ll garnish with contemporary cilantro and both black pepper or some reserved pepper masala.
Ideas
- Be certain that to maintain an in depth eye on the entire spices as you roast them, in order that they don’t burn.
- If the onion is drying out, add a splash of water to assist add moisture and conduct the warmth, so it cooks evenly.
- The curry sauce makes use of entire spices, so letting the flavors simmer and meld on the finish makes a giant distinction. It additionally implies that this tastes even higher the following day!
How one can Make Tofu Pepper Fry
Press and tear the tofu, and add to a bowl. Then, in a small bowl combine in the entire spices and the cornstarch and sprinkle them all around the tofu. Toss properly to coat, and put aside.
Make the pepper masala mix by crushing all of these components with a mortar and pestle or making into a rough powder in a spice grinder or blender. Set this apart, as properly.
Now, prepare dinner the tofu.
Warmth a big skillet over medium-high warmth and add 1 teaspoon of oil. As soon as the oil is scorching, add the tofu and unfold it into the skillet and prepare dinner till the tofu is crisped up on among the edges. Stir sometimes. This may take anyplace from 5 to 7 minutes.
Alternately, Bake the tofu at 400 deg F for 20-25 minutes.
Switch the tofu to a bowl, and put aside. Then, you’re able to make the sauce.
Add one other 2 teaspoons of oil to the skillet, and add the entire spices — that’s the bay leaves, cloves, and the crushed black peppercorns — and blend properly for half a minute.
Subsequent, add the onion, inexperienced chili, and salt, and blend properly. Proceed to prepare dinner till the onion is golden brown. Add splashes of water in between to assist flip your brown evenly and to conduct the warmth evenly. This may take anyplace from 7 to 10 minutes.
Now, add in the entire floor spices, ginger garlic paste, cilantro stems, and curry leaves and blend properly. Then, add within the non-dairy yogurt, ketchup, and 1/2 teaspoon of salt. Combine properly, and convey to a boil, then add the pepper masala mix that you just made earlier. You may reserve a bit of little bit of that for garnish, should you like.
Add the cup of water, and blend rather well, then deliver the sauce to a boil and cut back the warmth to medium-low. Add within the crisped up tofu, tossing properly to coat.
Cowl with the lid, and prepare dinner for six to eight minutes for the sauce to thicken a bit of bit and for the flavors to meld.
Swap off the warmth, garnish with cilantro and both extra black pepper or the reserved pepper masala mix, and serve serve with heat flatbread, heat naan, or over some rice or cooked grains or perhaps a baked potato.
Steadily Requested Questions
This recipe is of course gluten-free. It’s additionally nut-free so long as you employ a nut-free non-dairy yogurt. To make it soy-free, use an alternate tofu, like chickpea flour tofu or use chickpeas or beans or a soyfree vegan chiken and a soy-free non-dairy yogurt.
Leftovers will maintain within the fridge for as much as 3 days in a coated container.
