Tofu Bangalore Phall

Great taste but very hot and meat free

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Serves 4-6 (Estimated) Rating 5/5

5 stars

Prep Time 10 Minutes Cooking Time 50 Minutes

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Carbon Rating A

CO2e Information

2 tsp Curry Powder
3 tsp Chilli Powder
½ Onion, finely chopped
5 tbsp Vegetable Oil
4 Cloves
6 cm Ginger, finely chopped
12 Red Chillies, finely chopped
1 kg Pressed Tofu, cut into bite sized cubes
220 ml SpiceTheWorld Masala Gravy
4 tbsp Coriander Leaves, finely chopped
1 tsp Garam Masala

Make a paste of the curry powder and chilli powder with a little water.
Fry the onion until translucent in the vegetable oil then add the garlic ginger and chillies.
Stir fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.
Add the tofu pieces and seal well on all sides.
Add half the masala gravy and simmer for 10 minutes or until the tofu is cooked stirring constantly.
If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and cook for a further minute.
Remove from heat and stir in the garam masala.
Serve with the whole coriander leaves sprinkled over the top.