Tofu Tikka Stove Top Paneer Tikka Video Recipe

Tofu Tikka is one among our family favorite and even kids have it without any hesitation. So I buy organic Tofu from grocery store. I remind you that the perfect blend of masala in the marination makes it so tasty and I assure that no one can find the difference between Tofu and Paneer. Today I have included the recipe with video tutorial also I always make it in stove top , on dosa pan / skillet so no worries about oven :-).

I have shared various pictures in the bottom of the post where I used this recipe so far (yup true blogger never comes with a single trial 🙂

Keypoints

• Drain the water completely out from the Tofu block.
• Hung Curd is a must for this recipe.
• Salt and Red Chili powder has to be little extra than usual in the marination to get perfect taste.
• I use homemade Ajwain or Methi Leaves or Italian seasoning as dried herbs.
• You can use Paneer instead of Tofu, for firm homemade paneer recipe do check HERE.

How to Make Tofu Tikka

• Wash and remove excess water from the tofu as shown in the video.
• Keep a weight to remove excess water from the tofu block.
• Make sure to place a weight that tofu block holds otherwise it breaks.
• Once done with draining excess water do cut in to cubes.
• To the cut tofu cubes add drained / hung curd , salt, dried herbs, red chili powder and garam masala powder.
• Don’t use any harsh ladle gently toss the bowl so that marination sits all over the tofu or by using your hand.

• Let it sits for 30 minutes (give 2 – 3 times gentle stir in between).
• After 30 minutes heat the cast iron pan or dosa griddle, add few tsp oil.
• Gently place the tofu cubes leaving space between each.
• Let them cook in medium flame, lift one and check it they are easy to turn then flip them so that uncooked side cooks for a while.
• Make sure each side turns golden brown.
• Once done with all sides remove from the flame.
• In the same pan add capsicum sprinkle salt and pepper for taste.
• Once they are done skewer them in wooden sticks.
• Serve Tofu Tikka with Mayonnaise or Ranch as an appetizer 🙂

Ingredients for Tofu Tikka

Extra Firm or Firm Tofu – 14 oz / 400 grams
Red Chili Powder – 1.5tsp
Thick Yogurt – 2 Tbsp
Garam Masala Powder – 1tsp
Color Capsicums – 1/2 – 3/4th Cup
Optional Food Color – A Pinch
Dried Herbs / Italian seasoning / Kasturi Methi – 1tsp
Seasoned Salt / Regular salt – 1tsp
Oil – As Needed

Video Tutorial

Recipe Card

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Tofu Tikka Video Recipe

Prep Time

10 mins

Cook Time

10 mins

Resting Time

30 mins

 

Course: Appetizer

Cuisine: Chinese, Indian, Japanese

Servings: 4

Author: Sangeetha Priya

Ingredients

• Extra Firm or Firm Tofu – 14 oz / 400 grams
• Red Chili Powder – 1.5tsp
• Thick Yogurt – 2 Tbsp
• Garam Masala Powder – 1tsp
• Color Capsicums – 1/2 – 3/4th Cup
• Optional Food Color – A Pinch
• Dried Herbs / Italian seasoning / Kasturi Methi – 1tsp
• Optional Seasoned Salt / Regular salt – 1tsp
• Oil – As Needed

Instructions

1. Wash and remove excess water from the tofu as shown in the video.
2. Keep a weight to remove excess water from the tofu block.
3. Make sure to place a weight that tofu block holds otherwise it breaks.
4. Once done with draining excess water do cut in to cubes.
5. To the cut tofu cubes add drained / hung curd , salt, dried herbs, red chili powder and garam masala powder.
6. Don’t use any harsh ladle gently toss the bowl so that marination sits all over the tofu or by using your hand.
7. Let it sits for 30 minutes (give 2 – 3 times gentle stir in between).
8. After 30 minutes heat the cast iron pan or dosa griddle, add few tsp oil.
9. Gently place the tofu cubes leaving space between each.
10. Let them cook in medium flame, lift one and check it they are easy to turn then flip them so that uncooked side cooks for a while.
11. Make sure each side turns golden brown.
12. Once done with all sides remove from the flame.
13. In the same pan add capsicum sprinkle salt and pepper for taste.
14. Once they are done skewer them in wooden sticks.
15. Serve Tofu Tikka with Mayonnaise or Ranch as an appetizer 🙂

Recipe Notes

1. Drain the water completely out from the Tofu block.
2. Hung Curd is a must for this recipe.
3. Salt and Red Chili powder has to be little extra than usual in the marination to get perfect taste.
4. I use homemade Ajwain or Methi Leaves or Italian seasoning as dried herbs.
5. You can use Paneer instead of Tofu, for firm homemade paneer recipe do check HERE.

Most of our lunch spread had Tofu , click here for one such post in Instagram 🙂 For more interesting recipes do follow us on

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