The original recipe was shared by one of my friends who is a foodie just like me. I have modified it to our taste & the results were finger licking good! I had to blog this quick-to-prepare dish of high-protein tofu and fresh vegetables which makes a great meal on a
busy evening/afternoon.
Ingredients
- 1 cup long-grain rice (cooked)
- 2 tsp vegetable oil
- 2 1/2 cups red onion (vertically sliced)
- 1 cup yellow, green & red bell pepper (cut in strips)
- 1 carrot sliced in long strips
- 1- 1 1/2 tbsp curry powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp paprika
- salt to taste
- 1 tsp brown sugar
- 1-2 tsp chilli ginger paste
- 2-3 diced tomatoes
- 1 block extra firm tofu (drained and cut into thin triangles)
- 1 can of light coconut milk plus 1/4 cup water
- 1/4 cup fresh cilantro (minced)
Method:
- Heat oil in a nonstick skillet over medium to high heat.
- Add onion and bell peppers, tomatoes & carrots, sauté for 4-5 minutes or until tender.
- Add the chilli ginger paste and give it a good mix. Stir in all the spices along with salt & cook for another 2-3 minutes.
- Add the drained tofu pieces and saute for 1-2 minutes.
- Add coconut milk along with water and bring everything to a boil; reduce heat, and simmer until thoroughly heated.
- Serve the tofu mixture over rice, and garnish with cilantro.
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