Tofu Kadai
May 15, 2014

Healthy, protein-packed tofu with Indian spices making for a great fusion dish.

Cuisine Indian
Course Main Course
Serves 4
Method Stovetop
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Indian
  • Course Main Course
  • Serves 4
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 45  minutes
8   ounce
onion(medium-sized). cubed
kashmiri red chilli powder
2   tablespoon
tomatoes(medium-sized, finely chopped
kasuri methi
2   tablespoon
1   dash
pav bhaaji masala
1   teaspoon
garam masala
1   teaspoon
capsicum/green bell pepper, cubed
coriander seeds, crushed
2   tablespoon
red chillies, crushed
black peppercorns, crushed
2   tablespoon
cumin powder
0.5   teaspoon
coriander powder
0.5   teaspoon
ginger, crushed
1   tablespoon
garlic, crushed
1   tablespoon
coriander leaves, chopped (for garnish)
1   cup

1. Drain the tofu, and press lightly between absorbent kitchen towels to get rid off any excess water. Add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1 tablespoon kashmiri chilli powder, and salt to the tofu and set aside for atleast 5 minutes for marinating.

2. Heat 1 tablespoon oil in a non-stick kadai or wok on medium-high. Add the marinated tofu.

3. Toss until the sides begin to turn slightly golden-brown. Take the fried tofu out in a plate, and set aside.

4. In the same pan, heat 1 tablespoon oil. Once hot, add the crushed ginger and garlic. Saute on medium flame until raw smell disappears.

5. Next add the finely chopped tomatoes. Cook until the tomatoes are done, and oil start to ooze out from the sides. If you wish to make your gravy very dry, then you can leave the tomatoes to cook for a little bit longer in the open pan so that they loose all the moisture.

6. Next add the cubed onions and capsicum. Stir for about 5 minutes or until about half cooked and until well coated with the tomato masala. At this point, add the garam masala, pav-bhaaji masala, red chilli powder, crushed coriander seeds, crushed red chillies, crushed pepper corns, salt to taste, and give it a good stir. Reduce the amount of red chillis, pepper corns and chilli powder for a milder, less spicier version.

7. Next add the fried tofu and kasuri methi, mix well and let cook without lid for 5 minutes. Garnish with chopped coriander leaves. Serve with chapati, naan or rice.