Ingredients with Measurements:
- 1 block of firm tofu, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
3. Add the curry powder, cumin, coriander, and turmeric, and stir for 1-2 minutes until fragrant.
4. Add the cubed tofu and stir to coat it with the spice mixture.
5. Add the can of diced tomatoes and coconut milk, and stir to combine.
6. Season with salt and pepper to taste.
7. Bring the mixture to a simmer and let it cook for 10-15 minutes until the tofu is heated through and the sauce has thickened.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 14g
- Protein: 10g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of tofu, but firm tofu works best for this recipe.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use any type of oil, such as olive oil or coconut oil.
Variations:
- You can add vegetables such as bell peppers, carrots, or potatoes to the curry.
- You can use different spices such as garam masala or chili powder.
- You can add a tablespoon of honey or maple syrup for a touch of sweetness.
Tips and tricks:
- Press the tofu before cubing it to remove excess water and make it firmer.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Adjust the amount of spices to your taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Apohtin Tofu Curry is a traditional Indian dish that originated in the Punjab region.
Flavor profiles:
- Spicy
- Savory
- Creamy
Serving suggestions:
- Serve hot with rice or naan bread.
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