Tofu Tikka Masala

StarMetro Vancouver - - DAILY LIFE - COOK­ING WITH RI­CARDO

Serves 4 to 6

In­gre­di­ents

• 1 onion, chopped

• 2 gar­lic cloves, chopped

• 1 tbsp fresh gin­ger, chopped

• 1/4 tsp red pep­per flakes

• 2 tbsp but­ter, for sauce

• 1 1/2 tsp sweet pa­prika

• 1 1/2 tsp garam masala

• 1/4 tsp ground nut­meg

• 1 can (14 oz/398 ml) diced toma­toes

• 1 1/2 cups (375 ml) water

• 1 tbsp (15 ml) tomato paste

• 3/4 cup (180 ml) 15% cook­ing cream or 35% cream

• 1 1/2 lb (675 g) firm tofu, cut into large dice

• 1 tbsp but­ter, for tofu

• 1/4 cup (10 g) cilantro, chopped

Di­rec­tions

1. In a large skil­let over medium heat, soften the onion, gar­lic, gin­ger and pep­per flakes in the but­ter for the sauce. Stir in the spices and con­tinue cook­ing for 1 minute. Add the toma­toes, water and tomato paste. Bring to a boil and sim­mer for 15 min­utes. Crush the mix­ture us­ing a potato masher. Add the cream and cook for 5 min­utes. Sea­son with salt and pep­per. Keep warm.

2. Mean­while, in a pot of salted boil­ing water, cook the tofu for

5 min­utes (see note). Drain on pa­per tow­els.

3. In a large non-stick skil­let over medium-high heat, brown the tofu in the re­main­ing but­ter.

4. Add the sauce and sim­mer for 3 min­utes. If pre­pared in ad­vance, re­heat the tofu and sauce over medium heat. Add water, if needed. Sprin­kle with the cilantro. Serve with veg­eta­bles, bas­mati rice or naan bread.

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