Indian Spiced Peas with Tofu

Indian Spiced Peas with Tofu

Serves 4

This dish is spiced with garam masala, a blend of aromatic spices such as cardamom, cloves and cinnamon. Serve with naan or other soft flatbread. Since tofu sometimes sticks to the skillet when pan-fried, use a nonstick skillet if you have one on hand.

  • 3 tablespoons canola oil, divided
  • 1 (14-ounce) package extra firm tofu, drained, patted dry and cut into 1/2-inch cubes
  • 3 tablespoons cornstarch
  • 2 yellow onions, very thinly sliced
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon garam masala
  • 1 (28-ounce) can diced tomatoes, with their liquid
  • 1/4 cup water or vegetable broth
  • 1 (1-pound) bag frozen green peas, thawed
  • Salt and pepper to taste
  • 1 (1-pound) package frozen cooked jasmine rice, prepared according to package directions
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Heat 2 tablespoons oil in a large skillet over medium high heat. Working in batches, toss tofu with cornstarch to coat, shake off any excess and cook, tossing occasionally, until golden brown. Using a slotted spoon, carefully transfer to a paper towel-lined plate to drain.

Heat remaining 1 tablespoon oil in skillet, add onions and ginger and cook, stirring often, until golden brown. Add garam masala and tomatoes and simmer for 5 minutes. Add water or broth, peas and tofu, reduce heat, cover and gently simmer for 10 minutes more. Season with salt and pepper, then spoon over rice and serve.

Nutritional Info: 
Per Serving:380 calories (90 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 680mg sodium, 54g carbohydrate (7g dietary fiber, 12g sugar), 15g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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