We felt like eating vegetarian tonight, so I modified a chicken korma recipe for tofu.
Pretty happy with how it turned out
It looks delicious
Thanks! I’ve tried doing this once before, but this is easily the best I’ve tried yet.
The biggest difference has been giving the tofu a hard fry before adding it. With chicken, that’s not a necessary step, but tofu falls apart without it
I like to toss the tofu cubes in some corn starch and appropriate spices (Chinese ⁵ spice or ancho chili powder are favorites) before I fry them. Makes a lovely crust.
For chinese, thai, or stirfry recipes, I would agree. Cornstarch and chinese 5 spice makes an awesome combination. For indian recipes though, I like to use equal parts cornstarch, nutritional yeast, and lemon juice to get more of the cheesy taste that paneer would have.
This is a great tip, it really makes a difference!
Prepared this way, I much prefer tofu in a curry than ordinary chicken.
I’ve never made korma, but I’ve eaten plenty and that one looks lovely.
Recipie?
This one is modified from the Murgh Ka Korma record in The Indian Cooking Course by Monisha Bharadwaj
I strongly recommend it for Indian recipes.
Ingredients:
- 1 large onion, sliced
- 1 fresh green Chile, chopped
- 1/4 c unsalted cashews
- 2 tsp garlic ginger paste (2 parts garlic: 1 part ginger)
- 1.5 tbsp vegetable oil
- 1 block of firm tofu, cut into cubes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp (+some more to finish) garam masala (make your own to really make it pop)
- 1 tsp ground turmeric
- 1 lb frozen mixed vegetables
- 2 tbsp cream (or more. Treat yo self.)
- salt
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Begin by frying the tofu. I recommend a good non stick pan to reduce how much oil you add. Really get a good texture on most of the faces of the cubes.
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Put the onion, Chile, and cashews in a pan with some water. Not too much, don’t be afraid to add a dash as it cooks as needed. You can add more, but you can’t take it out. Cook for 10 minutes until the onion very soft, then move it to a food processor with enough water for the food processor to work it all into a smooth textured paste/liquid. Set aside for later steps.
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Heat oil in a heavy bottomed pan on high heat. Add garlic ginger paste, followed by tofu. Stir to integrate.
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Stir in salt and the ground spices. Mix to integrate. Add the cashew onion paste, and use a bit of water to get everything out of the food processor. Cook for about 10 minutes. The primary goal here is to thaw and adequately heat the frozen vegetables.
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Stir in cream, adjust seasoning to taste (primarily salt most likely) and optionally add a sprinkle of garam masala. Serve with rice, roti, or paratha
I hope you enjoy it!
Looks Great! I love anything Tofu! The Cream, could use a coconut cream and then the dish is Vegan right? I want to try but would make that substitution
Worked great with coconut milk.
You certainly could! One of the reasons I made this variant is my mother’s rather severe dietary restrictions, and I can’t use milk products for her, so I use coconut cream. It tastes amazing. Though when I did it last, I didn’t fry the tofu first. Hence that step in this one.
Wow, this looks like a great recipe. Going to give it a shot with paneer. Thank you!
I strongly recommend The Indian Cooking Course if this sounds delicious to you
It has a ton of recipes from different regions of India
