Kothimeera Podi Tofu Stir Fry With Bell Peppers
Kothimeera Tomato Podi Tofu Stir Fry is the answer to tofu that actually tastes like something. The urad dal base in our Kothimeera Tomato Podi clings to pressed tofu cubes on a hot kadai, building a dry spice coat that carries the fresh tang of kothimeera and tamarind into every bite. Toss in sweet, slightly charred bell peppers and you have a weeknight dinner that is quietly brilliant.
Prep: 15 min | Cook: 12 min | Serves: 2 | Difficulty: Medium
Ingredients
- 2.5 tsp Kothimeera Tomato Podi
- 250g firm tofu, pressed and cut into 2cm cubes
- 2 bell peppers (any colour), cut into bite-sized pieces
- 1 tbsp oil
- 1 tsp jeelakarra (cumin seeds)
- 1 tsp lemon juice
- Salt to taste
Method
- Press the tofu firmly between two plates with a heavy object on top for at least 10 minutes — the drier the tofu, the better the podi will coat and crust.
- Toss the tofu cubes with the Kothimeera Tomato Podi and a pinch of salt in a bowl, turning until each cube is evenly coated in the dry spice mix — the urad dal in the podi gives it a grainy, crust-like quality.
- Heat oil in a kadai on high flame until it just begins to shimmer. Add the jeelakarra and let it splutter for a few seconds.
- Lay the coated tofu cubes in the kadai without crowding and cook undisturbed for 2-3 minutes until the undersides turn golden and a little crusty. Turn gently and repeat on all sides — the podi should darken slightly and smell of toasted coriander and warm spice.
- Push the tofu to the edges of the kadai, add the bell peppers to the centre, and stir-fry on high heat for 2 minutes until they soften slightly but still hold a little bite and show a few charred edges.
- Toss everything together off the heat, finish with a squeeze of lemon juice, and serve immediately — over rice, with roti, or straight from the kadai.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Rich in Potassium