Tofu masala
Yeung Man Cooking · ♥ 16.1K likes · 494K views · 26 min video
Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole red onion
- 1 cloves garlic
- 1 whole ginger
- 1 whole long green chilli pepper
- 5 whole shallots
- 350 g extra-firm tofu
Finely chop the red onion and the green chilli, grate the garlic and ginger, peel the shallots and halve them.
Pat the tofu dry with a paper towel and slice it into bite-sized pieces; dice the roma tomatoes.
- 2 whole roma tomatoes
Open the cardamom pods with the butt of the knife to take out the seeds, or leave the pods whole.
Saute pan on medium heat with about a tablespoon of avocado oil; sear the tofu 4 to 5 minutes, leaving the stuck bits, which will be deglazed later.
- 1 tbsp avocado oil
Add the shallots and saute 3 to 4 minutes, then set the tofu and shallots aside.
- 3 tbsp chili oil
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 3 whole dried chili peppers
- 4 whole cardamom pods
Pan back on medium heat with three tablespoons of chili oil; fry the cumin seeds, coriander seeds, dried chili peppers and cardamom seeds for a couple of minutes.
Add the red onions and saute 3 to 4 minutes, then the garlic, ginger and green chili for another couple of minutes.
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp turmeric
- ½ tsp salt
- 2 tsp garam masala
Add the sweet paprika, smoked paprika, cayenne, turmeric, salt and garam masala and saute a couple of minutes.
Add half a cup of tomato puree and cook a couple of minutes until the oil separates out.
Tomatoes, purée and the oil separating
- ½ cup tomato puree
- 1 cup water
Return the tofu and shallots, stir, add a cup of water, cover and cook just under medium for about 10 minutes.
- ¼ cup coconut cream
- fresh cilantro
Stir in a quarter cup of coconut cream; plate and garnish with fresh cilantro and a drizzle more coconut cream.