Tofu Korma
Cooking Time
Prep Time
Difficulty
Cuisine
Dive into the culinary history of India with Tofu Korma, a recipe that embodies the very essence of Mughlai cuisine, known for its refinement and richness. Korma is revisited here by Maison Marmite in a plant-based version, of course, showcasing tofu as the main protagonist. This adaptation offers an accessible alternative to everyone, without compromising on taste or tradition.
Korma has its roots in the lavish banquets of the Mughal emperors, where dishes were designed to impress with their complexity and elegance. The creamy and aromatic sauce, enriched with cashew nuts and carefully selected spices, wraps the tofu in deep and comforting flavors, making each bite a true celebration of Indian cuisine.
At Maison Marmite, we’ve chosen to add a personal touch to our Tofu Korma by incorporating roasted cashew nuts and fresh coriander, for a crunchy texture and freshness that perfectly balance the richness of the sauce. This recipe is an invitation to rediscover an Indian classic in a new light, a culinary experience that transports directly to the palaces of the Mughal emperors, while being easily achievable in the comfort of your own kitchen.
Tofu Korma
Ingredients
For the Tofu:
- 400 g firm tofu pressed and cubed
- 2 tablespoons vegetable oil
- 2 teaspoons garam masala
For the Korma Sauce:
- 1 large onion chopped
- 2 cloves garlic minced
- 1 piece of ginger 2cm, grated
- 100 g cashew nuts
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder (adjust to taste)
- 1 can 400ml coconut cream
- 1 tablespoon tomato concentrate
- 3 tablespoons of almond powder (or 1 tablespoon of almond or cashew paste)
- 1 tablespoon sugar (adjust to taste)
- Salt to taste
To Garnish:
- Chopped fresh coriander
- Roasted cashew nuts (optional)
Instructions
Preparing the Tofu:
- In a bowl, mix tofu cubes with garam masala.
- Heat oil in a pan and brown the tofu cubes on all sides. Set aside.
Preparing the Cashew Nuts:
- In a dry pan, toast the cashews to enhance their flavor. To do this, heat a dry pan over medium heat and add the cashews. Cook them for about 3 to 5 minutes, making sure to stir frequently. The cashews are ready when they turn slightly golden and release a rich, nutty aroma. Set aside.
- Keep some of the toasted cashews aside and use them to garnish the dish just before serving to preserve their crunchiness.
Preparing the Korma Sauce:
- In the same pan, add 1 tablespoon of oil and sauté the onion, garlic, and ginger until soft and fragrant.
- Add cumin, coriander, turmeric, and chili powder. Sauté for a minute to release the aromas.
- Stir in coconut cream, tomato concentrate, almond powder (or almond or cashew paste), sugar, and salt. Mix well and simmer for about 10 minutes over medium heat until the sauce thickens slightly. If the sauce is too thick, add a little water to achieve the desired consistency.
Finishing:
- Add the browned tofu cubes to the sauce and gently mix to coat.
- Incorporate the roasted cashew nuts into the sauce, reserving some for garnishing.
- Simmer everything for about 5 minutes to allow the tofu to absorb the flavors of the sauce.
Serving:
- Serve hot, garnished with fresh coriander and roasted cashew nuts, accompanied by basmati rice or naans.
A recipe proposed by Maison Marmite
