Breadcrumbs | Green Masala Tofu Curry | Red Curry Paste | Moroccan Vegetable Stew | Egg Fried Rice | Indian Mint Sauce | Easy Vegetarian Chilli | Mint Sauce | Tofu Fire Phall |
Tofu Fire Phall
Hot in the extreme. A real bottom burner





Serves 4 (Estimated) Rating 4/5

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. |