Tofu Korma Masala

As a Hanukkah present, Phil got a package of korma masala spices from Kalustyan’s.  Feeling the chill Monday night, I decided that some hot and spicy food was in order.  The recipe was right on the spice bag!

I first rinsed some brown rice (sadly, not basmati) with cold water and started it cooking in our rice cooker and then proceeded to follow the very simple instructions.  Since I don’t have the packet in front of me, I’m relying on my memory…hope it’s right!

Tofu Korma Masala

Ingredients:

• olive oil
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste (I just blended about 4 cloves of garlic with some peeled ginger to create the “pastes”)
• 3-4 tablespoons korma masala
• 1 package firm tofu, crumbled
• 1 cup plain yogurt or low-fat sour cream
• 1 onion, sliced thinly and cooked until golden brown (optional)
• salt (to taste)
• hot sauce & cilantro (optional)

To Do:

1. Start cooking rice (if desired) and if you want to have the onion garnish (it’s good!), just put a splash of oil in a small frying pan and cook the onions until golden brown.  Reserve for later.
2. Heat olive oil in a large pot and add the garlic and ginger paste.  Reduce heat to low and stir until they become golden brown.
3. Add the tofu, yogurt/sour cream, and korma masala spice.  Raise the heat until the mixture bubbles and then turn down to a simmer.
4. Add water or vegetable stock if the mixture looks to dry.  Cover the pot and let simmer for about 15 minutes.
5. Taste, if it needs a little salt, add some.
6. Serve over rice and add onion garnish, cilantro and hotsauce.

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