PAN FRIED MASALA TOFU ｜ SUPER QUICK & EASY TOFU RECIPE

This tofu recipe is extremely easy to put together. Just mix the ingredients and fry them and in less than 10 minutes you have this extremely delicious tofu that you can serve as an appetizer or snacks or as a side with the main meal. Ingredients Required For Making Fried Masala Tofu - serves 5 to 6 * 1 lb/454 gm firm/extra firm tofu. Can also use paneer instead of tofu but in that case skip the step of wrapping in paper towels and putting a weight on top, just go straight to applying the masala paste. * 1 heaped tablespoon plain unflavored yogurt * 2 teaspoons any curry powder. Home made Curry Powder - • HOW TO MAKE CURRY POWDER AT HOME * 1 teaspoon kashmiri red chilli powder(adjust proportion according to your preference). Please note that store bought curry powder already has added chilli powder so please leave out kashmiri chilli powder in that case. * 1/2 teaspoon turmeric powder * 1/4 th teaspoon garam masala powder. Home made Garam Masala - • 3 MUST HAVE HOMEMADE INDIAN SPICE POW... * little less than a teaspoon of salt or to taste * 1/4 th/1/2 teaspoon sugar/honey/maple syrup (optional) * 1 & 1/2 teaspoons blanched almond flour/gram flour(besan)/cornstarch(cornflour) * 1 teaspoon oil for mixing with tofu + 1 tablespoon for frying * chopped coriander leaves for garnish along with few drops of lemon juice(optional) **Points to note - * Please use a non stick pan for this recipe * Always use firm/extra firm tofu for this recipe. If the tofu that you buy comes dipped in water, please discard that water, carefully rinse the tofu under cold tap water, wrap it with a 2 or 3 thick paper towels. Then put it on a colander with a weight on top for about half an hour to an hour. * You can marinate the tofu for an hour to overnight if you have time on hand. * You can even use a teaspoon of ginger garlic paste. * Fry the tofu in a single layer and fry them in batches if your pan is small * Do not slice tofu too thin * Apply masala with your fingers * Do not fry on very high heat as that will burn the masala. At the same time frying it for a long time will destroy all the flavors. As soon as they turn little golden brown take them off heat. * Tastes best the day it is made KEEP IN TOUCH FOOD LOVERS - My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me. Facebook - / currieswithbumbi