Monday, January 27, 2014

Indian Tofu with Cream Sauce

Tofu in Indian cream sauce

My vegetarian daughter came home from college this past weekend. I used the other half of a batch of Indian Cream Sauce with Garlic, Ginger, and Tomatoes that I had stored in the freezer to prepare this dish.

The dish is a variation of my standard Indian company entree, chicken with cream sauce. The tofu version has an extra 1/4 teaspoon black pepper added to the sauce. My husband, daughter, and I enjoyed the meal. I am looking forward to trying the sauce with paneer and boiled eggs.

1 LbFirm tofu, cut into 1" cubes, about 32 cubes
1 TspSalt for marinade
2 TspsGround cumin
1 TspGround coriander
1/2 TspGround turmeric
1/2 TspGround red or cayenne pepper
2 TbspsVegetable oil for marinade
3-5 TbspsVegetable oil, for browning tofu, as needed
4 cupsIndian cream sauce with garlic, ginger, and tomatoes
1/2 CupWater
1/2 Cupheavy cream
1 TspSalt for sauce
2 TspsGaram masala
1/4 TspGround black pepper
3-6 PodsCardamon, lightly crushed, optional
  1. Put tofu pieces in a flat container with a lid. Mix 1 teaspoon salt, cumin, coriander, turmeric, and cayenne in small bowl. Sprinkle spices on top of tofu. Add 2 tablespoons vegetable oil, cover, and shake to mix. Put in fridge, and marinate overnight or for at least one hour.
    Marinating tofu
  2. In a large pot, heat 3 tablespoons oil on medium high. Add as many tofu pieces as will fit in a single layer. Turn to brown on all sides. Remove browned pieces. Continue until all tofu is browned. Add more oil as needed.
  3. Add water and Indian cream sauce to pot. Bring to a simmer. Add tofu, and simmer 10 minutes.
  4. Add cream, 1 teaspoon of salt, black pepper, garam masala, and cardamon pods, if desired. Simmer for about 10 minutes until sauce is slightly thick and creamy. Stir often.
  5. Adjust seasonings to taste before serving. Serve over rice.

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