RCI-BR.004.0042.001
Amar's Tofu
Tofu
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Spices:1 unit
- cardamom pods6-8 whole
- whole coriander seeds2 tsp
- whole cumin seeds½ tsp
- bay leaf1 unit
- oil4 Tbsp
- (or 2) garlic cloves1 unitchopped
- (or 2) large onion1 unitchopped coarsely
- Tofu cake –extra firm (or firm)1 unitcut into ¾-inch cubes.
- currants½ cup
- sour cream½ cup
- creamy plain yogurt – 2% (fat?) is good½ cup
- butter (optional)1 Tbsp
- coconut milk (optional)½ cup
- (or more) slivered almonds¼ cuplightly toasted
- toasted coconut threads or flakes (optional)⅛ cup
Method
1
Crack open the cardamom pods. Reserve the seeds; discard the shells.
2
Heat oil to quite hot (not smoking.)
3
Add spices and bay leaf.
4
Cook until seeds crack. (1-2 minutes.)
5
Reduce heat to medium.
6
Add onion and garlic. Cook until tender & translucent
7
Reserve onion, garlic & spices to a side dish
8
Season tofu with salt & pepper. Then fry. (Adding oil if needed.)
9
When tofu is heated through, sauté until lightly brown (5-8 minutes).
10
Add reserved onion/spice mixture.
11
Add currants and sauté for 3-5 minutes.
12
* At this point, tofu may be cooled & chilled for re-heating the following day, up to a week.
13
* The spices continue to blend their flavors – this dish re-heated tastes as well as, or better than, when freshly cooked!
14
Add sour cream, yogurt and, if using: coconut milk & butter.
15
Simmer until sauce has cooked down a little.
16
Add toasted almonds (and toasted coconut, if using.)