Red Lentil and Tofu Curry
2 min readThis tasty Tibetan-style curry is delicious over rice or boiled potatoes.
MAKES 4 SERVINGS
1⁄2 pound extra-firm tofu, rinsed and drained
2 tablespoons canola oil
1 small onion (about 4 ounces), chopped
3 large cloves garlic, finely chopped
1 tablespoon chopped fresh ginger
2 cups low-sodium vegetable broth
1 cup water
1⁄2 cup red lentils, rinsed and drained
1 teaspoon whole cumin seeds
1 teaspoon mild curry powder
1⁄4 teaspoon salt, or to taste
1⁄4 cup chopped fresh cilantro
Freshly ground black pepper, to taste
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into 1⁄2-inch cubes and set aside.
In a large saucepan, heat 1 tablespoon oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and ginger and cook, stirring constantly, 1 minute. Add the broth, water, and lentils and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, until lentils are just tender, 30 to 40 minutes, stirring occasionally.
In a wok or large nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add the tofu and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add curry powder and salt and cook, stirring often, 1 minute. Add the lentil mixture, cilantro, and pepper, stirring well to combine; bring to a brisk simmer over medium-high heat. Reduce the heat to medium and cook, uncovered, stirring occasionally, 5 to 10 minutes, until thickened. Serve warm.
{PER SERVING} Calories 228 • Protein 18g • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 10g • Sodium 801mg
