Tofu Tikka Masala

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

   Ongeveer 15 min

   Tip van de kok: Pressing tofu helps it absorb flavors better and achieve a crispier texture.

2. 2

   Heat vegetable oil in a large pan or skillet over medium-high heat.

   Ongeveer 1 min

3. 3

   Add the tofu cubes to the pan and cook for 8-10 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove the tofu from the pan and set aside.

   Ongeveer 10 min

   Tip van de kok: Do not overcrowd the pan; cook the tofu in batches if necessary.

4. 4

   Reduce the heat to medium and add the yellow onion to the same pan. Sauté for 5-7 minutes until softened and translucent.

   Ongeveer 7 min

5. 5

   Add the garlic and ginger to the pan and cook for 1 minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

6. 6

   Stir in the garam masala, turmeric powder, cumin powder, and coriander powder. Cook for another minute, stirring constantly, to toast the spices.

   Ongeveer 1 min

   Tip van de kok: Toasting spices enhances their aroma and flavor.

7. 7

   Pour in the canned crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.

   Ongeveer 10 min

8. 8

   Stir in the full-fat coconut milk and sugar. Return the cooked tofu to the pan and gently mix to coat.

   Ongeveer 2 min

9. 9

   Season with salt and black pepper to taste. Simmer for an additional 5 minutes, uncovered, until the sauce thickens slightly.

   Ongeveer 5 min

10. 10

    Garnish with fresh cilantro, if using, and serve hot with rice or naan bread.