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South Indian Tofu Fry

If you've written off tofu as boring, this recipe will change that. Firm tofu gets coated in cornstarch, chilli powder, and turmeric, pan-fried until golden and crisp, then tossed into a fragrant South Indian masala of garlic, curry leaves, and dried red chillies. It's punchy, aromatic, and on the table in 30 minutes.
The cornstarch coating is the secret — it creates a light crust that holds up when you toss the tofu back into the masala. The tempering step (mustard seeds, dried chillies, curry leaves hitting hot oil) is where all that bold South Indian flavour comes from.
Pair with my hot peppery rasam recipe and once you make it, it'll be in your regular rotation.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Snack
Servings 4 people

Ingredients
  

For the Tofu

  • 400 g Firm Tofu (pressed, cubed into ~2cm pieces)
  • 2 tbsp Cornstarch
  • 1 tsp Chili Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Cumin Powder
  • 1 tsp Salt & Pepper (adjust to taste)

For the Masala

  • 1 tbsp Neutral or Coconut Oil
  • 1/4 tsp Asafoetida (Hing)
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 4 Garlic Cloves (minced)
  • 1 Red Onion (finely chopped)
  • 1 tsp Salt (adjust to taste)

To Finish

  • 1 Sprig Curry Leaves (10-12 leaves)
  • Small handful Fresh Coriander (roughly chopped)

Instructions
 

Coat & Fry the Tofu

  • Coat: Toss tofu cubes with cornstarch, chilli powder, cumin powder, turmeric, and salt until evenly covered.
    • Press your tofu. Wrap in a tea towel, press under a heavy pan for 15–20 minutes before cutting. Drier tofu = crispier crust.
    Swap the protein. The same coating and masala works brilliantly with paneer or cauliflower florets.
  • Fry: Heat 1 tbsp oil in a wide pan over medium-high. Fry tofu in a single layer, undisturbed, for 2–3 minutes per side until golden and crisp. Remove and set aside.
    • Don't crowd the pan — fry in batches if needed. If the tofu is sticking, it's not ready to flip.

Build the Masala & Combine

  • Temper: In the same pan, add more oil if needed. Add asafoetida (hing), mustard seeds, cumin seeds and dried red chillies - let them splutter.
  • Sauté: Add garlic & onion and cook 3–4 minutes until softened.
  • Combine: Return tofu to the pan. Toss to coat and cook 2 minutes.
  • Finish: Turn off the heat, scatter over curry leaves and coriander, and serve immediately.