Tofu Masala
A very popular dish. Very spicy and a great taste.
Serves 4-6 (Estimated) Rating 4/5
Prep Time 15 Minutes Cooking Time 60 Minutes
| Ingredients |
| 3 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 3 cm Cinnamon, finely chopped |
| 2 Cardamom Pods |
| 4 Cloves |
| 1 tsp Fennel Seeds |
| 3 cm Ginger, finely chopped |
| 2 Garlic Cloves, finely chopped |
| 1 tsp Turmeric |
| 1 tsp Coriander |
| ½ tsp Chilli Powder |
| 5 tbsp Natural Yogurt |
| 2 tsp Tomato Purée |
| Salt, to taste |
| 500 g Pressed Tofu, cut into bite sized cubes |
| 15 g Creamed Coconut |
| Coriander, to garnish |
| Method |
| Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high |
| Add the cinnamon, cardamoms, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes |
| Add the ginger and garlic stir and cook for another 10 minutes on low heat stirring regularly. |
| Add the turmeric, coriander and chilli powder and fry gently for a minute |
| Add 1 tablespoon of yoghurt stir round and turn the heat up so the yoghurt sizzles in the oil. |
| When the yoghurt has lost a lot of its moisture then you can add another tablespoon. |
| Stir and fry as before. |
| Repeat until all the yoghurt is incorporated. |
| Add the tomato purée and stir in. |
| Stir in plenty of hot water enough to make the mixture very fluid. |
| Bring to the boil and simmer stirring occasionally for 20 minutes. |
| Add salt to taste. |
| Heat a little oil in a large heavy frying pan and stir-fry the tofu pieces over a moderate heat until they are sealed. |
| Add the tofu to the sauce and simmer gently for another 10 minutes until the tofu is cooked. |
| Stir from time to time and if the sauce gets too dry add a little hot water |
| 10 minutes from the end add the creamed coconut pieces and stir to melt it in. |
| Remove the cassia and cardamoms |
| Serve. |