I want to say that cooking tofu is new for me. I have tasted it; however I started to cook tofu around September. Cauliflower & tofu stir fry is my first dish with tofu. 🙂
But now I buy it most of the week & try to find different ways to cook it.
This tofu curry is also a result of my experiments.
1 standard size Tofu package
1 tomato sliced
1 onion sliced
1 tsp chili powder
1 tbs curry powder
¼ tsp turmeric powder
1 tsp mustard seeds
1 tsp fenugreek seeds
Piece of cinnamon stick
Piece of a pandan leaf (rampe) (optional)
Thick coconut milk ½ cup
Salt to taste
Remove water from tofu & cover with a tissue to absorb any other water
Heat oil in a pan & deep fry tofu, but don’t fry more. Just fry until all the faces become slightly golden. Drain & keep it aside.
Heat about 2-3 tbspn oil in a pan.
When it is hot, add mustard seeds.
When it is pop out, add onion.
Once onions are tender, add tomato & curry leaves/rampe. Mix well.
Add all spices to it.
Cover & cook for few minutes.
When all tomato pieces have become soft, add the fried tofu.
Slowly mix without breaking it.
Add coconut milk & mix.
Adjust salt to taste.
If you want more gravy, add some water or if you do not like, make the gravy to dry.