<-- back to Vail Arizona home page

Amar's Tofu

• Servings per recipe: 6-8  

Ingredients

Spices:

·         6-8 whole cardamon pods

·         2 tsp whole coriander

·         1/2 tsp whole cumin

·         1 bay leaf

• 4 Tbsp oil
• 1 (or 2) garlic clove, chopped
• 1 (or 2) large onion, chopped coarsely
• 1 tofu cake –extra firm (or firm), cut into 3/4-inch cubes.
• 1/2 c. currants
• 1/2 c sour cream
• 1/2 c creamy plain yogurt – 2% is good
• 3 Tbsp butter (optional)
• 1/2 c coconut milk (optional)
• 1/4 c. (or more) slivered almonds, lightly toasted
• 1/8 c toasted coconut threads or flakes (optional)

Procedure

Crack open the cardamon pods. Reserve the seeds; discard the shells. Heat oil to quite hot (not smoking) Add spices and bay leaf. Cook until seeds crack. (1-2 minutes.) Reduce heat to medium. Add onion and garlic. Cook until tender & translucent Reserve onion, garlic & spices to a side dish Season tofu with salt & pepper. Then fry. (Adding oil if needed.) When tofu is heated through, sauté until lightly brown (5-8 minutes), Add reserved onion/spice mixture. Add currants and sauté for 3-5 minutes. At this point, tofu may be cooled & chilled for re-heating the following day, up to a week. The spices continue to blend their flavors--this dish re-heated tastes as well as, or better than, when freshly cooked! Add sour cream, yogurt and, if using: coconut milk & butter Simmer until sauce has cooked down a little. Add toasted almonds (and toasted coconut, if using)

Serve hot with Sweet rice