TOFU- THE WONDER FOOD PART II

Well it is time to back up the information on tofu with some of the easy to follow and cook recipes as one would say that example is always better then the percept. As I have already told you that tofu is for everyone and it mild taste makes it a perfect foil for dishes using paneer. Like any other products with the expiry date, tofu also requires to be stored properly and once the packet has been opened it should be consumed within the stipulated time. Once opened, tofu, like paneer, has to be kept in water which should be changed daily.

One of the simple recipes which I have chosen for today is Tofu and green pea curry which is being made in India for centuries except paneer is used in place of tofu.
TOFU AND GREEN PEAS CURRY

Ingredients

1 packet (1lb), firm tofu

1 ½ cup frozen green peas,

2 tbsp cooking oil

2 red onions

4 garlic clove

2 red tomatoes, diced

½ inch ginger piece

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/3 tsp garam masala powder

2 Fresh green chillis

1 cup water or vegetable stock

Handful fresh coriander leaves
For the preparation:

Peel and chop the onions. Peel and chop the garlic finely. Wash the tomatoes, remove the black head and chop evenly.

Scrape the ginger, peel and chop finely. Slit the chilli in half, remove seeds and chop finely. Clean and wash coriander leaves, chop them finely.

Blanch the frozen peas in salted boiling water for 2-3minutes until cooked, immediately drain the hot water and drop the peas in ice cold water to stop cooking and preserve their bright green colour.

For cooking:

Heat oil in a pan, add the onions and sauté for good 4-5minutes until they are light brown, Add ginger and garlic at this stage and continuing cooking for 2-3minutes until raw aroma of both the ingredients have disappeared.

Next add the powdered and ground spices and continue frying for 2minutes until well blended. Drop in the tomatoes and cook until it is reduced to a pulp. Mix everything together and reduce the heat setting to low.

Add tofu and green peas, season with salt and stir for 3-4minutes until they are well coated with the thick paste. Pour in water/ vegetable stock and slowly bring to boil. Reduce to simmer for 4-5minutes until the sauce has thickened. Check seasoning and remove from heat. Garnish with freshly chopped coriander and serve hot with Indian bread or boiled rice.

Here I list some more thoughts for breaking cooking barrier with tofu and I am sure some would definitely appeal to you to include this wonderful food as a part of your diet.

1. Vegetable curries/ kormas etc.- In most of the Indian recipes with paneer, substitute with tofu keeping in mind the type of tofu required. E.g most of the curries would require firm tofu, while for bhurji (scrambled) use soft grated tofu. Sot tofu will also be required to make “tofu pasanada” (tofu layers with cutney and topped with curry)

2. Mash tofu with cottage cheese to make sandwich filling or spread.

3. For tandoori dishes, use firm tofu. E.g tandoori tofu, tofu for roomali wrap.

4. Blend silken tofu with chocolate to make mousse without eggs. E.g Kahlua soy mousse, chocolate- tofu pie.  Use silken tofu for power protein drinks, smoothies and shakes. Eg tofu and banana shake,  tofu and seasonal fruit smoothies.