Coconut Tomato Tofu Stir-Fry Recipe

About this recipe

A flavorful stir-fry combining tofu, coconut milk, and tomatoes for a creamy and protein-packed dinner.

Ingredients

• - Fresh Tofu
• 200 ml Coconut Milk
• - Baby Tomatoes
• - Red Chilli
• - Tomato Ketchup
• - Rice Flour
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder

Instructions

1. 1. Cut the tofu into bite-sized cubes and coat them lightly with rice flour mixed with turmeric powder.
2. 2. Heat oil in a pan and pan-fry the tofu cubes until golden on all sides, then set aside.
3. 3. In the same pan, add cumin seeds and let them sizzle for a few seconds.
4. 4. Add finely chopped tomatoes to the pan and cook until they soften and release their juices.
5. 5. Stir in coriander powder, red chili powder, and salt, mixing well to combine the spices.
6. 6. Pour in the coconut milk and let it simmer gently for 5-7 minutes, stirring occasionally.
7. 7. Add the fried tofu cubes to the pan and toss to coat them evenly in the creamy sauce.
8. 8. Cook for another 3-5 minutes to allow the tofu to absorb the flavors.
9. 9. Garnish with freshly chopped cilantro leaves before serving.