Thursday, January 2, 2014

Stir-fried tofu, peas, and cauliflower with coriander and cumin

I don't remember why this happened, but a while back I made a variation on Suvir Saran's "stir-fried cauliflower and potato with crunchy bengali spices." Instead of potato, I used a combination of dry-fried tofu (1 block, cubed) and green peas (2 c). What a great combination! The peas added freshness and a popping texture, and the tofu was chewy.

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