Garam masala is a beloved South Asian spice mix used to flavor a wide variety of dishes, from curries to pulaos. While you can buy garam masala premade, I wanted to showcase just how special the deep warming flavors of a good-quality homemade garam masala can be in a vegetarian dish. Here pieces of tofu are coated in cornstarch and pan-fried until they develop a golden brown craggy crust that's begging to soak up all of the glossy garam masala sauce. Fresh and vegetal green bell pepper works well with the sweet and tangy sauce, but zucchini, green beans, or sugar snap peas would work just as well. Serve the tofu over warm rice or quinoa. —Rachel Gurjar
What you’ll need
Whisk
$14 $13 At Amazon
Rimmed Baking Sheet
$33 $31 At Amazon
Small Bowl
$13 At Amazon
Large Skillet
$90 At Amazon
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Whisk 3 Tbsp. distilled white vinegar, 2 Tbsp. honey, 2 Tbsp. Sriracha, 1 Tbsp. ketchup, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ cup water in a small bowl to combine. Set sauce aside.
Step 2
Arrange one 14-oz. package extra-firm tofu, drained, patted dry, cut into 2" cubes, in a single layer on a rimmed baking sheet or large plate. Sprinkle 3 Tbsp. cornstarch over tofu 1 Tbsp. at a time, gently tossing and pressing into tofu after each addition, until well coated on all sides. Season with salt.
Step 3
Heat 3 Tbsp. vegetable oil in a large skillet over medium-high. Once oil is shimmering, reduce heat to medium and, working in batches if needed, arrange tofu in pan in a single layer. Cook, turning every 3–4 minutes, until golden brown all over, 10–12 minutes total. Transfer to a kitchen towel or paper towels and let drain. Reserve pan with any excess oil.
Step 4
Remove dark green parts from 2 scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts. Set reserved pan over medium heat. Add white and pale green parts of scallions and 2 garlic cloves, finely chopped, and cook, stirring often, until translucent, about 2 minutes. Sprinkle 2 tsp. garam masala over scallions and garlic, then season with salt. Cook, stirring, until fragrant, about 30 seconds. Add 1 green bell pepper, ribs and seeds removed, cut into 1" pieces, and cook, stirring often, until crisp-tender, about 2 minutes. Add reserved sauce and cook, stirring occasionally, until bubbling and slightly thickened, about 3 minutes. Add tofu and cook, stirring, until coated in sauce, about 45 seconds. Immediately remove from heat.
Step 5
To serve, transfer tofu mixture to a platter and top with reserved scallion greens.
