Matar Tofu

 

Ingredients

Yield:3 to 4 servings

For the tofu

• 1 (14- to 16-ounce) block extra-firm tofu, drained

• 1½ tablespoons neutral-flavored oil (such as avocado or canola oil)

• Kosher salt (such as Diamond Crystal) and freshly ground black pepper

• 2 tablespoons potato starch or arrowroot powder

For the spiced tomato gravy (masala)

• 2 tablespoons neutral-flavored oil (such as avocado or canola oil)

• 1 (2- to 3-inch) cinnamon stick

• 1 large yellow onion, finely chopped

• Kosher salt (such as Diamond Crystal) and freshly ground black pepper

• 1 (1½-inch) piece fresh ginger

• 6 garlic cloves

• 3 tablespoons tomato paste

• 1½ teaspoons ground coriander

• 1 teaspoon ground cumin

• 1 to 2 teaspoons kashmiri chile powder (see Tips)

• ½ teaspoon ground turmeric

• 8 ounces ripe tomatoes (about 2 Romas), finely chopped (see Tips)

• 1 cup unsweetened cashew milk, more as needed (or canned coconut milk, see Tips)

• 1½ cups (7 ounces) frozen peas (no need to thaw)

• 1 teaspoon garam masala

• 2 teaspoons dried fenugreek leaves (optional, see Tips)

• 1 handful fresh cilantro leaves and tender stems, chopped

For serving

• Cooked rice or flatbread

• Preparation

  1. Step 1

     Heat the oven to 425 degrees with racks in the top third of the oven and the bottom third. Line a rimmed sheet pan with parchment paper.

  2. Slice the tofu:

     1. Step 2

        Over the sink, gently squeeze the tofu between your hands to extract some water but take care to not smush it. Slice the tofu into ½ to ¾-inch cubes. Cover with a few paper towels, gently pressing down several times to remove more water.

  3. Prep and cook the tofu:

     1. Step 3

        In a large bowl, combine the tofu with 1½ tablespoons of oil, ¾ teaspoon kosher salt and pepper to taste, gently tossing with a silicone spatula. Add the potato starch and toss until well coated. Spread the tofu out on the lined pan without touching. Bake on the top rack for 15 minutes, then transfer to the bottom rack (rotate the pan by 180 degrees if your oven has hot spots) and bake for 12 to 15 minutes, until golden and crunchy.

  4. While the tofu bakes, prepare the gravy:

     1. Step 4

        Heat a large skillet over medium for a few minutes, then add 2 tablespoons of oil. Add the cinnamon stick and toss occasionally for 30 to 60 seconds, until very aromatic, then add the chopped onion with a pinch of salt. Stir occasionally until nicely browned, 10 to 15 minutes, adding a splash of water if the onion starts to brown unevenly.

     2. Step 5

        While the onion cooks, peel and grate (or mince) the ginger and finely chop the garlic. Once the onion is browned, add the ginger and garlic plus the tomato paste to the pan. Stir almost constantly for 90 seconds, then add a splash of water plus the coriander, cumin, chile powder and turmeric. Stir constantly for 30 seconds.

     3. Step 6

        Stir in the tomatoes, using their liquid to loosen up any browned bits. Season with 1 teaspoon kosher salt and pepper to taste. Stir occasionally for 4 to 5 minutes, or until the tomatoes have softened and the gravy has melded together.

     4. Step 7

        Pour in the cashew milk and stir occasionally until it thickens, 2 to 3 minutes. Fold in the frozen peas and simmer until warmed through, about 2 minutes. Note: if you prefer a looser gravy, add more milk.

     5. Step 8

        Remove from the heat and discard the cinnamon stick. Stir in the garam masala. If using fenugreek leaves, rub them between your fingers, then add them to the pan.

     6. Step 9

        Cool slightly, then stir in the cilantro. Add the baked tofu on top to preserve its crispiness (or stir it in fully, if you prefer). Serve with rice or flatbread.

  Tips

  • Kashmiri chile powder is a mild Indian chile powder with a vibrant red color. If not available, for 1 teaspoon, substitute with ¼ teaspoon cayenne and ¾ teaspoon sweet paprika.

  • For a shortcut, you can use an equal weight of canned crushed tomatoes, or an 8-ounce can of tomato sauce. If using the latter, you’ll likely need to add a bit of sugar to balance.

  • If possible, seek out cashew milk made with just cashews and water. If not available, substitute with an equal amount of canned coconut milk, stirred well.

  • Dried fenugreek leaves are sold at South Asian grocers or online and may be labeled kasuri methi. Fenugreek has an earthy, maple-like aroma and adds a unique savory flavor.