Kashmiri Tofu

Recipe for 2 servings



Ingredients:
- 200g rice
- oil for frying
- 4 cm ginger, grated
- 3 cloves of garlic, grated
- 2 tsp turmeric
- 1 tsp salt
- 400g tofu, cut into triangles
- 2 red onions finely chopped
- 500 g pureed tomatoes
- 50 ml maple syrup
- 1 teaspoon caraway, whole
- 1 tsp fennel seeds
- 1 tsp cumin powder
- 1 tsp chilli powder
- 1 tsp cinnamon



Toppings:
- Chili, coriander



Preparation:
1. Cook rice
2. Heat enough oil in a pan to sauté ginger, garlic, turmeric and salt
3. Add tofu triangles and fry each side over medium-high heat for 6 minutes until golden brown
4. Remove the tofu and sauté the onions in the remaining broth. Stir in pureed tomatoes and maple syrup
5. Add caraway seeds, fennel seeds, chilli, cumin and cinnamon. Let simmer for 3 minutes.
6. Fold in the tofu and add fresh coriander
7. Serve over rice and enjoy with toppings
Bon appetit, kharaab khaanapaan!




Enjoy!