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Thursday, March 31, 2016

tofu keema

Ingredients

  • Servings: 4
  • 1 (16 ounce) package firm tofu
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon minced garlic
  • 1 cup frozen peas, thawed
  • 2 teaspoons curry powder
  • 1 cup chopped fresh tomatoes
  • salt to taste
  • 1 fresh jalapeno pepper, chopped

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • place tofu in a colander, and cover with a plate. weight down with a skillet or some other heavy object. let drain for 30 minutes. place in the freezer for 24 hours.
  • remove tofu from freezer, and defrost. mince, and set aside.
  • heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. cook onion, ginger, garlic in oil until browned. stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. then stir in tomatoes and salt. cover, and cook for 15 minutes. stir in chopped pepper, and cook for 2 to 3 minutes.

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