SpiceTheWorldBreadcrumbs | 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. |