Classic Tofu with Curry Paste.
Classic tofu: 200 grams
Curry Paste: 200 grams
Classic Tofu Organic Soybeans, RO Water.
Cashew Peanut Curry Paste: Cashews, Roasted Peanuts, Indian spices , Onion, garlic, ginger
Cashew Tomato Curry Paste: Cashews, Tomato, ginger, Onion , garlic, Indian spices.
Tofu: 30 days from manufacturing date
Curry Paste: 15 days from manufacturing date
Tofu: Medium Firm . very close to texture of paneer.
Curry Paste: Creamy and thick. you need to dilute with water while cooking if required.
Tofu: Neutral. it will absorb the flavour of the gravy and spices you put.
Curry Paste: It is creamy and will enhance the flavour of the spices you choose to put in it.We have worked on a neutral taste for Curry paste so you would need to add some extra spices of your choice and salt.
For Tofu with veggies: Saute the vegetables of your choice in very little oil in high heat for 2 mins . we recommend onions , bell pepper, mushrooms, baby corn.
For Matar paneer: Saute peas in high heat for 2 mins.
For Malai/Laccha Paneer: saute almond, raisin , cardamom and cashews with bay leaf and star anise in high heat for 30 seconds.
Pan Roast, Bake or Deep fry the tofu until slightly brown. (skip this step for Malai Paneer)
Add the curry paste and spices . For better flavour enrichment we recommend you add a pinch of sugar.simmer for 3-4 mins. add water if you need the consistency to be a bit gravy like. if you don't add water this looks more like a stir fried tofu with veggies and sauce.
Add Tofu : Simmer for another 2 mins.
Garnish with coriander leaves.