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Carrots and Peas with Tofu




Source of Recipe


Source: Food & Wine


List of Ingredients




1/4 cup vegetable oil

1 medium onion, finely chopped

1 tablespoon minced peeled fresh ginger

2 medium tomatoes, finely chopped

2 teaspoons garam masala

2 teaspoons salt

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric

1 pound carrots, cut into 1/2-inch dice

1 pound boiling potatoes, peeled and cut into 1/2-inch dice

1 cup water

1/2 pound firm tofu or Homemade Paneer with Indian Flavors, cut into 1/2 inch pieces

1 cup frozen baby peas (5 1/2 ounces)



Recipe



In a large deep skillet, heat 3 tablespoons of the oil until shimmering. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, garam masala, salt, cayenne and turmeric and cook until the mixture has thickened slightly, about 4 minutes. Add the carrots, potatoes and water and bring to a simmer. Cover and cook over low heat until the vegetables are just tender, about 20 minutes.


Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Add the tofu and cook over moderately high heat, shaking the pan often, until golden all over, about 5 minutes. Using a slotted spoon, add the tofu to the curried vegetables along with the peas. Cover and cook over low heat until the peas are tender and warmed through, 4 to 5 minutes. Serve hot.