Garam Masala Tofu Adobo
This Garam Masala Tofu Adobo is a comforting and flavorful twist on a classic, pairing firm tofu with aromatic Indian spices in a tangy sauce. It's a great weeknight meal that comes together without much fuss.
Ingredients
- 500 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 medium onion
- 4 cloves garlic
- 0.5 teaspoon ginger paste
- 1.5 cups vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons fresh cilantro leaves
- 1 lime
Instructions
- Drain 500 grams of firm tofu and press it gently to remove excess water. Cut the tofu into 1.5-inch cubes.
- In a medium bowl, combine 3 tablespoons soy sauce, 2 tablespoons white vinegar, 1 tablespoon garam masala, 1 teaspoon ground turmeric, 0.5 teaspoon ground cumin, 0.5 teaspoon ground coriander, and 0.25 teaspoon black pepper. Whisk this mixture well to create the marinade.
- Add the tofu cubes to the marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
- Peel and finely chop 1 medium onion. Peel and finely chop 4 cloves garlic.
- Heat 2 tablespoons vegetable oil in a large skillet or pot over medium-high heat. Carefully add the marinated tofu cubes in a single layer, reserving the remaining marinade.
- Cook the tofu for 3-4 minutes on each side until golden brown. Remove the browned tofu from the skillet and set aside.
- Add the remaining 1 tablespoon vegetable oil to the same skillet. Add the finely chopped 1 medium onion and cook for 3-4 minutes until softened. Add the finely chopped 4 cloves garlic and 0.5 teaspoon ginger paste and cook for another 1-2 minutes until fragrant.
- Pour the reserved marinade into the skillet. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- In a small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water to create a slurry. Add 1.5 cups vegetable broth to the skillet, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
- Return the browned tofu to the skillet, stirring gently to coat it in the sauce. Let it simmer for 5-7 minutes, allowing the tofu to absorb the flavors.
- Wash and roughly chop 2 tablespoons fresh cilantro leaves. Cut 1 lime into wedges. Transfer the Garam Masala Tofu Adobo to serving bowls. Garnish with the chopped fresh cilantro and a squeeze of fresh lime juice from a lime wedge. Serve hot with steamed rice or quinoa.