Description
Crispy tofu and vibrant veggies tossed in a fragrant Indian-spiced sauce. A quick and flavorful weeknight meal.
Ingredients
Units
Scale
- 375 g (13 oz) Extra Firm Tofu
- 1 tsp Cumin Seeds
- 2 Whole Red Chili
- 2 sliced Onions
- 2 tsp Crushed Ginger
- 2 tsp Crushed Garlic
- 2 tsp Ground Coriander
- 0.5 tsp Garam Masala
- 0.5 tsp Turmeric
- 1 tsp Red chili or paprika
- 2 sliced Tomatoes
- 473 ml (2 cups) Sliced Red and Orange Peppers
- 1 bundle chopped Asparagus
- 5 tbsp Oil
- Salt
Instructions
- Squeeze excess water from the tofu by pressing between your hands and cut it into long pieces.
- In a wok, add about 2 tbsp of oil and sauté the tofu over medium-high heat until golden. Transfer to a tray.
- In the same wok, heat oil and add cumin seeds until they splutter.
- Add the sliced onions and chili. Sauté until translucent.
- Add the ginger and garlic and sauté until the raw smell disappears.
- Add all the spices and mix well until fragrant.
- Add the tomatoes and cook for about 4–5 minutes until the tomatoes are cooked.
- Add the peppers and asparagus and cook for about 5–6 minutes until they are cooked through but not overcooked.
- Add the fried tofu and mix well. Check the seasonings.
- Serve hot.
Notes
- For crispier tofu, press it for at least 30 minutes before cooking, or use a tofu press.
- If you prefer a milder dish, reduce the amount of chili or omit it entirely.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 20