Page 72 - 2016TOHCookbook

Butter Cream Indian Tofu
Nair Family | AMHERST, NEW HAMPSHIRE
“My husband is from Malaysia and loves tofu. I am from India and love curry, so this is a special tasty blend of both cultures that turns out well.”
NUPUR NAIR
INGREDIENTS
Serves 6
1 yellow onion, chopped
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
2 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon ground turmeric
Salt
1 (15-ounce) can tomato sauce
1 red or orange bell pepper, seeded and diced
1 (14- to 16-ounce) box extra-firm tofu, cut into small cubes 1⁄4 cup cashews
2 cups heavy cream
1 cup (16 tablespoons) unsalted butter
Steamed rice, for serving
PREPARATION
1. Place the onion, ginger and garlic in a food processor. Pulse until a loose paste is formed.
2. Heat the oil in a frying pan over medium-high heat. Add the onion mixture and cook until golden brown, stirring occasionally. Add the chili powder and turmeric and season with salt.
3. Stir in the tomato sauce, turn heat to low and simmer 5 minutes. Add the pepper and tofu and cook, covered, 5 to 10 minutes, stirring occasionally.
4. Add the cashews and cream and cook, stirring often, until creamy and desired consistency is achieved, about 10 minutes. Add a little butter to thicken the sauce. Serve hot, over rice.
PAGE 62 | UMASS DINING