Mango Curry Tofu Indian Recipe

Mango Curry Tofu Indian Recipe

Ingredients

TOFU:

• 14 ounces firm tofu
• 2 teaspoons safflower or other neutral oil
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon salt

CURRY:

• 3/4 cup chopped red onion
• 1 (1-inch) knob of ginger
• 3 cloves garlic
• 2 tablespoons water
• 1 teaspoon safflower or other neutral oil
• 1/4 teaspoon cumin seeds
• 2 bay leaves
• 4 cloves
• 1 1/4 cups canned or culinary coconut milk
• 3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned) 1/2 teaspoon salt
• 2 teaspoons apple cider vinegar
• good dash of black pepper
• 1/4 teaspoon Garam Masala, for garnish 2 tablespoons chopped cilantro, for garnish

Method

1. Tofu: Cut the tofu slab into 1/2-inch slices
2. Place them on a clean kitchen towel
3. Cover with another kitchen towel
4. Place a 10-pound (approximate) weight on top and let sit for 10 minutes
5. Alternatively, you can use pressed tofu
6. Cut the tofu slices into 1/2-inch cubes
7. Heat the oil in a large skillet over medium heat
8. When the oil is hot, tilt the skillet so the oil coats it evenly
9. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes
10. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat
11. Cook for another 2 minutes and set aside
12. Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water
13. Heat the oil in a large skillet over medium heat
14. When the oil is hot, add the cumin seeds, bay leaves, and cloves
15. Cook for 1 minute
16. Add the pureed onion and cook until the onion mixture is dry and does not smell raw
17. Stir occasionally to avoid sticking, 13 to 15 minutes add the coconut milk, mango pulp, salt, and vinegar and mix well.
18. Add the tofu and all the spices from the tofu skillet to the sauce skillet.

add a dash of black pepper.

1. Mix, cover and cook until the sauce comes to a boil, 5 minutes
2. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes
3. Taste and adjust the salt and tang
4. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet
5. Garnish with cilantro and a dash of garam masala and serve hot
6. SoyFree Variation: Replace the tofu with 2 cups cooked chickpeas, 2 1/2 to 3 cups chopped vegetables, or 8 ounces hemp seed tofu.

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