Tofu Koliwada Recipe - A Surprising Delight
Hello dear readers! Today, we're bringing a touch of India into our kitchen. Tofu Koliwada is a vegan version of the traditional Indian appetizer Koliwada. Spicy and crispy, it will delight your taste buds. Serve it with mint chutney or another sauce, and you'll be left craving more. Ready? Let's head to the kitchen!
- 425 grams firm tofu (pressed for at least 15 minutes, then cut into bite-sized pieces)
- 2 tablespoons ginger garlic paste (or 4 cloves garlic and 2.5 cm ginger finely chopped)
- 2 teaspoons oil
- 1 hot green chili (like Serrano or Indian chili, finely chopped — or use a milder green chili)
- 1 teaspoon chaat masala mix
- ½ teaspoon amchur (dried mango powder) (or add 1/4 teaspoon more chaat masala mix)
- 2 to 3 teaspoons Kashmiri red chili powder
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon black pepper
- ⅛ teaspoon ajwain (carom seeds, or use crushed fennel or cumin seeds or skip)
- 3 tablespoons cornstarch
- ⅛ teaspoon baking soda
- 2 teaspoons rice flour
- mint sauce (recipe below, or use Schezwan sauce, tamarind sauce, or mango sauce)
- chopped cilantro (or sliced red or green onions, lemon wedges)
- 1/4 cup mint (packed)
- 1 cup cilantro (packed)
- 1.25 cm piece of ginger
- 1 clove garlic
- 2 tablespoons onion
- 2 to 3 tablespoons chopped tomato
- ½ hot green chili (Serrano or Indian chili)
- 1 to 2 tablespoons tamarind sauce (or 1 tablespoon tamarind puree (soak tamarind peel in water for 10 minutes, squeeze the puree and use))
- 1/4 teaspoon salt
- ½ teaspoon chaat masala (or more to taste)
- ½ teaspoon sugar (or more to taste)
- 2-3 ice cubes
- 2 teaspoons lemon juice
If you haven't already, press the tofu and cut it into bite-sized pieces, then add to a large bowl. Add the ginger garlic paste, finely chopped green chili, and oil. Mix well to coat the tofu thoroughly.
In a small bowl, mix the spices, cornstarch, baking soda, and rice flour. Sprinkle this dry mixture over the tofu and mix well to coat.
Alternative method: Mix all the spices, cornstarch, rice flour, and baking soda in a large bowl. Add the ginger garlic paste, green chili, and oil. Slowly add water to form a thick batter. Add the tofu to this mixture and coat well.
To bake, spread the coated tofu on a baking sheet lined with parchment paper. Bake at 200°C for 20-25 minutes or until the edges are crispy.
To fry, heat a pan over medium-high heat and add oil. Add the tofu to the heated oil. Turn every minute until the edges are crispy.
Top with chopped cilantro or green onions, squeeze lemon, and serve with your choice of chutney. Enjoy!
Tofu Koliwada Recipe - A Surprising Delight Cooking Tips
If you press the tofu beforehand, it absorbs the spices better. Don't hesitate to adjust the spices to your taste. If you prefer frying in a pan instead of baking, be careful as it will cook faster.
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