Peanuty Tofu
Peanuty Tofu with hint of fresh ginger and thai green chili that tastes just like classic Indian breakfast Poha, but without any carbs.
Servings: 3
Ingredients
- 12 oz Soy Free Big Mountain Firm Tofu pressed down to get rid of extra water, you can use any type of firm tofu
- 1 tbsp Avocado Oil
- ½ tsp Mustard Seeds
- ¾ tsp Cumin Seeds
- 1 pinch Asefatida
- 4-6 Fresh Curry Leaves
- ¾ cup Finely Chopped Sweet Yellow Onion
- 2 Thai Green Chilis finely chopped
- 1 inch Grated Ginger
- ¼ cup Raw Peanuts coarsely crushed
- 1½ tbsp White Sesame Seeds
- 1¼ tsp Salt
- ½ tsp Red Chili Powder ¼ tsp for less heat
- ¼ tsp Turmeric Powder
- 1 tbsp Fresh Lemon Juice
- 1 tsp Raw Cane Sugar choice of sweetener, or simply skip it
Garnishing
- ¼ cup Finely Chopped Cilantro
- ½ cup Pomegranate Seeds
Instructions
- Press tofu down to get rid of as much water as possible, pat dry it. Once drained, shred it thick and keep it aside.
- Heat oil in a wide pan, preferably non-stick. Add in mustard and cumin seeds. Wait till they pop.
- Add in pinch of asafetida and fresh curry leaves.
- Add in finely chopped onions with ¼ tsp of salt. Mix well and saute until translucent, do not brown it.
- Once onions are translucent, add in finely chopped thai green chili with grated ginger and crushed raw peanuts. Saute for 2-3 minutes on medium heat.
- Add in white sesame seeds, red chili powder, turmeric powder, sugar and aditional 1 tsp of salt. Mix well.
- Add in shredded tofu, mix gently so that tofu does not get mushy, while the tofu is coated well with onion spice mix. Once mixed, lower the heat and cover for 2-3 minutes.
- Uncover it, add in lemon juice and chopped cilantro. Toss genstly.
- Garnish it with pomegranate seeds and more cilantro, enjoy with cup of chai or coffee!