Tofu And Vegetable Kolhapuri Stir-Fry Recipe

About this recipe

A flavorful Kolhapuri-style stir-fry featuring tofu and vibrant vegetables, cooked with a spicy masala blend for a comforting dinner.

Ingredients

• - Nescafe Original Instant Coffee
• 100 Ml Littlepod Pure Vanilla Extract, 100Ml
• 900 Ml Carte D'Or Madagascan Vanilla Ice Cream Dessert Tub
• 165 Ml Tropical Sun Coconut Milk Mini
• 190G Dr. Oetker Fine 100% Dark Cocoa Powder
• 1 Kg Tate & Lyle Fairtrade Light Soft Brown Sugar
• - Fresh Tofu
• 200 g Cauliflower Florets
• 1 piece Yellow Bell Pepper
• 250 g Carrot
• 500 g Onion
• 100 G Kolhapuri Masala
• 1 Kg Kissan Tomato Puree
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 1 kg Basmati Rice
• 100 g Salt
• 20 g Turmeric Powder
• - Red Chilli

Instructions

1. 1. Cut tofu into bite-sized cubes and pat dry to remove excess moisture.
2. 2. Chop cauliflower, bell pepper, carrot, onion, ginger, and garlic finely.
3. 3. Heat oil in a large pan and sauté garlic, ginger, and onions until golden brown.
4. 4. Add cauliflower, carrots, and bell pepper to the pan and stir-fry for 5 minutes.
5. 5. Sprinkle turmeric, red chili powder, and Kolhapuri masala over the vegetables and mix well.
6. 6. Stir in tomato puree and cook for another 3 minutes to blend the flavors.
7. 7. Add tofu cubes to the pan and gently toss to coat them with the masala.
8. 8. Cook for 5 minutes, stirring occasionally to prevent sticking.
9. 9. Season with salt and garnish with freshly chopped coriander leaves.
10. 10. Serve hot alongside cooked basmati rice for a complete meal.