I’ve made this before with baked tofu cubes, but I felt like it was missing something. This time I fried the tofu and the chickpea flour coating added a lot of flavor. I’ll definitely fry the tofu from now on. I like the texture of tofu coated in rice flour best when frying, though, so next time I’ll try it that way and report back when I know which version I like better.
I made this to go with Lemon Pulihora, which complemented the tofu makhani perfectly . But, since none of the spices are duplicated between the two dishes, my kitchen was a huge mess by the time dinner was ready. You have been warned!
I’m sending this over to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by Smitha of Kannada Cuisine.
12-16 ounces tofu, cut into 1 inch cubes
About 3/4 cup chickpea flour or rice flour
4 tablespoons canola oil, divided
1/2 cup raw cashews
3/4 cup water
1 8 ounce can tomato sauce
2 tablespoons Earth Balance margarine
2 jalapeños or other small green chilies, seeded and minced
2 cloves garlic, minced
1-inch piece of ginger, peeled and minced
1 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds
1 teaspoon garam masala
1/2 teaspoon mild chili powder
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon salt
1 large tomato, diced
1 tablespoon tomato paste (optional)
Spread the chickpea or rice flour in a pie pan. Toss half the tofu cubes in the flour. Heat 2 tablespoons of oil in a large skillet to medium hot and fry tofu cubes on two sides, about 3 minutes a side. Repeat with remaining tofu, flour and oil and set the tofu aside.
Puree the cashews, water and tomato sauce in a blender and set aside.
Wipe out the skillet you used to fry the tofu. Heat the Earth Balance margarine in the skillet. Over medium heat, sauté the jalapeños, garlic and ginger for about 2 minutes. Add the fenugreek and fennel seeds and sauté for a minute. Add the garam masala, chili powder, cayenne pepper and salt and sauté for another minute. Add the tomato, tomato paste if using, and pureed cashews and tomato sauce. Heat through, turn heat down to low and cook for at least 10 minutes. Break the tomato up with a potato masher if you want. Add the reserved tofu and heat through. Add more water if the sauce gets too thick.