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Tofu Jalafrezi

January 31, 2011

After the New Year I cooked a ton of Indian food.  I guess it was a detox attempt after the holidays, and I made a couple of dals and this

tofu jalafrezi

awesome tofu dish.  It had so much flavor, and the texture of the tofu was great.  I can’t wait to make it again.  With some basmati rice, it really feels like a complete meal with enough veggies.  I think I went a little overboard on the Serrano, so you might want to seed all or part of the peppers just in case.  Otherwise, yogurt is a great mouth extinguisher.  I adapted this recipe a bit for time, because I felt the peppers were done early and didn’t want to turn them to mush.  If you need more time, just cook them longer to your desired doneness.  This recipe comes from Honey What’s Cooking and serves 4.


1-2 T vegetable oil

14 oz firm tofu, drained and cut into small cubes(about the size of dice)

1 t mustard seeds

1 t cumin seeds

1/2 t ground turmeric

2 medium red onions, finely chopped (I skipped these)

1-3 Serrano peppers, sliced and seeded if desired

3 cloves garlic, minced

1 inch piece ginger, peeled and minced

1 red bell pepper, roughly chopped

1 green bell pepper, roughly chopped

1 yellow bell pepper, roughly chopped

2 plum tomatoes

2 t ground coriander

1/2 t red chili powder (such as ancho)

1 1/2 t garam masala

Fresh cilantro leaves

salt to taste

Steamed basmati rice

Plain yogurt


Heat 1/2 T oil in a non-stick pan over high heat and cook the  tofu until golden brown on all sides, about 10-15 minutes total.  Remove from pan and set aside.

Reduce heat on pan to medium and add 1 T oil and mustard seeds.  Heat until they start popping, then add the cumin seeds and turmeric powder and saute for 10 seconds.  Add the ginger, garlic and green chillies and saute for 20 second.  Add the onions, if using, and lower heat to medium low.  After 3 minutes, season with salt and cook until the onions have browned.

Turn heat up to medium and add the peppers, then season with salt.  Cover and cook pepper mixture for 10 minutes.  Then, add the tomatoes, coriander, chili powder and some more salt.  Stir to combine, cover and cook for 10 minutes, or until the peppers have reached your desired softness.

Add the tofu and garam masala and cook until heated through.  Before serving, stir in the cilantro leaves.

If you can wait this long, wait about 20 minutes before serving to allow the flavors to combine.  Serve with steamed basmati rice and plan yogurt.

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