Tofu Masala

Ingredients

• 1 tbsp avocado oil (For searing the tofu and shallots)
• 350 g extra-firm tofu (Patted dry and sliced into bite-sized pieces)
• 5 shallots (Peeled and halved)
• 3 tbsp chili oil (The author uses a spicy, smoky chili oil made in a previous episode)
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 3 dried chili peppers
• 4 cardamom pods (Use whole or open the pods and use the seeds)
• 1 red onion (Finely chopped)
• 1.5 clove garlic (Grated; the source says one to two pieces)
• 1 small piece fresh ginger (Grated)
• 1 long green chili pepper (Finely chopped)
• 1 tsp sweet paprika (May be replaced with 2 tsp Kashmiri chili powder together with the smoked paprika, according to the source)
• 1 tsp smoked paprika (May be replaced with Kashmiri chili powder as described above)
• 0.5 tsp cayenne pepper
• 0.5 tsp turmeric
• 1 tsp salt
• 2 tsp garam masala
• 0.25 cup water (Added with the spice mixture)
• Roma tomatoes (Diced; quantity not stated)
• 0.25 cup tomato puree
• 0.333 cup water (Added when the tofu and shallots are returned to the pan; transcript says one-third cup)
• coconut cream (Stir into the finished masala and drizzle more over the plated dish; quantity not stated)
• fresh cilantro (For plating; quantity not stated)

Steps

1. 1

   Finely chop one red onion. Grate the garlic and a small piece of fresh ginger, and finely chop the long green chili pepper.

2. 2

   Peel the five shallots and cut each one in half.

3. 3

   Pat the extra-firm tofu dry with a paper towel, then slice it into bite-sized pieces.

4. 4

   Open the cardamom pods with the butt of a knife if using only the seeds; alternatively, leave the pods whole.

5. 5

   Heat a sauté pan over medium heat and add the avocado oil.

6. 6

   Add the tofu and sear for 4–5 minutes. Some tofu may stick to the pan; it will be deglazed later.

7. 7

   Add the halved shallots and sauté for about 3–4 minutes.

8. 8

   Remove the seared tofu and shallots from the pan and set them aside.

9. 9

   Return the sauté pan to medium heat and add the chili oil.

10. 10

    Add the cumin seeds, coriander seeds, dried chili peppers, and cardamom pods or seeds. Fry the spices for a couple of minutes until aromatic.

11. 11

    Add the chopped red onion and sauté for 3–4 minutes.

12. 12

    Add the garlic, ginger, and green chili. Sauté for another couple of minutes.

13. 13

    Add the sweet paprika, smoked paprika, cayenne pepper, turmeric, salt, and garam masala. Sauté for a couple of minutes so the spices become fragrant.

14. 14

    Pour in the quarter cup of water and stir well. Cook for a couple of minutes.

15. 15

    Add the diced Roma tomatoes. Stir and cook for 3–4 minutes.

16. 16

    Add the tomato puree. Stir and cook for a couple of minutes, until the oils begin to separate visibly from the sauce.

17. 17

    Return the seared tofu and shallots to the pan and stir to coat them in the masala.

18. 18

    Add the one-third cup of water. Stir, cover the pan, and cook just under medium heat for about 10 minutes.

19. 19

    Add coconut cream to the finished masala and stir it through.

20. 20

    Plate the tofu masala, top with fresh cilantro, and drizzle with additional coconut cream.

Notes

The quantity of Roma tomatoes and coconut cream is not stated in the transcript. The transcript mentions that 2 teaspoons Kashmiri chili powder may be used in lieu of the paprika, but it is unclear whether this replaces both paprika measurements; follow the author's stated substitution rather than adding it separately. Chili oil is referenced as a preparation from a previous episode, but its component recipe is not provided here.

Nutrition per serving

• main
• vegetarian
• vegan
• tofu
• spicy
• stovetop
• one-pan
• South Asian-inspired