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Tofu with Green Peas
By Sudha Gallagher
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- 2 tablespoons, oil
- 1 teaspoon, cumin seed
- 1 teaspoon, turmeric
- 1/2 teaspoon (or to taste), chili powder
- 2 teaspoons, fresh slivered ginger
- 14 ounces, tofu, medium firm, cut into 1/2-inch cubes
- 12 ounces, frozen baby sweet peas
- Salt, to taste
- 14-ounce can of crushed tomatoes
- 3 tablespoons, fresh chopped cilantro
- 1/3 cup, water
Heat the oil. Add spices, including the fresh ginger. Stir-fry for a minute. Add the rest of the ingredients. Stir gently, and cook on moderate heat for about 15 minutes. Serve with rice or whole wheat pita bread and Cucumber Raita.
To make Cucumber Raita, gently stir together the following ingredients: 1 cup plain yogurt, 1/2 cup grated cucumber, 1 tablespoon fresh chopped mint or 1 teaspoon dry mint flakes, and salt and chili powder to taste.
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