Ingredients
500g firm tofu, diced
1 head broccoli, cut into small florets
1 tbls ginger, grated
2 long red chillies, deseeded and roughly chopped
½ cup natural yoghurt
½ tbls coriander powder
1 tsp turmeric, ground
1 tsp sea salt
pinch of black pepper
2 tbls rice bran oil
1 tsp cumin seeds
8 curry leaves, fresh
½ tsp cinnamon, ground
pinch cloves, ground
pinch cardamom, ground
handful of coriander leaves
Method
Place the tofu in a bowl. Set aside. Blanch your broccoli until just tender. Refresh with cold water then let drain. Set aside.
In a processor place the ginger and chillies and blitz until smooth. Now add the yoghurt, coriander and turmeric, salt and pepper and blitz again. Pour this mixture over the tofu and gently mix to combine. Allow to marinate for as long as possible but at least 10 minutes.
Heat the oil in a large pan to a medium heat. Add the cumin seeds and allow to change colour, then add the curry leaves and stir. Now add the tofu mixture and gently stir. Allow to cook until crunchy.
Turn the heat off then sprinkle with cinnamon, cloves and coriander leaves. In the pan, gently mix the broccoli with your tofu and serve.
Serves 4 as a side
