Golden Tofu Saute with Peppers and Onions

An Indian recipe using paneer, a delicate white cheese, is the inspiration for this attractive dish. Everything is cut into large pieces to give the dish a great bold look.

1  carton firm tofu, drained
1 teaspoon curry powder
1  lime, juiced
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1  onion, cut into 1/2- inch wedges
1  green pepper, diced into large squares
1 tablespoon {chopped garlic}, heaping
1 heaping tablespoon ground ginger root
1/2 teaspoon red pepper flakes
2 teaspoons coriander powder
1/8 teaspoon turmeric
4  Roma tomatoes, cut into chunks
3 tablespoons chopped fresh cilantro
Drain the tofu and cut into 3/4-inch cubes and blot well with paper towels. Place the tofu in a large bowl and gently toss with the curry powder, half the lime juice, and season with salt and pepper. Set aside while you prepare the rest of the ingredients.

Heat 1 tablespoon of the oil in a nonstick skillet, add the tofu and cook over medium-high heat, turning occasionally until golden on all the surfaces, about 4 minutes. Turn off the heat, add the remaining lime juice and set aside.

Heat the remaining oil in a large, nonstick skillet with the cumin seeds. When hot, add the onion and sauté over high heat until lightly browned and beginning to soften, 3 to 4 minutes. Add the green pepper, garlic, ginger, pepper flakes, coriander, and turmeric. Cook for several more minutes, or until peppers have softened a little. Season with 1 teaspoon salt. Do not allow garlic to burn; add water as needed to prevent burning.

Add the tofu and tomatoes, and cook until the tofu is heated through, just a few minutes more. Add the cilantro and serve immediately.

Ease of Preparation: Moderate

Preparation Time: 15-20 min

Cook Time: 10-15 min

Servings: 4

Recipe By: Deborah Madison

From:  This Can't Be Tofu
Used with permission of Broadway