Indian Fried Tofu

Wednesday, November 5, 2008

This might be the best looking tofu I've ever made. I wanted to get some color in the batter so it wasn't just plain fried cubes, so I added some chopped cilantro and whole cumin seeds. They fried up golden brown and looked amazing.

I was satisfied with the flavor too. I intended to serve them with Zucchini Masala sauce, so I wanted them mild, and they were. The soy yogurt added a nice tang that was prevalent (great for Indian fare) and it complemented the sauce well. If they were stand alone, I would use more spices and, maybe, a diced chili.


Indian Fried Tofu
1 lb Firm Tofu, drained
Oil for frying
Yogurt Sauce:
6 oz soy yogurt (a small container)
2 tbs lemon juice
1/4 cup soy milk
1 tsp coriander
1/4 tsp turmeric
1/4 tsp cayenne pepper (more to taste)
1 tsp garlic powder
1/4 tsp asafoetida (if you have it)
Flour Coating:
1/2 cup all purpose flour
2 tbs corn starch
2 tsp whole cumin seed
1 tbs ginger, minced
1/4 cup cilantro, minced

Cut the tofu block into 1/2" rectangular slices. Cut each rectangle into two triangles. Mix the yogurt ingredients in a bowl, adding enough soy milk to make it soupy. Add the tofu to the yogurt mixture and set aside for 15-20 minutes. In a separate plate (I use a pie pan) mix the dry ingredients.

Heat oil in a frying pan over (almost) high heat. I probably used 1/4 cup for a large saute pan and added a touch more when I flipped them. I really try not to overdo the oil. Remove each piece of tofu, coat in the flour mixture and and place in the frying pan. Fry until the batter is golden brown, then flip and fry the other side. Fry the tofu in batches if necessary. Remove and serve. My timing was off, so I left them in a warm oven for about 10 minutes and they did not suffer.

4 servings: 269 cal (14g fat, 23g carbs, 10g protein)

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  1. oh wow... that tofu is a lot prettier than my normal fried tofu... mmmm

  2. Does the yogurt really soak in and add flavor? I don't have much luck with marinating tofu. It does sound really good though!! Definitely a "must try"! Fried-tofu-cilantro.... what could be bettr, right?

  3. Ginger Says:
  4. this looks really good! what's asafoetida?

  5. Matt Says:
  6. Ginger - asafoetida is a powder is kind of a cross between onion and garlic, only more pungent. It's also called hing. If you don't have it, you can leave it out.

    Tofu Mom - I don't know how much it soaked in, but it coated the tofu enough to add the flavor. I don't like to marinade tofu either, but it worked here. I would do it again =)

  7. Sal Says:
  8. that looks seriously good. I'm a sucker for indian spices and fried tofu!

  9. Anonymous Says:
  10. i made these and they were delicious! i didn't have vegan yogurt so i used sour supreme - tasted great! thank you for inventing such yumminess!


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