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Categories:
masala white onion garlic ginger coriander seeds cumin seeds pods cardamom cloves cinnamon mango serrano Edamame Tofu cayenne chili powder tomatoes salt water almond milk flour cilantro
Viewed: 35 - Published at: 5 years agoIngredients
- Masala Paste
- 1 large white onion (about 1 cup chopped)
- 2 cloves garlic
- 2 inch piece ginger, chopped
- 2 tablespoons coriander seeds
- 3 teaspoons cumin seeds
- 4-5 whole pods cardamom
- 6-7 cloves
- 1 inch piece of cassia bark cinnamon (yet another pleonasm??)
- 6-9 black peppercorns
- 2 teaspoons dry mango powder or sumac
- 1 Serrano chile chopped
- Edamame Tofu
- 1 packet extra firm Tofu
- Cayenne chili powder to taste
- 1/4 + 1/4 teaspoons Turmeric powder (total 1/2 teaspoon)
- 3 cups boiled and peeled green edamame
- 1/2 cup crushed tomatoes
- Salt to taste
- 2 + 3 tablespoons Olive oil (total 5 tablespoon)
- 1 cup water or vegetable stock
- 1/2 cup Almond milk
- 1/4 cup Cashew flour (I get my stock from Trader Joe's)
- Chopped cilantro for garnish
Method
- Combine all the ingredients for the masala paste and blend into a smooth paste using as little water as possible.
- Drain the water from the tofu and pat dry completely using paper towels. Cut into 1/2 inch cubes and combine with 2 tablespoon oil, 1/4 teaspoon turmeric, salt (as per your taste, ~ 1/2 teaspoon) and Cayenne chile powder. Set aside to marinade for about 1 hour.
- Heat the remaining oil in a skillet and add the masala paste. Cook on a low heat until any water completely evaporates. Now add the crushed tomatoes along with the remaining turmeric. Cook down to a thick paste.
- Add the edamame to the tomato mixture, adjust for salt. Add the water / stock and cover. Simmer on a low flame while you prepare the tofu
- In a non stick skillet, add the cubed tofu in 2 or 3 batches and toast until the surfaces turn brown. Shake the skillet to turn the individual cubes. (minimizing the use of a spatula ensures that the cubes do not break up).
- Add the tofu cubes to the edamame 'curry'. cover and allow to simmer for 5-10 minutes to allow the flavors to combine.
- combine the almond milk and Cashew meal together and drizzle over the curry. gently stir to combine and allow to simmer until the gravy acuires a creamy consistency and any raw aroma of the cashew flour has disappeared. Transfer to a serving dish & Garnish with cilantro. Serve hot with plain jasmine or basmati rice.
