Indian Spiced Peas with Tofu
Cooking time 25 minutes
3 tablespoons canola oil; divided
1 (14 ounce) package extra firm tofu; drained, patted dry and cut into 1/2-inch cubes
3 tablespoons cornstarch
2 yellow onions very thinly sliced
1 tablespoon finely chopped fresh ginger
1 tablespoon garam masala
1 (28 ounce) can diced tomatoes; with their liquid
1/4 cup water or vegetable broth
1 (1 pound) bag frozen green peas; thawed
Salt and pepper; to taste
1 (1 pound) package frozen cooked jasmine rice; prepared according to package directions
Heat 2 tablespoons oil in a large skillet over medium high heat.
Working in batches, toss tofu with cornstarch to coat, shake off any excess and cook, tossing occasionally, until golden brown.
Using a slotted spoon, carefully transfer to a paper towel-lined plate to drain.
Heat remaining 1 tablespoon oil in skillet, add onions and ginger and cook, stirring often, until golden brown.
Add garam masala and tomatoes and simmer for 5 minutes.
Add water or broth, peas and tofu, reduce heat, cover and gently simmer for 10 minutes more.
Season with salt and pepper, then spoon over rice and serve.