Designed for professional chefs, check out this Tofu Black Bean Tikka Masala recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Aromat Seasoning, Knorr Vegetable Powder and Knorr Tomato Pronto.
Ingredients
Tofu:
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Tofu 1500.0 g
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black beans cooked 720.0 g
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Oil 100.0 ml
Basmati Rice:
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Almonds 300.0 g
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Water 2000.0 ml
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Basmati rice 1200.0 g
Tofu Tikka Masala:
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Butter 50.0 g
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Onion red, diced 150.0 g
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Ginger, paste 50.0 g
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Garlic, paste 50.0 g
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Tomato, paste 20.0 g
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Chilli, powder 20.0 g
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Garam Masala powder 30.0 g
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Curry Powder 30.0 g
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Brown sugar 20.0 g
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Hot Water 500.0 ml
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Yogurt 150.0 g
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Ginger Fresh, julienne 200.0 g
Preparation
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Tofu:
- Roughly cut the tofu into 1" cubes. In a skillet over medium heat, add the oil and the tofu. Allow the tofu to cook for about 1 minute per side. Just slightly brown the tofu - do not overcook as the tofu will take on a tough, chewy texture.
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Basmati Rice:
- Cook the rice in water seasoned with Knorr Aromat Seasoning, once cooked, mix in almonds and keep until curry is cooked.
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Tofu Tikka Masala:
- In a separate saucepan, over medium heat, add the butter and let it melt. Add the onions, garlic and ginger. Cook for 2-3 minutes.
- Add the tomato paste, chilli powder, garam masala, curry powder and brown sugar. Stir to combine.
- Dissolve Knorr Vegetable Powder in warm water and add to the pan. Bring mixture to a slight boil.
- Add black beans and Knorr Tomato Pronto, simmer for 5-10 minutes. Once flavours have developed, add yoghurt, stir a few times and remove from the heat.
- Garnish with julienne ginger and serve a bowl of mango pickle or chutney on the side.
