Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of grated ginger
- 2 tablespoons of vindaloo paste
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 cup of water
- 1 tablespoon of tomato paste
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of brown sugar
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Drain the tofu and cut it into 1-inch cubes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion and cook for 2-3 minutes until softened.
4. Add the minced garlic and grated ginger and cook for another minute.
5. Add the vindaloo paste, ground cumin, ground coriander, turmeric, paprika, and salt. Stir well to combine.
6. Add the cubed tofu and stir gently to coat it with the spice mixture.
7. Add the water, tomato paste, apple cider vinegar, and brown sugar. Stir well to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the sauce has thickened and the tofu is heated through.
9. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the onion and tofu
- Low heat for simmering the sauce
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 190
- Total fat: 11g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 670mg
- Total carbohydrates: 16g
- Dietary fiber: 2g
- Sugars: 9g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of tofu you like, but firm tofu works best for this recipe.
- If you don't have vindaloo paste, you can use curry paste or garam masala instead.
- You can use any type of vinegar instead of apple cider vinegar.
- You can use honey or maple syrup instead of brown sugar.
Variations:
- You can add vegetables such as bell peppers, carrots, or potatoes to the recipe.
- You can use chicken or shrimp instead of tofu.
Tips and tricks:
- Make sure to drain the tofu well before using it in the recipe.
- You can marinate the tofu in the spice mixture for a few hours before cooking for extra flavor.
- Adjust the amount of vindaloo paste to your taste. If you like it spicier, add more paste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the tofu vindaloo in a bowl with rice or naan bread on the side.
Garnishes:
- Garnish the dish with fresh cilantro.
Pairings:
- Serve the tofu vindaloo with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
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:
- Vindaloo is a popular Indian dish that originated in the Goa region. It is known for its spicy and tangy flavor.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve the tofu vindaloo as a main dish for dinner.
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Region: Indian