Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A hot, dry stir-fried curry of tofu, peppers and onion with green chilli and tomato.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 450 g firm tofu, drained, patted dry and cut into cubes
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, cut into chunks
- 2 peppers (mixed colours), cut into chunks
- 2 green chillies, sliced
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp chilli powder
- 2 tomatoes, chopped
- 1 tsp garam masala
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Cauliflower rice or a green salad, to serve
Method
- Heat half the oil in a wok or large frying pan over a high heat and fry the tofu for 6–7 minutes, turning, until golden. Tip onto a plate.
- Add the rest of the oil and the cumin seeds, then the onion, peppers and chillies. Stir-fry for 4 minutes so the vegetables stay crunchy.
- Add the garlic, ginger, ground coriander, turmeric and chilli powder and stir for 1 minute.
- Add the tomatoes and a splash of water and cook for 3 minutes until saucy. Return the tofu, sprinkle over the garam masala and season with salt.
- Scatter with coriander and serve with cauliflower rice or salad.
Swaps and tips
Jalfrezi should be hot, but take the seeds out of the chillies or use one if you like it milder. Keep the heat high so the peppers char a little and keep some bite.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 23 g | 8 g | 25 g | 460 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
