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Recipes - Tofu Desi Style


Tofu Pakoras

2 cups tofu
1 cup gram flour
2 tbsp curd
red chilli powder - to taste
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp garam masala
salt- to taste
refined oil

Method: Cut tofu into cubes or rectangular pieces as desired. Apply a little salt on tofu pieces and keep aside for 15 minutes.
Mix gram flour, curd, red chilli powder, ginger paste, garlic paste, garam masala, salt and water to make a thick batter.
Dip the tofu pieces in the batter and deep fry in hot oil. Serve hot with tomato ketchup.

Scrambled Tofu

2 cups  tofu
2 tomatoes
1 onion
2 tbsp refined oil
1/2 tsp cumin seeds
1/2 tsp ginger paste
1/2 tsp garlic paste
pinch of turmeric powder
red chilli powder - to taste
salt - to taste

Method: Grate tofu and chop the onion and tomatoes. Keep aside.

Heat oil in a pan, add cumin seeds and stir for 30 seconds. Add ginger paste, garlic paste, chopped onions, turmeric powder, red chili powder and fry till the onions turn golden brown in colour.Add chopped tomatoes, salt and cook till the tomatoes are soft. Add grated tofu, stir for two minutes and remove from flame.

For kofta
2 cups  tofu
3 potatoes
1 tbsp cashewnut paste
2 tbsp cornflour
1 tbsp raisins
red chilli powder - to taste
salt - to taste
refined oil

For the gravy
2 tbsp refined oil
3 onions - chopped
2 tsp ginger paste
2 tsp garlic paste
1/2 cup tomato puree
pinch of turmeric powder
red chilli powder - to taste
salt - to taste
2 tbsp coconut powder
1/2 tsp garam masala

Method: Crumble tofu. Boil, peel and mash potatoes. Mix tofu, mashed potatoes and all the other ingredients listed under kofta. Make balls of the mixture and deep fry carefully. Keep aside.Heat 1 tbsp oil in a pan, add chopped onions, ginger paste and garlic paste. Stir till the onions turn golden brown, remove from heat.
Cool and grind into a paste.Heat 1 tbsp oil in a pan, add onion paste, tomato puree, turmeric powder, red chilli powder and salt.
Add a little water if necessary to make a thick gravy. Cook for five minutes while stirring occasionally.Add coconut powder and garam masala. Bring to boil, add koftas to the gravy just before removing from heat.

Serve hot with paranthas.

Tofu curry

1 tbsp minced garlic
1 tbsp cut red chilli
1 tbsp chopped ginger
1/2 cup blanched asparagus
1/2 cup blanched broccoli
1/2 cup diced onions
1 cup diced bean curd
2 tbsp soyabean oil
salt to taste
1/2 cup black bean sauce
1 tsp corn flour
1 tbsp chopped onion greens
1 cup diced tofu

Method: In a thick bottomed pan add the oil,
When the oil is hot add the red chilli, let it colour nicely then add the garlic, ginger, saute for 10 seconds
Add the diced onions saute for 15 seconds and then add the diced tofu.
Stir fry for a minute and then add the black bean sauce, Dissolve the corn flour in cool water and add to the pan.
Remove serve garnished with chopped onion greens.

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