This supersimple vegetarian dish from F&W’s Kay Chun is hearty, spicy and delicious with a glass of Chenin Blanc.

 

This flavorful tofu masala dish can be thrown together easily and makes for the perfect weeknight I-don’t-want-to-cook-but-I-want-a-homemade-meal dinner.

 

 

Total:  30 mins                                   Yield:  4

 

Ingredients:

 

3 tablespoons canola oil

1 small onion, chopped

1 serrano chile, chopped

1/4 cup finely chopped garlic

1/4 cup finely chopped peeled fresh ginger

4 teaspoons ground coriander

4 teaspoons garam masala

2 medium tomatoes, chopped

One 14-ounce package firm tofu, drained and cubed

Chopped cilantro, for garnish

Steamed basmati rice, for serving

 

Directions:

Step 1

In a large nonstick skillet, heat the oil. Add the onion, serrano, garlic, ginger, coriander, garam masala and tomatoes and cook over moderate heat, stirring, until fragrant and saucy, about 8 minutes. Stir in the tofu and 1 cup of water and bring to a simmer. Garnish with cilantro and serve with basmati rice.

 

Suggested Pairing:

Pair with a juicy, tropical fruit-inflected South African Chenin Blanc.

 

 

Tofu Masala
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Tofu Masala
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