Tofu in Kashmiri chili tomato curry sauce

Ingredients:

Tofu preparation:
400g firm or extra-firm TOFU, pressed with a weight for at least 15 minutes, then cut into 1cm thick and 4cm wide pieces
1 tsp Kashmiri chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 tbsp cornstarch
2 tsp mustard oil or neutral cooking oil

For the sauce:
2 tsp oil
1½ cups (240g) chopped red onion
1/2 tsp fennel seeds
1/2 tsp black peppercorns (ground)
3 cloves garlic, minced
1½ - 2 tbsp Kashmiri chili powder
1 black cardamom, slightly crushed
2 cloves
1 cinnamon stick, 4-5cm long
Large pinch of asafoetida, also known as "Hing" (optional)
1/4 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt
110 g tomato puree, unseasoned tomato sauce, or freshly crushed tomatoes

For serving:
cilantro, lemon juice
vegan yogurt or cream

Directions:

1. Press the TOFU with a weight, then cut it into 4x5 cm thick rectangular pieces (about 1 cm thick). Or you can simply tear the TOFU to make the texture more like chicken (this way, the TOFU will absorb more flavor).
2. In a shallow bowl, add the Kashmiri chili powder, garlic powder, salt, and cornstarch. Mix well. Add half of the remaining TOFU pieces to the bowl and mix to coat. Remove the pieces, then add the previously set aside TOFU and mix again. If you ripped the TOFU instead of cutting it into regular rectangles, add all the pieces at once and mix well. Set aside.
3. Heat a large skillet over medium-high heat. Add the oil and, when hot, add the TOFU. Spread evenly and cook, undisturbed, for 2-3 minutes (until the bottom is golden brown). Flip and cook the other side until nicely browned. Remove from the pan and set aside.
4. Make the sauce: In the same skillet, add 1 teaspoon of oil (over medium-high heat). Add the onion, fennel seeds, black pepper, and 1/8 teaspoon of salt. Stir and cook until the onions are golden brown. We are using whole spices here because we will be grinding the onion mixture into a smooth paste later. If you don’t want to grind the onion mixture, use ground fennel seeds and ground black pepper.
5. Add a little water to help the onion cook evenly. Just don’t add too much as we want the onion to be golden brown (better a little dry than mushy). Traditionally, this recipe uses fried onions, but this time we will fry them until golden brown.
6. Halfway through the onion cooking, add the garlic and continue to cook. Once the onion is golden brown, put it in a blender. Add 1½ to 2 tablespoons of Kashmiri chili powder and 1 cup of water, then blend the mixture until smooth. You may need to blend for a minute, then let it sit for 2-3 minutes and blend again for 30 seconds. If the mixture is too thick, add more water to blend it smoothly.
7. In the same pan, add a teaspoon of oil over medium heat. Add the black cardamom, cloves and cinnamon stick and fry for a few seconds. Then add the asafoetida (if using), fry for 2 seconds; add the pureed onion mixture, tomato puree, all the ground spices and the remaining salt. Stir.
8. Rinse the blender with 1/2 cup of water and pour into the pan. Then add the fried TOFU slices, reduce the heat to low, cover and simmer for 20-30 minutes. The sauce should simmer slowly over low heat to release all the flavors. It will thicken slightly and a red oil sheen will appear on top. Even if it doesn’t, the color will darken and the dish will start to smell rich.
9. After 20-25 minutes, taste and check for salt and seasoning. Add a little sugar or lemon juice if desired. Let it simmer for a few more minutes, then turn off the heat. You can garnish with cilantro and vegan yogurt. Serve with rice, Bolivian polanda, naan bread, sourdough bread, or grilled vegetables. Or you can make pita bread rolls with sautéed TOFU, crispy vegetables, and pickled onions.

Yield: 3 servings
Recipe: veganricha.com