You’re going to love this vegan pepper fry! Crispy tofu in an insanely flavorful caramelized onion and black pepper curry is a simplified model of the preferred 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 rooster or meat/mutton. The recipe varies in accordance with the area(andhra, Kerala, Tamil Nadu) with something in not unusual, beneficiant quantity of black pepper!
And as with many meat primarily based curries, it’s all within the sauce. This sauce has a caramelized onion this is normally constructed up with spices and pepper. The meats normally prepare dinner within the sauce however I exploit tofu which will get crisped up one by one. This model is customized from Chef Ranveer Brar’s mutton pepper fry(he mentions that he somewhat added his north Indian contact, therefore the black cardamom).
Discover regional Indian delicacies with me and do do this pepper fry! It’s extremely scrumptious, and naturally somewhat scorching with all of that black pepper. You’ll be able to pair the sauce with chickpeas or beans, or roasted veggies or vegan rooster for variation and to make tofu-free.
Serve it with some thick flatbread, like naan or pita bread, or over rice, which is able to hose down the warmth a bit bit. You’ll be able to additionally regulate the warmth by way of lowering the black pepper and Kashmiri chili powder.
Why You’ll Love this Pepper Fry
- crispy tofu in caramelized onion sauce made highly spiced with plenty of aromatic black pepper
- protein-rich, one-pan entree
- able in simply 35 mins!
- gluten-free and nut-free with a soy-free choice
Extra Vegan Indian Dishes
Recipe Card
Pepper Fry with Tofu (South Indian onion black pepper curry)
You’re going to love this vegan pepper fry! Crispy tofu in an awesome, caramelized onion and black pepper sauce is a simplified model of the preferred South Indian dish.
Servings: 4
Energy: 172kcal
Substances
For the tofu
- 14 oz (396.89 g) company or additional company 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 flooring 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 evenly beaten
- 1.5 cups pink onion thinly sliced
- 1 inexperienced chili similar to Serrano, thinly sliced
- 2 teaspoons flooring 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, in case you haven’t already, and upload to a bowl. Then, in a small bowl combine in the entire spices and the cornstarch and sprinkle them in every single place the tofu. Toss smartly to coat, and put aside.
-
Make the pepper masala mix by way of crushing all elements with a mortar and pestle or making into a rough powder in a spice grinder or blender. Set this apart, as smartly.
Make the sauce.
-
Upload some other 2 teaspoons of oil to the skillet, and upload the entire spices — that’s the bay leaves, cloves, and the beaten black peppercorns — and blend smartly for part a minute.
-
Subsequent, upload the onion, inexperienced chili, and a beneficiant pinch salt, and blend smartly. Proceed to prepare dinner till the onion is golden brown. Upload splashes of water in between to lend a hand flip your brown calmly and to habits the warmth calmly. This will take any place from 7 to ten mins.
-
Now, upload in the entire flooring spices, ginger garlic paste, cilantro stems, and curry leaves and prepare dinner for part a minute . Then, upload within the non-dairy yogurt, ketchup, and 1/2 teaspoon of salt. Combine smartly, and convey to a boil, then upload the pepper masala mix that you simply made previous. You’ll be able to reserve a bit little bit of that for garnish, in case you like.
-
Upload the cup of water, and blend in point of fact smartly, then carry the sauce to a boil and scale back the warmth to medium-low. Upload within the crisped up tofu, tossing smartly to coat.
-
Quilt with the lid, and prepare dinner for six to eight mins for the sauce to thicken a bit bit and for the flavors to meld.
-
Transfer 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 utilize 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.
Diet
Diet Info
Pepper Fry with Tofu (South Indian onion black pepper curry)
Quantity In line with Serving
Energy 172
Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 1g6%
Sodium 535mg23%
Potassium 162mg5%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 5g6%
Protein 11g22%
Nutrition A 416IU8%
Nutrition C 59mg72%
Calcium 185mg19%
Iron 2mg11%
* % Day by day Values are in accordance with a 2000 calorie vitamin.
Substances and Substitutions
- tofu – That is your “meat.” tofu is changing that protein on this vegan model.
- flooring spices – You’ll season the tofu with Kashmiri chili powder, garlic powder, and black pepper. The sauce additionally makes use of some flooring spices: coriander, turmeric, Kashmiri chili powder or paprika, and full curry leaves.
- cornstarch – To lend a hand the tofu get crispy and lend a hand the spices stick.
- oil – To sauté.
- entire spices – There are two puts the place we’re the usage of entire spices. First, we’re going to overwhelm or grind black peppercorns and a black and a inexperienced cardamom pod to make the pepper masala(spice mix). Then, we’re the usage of bay leaves, entire cloves, and full black peppercorns within the sauce.
- aromatics – Purple onion, inexperienced chili (like Serrano), and ginger garlic paste upload some other layer of wonderful taste to this curry.
- cilantro stems – Those upload a contemporary, zesty taste to the sauce.
- non-dairy yogurt – To make the curry sauce creamy. You’ll be able to use different thick, non-dairy cream, like cashew cream, as an alternative, in case you favor. You should definitely use a soy-free and/or nut-free non-dairy yogurt, if wanted for hypersensitivity functions.
- ketchup – Provides umami. You’ll be able to use tomato paste as an alternative, if you wish to have.
- water – To skinny out the sauce some, as it does get relatively thick.
- garnish – You’ll garnish with contemporary cilantro and both black pepper or some reserved pepper masala.
Guidelines
- You should definitely stay an in depth eye at the entire spices as you roast them, in order that they don’t burn.
- If the onion is drying out, upload a dash of water to lend a hand upload moisture and habits the warmth, so it chefs calmly.
- The curry sauce makes use of entire spices, so letting the flavors simmer and meld on the finish makes a large distinction. It additionally implies that this tastes even higher the next day to come!
The best way to Make Tofu Pepper Fry
Press and tear the tofu, and upload to a bowl. Then, in a small bowl combine in the entire spices and the cornstarch and sprinkle them in every single place the tofu. Toss smartly to coat, and put aside.
Make the pepper masala mix by way of crushing all of the ones elements with a mortar and pestle or making into a rough powder in a spice grinder or blender. Set this apart, as smartly.
Now, prepare dinner the tofu.
Warmth a big skillet over medium-high warmth and upload 1 teaspoon of oil. As soon as the oil is scorching, upload the tofu and unfold it into the skillet and prepare dinner till the tofu is crisped up on one of the vital edges. Stir every so often. This will take any place from 5 to 7 mins.
Alternately, Bake the tofu at 400 deg F for 20-25 mins.
Switch the tofu to a bowl, and put aside. Then, you’re able to make the sauce.
Upload some other 2 teaspoons of oil to the skillet, and upload the entire spices — that’s the bay leaves, cloves, and the beaten black peppercorns — and blend smartly for part a minute.
Subsequent, upload the onion, inexperienced chili, and salt, and blend smartly. Proceed to prepare dinner till the onion is golden brown. Upload splashes of water in between to lend a hand flip your brown calmly and to habits the warmth calmly. This will take any place from 7 to ten mins.
Now, upload in the entire flooring spices, ginger garlic paste, cilantro stems, and curry leaves and blend smartly. Then, upload within the non-dairy yogurt, ketchup, and 1/2 teaspoon of salt. Combine smartly, and convey to a boil, then upload the pepper masala mix that you simply made previous. You’ll be able to reserve a bit little bit of that for garnish, in case you like.
Upload the cup of water, and blend in point of fact smartly, then carry the sauce to a boil and scale back the warmth to medium-low. Upload within the crisped up tofu, tossing smartly to coat.
Quilt with the lid, and prepare dinner for six to eight mins for the sauce to thicken a bit bit and for the flavors to meld.
Transfer 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.
Often Requested Questions
This recipe is of course gluten-free. It’s additionally nut-free so long as you utilize 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 stay within the refrigerator for as much as 3 days in a coated container.
Leave a Reply