Smoked tofu masala

This dish is quick, nutritious and really delicious as well. There’s heaps of flavour from the spices and the smoked tofu.

Smoked tofu masala. Credit: Freshly Picked with Simon Toohey

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp mustard oil
• 1 tbsp mustard seeds
• 2 medium red onions, peeled and sliced
• 3 long green chillies, split lengthwise
• 4 cm piece ginger, minced
• 1 tsp turmeric powder
• 1½ tsp Kashmiri chilli (or 1 tsp paprika)
• ½ tsp garam masala
• 500 g smoked tofu, cut into 2.5 cm (1-inch) cubes
• 1 tsp caster sugar
• 400 ml coconut milk
• Fresh coriander to garnish, optional
• Steamed rice, to serve

Instructions

1. Heat the oil in a pan until smoking, then turn the heat to medium-low. 
2. Add the mustard seeds and heat until they pop. Add the onion, reduce the heat to medium and stir through.
3. Add the chilli, ginger, turmeric, Kashmiri chilli and garam masala. Cook for 1 to 2 minutes or until lightly coloured. Add the tofu and stir through.
4. Stir in the sugar and coconut milk, cover and simmer for 10-20 minutes, or until thickened.  
5. Garnish with coriander leaves and serve with rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.