Adapted from Masala Mamas, Lioness Press
Elana Sztokman, Editor
Mumbai surrounded on three sides by water is a fish-loving city. Still, many of the women are vegetarian- some eat meat once a month, some once a week, and many not at all. In this recipe fish fillets are replaced with silken tofu. It is best to let the tofu marinate in spices before cooking.
1 package silken tofu
1 Tablespoon turmeric
2 teaspoons red chili powder
1 teaspoons garam masala
1 teaspoon coriander
1 teaspoon oil for marinade
1 teaspoon oil for frying
2 cloves garlic
pinch of salt
1 cup diced vegetables such as mushroom, zucchini, carrots, broccoli
½ cup grated coconut preferably fresh
Dice the tofu into cubes or strips; crumble into small pieces.
Place in a flat dish to marinate
In a small bowl whisk together the turmeric, chili powdered garam masala, coriander and salt along with the oil and a bit of water. Pour over tofu and let marinate 20 minutes.
Heat oil in a large fry pan over high heat. Add onions, garlic and pinch of salt. cook until onions are translucent, about 5 minutes. Add your choice of vegetables and sauté 5 minutes more.
Add tofu and stir-fry over medium flame.
Add a Tablespoon of water so tofu does not burn. Cook for about 10 minutes or until the tofu has absorbed the flavors, stirring regularly. Add coconut and stir for 1 more minute. Serve over rice or couscous, and if available, pieces of chapatti (Indian flat bread).
Recipe: Kosher, fish