Sri Lankan Tofu Kari
250g firm silken tofu, cubed and drained
2 tablespoons oil
2 medium onions, finely chopped
2 teaspoons finely grated fresh ginger
2 teaspoons ground coriander seed
2 teaspoons ground cumin seed
1/2 teaspoon turmeric
chilli powder to taste (I use 1/2 tsp) (or chopped fresh chilli)
2-3 ripe tomatoes and 1/2 cup water (or 1 can tomatoes)
1/2 teaspoon salt
1/2 teaspoon garam masala
Heat oil and fry onions, garlic and ginger until soft and golden.
Add tofu, coriander, cumin, turmeric and chilli, stir, and fry for just a minute or so to slightly roast the spices.
Add tomatoes and salt, and simmer over medium heat until tomatoes are pulpy if using fresh, then add water. If using canned tomatoes, just throw the whole lot in including the liquid. Cover and simmer until thick.
Stir in garam masala. Tastes better if reheated the next day!
SO HOW'D IT GO?
That was a great dish! I used tomato paste instead of tomatoes (which makes the dish very red) and I added frozen green peas. I highly recommend making this dish... right now! ;)b
we liked this. my husband made this and added all spices to taste and also garbanzo beans, and it turned out really good. for my taste, the recipe needs another vegetable (maybe green beans or broccoli) and maybe some coconut milk. it was quick and easy. we will make this one again.
Very flavorful and not too strong, the spices really complement each other nicely. I halved the cumin since it can be overbearing.
I just made this for lunch and it was so easy and quick. Great over rice and the kids loved it too. :D