This Indian tofu kadai is simply the best you can make under 30 mins. Crisp pan-fried tofu is tossed in a slightly spicy and tangy flavorsome sauce/masala. Serve this over rice or with noodles, fried rice, chapati, roti or paratha.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 200 to 250 grams (7 to 8 ounces) extra firm tofu ((cubed))
  • 1½ cup (350 g) tomatoes (pureed)
  • ¾ cup (1 medium) onion ((diced, layers separated))
  • 1 cup bell peppers ((¾ inch diced or mushrooms/ broccoli/carrots))
  • 1 teaspoon ginger (chopped or ginger garlic paste)
  • 1 sprig curry leaves ((leave out if you don't have))
  • 2 tablespoon oil (or butter (divided))
  • 1 to 1½ teaspoon Kashmiri red chili powder ((adjust to taste))
  • 1½ to 2 teaspoons garam masala ((divided, adjust to taste))
  • 1 teaspoon salt ((adjust to taste))
  • 1 teaspoon kasuri methi ((optional, dried fenugreek leaves))
  • 1 tablespoon soya sauce ((or tamari))
  • 1 teaspoon sugar ((or jaggery, optional, to balance the flavors))

Method

Prepare Tofu

  1. Thaw the frozen tofu in the refrigerator & press down gently in between your palms to remove excess liquid/water.
  2. Wrap in a kitchen towel/ papers to get rid of excess moisture. Chop to 1 inch portions of ½ to ¾ inch thickness.

How to make Indian Tofu Kadai

  1. On a low flame, heat half of the oil in a pan. Add curry leaves and ginger. Stir fry until aromatic without burning, for 30 to 60 seconds.
  2. Stir in red chili powder and half of the garam masala. Add the tomatoes and let cook, partially covered until thick and oil begins to separate.
  3. Meanwhile, heat 1 tsp oil in a non-stick or cast iron pan. Place the tofu and fry them until golden and crisp. Turn them to the other side with a spatula & fry until crisp. Transfer this aside to a plate.
  4. Add the rest of the oil and add onions and bell peppers. Stir fry on a high heat until aromatic and slightly soft, for 3 mins.
  5. Stir in tofu, onions, bell peppers, soya sauce (optional), sugar, salt & kasuri methi (optional). If it is too thick & dry, pour ¼ cup hot water. Stir well and let cook covered for 3 mins.
  6. Taste test to add more salt & garam masala as needed. If you want squeeze some lemon juice while serving.
  7. Serve tofu stir fry with rice or chapatti/roti & a vegetable salad. Alternately stir in some cooked noodles or pasta for a complete meal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.