Tofu Tikka Masala
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g tomato (s), chunky
- 200 g peas
- 2 cloves garlic)
- 1 onion (s)
- 1 tablespoon garam masala
- 1 teaspoon ginger
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cayenne pepper
- 200 ml coconut milk
- oil
- salt
- 200 g tofu
- 3 tablespoon cornstarch
- 1 teaspoon garam masala
- 0.5 teaspoon ½ turmeric
Print Recipe
Pin Recipe Instructions
- Cut the onion into strips and chop the garlic. Heat some vegetable oil in a pan and sweat both until translucent. Add garam masala, ginger, turmeric and cayenne pepper and sauté briefly. Add the chunky tomatoes and coconut milk and simmer everything together for 8 minutes. Pour into a saucepan and puree the sauce with the hand blender, add the peas and let the sauce simmer for another 5 minutes.
- Dry the tofu as much as possible with the help of a kitchen towel. Cut into bite-sized pieces and mix with cornstarch, 1 teaspoon garam masala, 1/2 teaspoon turmeric and 1/2 teaspoon salt in a bowl until all the pieces are covered with starch and spices.
- Heat vegetable oil in a pan and fry the tofu all around until crispy, drain on kitchen paper and only serve with the sauce at the very end so that it stays crispy.
- Serve the sauce with the tofu. Potatoes, quinoa, rice or naan bread go well with it.
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