Red Lentil And Tofu
From ecoveg 18 years agoIngredients
- 1 small onion shopping list
- 1 garlic clove shopping list
- a 1/2-inch piece fresh gingerroot shopping list
- 1/2 cup red lentils shopping list
- 2 tablespoons vegetable oil shopping list
- 3 1/2 cups water shopping list
- 1/2 pound firm tofu shopping list
- 1/2 teaspoon cumin seeds (optional) shopping list
- 1/2 teaspoon garam masala or curry powder (optional) shopping list
- 1/2 teaspoon salt shopping list
- a generous pinch cayenne shopping list
- 3 tablespoons chopped fresh cilantro sprigs (optional) shopping list
- Accompaniment: cooked rice shopping list
How to make it
- Thinly slice onion and mince garlic.
- Peel gingerroot and mince.
- In a sieve rinse lentils and drain.
- In a 2-quart heavy saucepan cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until golden.
- Add gingerroot and cook, stirring, 1 minute.
- Add lentils and water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
- While lentils are boiling, rinse tofu and trim ends.
- Cut tofu into 1/2-inch cubes and gently press between paper towels to remove excess moisture.
- In a small heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook cumin seeds, stirring, until a shade darker, about 1 minute.
- Add garam masala, salt, and cayenne and cook, stirring, until fragrant, 15 to 30 seconds.
- Stir hot spice oil into lentils and gently stir in tofu cubes.
- Let curry stand, covered, 5 minutes to allow flavors to develop.
- Stir in cilantro and salt to taste.
- Serve curry over rice.
The Rating
Reviewed by 4 people-
Brilliant - had this tonight and it was a treat. :)
virtualsteve in Wagga Wagga loved it
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