Poppyseed Tofu Stir Fry
Ingredients
- 250 grams firm tofu, cut lengthwise
- 3 cups roughly chopped savoy cabbage
- Handful of kale
- 1 teaspoon cumin seeds
- 2 tablespoons olive oil
- 1/2 teaspoon red chili powder (Kashmiri)
- Salt (according to taste)
- 1/2 teaspoon mango powder
- 1/3 cup almonds
- Pomegranate jewels (for garnish)
- 2 tablespoons poppy seeds
- 1 teaspoon Sambal paste
Preparation
Drain tofu and wrap it in a double layer of paper towels to remove excess moisture.
Spread poppy seeds on a plate and sprinkle with red chili powder and a bit of salt. Rub the tofu gently in the mixture to evenly coat it. Set aside.
Heat olive oil in a large cast iron skillet. Add cumin seeds and let them splutter.
Add savoy cabbage to the skillet and cook for 2 minutes. Then add kale to the mixture. Stir occasionally and add more kale or spinach as desired.
Add Sambal paste and mango powder to the skillet. Mix well.
Once the vegetables are crispy, add the coated tofu to the skillet and mix everything together. Add chopped almonds or any other nuts of your choice.
Remove from heat. When serving, garnish with pomegranate jewels.
