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 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
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
Recipe By: Deborah Madison
From: This Can't Be Tofu
Used with permission of Broadway