Classic Tofu with Curry Paste (Bangalore)

Net Quantity: 

Classic Tofu : 200 grams

Curry Paste: 200 grams

Ingredients

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.

Shelf Life

Tofu: 60 days from manufacturing date

Curry Paste: 9 months from manufacturing date

Storage Instructions

Keep refrigerated

Texture

Tofu: Medium Firm . very close to texture of paneer.

Curry Paste: Creamy and thick. you need to dilute with water while cooking if required.

Taste:

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.

Cooking Instructions: 

Step 1:

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.

Step 2:

Pan Roast, Bake or Deep fry the tofu until slightly brown. (skip this step for Malai Paneer)

Step 3:

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.

Step 4:

Add Tofu : Simmer for another 2 mins. 

Garnish with coriander leaves.