Tofu 65

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Here’s an easier, little messy way to crunchy, spicy tofu: writer Priyanka Naik’s vegan mentation of the fashionable South Indian crockery Chicken 65. By coating the tofu successful a slurry made of cornstarch and oil, you chopped down connected the lipid needed for pan-frying. Then, you overgarment it successful a condiment that’s packed with pungent heat. Serve with rice, noodles, oregon connected apical of greens.

Leftovers tin beryllium refrigerated for up to 3 days.

Black mustard seeds, Kashmiri chile powder, and Sichuan oregon Kashmiri chiles tin beryllium recovered successful Indian oregon galore planetary markets, successful well-stocked market stores oregon online.

Ingredients

measuring cup

Servings: 2-4

1 (14- to 16-ounce) bundle extra-firm tofu
2 tablespoons cornstarch
3 tablespoons rootlike lipid oregon different neutral oil, divided
1/2 spoon achromatic mustard seeds
2 full dried Sichuan oregon Kashmiri reddish chiles
1 tiny reddish bulb (6 ounces), chopped into 1-inch cubes
One (1-inch) portion caller ginger, peeled and chopped (1 tablespoon)
2 ail cloves, chopped
1/2 spoon Kashmiri reddish chile pulverization (may substitute New Mexican oregon immoderate different spicy reddish chile powder)
1/4 spoon crushed turmeric
1 tablespoonful low-sodium soy sauce
1/4 cupful water
1/4 spoon granulated sugar
Fine oversea salt, if needed
1/4 cupful chopped caller cilantro stems and leaves

Nutritional Facts

Per serving (1 cupful tofu with sauce), based connected 4

Calories
221
Fat
16 g
Saturated Fat
1 g
Carbohydrates
11 g
Sodium
150 mg
Protein
11 g
Fiber
1 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Modern Tiffin” by Priyanka Naik (Tiller Press, 2021).

Tested by Joe Yonan.

Published October 23, 2021

Updated March 17, 2026