Tofu Fire Phall

Hot in the extreme. A real bottom burner

Serves - 4 Heat 5 (1-5)

Rating - 4 (1-5)

Prep Time 20 Minutes Cooking Time 60 Minutes

Ingredients

750 g Pressed Tofu, cut into bite sized cubes

3 tbsp Vegetable Oil

1 Onion, finely chopped

8 Garlic Cloves, finely chopped

30 g Ginger, finely chopped

1 tsp Cumin

1 tsp Coriander

3 tsp Chilli Powder

1 tsp Fenugreek Leaves

1 tsp Garam Masala

400 g Tomatoes

2 tbsp Tomato Purée

12 Chilli Peppers

Method

Fry the tofu in a pan in half the oil until sealed (5 to 10 minutes).

Then set aside to cool.

Fry the onion, garlic and ginger until golden in remaining oil.

Mix the dry spices with a little water to make a paste.

Add to the onion mixture and cook for 10 minutes.

Add the tomato (tinned and purée) and chillies.

Cook for a further 10 minutes.

Combine the tofu and all ingredients in a casserole dish and cook in a pre-heated oven at 400 F or Gas 6 for 25 to 30 minutes.