Indo-Chinese · serves 2

Tofu Pakoras

Marinated tofu in besan batter. Crisp jacket, silky inside.

25 min Some work Vegetarian

Ingredients

  • 300g soft tofu, cubed
  • 5 tbsp besan with 100ml water
  • A pinch of baking soda
  • 1/2 tsp chilli powder
  • 1 green chilli, chopped
  • 1/4 cup coriander leaves
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • Oil for frying
  • Salt

Method

  1. Marinate the tofu in soy sauce, sesame oil and a pinch of salt for 5 minutes.
  2. Whisk the besan, water, soda, chilli powder, chilli and coriander to a thin coating batter.
  3. Coat and deep fry until golden. Handle the tofu gently — it breaks.
  4. Drain on paper, salt while hot, eat immediately.

Questions people ask about Tofu Pakoras

How long does Tofu Pakoras take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of tofu in Tofu Pakoras?

Use paneer, cubed the same size. It browns faster, so drop the heat slightly.

Can I make Tofu Pakoras ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Tofu Pakoras vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Tofu Pakoras?

On its own as a main, or with fried rice or noodles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

More ideas by ingredient

If you liked this

Sweet Corn Soup
18 min · Easy
Fried Rice + Chilli Garlic Veg
20 min · Easy
Schezwan Fried Rice
20 min · Easy
Hot and Sour Soup
20 min · Easy
Chinese Chop Suey
20 min · Easy
Tofu and Mushrooms in Garlic Sauce
20 min · Easy