Tofu Curry

By Greywolf

This curry is light and is good with chapatis.

Ingredients

• 2 Tbsps olive oil
• 1 x8 oz pkg firm tofu, drained and cut into bite size pieces
• 2 whole cloves
• 2 whole black peppercorns
• 1/2 stick cinnamon
• 3 large cloves garlic, minced
• 1 piece fresh ginger (1"), peeled and grated
• 1 medium onion, finely chopped
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/8 tsp ground red pepper, or to taste
• salt to taste
• 1 x10 pkg frozen peas
• 3/4 cup plain fat free yogurt
• 1 Tbsp cornstarch
• 2 Tbsp chopped frsh cilantro (optional)

Preparation

Step 1

1) In a large nonstick skillet over medium-high heat, warm 1 Tbsp oil. Add the tofu and cook, turning often, about 6 minutes or until lightly browned. Transfer the tofu to a plate and cover to keep warm.

2) In the same skillet, over medium heat, warm the remaining 1 Tbsp oil. Add the cloves, peppercorns and cinnamon stick and cook, stirring, 30 seconds. Add the garlic and ginger, and cook, stirring, about 30 seconds, or until fragrant.

3) Add the onion and cook, stirring often, about 5 minutes or until tender. Stir in the tomato and then the turmeric, garam masala and ground red pepper. Season to taste with salt. Cook, stirring, 3 minutes. Add the peas; reduce the heat, cover and simmer about 5 minutes or until heated through.

4) Whisk together the yogurt and cornstarch and stir into the curry. Bring to a simmer, stirring. Stir in the tofu and cilantro (if using) and serve immediately.