Curried Tofu

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Curried Tofu

 

1 (12.3-ounce) carton extra-firm low-fat silken tofu

Nonstick cooking spray

1 tablespoon oil

2 1/2 cups chopped onion

1 1/2 teaspoons coriander seeds, crushed

1 1/2 teaspoons cumin seeds

4 cloves garlic, minced

1/3 cup minced ginger root

2 serrano chiles, chopped

3 tomatoes, diced

1 1/2 teaspoons garam masala

1 teaspoon curry powder

1 teaspoon salt

1 1/2 cups water

Chopped cilantro

 

Active Work Time: 25 minutes * Total Preparation Time: 1 hour * Vegetarian

 

Place the tofu between paper towels, set a cutting board on top and then

weight it with a bowl. Let the tofu drain, about 15 minutes. Slice the tofu

into 1/2-inch cubes and drain on more paper towels. Pat dry.

 

Meanwhile, spray a nonstick skillet with nonstick cooking spray. Heat the

skillet over medium heat and add the oil. Add the onion, coriander and cumin

seeds. Cook until the onions are lightly browned, stirring, 5 to 6 minutes.

Stir in the garlic, ginger, chiles and tomatoes, and cook, stirring, about 5

minutes. Stir in the garam masala, curry powder and salt, then add the water

and bring to a boil.

 

Reduce the heat to a simmer and cook until the liquid has slightly

thickened, 5 minutes. Stir in the tofu. Simmer 5 minutes more. Sprinkle with

the chopped cilantro.