Breadcrumbs | Wholemeal bread | Chilli Pickle | Homemade White Bread | Bombay Potato | Spiced Fruit Salad | Mango Chutney | Tomato and Chilli Soup | Tofu Jalfrezi |
Tofu Jalfrezi
Hot, tasty and full of fresh Chilli. A very nice recipe
Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 30 Minutes
| Ingredients |
| 2 tsp Curry Powder |
| 1 tsp Chilli Powder |
| 1 tbsp Cumin Seeds |
| 6 Cardamom Pods |
| 5 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 9 Garlic Cloves, finely chopped |
| 9 cm Ginger, finely chopped |
| 9 Cayenne Chilli, sliced |
| 500 g Pressed Tofu, cut into bite sized chunks |
| 400 g Chopped Tomatoes |
| 4 tbsp Coriander Leaves, finely chopped |
| 1 tbsp Coriander Leaves |
| 1 tsp Garam Masala |
| 1 Green Pepper, chopped |
| Method |
| Make a paste of the curry powder and chilli powder with a little water. |
| Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds. |
| Add the oil and fry the onion until translucent in the Vegetable oil |
| Add the garlic, ginger and cayenne chillies pepper and stir fry on medium for 5 minutes. |
| Add the curry and chilli powder paste and stir in and fry for 30 seconds. |
| Add the Tofu pieces and seal well on all sides. |
| Add the chopped tomatoes and simmer for 10 minutes or until the Tofu is cooked stirring constantly. |
| If needed add more water to prevent the curry becoming too thick or dry. |
| Now add the finely chopped coriander leaves and cook for a further minute. |
| Serve with the whole coriander leaves sprinkled over the top. |