Tofu with Bell Pepper, Peas and Zucchini

Tofu with Bell Pepper, Peas, and Zucchini (Sabzi aur Soya)

Serves 6

 2 medium zucchinis
2 medium bell peppers
1 pound soft tofu (soya bean cake)
¼ cup corn oil
½-inch piece fresh gingerroot, peeled, grated fine
½ teaspoon ground turmeric
1½ teaspoons ground coriander
¼ teaspoon chili powder
½ teaspoon garam masala
1 pound frozen peas
2 cups water
Salt to taste
¼ cup fresh cilantro leaves, chopped fine

Wash and cut the bell peppers and zucchinis into ½-inch pieces.

Cut the tofu into ½-inch pieces.  Rinse and drain.

Heat the oil in a wok over medium heat.  Add the ginger and sauté for 1-2 minutes, stirring constantly, until golden brown.

Add the turmeric, coriander, chili powder, and garam masala, and mix for 1-2 minutes.

Add the bell peppers, peas, zucchini, 2 cups water, and salt, and stir.  Cover and simmer for 6-7 minutes, stirring occasionally, until vegetables are tender.  Add the tofu and mix.  Cover and simmer for 4-5 minutes.

Garnish with fresh cilantro leaves.  Serve hot with basmati rice, legumes, and salad.

Check out my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at


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