How to Make Indian Tofu Keema Asian Cooking Recipe Cuisine

India Tofu Keema


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings


1 (16 ounce) package firm tofu

 3 tablespoons vegetable oil

 1 teaspoon cumin seeds

 1 onion, chopped

 1 teaspoon minced fresh ginger root

 1 teaspoon minced garlic

 1 cup frozen peas, thawed

 2 teaspoons curry powder

 1 cup chopped fresh tomatoes

 salt to taste

 1 fresh jalapeno pepper, chopped


Directions:


1. Place tofu in a colander, and cover with a plate. Weight down with a skillet or some other heavy object. Let drain for 30 minutes. Place in the freezer for 24 hours.

2. Remove tofu from freezer, and defrost. Mince, and set aside.

3. Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.




For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.



Enjoy..




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