Saturday, May 23, 2009

Indian Tofu, Tomatoes, and Peas

I made this recipe a few weeks ago. It was adapted from a recipe in Delicious Living magazine, one of the freebie publications I pick up occasionally at Whole Foods. It was easy, and very tasty--I think I'll make it again this week, and throw in some dried curry leaves.

1 lb extra firm tofu
1/8 t salt
2 t curry powder
4 cloves of garlic, minced
1 T minced fresh ginger
1 14.5-oz can diced tomatoes
2 cups frozen peas
1/2 cup packed cilantro leaves
cooking spray, optional

Press excess moisture out of the tofu with a towel. Cut tofu into cubes. Sprinkle with salt and 1 t of the curry powder. Spray a nonstick skillet lightly with cooking oil spray (if desired). Cook the tofu in the skillet until it starts to turn golden. Remove tofu to a bowl and set aside. Saute the garlic and ginger in 1 T water in the same skillet. Add tomatoes and the remaining curry powder. Stir and cook 3 - 4 minutes, until the moisture in the tomatoes is reduced. Add frozen peas; cook covered until peas are almost tender, about 3 minutes, adding 1 T of water if needed. Scatter the tofu over the tomato-pea mixture and heat 2 minutes. Stir in cilantro. Serve alone, or on top of pasta or rice.

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