This supersimple vegetarian dish from F&W’s Kay Chun is hearty, spicy and delicious with a glass of Chenin Blanc.
Slideshow: More Indian Recipes
3 tablespoons canola oil
1 small onion, chopped
1 serrano chile, chopped
1/4 cup finely chopped garlic
1/4 cup finely chopped peeled fresh ginger
4 teaspoons ground coriander
4 teaspoons garam masala
2 medium tomatoes, chopped
One 14-ounce package firm tofu, drained and cubed
Chopped cilantro, for garnish
Steamed basmati rice, for serving
How to Make It
In a large nonstick skillet, heat the oil. Add the onion, serrano, garlic, ginger, coriander, garam masala and tomatoes and cook over moderate heat, stirring, until fragrant and saucy, about 8 minutes. Stir in the tofu and 1 cup of water and bring to a simmer. Garnish with cilantro and serve with basmati rice.
Pair with a juicy, tropical fruit-inflected South African Chenin Blanc.
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