Tofu Sabzi
25 minutes |
Servings:
4 |
Prep:
15 minutes |
Cook:
10 minutes
Tofu Sabzi
25 minutes
Servings:
4
Prep:
15 minutes
Cook:
10 minutes
Tofu Sabzi
25 minutes
Servings:
4
Prep:
15 minutes
Cook:
10 minutes
Ingredients
Ingredients
- 2 Tbsp canola oil (30 mL)
- 2 tsp whole cumin seeds (10 mL)
- 2 Tbsp finely minced ginger (30 mL)
- 1 green Thai chili pepper, sliced lengthwise (optional) (1)
- 1 small Peak of the Market onion, thinly sliced (1)
- 1 large Peak of the Market carrot, grated (1)
- 1/8 tsp cayenne (.5 mL)
- 1/4 tsp pepper (1 mL)
- 1/2 tsp garam masala (2 mL)
- 1/2 tsp salt (2 mL)
- 2 1/2 tsp turmeric (12 mL)
- 1/3 cup water (75 mL)
- 1 package (350g) extra firm tofu, grated (1)
- 1 cup frozen green peas (250 mL)
- 1/4 cup cilantro, for garnish (optional) (60 mL)
Method
- In a large skillet or frying pan over medium-high heat, add canola oil. Carefully add in whole cumin seeds and heat for about 1 minute, stirring often and being careful not to burn.
- Add ginger, chili pepper (if using) and sliced onion, and stir often for 3 minutes until the onion turns to a light caramel colour.
- Add grated carrot, cayenne, pepper, garam masala, salt, turmeric and water. Cook for 3 minutes until the carrots are cooked through, stirring often. Add more water if your mixture is getting dry and the contents are sticking to the pan.
- Add in grated tofu and peas. Stir together until the tofu has picked up the bright yellow colour of the spices. Cook for 3 minutes until peas are heated through.
- Garnish with cilantro and serve with rice, roti, naan or between slices of bread as a sandwich.
Tips
Carrots are an excellent addition to many types of recipes; try shredding them and add to cakes, muffins or cookies.
Look for fresh ginger with firm roots, a spicy fragrance and smooth skin.
Notes
Carrots are an excellent addition to many types of recipes; try shredding them and add to cakes, muffins or cookies.
Look for fresh ginger with firm roots, a spicy fragrance and smooth skin.