Shifa Score

563

Tofu Korma

Spiced tofu, creamy cashew sauce.

180

Calories

(kcal)

50

Glycemic

Index

10

Protein

(gms)

6

Fiber

(gms)

Classification

ENTREE

(215)

VEG

(343)

CHINESE

(27)

2.5k

1m

5.1k

1.9k

Description

Tofu Korma is a luxurious blend of creamy coconut milk, nutty cashews, and fragrant spices enveloping tender tofu cubes. This dish elegantly marries the rich culinary heritage of Korma with the plant-based versatility of tofu. The resulting tapestry of flavors and textures is both comforting and exotic?a true global delight.

Recipe

Ingredients:

Tofu

250

Grams

Onion

1

Medium

Tomato

1

Medium

Gingergarlic paste

1

Tablespoon

Green chili chopped

12

Coconut milk

200

Milliliters

Cashew nuts

1012

Pieces

Yogurt

2

Tablespoons

Coriander powder

1

Teaspoon

Cumin powder

1

Teaspoon

Garam masala

1

Teaspoon

Turmeric powder

1

Teaspoon

Red chili powder

1

Teaspoon

Oil

2

Tablespoons

Salt

0

To taste

Fresh coriander

0

For garnish

Preparation steps:

1. Press and cube 400g of firm tofu.

2. Blend 1/4 cup cashews with 1/2 cup water to a smooth paste.

3. Heat 2 tbsp oil in a pan; fry tofu cubes until golden. Remove and set aside.

4. In the same pan, saute 1 finely chopped onion until translucent.

5. Add 1 tbsp minced garlic, 1 tbsp grated ginger, and cook for 2 minutes.

6. Stir in 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp garam masala; cook for 1 minute.

7. Add the cashew paste, 1 cup coconut milk, and 1/2 cup water; simmer gently.

8. Return the tofu to the pan; simmer for 10 minutes.

9. Season with salt and pepper to taste.

10. Garnish with fresh cilantro before serving.

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