After my home made tofu, I wanted to show you what I made with that. There are so many ways you can use tofu in cooking and this is one very easy and delicious way. You can of course shallow fry or pan fry them, but I felt that deep frying once in a while is not that bad. I used Indian spices and curd for marinating the tofu. And with a sprinkle of chat masala and onion rings at the side, it tasted yum. But I don’t think kids would love it unless they like tofu. My daughter doesn’t even want to go near tofu unless I make it like paneer butter masala and say that it is paneer. Yesterday I had this for lunch and loved it to the core.
I was not at all sure whether tofu will retain its shape while marination. So I mixed it with curd and spices and refrigerated it for an hour. The tofu pieces had soaked up the curd and were firm to touch after an hour in fridge. And I used the chilled tofu directly while frying. Always fry on medium flame so that the crust doesn’t brown fast. They retained their shape wonderfully and they were so crispy on the outside and soft inside. You can also serve is as chaat topped with chutneys and sev.
Tofu – 2 cups, cubed
Red Chilly Powder-1 tsp or according to taste
Garam Masala Powder-1/2 tsp
Curd/ Yoghurt- 3-4 tbs
Oil – To Deep Fry
Chaat Masala – 1/2 tsp
Coriander Leaves For Garnish
Cut tofu into cubes.
Sprinkle red chilly powder, garam masala and salt.
Add curd and mix well until all the spices have coated the tofu.
If they are dry add some more curd.
Cover and refrigerate for an hour.
Heat oil and deep fry the tofu pieces in batches until they are golden.
To serve, transfer the fried tofu to a serving plate, sprinkle generous amount of chaat masala and coriander leaves.
Serve along with onion rings.