Indian Tofu Kadai (Tofu Jalfrezi)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Thaw the tofu if frozen, press out the excess water gently between your palms, then wrap it in a towel or paper to dry. Cut into 1-inch pieces about 1/2 to 3/4 inch thick.
2. Heat half the oil in a pan over low heat. Add the curry leaves and ginger and stir for 30 to 60 seconds until fragrant without browning.
3. Stir in the chili powder and half the garam masala. Add the tomatoes and cook, partly covered, until thick and the oil starts to separate.
4. Meanwhile, heat 1 teaspoon oil in a nonstick or cast iron pan. Fry the tofu until golden and crisp on one side, turn and crisp the other side, then move to a plate.
5. Add the remaining oil with the onion and bell peppers. Stir-fry over high heat for about 3 minutes until fragrant and slightly soft.
6. Add the tofu back with the soy sauce (optional), sugar, salt and kasuri methi (optional). If too thick and dry, add 1/4 cup hot water, stir well and cook covered for 3 minutes.
7. Taste and adjust with more salt and garam masala as needed. Squeeze in lemon juice when serving if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

OnionGingerTomatoBell pepperTofuExtra firm tofu