The Recipes

Indian Spiced Tofu

I think I did okay on this, Shilpa.  Let me know if this sounds about right.


Indian Spiced Tofu


- 1/5 package of extra-firm tofu

- 1/4 c. mushrooms, sliced

- 1/4 c. of snow or snap peas

- 1/3 jalapeno, finely diced

- 3 T. chopped onion

- 1 T. cumin

- 1 T. garam masala

- 1 garlic clove, minced

- 1 tsp. grated fresh ginger

- 1/4 c. coconut milk

- cilantro, chopped for garnish

- salt

- blended oil

Place the tofu between clean kitchen towels or paper towels.  Place a heavy pan on top of the tofu and let it sit for at least an hour to drain the excess moisture.

Mix together the cumin, garam masala, and a teaspoon of salt.  Cut the tofu into cubes and toss them in the spice mix.

Heat 1-2 T. of oil in a large skillet.  Add the tofu and let it cook until crisp on all sides; approximately 10 minutes.  Remove the tofu and set aside.

Add the onion and jalapeno to the skillet.  Season with salt and let them cook for 4-5 minutes.  Add the mushrooms and cook another 2-3 minutes, then toss in the peas.  Stir and cook another 3 minutes before adding in the garlic and ginger, stirring to combine.  Add the coconut milk and the reserved tofu.  Simmer for 5-6 minutes; until warmed through.

Plate the tofu and garnish with the cilantro.