TOFU AND SHIITAKE VINDALOO
TOFU AND SHIITAKE VINDALOO
Serves 6
- 3 tablespoons vegetable oil, plus more if needed
- 1 lb firm tofu, cubed or cut into thin slabs
- ½ lb shiitake mushrooms
- 1 container Maya Kaimal Vindaloo
- In a medium-sized non-stick pan, heat the vegetable oil over medium heat. Add tofu and lightly brown on all sides, carefully turning with a thin spatula. Remove from the pan and set-aside, covered, to keep warm.
- Trim and discard the stems from the shiitakes and slice each cap into strips about ½-inch wide. Return the pan to medium-high heat. (If no oil is left, add 1 tablespoon.) Add the mushroom strips and sauté, stirring often, until they have softened and started to brown.
- Add the Maya Kaimal Vindaloo sauce and reserved tofu and gently stir until the sauce is hot. Serve with basmati rice or Indian naan or other flatbread.
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