Creamy Coconut Tofu Korma Bowl
Indulge in the creamy, fragrant flavors of this soft tofu korma bowl, featuring simmered tofu in a coconut-based korma sauce, topped with roasted cashews, and served over aromatic jeera rice.
ingredients
- 14 oz soft tofu, cubed
- 1 cup coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 tablespoons korma paste
- 1 tablespoon vegetable oil
- ¼ cup roasted cashews
- 2 cups cooked jeera rice
- Fresh cilantro, for garnish
- Salt, to taste
steps
- 1.
In a large pan, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger, and sauté until golden brown.
- 2.
Add the korma paste to the pan and cook for 2 minutes, stirring continuously.
- 3.
Reduce the heat to low and slowly pour in the coconut milk, stirring well to combine. Simmer for 5 minutes until the sauce thickens slightly.
- 4.
Gently add the cubed tofu to the sauce and simmer for an additional 10 minutes, allowing the flavors to infuse.
- 5.
Meanwhile, in a small pan, lightly toast the cashews until golden and fragrant.
- 6.
To serve, place a scoop of jeera rice in each bowl, then top it with the tofu korma. Sprinkle with roasted cashews and garnish with fresh cilantro.
- 7.
Enjoy the Creamy Coconut Tofu Korma Bowl while it's hot and flavorsome!
