Steamed Tofu Gravy (Indian Style)

Tofu is one of the top contenders when it comes to Vegetarian protein. It is derived from a Soy, which is a complete protein. The recipe below uses Extra Firm Tofu for two reasons - it is easier to handle even after steaming and also the harder the tofu the more the protein.

I tried the same recipe with fried Tofu / sauteed Tofu , but both the methods the Tofu slightly harder and chewy compared to the steaming of it . Also the chewy Tofu was a big 'No-No' for my kids. So I tried to steam them and it worked. Steamed Tofu is very soft and a lot similar to Paneer(cottage cheese). Once the tofu is Steamed, it can be cooked with any basic Indian gravy to turn it a protein rich one. Here is a recipe of steamed Tofu in basic tomato gravy/ sauce.

Ingredients :

Organic Extra Firm Tofu - 1 14 ounce pkt.

Onion - 1 Large Onion**

Tomatoes - 3 medium

Ginger Garlic Paste - 1 Tbsp.

Coriander leaves - For garnishing.

Salt - As per taste

Chilli powder - 1 Tbsp.

Coriander Powder - 1 n half Tbsp.

Garam masala - 1 pinch (Optional)

Water - 1 cup (for the gravy) + 2 Cups for steaming the Tofu.

Vegetable or Canola Oil - 2 Tbsp.

Dried fenugreek leaves / Dried methi - 1 Tbsp.

Seasoning :

Bay leaf - 1

Cloves - 2

cinnamon - 2 small sticks

Fennel Seeds - 1 tsp.

Difficulty : Easy

Preparation Time : 20 min.

Preparation :

1. Wrap the Tofu in 4-5 paper towels and try to squeeze out as much water as possible from the Tofu. When you feel you can squeeze out no more water,

Cut the tofu into 1 inch Cubes.

2. Finely chop the onions and tomatoes.

3. Make ginger garlic paste, if paste is not already available.

Method :

1. Heat oil in a pan. once its slightly hot, add all the ingredients under 'Seasoning'.

2. Once the fennel seeds turn golden brown, add the onions and the ginger garlic paste. Fry till the onions turn translucent and the oil separates.

3. Add the chopped tomatoes, the salt, chilli powder, coriander powder and garam masala. Keep frying for 5 more min and add the cups of water.

4. When the gravy / sauce is getting cooked, steam the tofu. This can be done in a rice cooker by placing 2 cups of water in the lower bowl and keeping the tofu in another vessel in a raised level.You could also steam it in a pressure cooker or any other vessel. This will take 7-8 min.

5. Add the steamed tofu to the gravy , simmer it and cover it for 5 min. Add the fenugreek leaves and leave it on the stove for 2 min.

The steamed tofu gravy is done. Serve it hot with roti (Indian flatbread) or rice.

Notes :

1. I used Sweet Onion.

2. Onion paste and tomato puree could be used instead of chopped onions and tomatoes.

3. To add richness to the gravy, you could add cashew paste or cream.

#sidedishgravy #indian