Tofu Balti

Balti is actually the name of the cooking pot and serving dish. This SpiceTheWorld recipe has a good rich taste.

heat rating heat rating heat rating

Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 30 Minutes

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Carbon Rating A

CO2e Information

2 tbsp Vegetable Oil
3 Bell Pepper, chopped and your choice
500 g Pressed Tofu, cut into bite size cubes
1 Onion, finely chopped
3 Red Chillies, finely chopped
3 Green Chillies, chopped
1 tsp Cumin Seeds
1 tsp Paprika
1 tsp Turmeric
½ tsp Cinnamon
850 ml Spicetheworld Curry Sauce
1 tsp Tomato Purée
Salt, to taste
2 tbsp Garam Masala

Heat a little of the oil in a wok or Balti pan over a high heat
Add the peppers and stir fry until they go a little brown at the edges.
Remove the peppers from the wok and set aside.
Put a little more oil into the wok and heat through.
Then add a quarter of the tofu pieces.
Stir fry until they are sealed and have turned white.
Remove the tofu from the wok and set aside.
Repeat this until all of the tofu is done.
Add the rest of the oil to the wok and heat through on a medium heat
Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown
Add the paprika, turmeric and cinnamon on stir fry for 30 seconds
Return the tofu pieces to the wok along with the Curry sauce tomato purée and salt.
Bring to a simmer then cook on a low heat for 10-15 minutes or until the tofu is cooked.
Add a little hot water if the sauce starts to get thick.
10 minutes from the end stir the peppers and garam masala into the sauce.
Serve in heated individual Balti pots.
Garnish with chopped fresh coriander and serve with bread.