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You’re going to love this Vegan Chili Stir Fry! Crispy tofu paired with a delicious caramelized onion and black pepper curry is a simplified version of the popular South Indian dish Lamb Pepper Fry.
Table of contents
This is a vegetarian version of South Indian mutton chilli stir-fry, usually made with chicken or meat/mutton. Recipes vary from region to region (Andhra Pradesh, Kerala, Tamil Nadu) but one thing they have in common is lots of black pepper!
As with many meat curries, it's all in the sauce. This sauce contains caramelized onions and is often made with spices and pepper. The meat is usually cooked in a sauce, but I used tofu and fried it crispy on its own. This version is adapted from chef Ranveer Brar's lamb chilli stir-fry (he mentioned that he added a slight North Indian twist, hence the use of black cardamom).
Join me as I explore local Indian cuisine and be sure to try this chilli stir-fry! It was very tasty and, of course, a little spicy with the addition of black pepper. You can pair the sauce with chickpeas or beans, roasted veggies, or vegan chicken for variety and no tofu.
Serve with some thick flat bread e.g. Naan or pita breadOr cover it over rice, which will reduce the heat a bit. You can also adjust the heat by reducing the black pepper and Kashmiri chilli powder.
Why you'll love this fried peppers
- Crispy tofu with caramelized onion sauce and plenty of tangy black pepper
- A protein-packed main dish
- Ready in just 35 minutes!
- Gluten-free, nut-free, and soy-free options
More Vegan Indian Dishes
Recipe card
Pepper Fried Tofu (South Indian Onion and Black Pepper Curry)
You’re going to love this Vegan Chili Stir Fry! Crispy tofu with a stunning caramelized onion and black pepper sauce is a simplified version of the popular South Indian dish.
Serving size: 4
Calories: 172kilocalories
raw material
for tofu
- 14 ounce (396.89 G) Firm tofu or extra firm tofu Press for at least 15 minutes, then tear into organic pieces
- 1/2 teaspoon Kashmiri chilli powder Or use paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Salt
- 2 teaspoon corn starch
- 1 teaspoon Oil
for pepper masala mixture
- 1/2 teaspoon Black pepper
- 1 black cardamom pods
- 1 green cardamom pods
For the sauce
- 2 teaspoon Oil
- 2 bay leaf
- 2 whole cloves
- 8 Black pepper Crush lightly
- 1.5 cup shallots thin slices
- 1 green pepper Serrano, for example, sliced thinly
- 2 teaspoon minced coriander
- 1/2 teaspoon turmeric
- 1 teaspoon Kashmiri chilli powder Or use paprika
- 2 spoon ginger garlic paste Or use 3 cloves minced garlic and 1/2 inch ginger, minced
- 1/4 cup (4 G) Chopped cilantro stems
- 10 curry leaves
- 1/4 cup (59.15 ml) non-dairy yogurt Or use another non-dairy cream of choice
- 1 spoon ketchup or use ketchup
- 1/2 teaspoon Salt
- 1 cup (236.59 ml) water Or use non-dairy milk
- Cilantro and more black pepper for decoration
instruct
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If you haven't already, crush and tear the tofu apart and add to a bowl. Then, combine all the spices and cornstarch in a small bowl and sprinkle over the tofu. Mix well and set aside.
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Mix together the pepper masala Crush all ingredients in a mortar and pestle or make a coarse powder in a spice grinder or blender. Set this aside as well.
Make the sauce.
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Add another 2 teaspoons of oil to the frying pan, add all the spices (i.e. bay leaves, cloves and crushed black pepper) and stir well for half a minute.
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Next, add onions, green chilies and a pinch of salt and mix well. Continue cooking until the onions are golden brown. Add some water in the center to help brown evenly and conduct heat evenly. This may take 7 to 10 minutes.
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Now, add all the ground spices, ginger garlic paste, coriander stems and curry leaves and cook for half a minute. Then add the plant-based yogurt, tomato paste, and 1/2 teaspoon salt. Mix well, bring to a boil and add the pepper masala mixture you made earlier. You can reserve a little for decoration if you wish.
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Add a cup of water, stir well and bring the sauce to a boil, reducing the heat to medium-low. Add the fried tofu and stir-fry evenly.
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Cover and cook for 6 to 8 minutes to allow the sauce to thicken and the flavors to meld.
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Turn off the heat and garnish with cilantro and more black pepper or the reserved pepper masala and serve with hot pita bread, hot naan, or with some rice or cooked grains or even roasted potatoes.
notes
This recipe is naturally gluten-free. As long as you use nut-free, non-dairy yogurt, it's also nut-free.To make it soy-free, use a tofu substitute such as Chickpea Flour Tofu Or use chickpeas or broad beans or soy-free vegan chicken and soy-free non-dairy yogurt.
Nutrition
nutrient content
Pepper Fried Tofu (South Indian Onion and Black Pepper Curry)
Amount per serving
Calories 172
Calories from Fat 72
% Daily Value*
fat 8 grams12%
Saturated fat 1g6%
sodium 535 mgtwenty three%
Potassium 162 mg5%
carbohydrate 15 grams5%
Fiber 3g13%
5 grams of sugar6%
protein 11 gramstwenty two%
Vitamin A 416IU8%
Vitamin C 59 mg72%
calcium 185 mg19%
iron 2 mg11%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Tofu – this is your “meat”. In this vegetarian version, tofu is replacing this protein.
- Spice powder – Season the tofu with Kashmiri chilli powder, garlic powder and black pepper. The sauce also uses some ground spices: coriander, turmeric, Kashmiri paprika or chili powder, and whole curry leaves.
- Cornstarch – helps the tofu crisp up and helps the spices stick.
- Oil – fry.
- Whole Spice – We have two places where we use whole spice. First, we are going to crush or grind black pepper and black and green cardamom pods to make pepper masala (spice mixture). We then use bay leaves, whole cloves and whole black peppercorns in the sauce.
- Aromatics – red onions, green chiles (like serrano peppers), and ginger-garlic paste add another layer of amazing flavor to the curry.
- Cilantro Stems – Adds a fresh, spicy flavor to the sauce.
- Non-dairy yogurt – makes the curry sauce creamy. If you prefer, you can use another thick, non-dairy cream, such as cashew cream. If you need to prevent allergies, be sure to use a soy-free and/or nut-free non-dairy yogurt.
- Tomato paste – adds umami flavor. You can use tomato paste instead if you prefer.
- Water – to thin the sauce as it will become quite thick.
- Garnish – Garnish with fresh coriander and black pepper or some reserved pepper masala.
tip
- Be sure to keep a close eye on the spices throughout as they bake so they don't burn.
- If the onions are dry, add a little water to help add moisture and conduct heat so they cook evenly.
- Curry paste uses all the spices, so letting the flavors simmer and meld at the end makes a big difference. This also means it tastes even better the next day!
How to Make Chili Stir-fried Tofu
Crush and tear the tofu into pieces and place in a bowl. Then, combine all the spices and cornstarch in a small bowl and sprinkle over the tofu. Mix well and set aside.
Make the pepper masala mixture by grinding all these ingredients in a mortar and pestle or making a coarse powder in a spice grinder or blender. Set this aside as well.
Now, cook the tofu.
Heat a large skillet over medium-high heat and add 1 teaspoon oil. Once the oil is hot, add the tofu, place it in the skillet and cook until the edges are crispy. Stir occasionally. This may take 5 to 7 minutes.
Alternatively, bake tofu at 400 degrees Fahrenheit for 20-25 minutes.
Transfer tofu to a bowl and set aside. Then, you're ready to make the sauce.
Add another 2 teaspoons of oil to the frying pan, add all the spices (i.e. bay leaves, cloves and crushed black pepper) and stir well for half a minute.
Next, add onions, green chillies and salt and mix well. Continue cooking until the onions are golden brown. Add some water in the center to help brown evenly and conduct heat evenly. This may take 7 to 10 minutes.
Now, add all the ground spices, ginger garlic paste, coriander stems and curry leaves and mix well. Then add the plant-based yogurt, tomato paste, and 1/2 teaspoon salt. Mix well, bring to a boil and add the pepper masala mixture you made earlier. You can reserve a little for decoration if you wish.
Add a cup of water, stir well and bring the sauce to a boil, reducing the heat to medium-low. Add the fried tofu and stir-fry evenly.
Cover and cook for 6 to 8 minutes to allow the sauce to thicken and the flavors to meld.
Turn off the heat and garnish with coriander and more black pepper or the reserved pepper masala mixture and serve with warm bread, hot naan, or with some rice or cooked grains or even roasted potatoes.
frequently asked questions
This recipe is naturally gluten-free. As long as you use nut-free, non-dairy yogurt, it's also nut-free.To make it soy-free, use a tofu substitute such as Chickpea Flour Tofu Or use chickpeas or broad beans or soy-free vegan chicken and soy-free non-dairy yogurt.
Leftovers can be stored in a covered container in the refrigerator for up to 3 days.
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