Drain tofu and crumble it into small pieces.
Peel, wash and finely chop onions and ginger. Wash and finely chop tomatoes. Wash, halve, deseed and finely chop capsicums. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves.
Heat oil in a non-stick pan, add cumin seeds and cook till it starts to change colour. Add onions. Ginger and green chillies. Stir-fry till onions become translucent.
Dissolve turmeric powder, cumin powder, coriander powder and red chilli powder in half a cup of water and add this to the pan. Cook on medium heat for half a minute, stirring continuously.
Add tomatoes and cook on high heat for two minutes, stirring continuously. Stir in tofu and capsicums and slat to taste. Mix well.
Reduce heat and cook for two to three minutes, tossing frequently to prevent sticking, which happens when cooking tofu.
Serve hot sprinkled with coriander leaves. |
