Sunday, October 25, 2020

Tofu Aloo Gobi (Cauliflower and Potato Curry)

8 Tab. oil

8 ounces firm or extra-firm tofu

Cornstarch for dusting

4 cups finely chopped onions

4 tea. finely chopped garlic

3 Tab. finely chopped ginger root

1 Tab. ground cumin

2 1/2 tea. turmeric

3/4 tea. red pepper

1 1/2 cups chopped canned tomatoes (or 2 cups fresh)

1 Tab. salt

2 Tab. ground coriander

1 medium head cauliflower, cut into small florets

4 med. potatoes, peeled and cubed

  1. First, prepare the tofu. Remove the tofu from its packaging. Cut

     the tofu into 1-inch cubes or slices. Press for at least 20 minutes, or place in the fridge and press for a few hours. Dust the tofu lightly with some cornstarch before stir-frying. 
  2. Heat 4 Tab. oil over high heat in a large heavy-bottomed pan. When oil is hot, add the tofu to the pan and spread it into a single layer. Cook without stirring for about 1 minute, so the bottoms begin to brown. Sprinkle the tofu with the salt, then stir-fry, moving the tofu quickly but gently around the pan. Don't worry if some of the tofu crumbles. 

Remove tofu when it is brown and add the remaining oil to the pan. Reduce heat and fry onions until they turn dark brown -about 20 minutes, stirring constantly. 

Add garlic, cumin, turmeric and red pepper and continue frying for about 10-15 minutes. Add tomatoes with their juice and salt. (You may need to add additional water -check ever so often to make sure there is enough liquid for it not to stick.) Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours. Add potatoes and cauliflower and continue simmering covered until potatoes are tender (about 30 minutes.) Turn off heat and add tofu back to the pan let it sit for at least 30 minutes -preferably 2 hours. When ready to serve, simmer until heated through. Serve over rice

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