Indian Tofu recipe (Lunch)

Instructions

Cut the tofu into ½-inch cubes. Heat 4 tablespoons of canola oil. Pan-fry the pieces of tofu on all sides until golden brown. Transfer the tofu onto paper towels. Sprinkle with ½ teaspoon of salt.
In the same wok, re-heat the canola oil. Fry the onion in the oil, stirring frequently to prevent the onion from burning. Add the fresh green chiles, dried red chiles, garam masala and turmeric powder. Cook for another 1-2 minutes, then add the tomatoes and yogurt. Cook for about 5 minutes. Remove and reserve both red and green chiles. Transfer to the tomato mixture a mini-blender and blend until the sauce is smooth. You could add a little water for a smoother flow.
In a large skillet, add 1 tablespoon of oil. When it's hot, add the ginger garlic paste. Cook until fragrant. Add the masala sauce, sugar and red chile powder. Stir frequently for about 2 minutes. Add about ½ cup of water, the reserved chiles and the green peas. Add the fried pieces of tofu at the end, along with the sour cream. Season with salt and pepper. Stir well. Simmer for another 2-3 minutes. Cover and let stand until ready to serve.

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