SpiceTheWorld

Breadcrumbs  | Vegetable Curry | Mulligatawny Soup | Thai Red Tofu Curry | Tofu Tikka | Homemade SpiceTheWorld Ketchup | Vegan Chilli Con Carne | Lemon Lassi | Tofu Balti  |

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Ingredients

2 Tablespoons Vegetable Oil

3 Bell Peppers, your choice

500 Gram Firm Tofu, cut into bite size cubes

1 Onion, sliced

3 Red Chillies, chopped

3 Green Chillies, chopped

1 Teaspoon Cumin Seeds

1 Teaspoon Paprika

1 Teaspoon Turmeric

½ Teaspoon Cinnamon

850 Millilitre Spicetheworld Curry Sauce

1 Teaspoon Tomato Purée

Salt, to taste

2 Tablespoon Garam Masala

Method

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.

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