I’m keeping it short and sweet here folks, because today’s recipe doesn’t need a lot of fluffy words to make it sound good.
This tofu masala is made with crispy baked tofu bites, sautéed vegetables, super spicy sauce and creamy, buttery saffron rice. It can be made in less than 30 minutes flat and can be doubled, tripled or quadrupled for leftovers all week long. Honestly, I don’t know what else to say. El and I ate the entire batch (meant for 4) in one evening and I proceeded to make the exact same dish for dinner the next night.
I mean, look at it, wouldn’t you make it two nights in a row too? It’s total comfort food for the soul, especially when you’ve been as crazy, stressed and insane as I’ve been lately. My absolute favorite part about this spicy Indian dish has to be that it’s made in just one pan. That’s one, one giant wok is all you need to recreate this perfect recipe at home.
I have to thank Circulon, especially, for including me in their Summer of Stir Fry campaign. I’m all about one pot meals, and it makes it so much easier to create them when you have a fantastic product to start with! Plus, thanks to them I am happy to be giving away 1 Circulon Acclaim 12-inch Covered Wok!!
Good luck! Now go make some tofu.
Serves about 4.
Prep time: <10 minutes
Cook time: 15 minutes
For the rice:
- 1 package saffron rice
- 3 tablespoons butter
For the stir-fry:
- 1 1/2 tablespoons extra virgin olive oil
- 1 package extra-firm tofu pressed and cubed
- 1 large onion chopped
- 2 garlic cloves minced
- 1/2 large zucchini chopped
- 1/2 summer squash chopped
- 2 carrots sliced
- 1 cup chopped oyster mushrooms
- 3 tablespoons garam masala
- 1 teaspoon ground tumeric
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon flour
- Salt and pepper
- 1 1/2 can (21 ounces) diced tomatoes(not drained)
- 1/4 cup + 2 tablespoons heavy cream
- Fresh cilantro for garnish
For the directions on how to make this, be sure to check out Circulon’s website!
To enter to win the Wok, fill out the prompts below!