Tofu & Baby Corn Jalfrezi Recipe

Press and prepare tofu

Press the tofu between paper towels or a clean kitchen towel under a weight for 15–20 minutes to remove excess water. Cut into 2 cm cubes after pressing.

Season and coat tofu

Toss the tofu cubes with 1 tsp kosher salt and 2 tbs cornstarch until evenly coated. This gives a light crust when pan-frying.

Fry tofu and baby corn

Heat 3 tbs neutral oil in a large nonstick skillet or frying pan over medium-high heat. Add tofu cubes in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes per side until golden and crisp. Transfer to a plate lined with paper towels. In the same pan, add baby corn halves and sear for 3–4 minutes until lightly browned but still crisp-tender. Remove and set aside with tofu.

Begin the masala

Wipe out the frying pan to remove excess oil, then heat 2 tbs vegetable oil over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). When they begin to sizzle and pop (about 30 seconds), add the sliced onion and a pinch of salt and cook, stirring occasionally, for 6–8 minutes until soft and starting to brown at the edges.

Add garlic, ginger and peppers

Add the minced garlic (4 cloves) and grated ginger (2 tsp) and cook for 30–45 seconds until fragrant. Add the green and red bell peppers (about 1 cup each) and sauté for 3–4 minutes until they begin to soften but retain color.

Add tomatoes

Add 400 g chopped ripe tomatoes or canned crushed tomatoes to the pan. Stir, reduce heat to medium-low, and simmer for 6–8 minutes until the tomatoes break down and the mixture thickens slightly.

Cook the spices into the sauce

Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp garam masala, and 1 tsp red chili powder. Cook the spice mix with the tomato-onion base for 2–3 minutes, stirring so the spices bloom and lose any raw edge.

Balance flavors

Add 1 tsp amchur (or 1 tsp lemon juice), 1 tsp sugar (optional), and 1/2 tsp black pepper. Taste and adjust salt if needed. If the sauce seems too thick, add up to 120 ml water in 2–3 tbs increments to reach a saucy consistency suitable for coating the tofu and baby corn.

Combine tofu and baby corn with sauce

Return the fried tofu and seared baby corn to the pan, gently folding them into the simmering sauce. Cook together for 3–4 minutes on low heat so the tofu absorbs some flavor and the baby corn finishes cooking. Adjust seasoning to taste.

Garnish and finish

Turn off heat. Stir in 1 tbs lemon juice and 3 tbs chopped cilantro. Let rest for 2 minutes, then serve hot.

Serving suggestions

Serve with steamed basmati rice, jeera rice, or warm flatbreads. Leftovers keep in the fridge for 2–3 days and reheat gently on the stove or in the microwave.