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Protein Add-on

Crispy Tofu Bites

Cornflour-crusted tofu cubes pan-fried until golden — a light, dairy-free protein add-on.

Firm tofu, pressed dry, tossed in seasoned cornflour and shallow-fried in two teaspoons of oil. The crust keeps them crisp for a surprisingly long time, and the flavour stays neutral enough to sit beside anything — Indian breakfasts included.

By The Chef Kitchen · · · Version 1.2

Prep
10 min
Cook
10 min
Total
20 min
Servings
2
Cost / serving
₹45
Small bowl of crispy golden tofu cubes

Estimated nutrition per serving

How we calculate →

Covers one serving of this side on its own, every listed ingredient included.

Calories
140kcal
Protein
9.5g
Carbs
7.5g
Fat
9g
Fibre
0.7g
Added sugar
0g

Ingredients (2 servings)

  • 200 gFirm tofu — pressed and cubed

    Swap: Use paneer without pressing — see Garlic Paneer Bites for the dairy version.

  • 2 tspCornflour
  • ½ tspGarlic powder (optional)
  • 2 tspVegetable oil
  • to tasteSalt — to taste
  • 2 pinchBlack pepper

Method

  1. Press the tofu between two plates with a weight for 10 minutes, then cut into 2 cm cubes and pat dry.

  2. Toss the cubes with the cornflour, garlic powder, salt and pepper until evenly coated.

  3. Heat the oil in a nonstick pan on medium-high.

  4. Fry the cubes 2 minutes per side until deep golden on all faces.

  5. Drain on paper and serve hot.

Storage

Eat fresh for the best crust. Refrigerate up to 2 days; re-crisp in a hot dry pan or air fryer, never the microwave.

Best paired with

Two golden besan chillas folded on a beige plate
Recipe

Besan Chilla

Classic savoury gram-flour pancakes — vegetarian, eggless, no added sugar, and on the tawa in 25 minutes.

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