Crispy Tofu Stir Fry Recipe – Indian Amchur & Kashmiri Chili

Last Updated on 4 months by Neha Deshmukh

Crispy Tofu Stir Fry Recipe – Indian Amchur & Kashmiri Chili

Introduction

Okay, let’s be real – tofu sometimes gets a bad rap. But trust me on this one! This Crispy Tofu Stir Fry is a total game-changer. It’s packed with flavour, super easy to make, and honestly, even tofu skeptics end up asking for seconds. I first made this when I was craving something quick, healthy, and with a little bit of that familiar Indian tang. It’s become a regular in my kitchen ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average tofu dish. We’re taking inspiration from Indian flavours – think tangy amchur, vibrant Kashmiri chili, and a lovely coating of yogurt – to create something truly special. It’s crispy, flavourful, and comes together in under 30 minutes. Plus, it’s a fantastic way to get a good dose of protein into your diet!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 200 gms Firm Tofu
• 1 medium Capsicum (bell pepper)
• 2 small Onions
• 0.5 cup Curd (yogurt)
• 0.25 tsp Kashmiri red chilli powder
• 0.25 tsp Dry mango powder (amchur)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Firm Tofu Selection: You need firm or extra-firm tofu for this recipe. Silken tofu will just fall apart. Pressing the tofu is also key – it helps remove excess water and makes it extra crispy.
• Kashmiri Red Chili Powder – Color & Flavor: Don’t skip this! Kashmiri chili powder isn’t about heat; it’s about colour and a mild, fruity flavour. It gives the tofu that beautiful red hue we all love in Indian dishes.
• Amchur – Tangy Indian Flavor: Amchur, or dry mango powder, is a staple in Indian cooking. It adds a lovely tangy flavour that balances the richness of the yogurt and the spice.
• Curd/Yogurt – Regional Variations: I usually use plain yogurt, but you can experiment! In some parts of India, they use dahi (slightly sour yogurt) which adds another layer of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the tofu block into 1-inch cubes.
2. Next, deseed the capsicum and slice it into thin strips.
3. Peel and thinly slice the onions, then separate the layers. This helps them cook evenly.
4. In a large mixing bowl, combine the tofu cubes, capsicum, and onions.
5. Add the beaten curd, salt, black pepper, Kashmiri red chili powder, and dry mango powder (amchur).
6. Mix everything thoroughly until all the pieces are evenly coated. Don’t be shy – get in there with your hands!
7. Preheat your air fryer to 190°C (375°F) for 15 minutes. Lightly grease the basket with oil to prevent sticking.
8. Once preheated, spread the marinated tofu and veggies in a single layer in the basket. Don’t overcrowd it!
9. Air fry for 15 minutes, pausing halfway to stir and rearrange for even cooking. This ensures everything gets nice and crispy.
10. Transfer the crispy tofu stir fry to a serving plate and sprinkle additional amchur if desired.
11. Serve hot!

Expert Tips

• Pressing Tofu: Wrap the tofu in paper towels and place something heavy on top for about 20-30 minutes to remove excess water.
• Don’t Overcrowd: Overcrowding the air fryer will steam the tofu instead of crisping it up. Work in batches if needed.
• Spice it Up: Feel free to add a pinch of turmeric or cumin to the marinade for extra flavour.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation – Plant-Based Yogurt Substitute: My friend, Priya, is vegan and swears by using cashew yogurt or coconut yogurt instead of dairy yogurt. It works beautifully!
• Gluten-Free – Naturally Gluten-Free: This recipe is naturally gluten-free, which is fantastic.
• Spice Level – Adjust Kashmiri Chili: If you like a little more heat, add a pinch of cayenne pepper or a finely chopped green chili to the marinade.
• Quick Weeknight Meal: Short on time? You can skip the air frying and stir-fry the tofu and veggies in a pan with a little oil. It won’t be quite as crispy, but still delicious.

Serving Suggestions

This Crispy Tofu Stir Fry is amazing on its own as a light snack. But it’s even better with…

• Whole wheat roti
• A cooling raita or mint chutney
• A side of brown rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or a pan to restore some of the crispiness.

FAQs

• Can I use a different type of tofu for this recipe? While you can try, firm or extra-firm tofu really is best for achieving that crispy texture.
• What is Amchur and can I substitute it? Amchur is dry mango powder, adding a unique tangy flavour. If you can’t find it, a squeeze of lemon juice or a dash of tamarind paste can work in a pinch, but the flavour won’t be quite the same.
• Can this be made in an oven instead of an air fryer? Yes! Bake at 200°C (400°F) for about 20-25 minutes, flipping halfway through.
• How can I adjust the spice level of this stir fry? Add more or less Kashmiri chili powder, or include a pinch of cayenne pepper or chopped green chili.
• What kind of dip would best complement this tofu stir fry? A cooling mint chutney, a creamy raita, or even a simple yogurt dip with a sprinkle of cumin would be perfect!