Empty My Fridge
Tofu Amritsari Masala
Ingredients
- Tofu14 oz
- Ginger · minced5 tsp
- Garlic · minced4 cloves
- Cider1 tsp
- Lemon2 tsp
- Salt0.83 tsp
- Coriander seed · ground2 tsp
- Cumin · ground1 ¼ tsp
- Paprika⅓ tsp
- Oil or some later1 tsp
- Cornstarch1 tbsp
- Oil2 tsp
- Cayenne pepper½ tsp
- Smoked paprika½ tsp
- Onion · finely chopped⅓ cups
- Chili pepper1
- Tomato · pureed3
- Water to rinse out the blender¼ cups
- Cashew¼ cups
- Sugar1 tsp
- Cilantro
Instructions
- Blend or finely mince the ginger, garlic, vinegar and lemon juice, and toss with the cubed tofu. Add the ground spices, salt and oil and mix. Add cornstarch and toss lightly to coat.
- Spread the tofu on a parchment-lined sheet and bake at 400°F (205°C) for 20 to 25 minutes.
- Make the sauce: heat a skillet over medium heat and add oil. When hot (not smoking), add the cayenne and paprika and cook a few seconds, then add the cumin and coriander and cook until bubbly and fragrant.
- Add the ginger, onion, green chili and a good pinch of salt. Cook about 1 to 2 minutes until the chili is golden.
- Add the pureed tomato, salt and sugar and cook until the puree thickens.
- Add the cashew milk and bring to just under a boil. Add the baked tofu, simmer 6 to 8 minutes until thickened, then taste and adjust salt and sweetness. Remove from heat and rest a few minutes. Garnish with cilantro and chili, and serve with flatbread or rice.
Summarized from Vegan Richa's video. Watch it for the details.
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