Tofu Keema Recipe

Ingredients <br>- 1 (16 ounce) package firm tofu <br>- 3 tablespoons vegetable oil <br>- 1 teaspoon cumin seeds <br>- 1 onion, chopped <br>- 1 teaspoon minced fresh ginger root <br>- 1 teaspoon minced garlic <br>- 1 cup frozen peas, thawed <br>- 2 teaspoons curry powder <br>- 1 cup chopped fresh tomatoes <br>- salt to taste <br>- 1 fresh jalapeno pepper, chopped <br><p></p>Directions <br>step 1: Place tofu in a colander, and cover with a plate. Weight down with a skillet or some other heavy object. Let drain for 30 minutes. Place in the freezer for 24 hours. <br>step 2: Remove tofu from freezer, and defrost. Mince, and set aside. <br>step 3: Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes. <br>

Ingredients
- 1 (16 ounce) package firm tofu
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 1 teaspoon minced fresh ginger root
- 1 teaspoon minced garlic
- 1 cup frozen peas, thawed
- 2 teaspoons curry powder
- 1 cup chopped fresh tomatoes
- salt to taste
- 1 fresh jalapeno pepper, chopped

Directions
step 1: Place tofu in a colander, and cover with a plate. Weight down with a skillet or some other heavy object. Let drain for 30 minutes. Place in the freezer for 24 hours.
step 2: Remove tofu from freezer, and defrost. Mince, and set aside.
step 3: Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.

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