70min 2 ppl
Tofu Jalfrezi
40 minutes
2 people
Medium
40 min · 10 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 16g
Carbs 16g
Fats 16g
About this dish
Crispy pressed tofu stir-fried with colourful peppers and onion in a tangy, boldly spiced tomato sauce — the high-heat cooking gives the tofu a satisfying golden crust that holds up well in the sauce.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionlarge, cut into wedges0.5
- Red Peppercut into strips0.5
- Green Peppercut into strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Extra-Firm Tofupressed and cubed200 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- large non-stick frying pan
- chef's knife
- chopping board
- fine grater
- wooden spoon
- tofu press or heavy plate
Method
1
Press the tofu for 20 minutes, then cut into 2cm cubes. Cut the onion into 2cm wedges and separate the layers. Deseed and slice the red and green peppers into 2cm strips. Mince the garlic, grate the ginger, and finely slice the green chillies. Roughly chop the fresh coriander.
Approx. 15 minutes
2
Heat 1 tbsp vegetable oil in a large non-stick frying pan over high heat. Add the tofu cubes in a single layer and fry for 6–8 minutes, turning occasionally, until golden and crispy on most sides. Transfer to a plate.
Approx. 8 minutes
3
Heat the remaining 0.5 tbsp oil in the same pan. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion wedges and peppers. Stir-fry on high heat for 3–4 minutes until slightly charred but still crunchy.
Approx. 4 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly to prevent burning.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring to toast the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced and the sauce has thickened.
Approx. 5 minutes
8
Return the tofu to the pan and add the white wine vinegar. Stir gently to coat and cook for 3 minutes to allow the tofu to absorb the flavours.
Approx. 3 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve immediately, scattered with fresh chopped coriander.
Approx. 1 minutes
