Double Tofu Curry

Ingredients

• 1 whole onion (medium, diced)
• 4 cloves garlic cloves (minced)
• 1 tbsp fresh ginger (minced or grated)
• 3 tbsp vegetable oil (divided for cooking and coating)
• 2 tsp ground coriander
• 2 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp chilli powder (adjust to taste for heat level)
• 1 tbsp curry powder (plus additional for coating)
• 1 tsp garam masala
• 1 tsp salt (to taste)
• 2 tbsp tomato puree (tomato paste)
• 400 g tinned chopped tomatoes (1 can)
• 300 g silken tofu
• 400 g super-firm tofu (for air frying)
• 2 tbsp cornflour (cornstarch)
• 3/4 cup petit pois (frozen peas)

Instructions

1. 1

   Rip up the super-firm tofu into chunks and coat in oil, cornflour, and curry powder. Pop into the air fryer at 392°F for 10-12 minutes until crispy at the edges.

2. 2

   While the tofu cooks, add a splash of oil to a pan over medium heat and fry the onion for 5 minutes until softened.

3. 3

   Add the garlic and ginger, fry for 30 seconds, then add the coriander, turmeric, cumin, and chilli powder. Fry for about 1 minute until fragrant.

4. 4

   Stir through the tomato puree, tinned tomatoes, and silken tofu. Season with garam masala and salt to taste.

5. 5

   Add the petit pois and stir for 1 minute, then fold in the crispy tofu right before serving.

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