Tofu Masala Recipe
Soybean tofu with green peppers, tomatoes, onions, garlic and ginger in a sauce.
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Ingredients
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Tofu
Masala sauce
Finish & garnish
Method
Tofu
- 1
Press and cut tofu
Remove tofu from packaging and drain. Wrap the block in a clean kitchen towel or paper towels and place a flat weight on top (a cast-iron pan or a few cans) for 15 minutes to press out excess water. After pressing, cut the tofu into 2 cm cubes.
- 2
Coat and pan-fry
Toss the tofu cubes gently with 2 tablespoons cornstarch and 1 teaspoon salt so they are evenly coated. Heat 3 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if needed) and fry without moving for 2–3 minutes until the underside is golden. Turn and fry remaining sides until all cubes are golden and crisp, about 8–10 minutes total. Transfer fried tofu to a plate lined with paper towels to drain.
Masala sauce
- 3
Temper spices and sauté aromatics
In a clean large skillet or wok, heat 2 tablespoons vegetable oil over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 10–15 seconds until fragrant. Add the finely chopped onion and sauté, stirring occasionally, until soft and translucent, about 6–8 minutes.
- 4
- 5
Cook peppers and tomatoes
Add the chopped green bell peppers and sliced green chili. Sauté for 3–4 minutes until peppers soften but still retain some bite. Add the chopped tomatoes and cook, stirring, until tomatoes break down and the oil starts to separate, about 6–8 minutes. If tomatoes are very dry, add 2–3 tablespoons of the water now.
- 6
Spice the sauce
Stir in turmeric (0.5 tsp), coriander powder (1 tbs), Kashmiri red chili or paprika (1 tsp), and salt (1 tsp). Cook the spices with the tomato-onion mixture for 1–2 minutes to roast them slightly, stirring to prevent burning.
- 7
Simmer
Add 120 ml water and sugar (0.5 tsp), bring the mixture to a gentle simmer, cover, and cook for 4–5 minutes to meld flavors and reach a slightly saucy consistency. Adjust heat so the sauce reduces but does not dry out completely.
Combine & finish
- 8
Add tofu to sauce
Gently add the fried tofu cubes to the simmering masala. Toss carefully to coat tofu with the sauce. Simmer together uncovered for 3–4 minutes so the tofu absorbs some of the flavors. If the sauce becomes too thick, add up to 2 tablespoons more water to reach the desired consistency.
- 9
Final seasoning
Sprinkle garam masala (0.5 tsp) and, if using, dried fenugreek leaves (1 tsp). Fold gently. Taste and adjust salt and chili level. Squeeze in lemon juice (1 tbs) and stir once more.
- 10
Garnish and serve
Turn off heat and garnish with chopped cilantro (3 tbs). Serve hot with steamed rice, naan, or roti.
