Kadhai Tofu Sabji is made by stir frying Tofu in a Kadhai/wok, with a few vegetables and spices. It is a quick, simple recipe made using easily available ingredients. You can make ahead a stock of the spice mix and use as required. The spices flavour the bland Tofu pieces and it is sure to win over even those who dislike Tofu.
Kadhai Tofu Sabji makes for a great lunch box meal along with Roti or Paratha. It can also be used as a stuffing to make Roti wraps too.
Serve Kadhai Tofu Sabji with Pudina Lehsun Laccha Paratha, Dal Palak and Red Cabbage Carrot, Sprout And Onion Salad for a wholesome lunch.
If you like this recipe, you can also try other Tofu recipes such as
Cuisine: North Indian Recipes
Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 15 M
Total in 25 M
To begin making the Kadai Tofu Sabji, first make the dry masala.
In a small pan, dry roast the coriander seeds, peppercorns, fennel seeds, cumin seeds, red chillies, tejpatta and black cardamom. Cool and coarsely grind it in a blender along with the Anardana and dry mango powder.
Now we will make the Kadai Tofu Sabji
In a kadai/wok, heat the oil. Add the cumin seeds and let it splutter.Once done add the onion and the ginger and garlic paste and sauté for a few seconds till the onion becomes translucent.
Once the onions have turned translucent add the turmeric powder, tomato puree and cook for 1 to 2 minutes.
Add 2 to 3 teaspoons of the freshly ground masala and kasuri methi, mix well to combine.
Once done add the capsicum and stir fry for a few seconds. Add the Tofu cubes, sprinkle salt and sugar.
Mix nicely so that the masala coats the Tofu cubes. Cook for another minute.
Garnish with coriander leaves and transfer Kadai Tofu Sabji to a serving bowl,it is ready to be served.
Serve Kadhai Tofu Sabji with Pudina Lehsun Laccha Paratha, Dal Palak and Red Cabbage Carrot, Sprout And Onion Salad for a wholesome lunch.