Tofu curry
Author: 
Recipe type: Vegetarian curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
f you're looking for a vegetarian dish that will convince even the most skeptical carnivore of just how great vegetarian food can be, look no further than this curry. It's bursting with flavor thanks to its subtle spicing and blend of ingredients, including creamy coconut milk, fragrant ginger and garlic, and a variety of aromatic spices. The result is a dish that is both satisfying and delicious, and that is sure to please even the pickiest of eaters.
Ingredients
  • 280 grams super firm tofu
  • 1 teaspoon chickpea flour
  • 1 teaspoon salt
  • 1 teaspoon Kashmiri Chilli powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon Ghee
  • 1 tablespoon Mustard Oil
  • 1 tablespoon Vegetable Oil (for frying tofu)
  • For the Curry Base:
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 green cardamom pods
  • 1 tablespoon Ghee
  • 1 tablespoon Vegetable Oil (for frying onions)
  • Salt (to soften onions)
  • 1 teaspoon Kashmiri Chilli powder
  • 2 teaspoons curry powder
  • ½ cup chopped tomatoes
  • 1 tablespoon chickpea flour (for thickening)
  • Water
  • Salt and sugar (to balance flavours)
  • 2 tablespoons of cream
  • 2 whole green chillies
  • 1 teaspoon garam masala
Instructions
  1. Start by preparing the tofu: Begin by carefully opening the tofu package. There's no need to press the tofu as you would with softer types; instead, pat it gently with a paper towel to remove any excess surface moisture and allow it to dry for 30 minutes The tofu is ready to absorb flavours when it's slightly drier on the outside.
  2. Cut the super-firm tofu into bite-sized cubes.
  3. In a mixing bowl, combine chickpea flour, salt, Kashmiri Chilli powder, and turmeric powder.
  4. Toss the tofu cubes in this mixture until they are evenly coated.
  5. Heat a pan over medium heat and add 1 tablespoon of ghee and 1 tablespoon of mustard oil.
  6. Once the oils are hot, add the coated tofu cubes and fry until they turn golden brown and crispy. Remove the tofu from the pan and set it aside.
  7. In the same pan, add 1 tablespoon of ghee and 1 tablespoon of vegetable oil.
  8. Add the bay leaf, cinnamon stick, and green cardamom pods. Sauté for a minute until they release their aroma.
  9. Add the chopped onions to the pan and sprinkle with some salt to help them soften. Sauté until the onions become translucent and lightly browned.
  10. Stir in the Kashmiri Chilli powder and curry powder and cook for a couple of minutes.
  11. Add the chopped tomatoes to the pan and cook until they become soft and the oil starts to separate from the mixture.
  12. Sprinkle 1 tablespoon of chickpea flour over the tomato-onion mixture and stir well to thicken the curry base.
  13. Gradually add water to the mixture to achieve your desired consistency for the curry. You can adjust the thickness by adding more or less water.
  14. Season the curry with salt and sugar to balance the flavours.
  15. Add the fried tofu cubes back into the curry and let them simmer in the sauce for a few minutes.
  16. Stir in the cream and garam masala. Simmer for an additional 2-3 minutes.
  17. Slit the whole green chillies and add them to the curry for a bit of heat. Remove the curry from heat once everything is well combined and the tofu is heated through.
  18. Your Tofu Curry is now ready to serve! You can enjoy it with steamed rice or flatbreads of your choice.
Nutrition Information
Serving size: 150 grams Calories: 621 Fat: 49 g Saturated fat: 14 g Unsaturated fat: 15 g Trans fat: 0 g Carbohydrates: 20 grams Sugar: 7 grams Sodium: 1682 mg Fiber: 5 g Protein: 24 grams Cholesterol: 41mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/2023/10/20/tofu-curry/