Tofu Korma

I made this recipe on Saturday. I served it to my husband, who waited with baited breath. We took a bite.

Man did I screw that up.

I followed the recipe to a T. Turns out, they underestimated the spices like crazy.

Here is the recipe WITH the tweaks I think it needs to be successful.

Tofu Korma

Ingredients (spices will produce approximately medium spice):

EVOO
5 cloves garlic, minced
8 slices ginger root, minced OR 2 tbsp ginger root paste you can get at the grocery store
1 tbsp bay leaves, crushed (about 8 leaves)
2 tsp crushed black pepper
3 tbsp garam masala
3 tbsp cumin
3 tbsp chili powder (more for higher spice)
2 tbsp ground corriander
1 tbsp tumeric
1/2 large yellow onion, chopped finely
1 cup tomato, chopped finely (about 1 large tomato)
15 oz firm tofu
1 cup chicken broth (use vegetable broth if you are vegetarian)
1/2 cup lowfat milk
1/2 cup plain yogurt
1-2 tbsp corn starch to thicken
White rice

Directions:

In your deep frying pan or a wok, heat about 2 tbsp oil until it is spitting (i.e. when you flick water at it… be cautious!). Add the crushed bay leaves and pepper, heat for 2 minutes. Then add the onion and cook until soft, about 5 minutes. Add the spices, including the garlic and ginger at this time, followed by the tomato. Continue to cook on medium for 15-20 minutes or until the tomatoes have broken up completely and a gravy has formed.

Add the tofu and chicken broth at this time. If you would like, you can also add some peas and carrots to this mixture, but I’m a purist.

Now, leave this to cook for at least 15 minutes but for up to an hour or more on medium-low heat. Stir occasionally and TASTE TEST. Cook your rice during this time too.

Add the milk and yogurt, heat for 15 more minutes. Finish with the cornstarch. Serve over white rice.