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Vegan Tofu Korma🍛
The perfect blend of cosy aromatic spices to spruce up curry night.
Follow @plantiful.palate for more recipes🗒️
Recipe:
Ingredients:
- 400g firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 cinnamon stick
- 400ml canned coconut milk
- 150ml vegetable stock
- 1 tablespoon tomato purée
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander, chopped, for garnish
Method:
1. Begin by pressing the tofu to remove excess moisture: wrap the tofu block in a clean kitchen towel and set a heavy pan on top. Leave it for at least 10 minutes.
2. Heat one tablespoon of oil in a large pan over medium heat. Add tofu cubes and fry until golden on all sides. Remove the tofu from the pan and set aside.
3. In the same pan, heat the remaining tablespoon of oil. Add the onions, garlic, and ginger, sautéing until the onions are soft and golden.
4. Stir in the ground cumin, coriander, turmeric, cayenne pepper, and cinnamon stick. Cook for a minute until the spices are fragrant.
5. Pour in the coconut milk, vegetable stock, and tomato purée. Stir well to combine all the ingredients.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
7. Return the tofu to the pan, sprinkle in the garam masala, and season with salt. Allow to simmer for another 10-15 minutes, or until the sauce has thickened to your liking.
8. Discard the cinnamon stick before serving. Garnish with fresh coriander.
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