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Tofu with Stir-Fried Vegetables, Fresh Ginger, Cumin and Coriander Seeds

Suvir SaranThis recipe comes from a web site which gives a first class insight into Indian Cooking, what it is about and how to create some of the recipes in your own home.

It is the web site of Suvir Saran, a native of New Delhi, India, who was raised on traditional Indian cooking. He is a passionate and inventive cooking teacher as well as a sort of unofficial ambassador of Indian culture; wherever he goes (in India, Europe and the United States) he finds himself teaching people - colleagues in classes and jobs, strangers in airports and on the street - to love the food and culture of his native country.

To learn more why not visit Suvir Saran's own web site - click here

This recipe comes from Suvir and his co-writer, Stephanie Lyness, with whom he is writing a new cookery book. Stephanie Lyness is a very well respected food writer and editor in the US.


1 15-ounce package extra-firm tofu
2 tablespoons canola oil
2 teaspoons whole cumin seeds
1/2 teaspoon whole coriander seeds
1 1/2 inches fresh ginger, peeled and finely chopped
1 1/2 cups coarsely chopped red onion
2 medium garlic cloves, minced
1 cup fresh corn kernels
1 cup frozen peas
1 cup thinly sliced carrot
1 cup chopped (1/2 inch pieces), stemmed green beans
1/2 teaspoon cayenne pepper
1 tomato, chopped
3 tablespoons whole milk yogurt, whisked until smooth

  • Preheat the oven to 375 degrees. Cut the tofu lengthwise into thirds, then cut the thirds crosswise to make 30 pieces. Spread the tofu pieces out on a lightly greased baking sheet and bake until very firm and lightly browned, about 25 minutes.
  • Meanwhile, heat the oil in a large frying pan or wok over medium heat. Add the cumin and coriander seeds and cook, stirring, until the cumin darkens slightly and is fragrant, 1 to 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the onion and 1 teaspoon salt and cook, stirring, 5 minutes. Add the garlic and cook 30 seconds.
  • Add the corn, peas, carrot and beans and stir to coat with the oil and spices. Then cover and cook until the vegetables are tender, stirring and scraping down the sides every now and then, 8 to 10 minutes. Stir in the cayenne, 1/2 teaspoon salt, the tomato and yogurt, cover and cook 3 minutes. Gently fold in the tofu, cover and cook 2 more minutes. Serve with rice or pita bread.

Serves 4

Suvir Saran

To visit Suvir Saran's web site - click here

If you have a question for Suvir email him at