Tofu Tikka Masala

• 분량: 6 servings
• 활동 시간: 5 minutes
• 총 시간: 40 minutes

재료

1 (14-ounce) can full-fat coconut milk, divided

2 teaspoons ground coriander, divided

2 teaspoons garam masala, divided

1/2 teaspoon chile powder, such as Guntar Sannam, divided

1/4 teaspoon ground turmeric

1 teaspoon ground cumin, divided

1 (2-inch piece) fresh ginger, grated (about 4 teaspoons), divided

6 medium cloves garlic, grated, divided (about 4 teaspoons)

1 tablespoon (15 ml) fresh lime juice

1 (16-ounce) pack extra-firm tofu, drained and cut into 1-inch cubes

Salt and pepper

3 tablespoons (45 ml) vegetable oil

1 large red onion (about 8 3/4 ounces; 250 g), finely chopped (2 cups)

1 tablespoon (15 ml) tomato paste

1 (15-ounce) can tomato sauce, such as Hunt's or Muir Glen

2 tablespoons coarsely chopped fresh cilantro leaves and tender stems

Cooked long-grain rice, such as basmati, for serving (optional)

Naan, for serving (optional)

방향

In a large bowl, thoroughly whisk together 2/3 cup coconut milk, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1/4 teaspoon chile powder, 1/4 teaspoon ground turmeric, 1/2 teaspoon ground cumin. Whisk in 2 teaspoons grated ginger, 2 teaspoons grated garlic, lime juice, salt, and pepper. Add cubed tofu and toss to evenly coat; set aside.

In a large Dutch oven or cast iron, carbon steel, or nonstick skillet, heat vegetable oil over medium-high until shimmering. Add onion and cook until softened and slightly browned around the edges, about 8 minutes. Add tomato paste and continue to cook, stirring frequently, until tomato paste turns brick red and has thickened slightly, about 2 more minutes.

Add remaining garlic and ginger, and cook until fragrant, stirring occasionally, about 3 minutes. Add remaining 1/4 teaspoon chile powder and 1/2 teaspoon ground cumin powder, and cook until fragrant, 1 to 2 minutes more. Add 1 teaspoon ground coriander, 1 teaspoon garam masala, and tomato sauce. Reduce heat. Stir to combine, reduce heat to low, and let simmer until deep red and thickened, about 20 to 25 minutes.

Add remaining garlic and ginger, and cook until fragrant, stirring occasionally, about 3 minutes. Add remaining 1/4 teaspoon chile powder and 1/2 teaspoon ground cumin powder, and cook until fragrant, 1 to 2 minutes more. Add 1 teaspoon ground coriander, 1 teaspoon garam masala, and tomato sauce. Reduce heat. Stir to combine, reduce heat to low, and let simmer until deep red and thickened, about 20 to 25 minutes.

Heat broiler to high. Broil, turning halfway through, until corners of tofu are charred and browned, about 10 minutes.

Add remaining coconut milk to sauce and stir to combine. Season with salt to taste. Carefully remove tofu from skewers and add to sauce. Stir to incorporate and then top with roughly chopped cilantro. Serve with rice or naan, if desired.

영양 정보

• 칼로리: 478 kcal
• 지방 전체: 40 g
• 포화 지방: 16 g
• 불포화 지방: 0 g
• 콜레스테롤: 0 mg
• 나트륨: 431 mg
• 탄수화물 전체: 25 g
• 식이섬유: 4 g
• 총 당류: 7 g
• 단백질: 12 g