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
- 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.