Breadcrumbs | Chinese Five Spice Tofu | Tofu Phall | Thai Red Tofu Curry | Tandoori Veggy Prawns | Mussel Rogan Josh | Tofu Curry | Onion Bhajii | Tofu Pathia |
Tofu Pathia
A smooth, rich dish that will delight all your dinner guests and have them asking for more.
Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 30 Minutes
| Ingredients |
| 1 tsp Toasting Seeds |
| 180 cm Vegetable Oil |
| 2 Onions, finely chopped |
| 2 tsp Ginger, finely chopped |
| 2 tsp Turmeric |
| 4 tsp Curry Powder |
| 1 tsp Chilli Powder |
| 1 kg Pressed Tofu, cut into bite sized cubes |
| 1 tsp Tamarind Paste |
| 400 g Chopped Tomatoes |
| 2 tbsp Tomato Purée |
| 300 ml Vegetable Stock |
| 2 tsp Garam Masala |
| Lemon Juice, to garnish |
| Method |
| Heat a large saucepan on a high heat. |
| Once it is hot add the whole toasting seeds and toast them until they sizzle and crackle. |
| Now add the oil and then add the chopped onions and reduce the heat to low. |
| Cook the onions gently and slowly until they turn a golden-brown colour. |
| Make a paste of the ginger purée, garlic purée, curry powder, Turmeric powder, Chilli powder with a little water. |
| Add to saucepan and stir in well and fry for a couple of minutes. |
| Now add the tofu and stir in well. |
| Add the tamarind extract. |
| Mix the Chopped Tomatoes, Tomato Purée together in a jug with the stock and pour into the saucepan and mix in well. |
| Turn up the heat until the sauce begins to simmer and leave to simmer for 5-10 Minutes. |
| Stir occasionally. |
| Finally sprinkle in the garam masala and stir in well for the final 2 minutes of cooking. |
| Garnish with the Lemon Juice serve and enjoy. |