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1
Note: tomatoes should be 1/2 inch cubes, The chili peppers should be the small skinny ones.
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The tofu is waterpacked also called cotton.
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3
You want a brown crust.
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4
Silken ain't gonna hack it here.
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Divide the cauliflower into florets.
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Rice: In colander rinse 2 cups white basmati rice in cold running water for a minute or two to keep it from becoming sticky.
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Drain a few minutes.
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In med saucepan bring 2 2/3 cup water and scant 1 tsp kosher salt to boil.
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Add rice, cover and reduce to simmer.
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Cook for 15 minutes.
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Remove from heat, let stand covered for 10 minutes.
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Makes six cups rice.
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Press the tofu then cut into 1/2 inch cubes.
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14
In large well seasoned skillet heat 1 tbsp oil over med high.
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Add tofu and salt liberally.
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Fry until you get a dark golden crust on the bottom.
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NOTE make sure you press the tofu very well to get this.
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18
Also note silken is NOT going to do this.
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After it forms the golden crust flip it over with a spatula to do the other side.
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You are looking at 4 to 5 minutes per side.
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IF you do not press it properly, it will NOT brown no matter what you do.
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22
Transfer the browned tofu to a plate lined with paper towels.
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23
Add the remaining oil to skillet and add chilies, ginger, cumin, coreander and cook for 2 minutes stirring constantly.
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Add the cauliflower and 1/2 tsp kosher salt and stir fry florets until they are slightly browned about 3 to 4 minutes.
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25
Add the tomatoes and 1/2 cup water.
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Cover and reduce heat to low.
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Simmer until stems are just tender shaking the pan occasionally to keep vegetables from sticking.
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Cook about 10 minutes.
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29
Just before serving stir in tofu and heat through.
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Add the yogurt, cilantro and butter.
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Stir until heated through and season with salt to taste.
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32
Do NOT BOIL or the yogurt will curdle.
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Serve with the rice.
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34
Includes basic press time.
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35
The longer you press the better in this case.
