Indian Spiced Peas with Tofu
Serves 4
Time 25 min
This dish is spiced with garam masala, a blend of aromatic spices such as cardamom, cloves and cinnamon. Serve with naan or other soft flatbread. Since tofu sometimes sticks to the skillet when pan-fried, use a nonstick skillet if you have one on hand.
Special Diets:
Ingredients
- 3 tablespoons canola oil, divided
- 1 (14.0-ounce) package extra firm tofu, drained, patted dry and cut into 1/2-inch cubes
- 3 tablespoons cornstarch
- 2 yellow onions, very thinly sliced
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon garam masala
- 1 (28.0-ounce) can diced tomatoes, with their liquid
- 1/4 cup water or low-sodium vegetable broth
- 1 (1.0-pound) bag frozen green peas, thawed
- 1/4 fine sea salt
- 1 (1.0-pound) package frozen cooked jasmine rice, prepared according to package directions
- 1/4 teaspoon ground black pepper
Method
Heat 2 tablespoons oil in a large skillet over medium high heat.
Working in batches, toss tofu with cornstarch to coat, shake off any excess and cook, tossing occasionally, until golden brown.
Using a slotted spoon, carefully transfer to a paper towel-lined plate to drain.
Heat remaining 1 tablespoon oil in skillet, add onions and ginger and cook, stirring often, until golden brown.
Add garam masala and tomatoes and simmer for 5 minutes.
Add water or broth, peas and tofu.
Reduce heat, cover and gently simmer for 10 minutes more.
Season with salt and pepper, then spoon over rice and serve.
Nutritional Info:
Per serving: 380 calories (90 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 680mg sodium, 54g carbohydrates (7g dietary fiber, 12g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 tablespoons canola oil, divided
- 1 (14.0-ounce) package extra firm tofu, drained, patted dry and cut into 1/2-inch cubes
- 3 tablespoons cornstarch
- 2 yellow onions, very thinly sliced
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon garam masala
- 1 (28.0-ounce) can diced tomatoes, with their liquid
- 1/4 cup water or low-sodium vegetable broth
- 1 (1.0-pound) bag frozen green peas, thawed
- 1/4 fine sea salt
- 1 (1.0-pound) package frozen cooked jasmine rice, prepared according to package directions
- 1/4 teaspoon ground black pepper