Tofu Mutter
1 pound extra-firm tofu, cubed (frozen and thawed, if desired)
canola oil, as needed
1 large onion, finely chopped
1 teaspoon ground cumin
1/2" section ginger, grated
4 cloves garlic, minced
2 tomatoes, diced
1 green chili (or 2 jalapenos), chopped
4 green onions, chopped
1 teaspoon salt
1 teaspoon turmeric
cumin seeds, to taste
black and red pepper, to taste
garam masala, to taste
paprika, to taste
garlic powder, to taste
1 pound frozen peas
1. For traditional style paneer, deep fry tofu. Heat canola oil to 350 degrees F in a saucepan and fry tofu in small batches for about 2 minutes until golden, or keep raw.
2. Heat 1-2 tablespoons canola oil in a very large pan. Add the onion and saute over medium heat. Add the cumin. When it begins to brown, add ginger and finally garlic. Saute until well-mixed and fragrant.
3. Add tomatoes, green onions, and green chili. Cook until tomatoes become liquidy. Add salt and turmeric. Add all other spices, to taste. Cook for a few minutes until fragrant.
4. Add raw or deep fried tofu. Cook until tofu has absorbed all flavors (5-10 minutes). Add peas. Cook for an additional 10-15 minutes, or until peas are hot and tasty.
Serve with an Indian vegan bread or basmati rice.
SO HOW'D IT GO?
Indian food is one of my big favorites, but I've always been disappointed with the results of making it at home. This dish was probably the closest I've ever come to being able to make real authentic Indian food. I found baking the tofu as suggested did the trick.
Would be curious as to users suggested quantities of cumin seeds, red and black pepper, garam masala, garlic and paprika (that's a LOT of spices to do 'to taste').
I made this with baked tofu and it came out great.
Preheat your oven to 350 and put a tablespoon or two of your choice of oil (I used olive) into a small casserole dish (Pyrex works great.)
Press your tofu for 30 minutes on each side, then slice into even pieces, transfer to the casserole dish.
Bake for 15 minutes, turn the tofu pieces over and bake 15 more.
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