Cooking with Vadouvan Seasoning

I had heard of vadouvan seasoning for years but never remember having it before. I looked up the ingredients and the flavors appealed to me. It’s often called a type of curry flavor or seasoning. I’ve seen it also called Vadouvan curry powder. I’m not sure exactly how to describe it. Vadouvan certainly has a bit of heat and I would describe it as warm, but not hot. The combination of ingredients works so well together. I certainly see why it is described and curry-like. I was happy I tried it and see myself using it often.

I already had all of the ingredients, except fresh curry leaves. I ended up getting dried curry leaves for this batch with plans to get a curry plant later. From there it was just a matter of making a batch and seeing what I thought. 

I was quite happy in the end.  I made a larger version than a recipe I found online and I changed the amounts on a few of the ingredients. The version I made is listed below.

I’ve used the vadouvan on tofu -recipe follows-and chicken so far and I am sure I will be using it often. It would make a nice addition to most any vegetable dish, too. You could certainly make it salt free, if you prefer. I think I might with the next batch. It’s not salty at all, but if you like to control your salt intake, leave it out.  

Vadouvan

1T. fenugreek seeds

2 T. cumin seeds

3 T coriander seeds

1 T. ground turmeric

40 curry leaves –use fresh or dried if using dried, do not toast

3 T. brown mustard seeds

2 T. dried chili flakes

1T. salt

2 t. black peppercorns- I used multi color

Place all Vadouvan spice mix ingredients into a heavy-based dry pan and toast until fragrant and just starting to steam. I had dry curry leaves so I added them to the warm spice mixture after toasted. Fresh leaves would have gotten to toasted, I fear. Allow to cool. Transfer to a mortar and pestle or spice grinder and finely grind. Transfer into a sealed container and use as needed. Makes ¾ cup. I store mine in the fridge, but you don’t have to.

Vadouvan Crispy Tofu

1 lb. firm or extra firm tofu- not silken type

3-4 T. cornstarch

1 or 2 T. vadouvan seasoning

½ t. salt

¼ c. oil

Remove tofu from the tub and cut into cubes. Bring a medium pot of salted water to a boil and add the tofu. Simmer 10 minutes. Drain tofu in a colander, then lay cubes on a linen towel to dry off a bit more. Then place the cornstarch in a plastic bag with the vadouvan and salt. Shake the tofu in the bag, a handful of cubes at a time, to coat evenly with the cornstarch. Place prepared tofu in a bowl and heat oil in a skillet. Once the oil is hot, fry the tofu, turning until golden on all sides. I did this step in two batches. When you take the tofu out of the pan, place on a dish with paper towels to absorb any grease. Once all the tofu is cooked, serve with your choice of dipping sauce. I used a sweet chili sauce.