Tofu in a Red Sweet Pepper Sauce

(serves 4—6)
2 large packs of tofu
A large onion
A large chunk of fresh ginger, peeled n coarsely chopped
3 cloves garlic, peeled
1 tbls blanched almonds
3 medium to large red peppers, seeded & coarsely chopped
1 tbls ground cumin seeds
1/2 tsp ground turmeric
2 tsps ground coriander seeds
1/8—1/2 tsp cayenne pepper (depending on taste)
2 tsps salt & 1/2 tsp ground pepper
7 tbls vegetable oil
8 fl oz water
2 tbls lemon juice

Combine onions, ginger, garlic, almonds, peppers, cumin,
coriander, turmeric, cayenne & salt into a food processor and blend into a paste.

Put the oil into a large, wide saucepan and heat it over a low heat. Stir and fry the paste for 10-12 mins or until you can see the oil forming tiny bubbles around it.

Dice the tofu into small chunks and add to pan with the
water, lemon juice and black pepper. Stir gently so as not to break up the tofu and bring to the boil.

Adjust seasoning according to taste.
Serve with Aromatic yellow rice

Adapted from Madhur Jaffrey’s
‘The Indian cookery Classic