Spicy Tofu Stew

source: Indian Restaurant Menu Recipes

serves 3

225g firm tofu
1 egg white
flour
oil
1 clove of garlic
1 inch of fresh ginger, peeled and chopped
1 tsp each of black mustard seeds, turmeric, ground coriander, ground cumin, and paprika
2 tsp garam masala
2 tsp chopped fresh mint
400g/14oz canned diced tomatoes
2 tsp tomato puree
1/2 tbsp salt
175g / 1½ cups frozen peas
2/3 cup thick yogurt

• Cut the tofu into 1 cm cubes. Coat with beaten egg white, followed by flour.
    
• Fry the tofu in 3 tbsp of oil, in a non-stick skillet, until light golden brown. Remove tofu to a paper-towel lined plate.
   
• Grind the garlic and ginger to a paste. Add to the pan with all of the spices from mustard seeds to garam masala. Fry for a minute, adding a dash of water to stop burning, if necessary. Cover with a lid if the mustard seeds start to pop.
    
• Add the mint, tomatoes, puree, salt, peas, and fried tofu. Slowly bring to boil and cover. Simmer from 10 minutes.
   
• Add the yogurt. Heat through for 5 minutes. Serve.

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