Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1/2 cup of cashews, chopped
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of salt
- 1/4 cup of tomato puree
- 1/2 cup of water
- 2 tablespoons of fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the cumin powder, coriander powder, turmeric powder, cayenne pepper, and salt. Stir to combine.
5. Add the cubed tofu and chopped cashews to the skillet and stir to coat with the spice mixture.
6. Add the tomato puree and water to the skillet and stir to combine.
7. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes until the sauce has thickened and the tofu is heated through.
8. Stir in the chopped cilantro.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 235
Fat: 17g
Carbohydrates: 12g
Protein: 11g
Fiber: 2g
Sugar: 3g
Substitutions for ingredients:
- You can use any type of nuts instead of cashews, such as almonds or peanuts.
- If you don't have tomato puree, you can use canned diced tomatoes or tomato sauce instead.
Variations:
- You can add vegetables such as bell peppers, carrots, or peas to the skillet for a more colorful and nutritious dish.
- For a non-vegetarian version, you can add cooked chicken or shrimp to the skillet.
- You can use different spices such as garam masala or curry powder for a different flavor profile.
Tips and tricks:
- To make the tofu more flavorful, you can marinate it in soy sauce, garlic, and ginger for a few hours before cooking.
- If you want a creamier sauce, you can add a tablespoon of coconut cream or yogurt to the skillet.
- To make the cashews more crunchy, you can toast them in a dry skillet over medium heat for a few minutes before adding them to the skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Drokpa Katsa with Tofu and Cashews in a colorful bowl or plate, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, chopped green onions, or sliced red chili peppers.
Pairings:
This dish pairs well with steamed rice, naan bread, or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted cauliflower
- Sauteed spinach with garlic
Troubleshooting advice:
- If the sauce is too thick, you can add more water or vegetable broth to the skillet.
- If the sauce is too thin, you can let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to drain and press the tofu to remove excess water before cooking.
- Wash your hands and utensils thoroughly before and after handling raw ingredients.
Food history:
Drokpa Katsa is a traditional Tibetan dish made with yak meat or beef. This vegetarian version uses tofu and cashews for protein and texture.
Flavor profiles:
This dish has a spicy and savory flavor profile, with hints of ginger, cumin, and coriander.
Serving suggestions:
Serve the Drokpa Katsa with Tofu and Cashews as a main dish for lunch or dinner, or as a side dish for a larger meal.
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Region: Tibetan