About:

Kadai tofu baby corn masala is a semi dry dish which can be served with pulkas/parathas/naan. In this kadai dish soft chunks of tofu, baby corn, bell pepeprs are immersed in a spicy tomato-onion based masala. It is nothing but a simply, mild spicy and flavourful side dish.

I served this with Dill-coconut rice (link)

Yields-3-4 servings
Preparation time-15 minutes
Cooking time-30 minutes

Ingredients:

• Tofu-150gms
• Finely chopped onion 1medium
• Diced/cubed onion-1medium
• Diced/cubed bell peppers-1
• Baby corn-10
• Finely Chopped tomato-3medium
• Slit green chilli-1-2
• Coriander powder-1tsp
• Cumin powder-1tsp
• Garam masala-1tsp
• Chilli powder-1/2tsp (optional)
• Oil-2tsp
• Salt- to taste
• Chopped coriander-for garnish

Procedure:

• Start by preparing the tofu-drain and place it on the kitchen towel/ paper towel wrap and place heavy pan/ weight for 15-20 minutes.
• Once drained completely chop into cubes/triangle and place the slices on the heated skillet/pan and roast both sides until golden brown on a medium high flame ( 3-4 minutes each side) and set aside.
• Heat oil in a kadai/pan and add in finely chopped onions, slit chillies saute for 1-2 minutes.
• Then add tomatoes and saute until soft and mushy.
• Add diced baby corn, capsicum, onion and saute for 3-4 minutes.
• Then add dry powders (turmeric, chilli powder, cumin powder, coriander powder) saute and cook on a medium-low flame for 10-12minutes, stirring occasionally.
• Finally add in salt, shallow fried tofu mix well simmer for another 1-2 minutes/ until tofu is coated well and heated through.
• Turn off the flame transfer to the serving bowl and garnish with chopped coriander.

Serve with roti (link)/paratha (link)

Note:

• Paneer can be used alternatively to tofu
• Spices can be personalised as per taste

I am bringing this recipe to Annie’s VVLP#12 and Kimmy’s Healthy Vegan Potluck #14