Kashmiri Lal Tofu (Tofu in Kashmiri chili tomato curry sauce)

Cook the recipe

Method

1. 1

   Press the 14 ounces of tofu, then slice it into 1½” to 2” squares that are about ½ inch thick, or tear it into organic shapes for better flavor absorption.

2. 2

   In a shallow bowl, combine 1 teaspoon Kashmiri chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, and 1 tablespoon cornstarch. Toss half of the tofu slices in the mixture, remove, and repeat with the remaining slices. Set aside.

3. 3

   Heat a large skillet over medium-high heat, then add 2 teaspoons oil. Once hot, add the tofu in a single layer, cooking for 2-3 minutes on each side until golden and browned. Remove and set aside.

4. 4

   In the same skillet, add 2 teaspoons of oil over medium-high heat. Sauté 1½ cups chopped red onion, ½ teaspoon fennel seeds, ½ teaspoon black peppercorns, and ⅛ teaspoon salt until the onions turn golden. Adjust with splashes of water as needed for even cooking without steaming.

5. 5

   Midway through cooking the onion, stir in 3 cloves of minced garlic and continue until the onion is nicely browned. Transfer to a blender and add 1½ to 2 tablespoons of Kashmiri chili powder and 1 cup of water, blending until smooth. If necessary, add more water for a smoother consistency.

6. 6

   Return the skillet to medium heat and add 1 teaspoon of oil along with 1 black cardamom, 2 cloves, and 1 cinnamon stick. Sauté briefly, then add a pinch of asafoetida (if using), cooking for 2 seconds before adding the blended onion mixture, 4 ounces of tomato puree, ¼ teaspoon turmeric, ½ teaspoon ground ginger, ½ teaspoon ground cumin, and the remaining ½ teaspoon salt. Stir to combine.

7. 7

   Rinse the blender with ½ cup of water and add it to the skillet along with the cooked tofu. Lower the heat, cover, and let the curry simmer for 20-30 minutes, allowing the flavors to meld and the sauce to thicken.

8. 8

   After 20-25 minutes, taste and adjust the salt and flavor, balancing with a touch of sugar or lemon juice if desired. Let it simmer for a few more minutes before removing from heat. Garnish with cilantro and serve with non-dairy yogurt.