Tangy Tofu

• 1 cup Tofu
• 1 cup Capsicum (bell Pepper) Pieces
• 2 pieces Red Chilies
• 2 teaspoons Coriander Seeds
• 5 cloves Garlic
• 5- 1/4 ounces, weight Tomatoes (150g), Chopped
• 1/2 Tablespoons Turmeric Powder
• 1 Tablespoon Chili Powder
• 1/4 teaspoons Cumin Seeds
• 2 Tablespoons Oil
• 1 Tablespoon Coriander Leaves Chopped
• Salt To Taste

1. Heat oil in a deep pan.
2. Coarsely grind the dry red chilies and coriander seeds.
3. Add to the pan and fry.
4. Add the minced garlic and saute well until garlic turns brown.
5. Add the chopped tomatoes, turmeric powder, chili powder and salt.
6. Stir them well and cover pot with a lid.
7. Set to simmer and cook until the tomatoes turn mushy, like thick gravy.
8. In another vessel, add another tablespoon of oil and add the cumin seeds.
9. Let them crack.
10. Now add the tofu pieces and fry them until they start turning brown.
11. Add the capsicum pieces to the tofu and toss them for a while.
12. Add the already-prepared tomato gravy to the fried tofu and capsicum.
13. Mix everything well until the tofu and capsicum pieces are well-coated with the tomato gravy.
14. Garnish with coriander leaves.

bell pepper, red chilies, coriander seeds, garlic, turmeric, chili powder, cumin seeds, oil, coriander, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/tangy-tofu/ (may not work)