Indian Curry Recipe - Tofu

Tofu makes for a great variation of this Indian curry recipe, which would otherwise probably use chicken. I hate to say it again...but tofu is another one of those foods I used to think that I would absolutely despise (before I ever tasted it). I remember one specific occasion where I became very angry at my mother, when it was revealed that she had slipped tofu into something that I had just enjoyed eating!

In hindsight, my reaction seems ridiculous... at the very worst, tofu tastes like nothing. Most of the time it just absorbs the flavor of whatever it is cooked in. In this case, the strong flavor of the curry and the turmeric (an Indian herb, part of the ginger family) will lend themselves to the tofu to make for an excellent curry.

Ingredients

1 cup frozen peas, thawed
1 lb firm tofu
1 tablespoon canola oil
2 tsp whole cumin seeds
2 cloves of garlic
1 small red hot chili pepper
3/4 pound ripe tomatoes, chopped (seeds removed)
3 teaspoons mild curry powder
1/2 teaspoon ground turmeric
Soy sauce to taste. Optional
3 tablespoons chopped coriander(cilantro), optional

Preparation

1. Press and Drain tofu: "How to Press and Drain Tofu" from eHow.com

2. Cut tofu into 1/2 inch cubes

3. Heat oil in large skillet Medium-high heat. A wok would be preferable if you own one. Add cumin seeds for a few seconds, then add garlic and chili pepper for a few more.

4. Stir in tofu, and cook until lightly brown on all sides. (about 5 minutes)

5. Add tomatoes, curry powder, and turmeric Cook for approximately 3 minutes. Continue to stir frequently to prevent burning. Taste and add more curry powder if desired.

6. Add remaining ingredients (peas, coriander). Taste again, and add curry powder or soy sauce accordingly. Cook for another 2 minutes, until peas are thawed and tomato juice has evaporated.

Other Indian Curry Recipes